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Introduction To Pour Over Methods

Written by: Emily L.

How do you brew your coffee? Whether you have a go-to pour over method or are looking to branch out, we’ve compiled resources to improve your home brewing experience.

For more pour over methods, check out our brew guides.

If your coffee isn’t tasting as it should and you’re trying to troubleshoot, check out roastmaster Mike’s tips. If you’re trying to figure out grind size, check out our tips here.

If you’re new to pour over methods, note that ideally, we recommend a burr grinder, gooseneck kettle to control pours, and a gram scale to measure both coffee and water.

Today we’ll be introducing and contrasting three of the most popular pour over methods—two hot and one iced. We love and use them all: don’t make us choose one over the other. Different methods have different benefits, so you may find that you enjoy one for some coffees and prefer a different brewing method for others. As Mike likes to say, you get to experiment—that’s the fun!

Chemex

First, a little history: the hourglass shaped Chemex was invented in 1941 by chemist Dr. Peter Schlumbohm. When he was designing the Chemex, he wanted to both keep brewing simple, focused on his expertise in coffee extraction, and be a work of art—it’s been displayed in NYC’s Museum of Modern Art. Schlumbohm also invented the Chemex’s signature double bonded filters, which result in a lighter, more tea-like body that the Chemex is known for.

If you’re looking to make coffee for multiple people and enjoy a built-in design aesthetic when you share coffee, the Chemex is a great option.

Check out our Chemex brew guide and video tutorial.

Hario V60 Dripper

Hario was founded in 1921 in Tokyo, Japan and began as Hiromu Sibata Works, manufacturing heat proof glass for laboratories. (You’re seeing the commonality of science in coffee, right? Our CFO Mike is a chemical engineer, so we appreciate the history and technicalities of our favorite products.) In 2005, Hario announced its glass dripper. Crafted at a 60 degree angle, this creates the dripper’s signature “v” shape signified in name. Inside the cone, spiral ribs allow air to escape and expand the coffee grounds, allowing for an even extraction.

If you’re looking for a more compact option that you can take with you while traveling and brew directly over your coffee cup, the V60 is a great option.

Check out our Hario V60 Dripper brew guide and video tutorial.

Flash Cooling

What is signature to the Japanese-style iced coffee method is the flash cooling: hot coffee is brewed directly onto ice.

There’s a science to this: hot water has more energy, which means the molecules in a kettle of hot water are moving around more quickly than in cold water, and are able to extract more soluble compounds from the ground coffee—helping to retain more of the flavor notes. Japanese-style iced coffee is known for its crisp, clean, and balanced flavor.

Whether you’re brewing with a V60 Fretta or a Chemex, it’s a whole new way to enjoy iced coffee.

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Looking for a new coffee to try alongside your new pour over gear?

Check out Crazy Goat Blend and our coffee Club Subscription

If Crazy Goat was your go-to, you might want to stick with dark roasts.
You can grab a bag of Blue Thunder to get some rich smoky tones in your next cup!

Check out more awesome videos on our > YouTube Channel

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