Explain to me the Pour Over

Kestrel

Kestrel

Well-known member
Why should I care? Every little boutique coffee shop now offers the pour over, and it seems to be all the rage amongst hipster types and coffee snobs.

So what's the big deal? Isn't this the same as just throwing grounds into a traditional wall-plug drip coffee maker? Slowing drizzling water over the grounds? Why is this better than my french press? (Is it better than my french press?)

Help me understand.

:x
 
jt2

jt2

Eschew Obfuscation
Pour Over is nothing more than the old Melitta cone-style brewing method rebooted, with a bit more artistry perhaps.

It isn't better than a press pot, just different. You get a lot more particulate in the press pot, which dramatically changes the nature of the brew. Not to mention that a paper filter absorbs oils, which also change the flavor.

The main difference between the manual cone method and a coffeemaker is controlling the water temperature (boiling water is actually too hot and will add bitterness), extraction rate, etc.
 
rodr

rodr

Well-known member
Wife and I have been using these things for years. It's just an easy way to make a very fresh single cup.

g2030_instructions.png
 
Bay Arean

Bay Arean

Well-known member
Rods thing is a bit different than the basic melitta cone. Looks interesting

But I think the trend is ridiculous. Peet's and other places have mastered the temp controlled steel urn and its perfect. Going back to Melittas on a commercial level is just nuts.

I had pourover at that place in Monterey as well as the hipster place in Calistoga. In my opinion, they do not have the control of temp and the coffee comes out variable, maybe too watery and without the foam that I like in my dark roasted coffee. Plus you have to wait longer. Screw that noise. Also the hipster joints favor medium roast with long names instead of French, Italian or otherwise full-bodied dark roast. Once again, a trend I simply do not understand. It's like Yuban with attitude.
 
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bcv_west

bcv_west

Well-known member
The freshness of the beans and the grind, the temperature of the water, and the brew time will make the most difference, regardless of method.

Pour over through a paper filter will trap the sediment and some of the oils that your press won't. I find it a little brighter, but I still like the press. If you're used to french roast drip coffee you may think it's watery. Either way will be much better than a crappy home Mr Coffee; the big problem there is temperature control, tends to either be too cool or too hot, brewing dishwater or paint stripper.
 
SFSV650

SFSV650

The Slowest Sprotbike™
It's just another way to make coffee. Some people prefer the flavor and texture of making it one way or another. Don'tbe afraid to try or like something new just because the hipsters like it.

Especially if you liked it before it was cool. :teeth
 
CocoLoco

CocoLoco

FN #5
I like my coffee pressed. I like the additional flavor it leaves. I've been getting more East African medium roasted coffees lately rather than dark roasted Kona or Colombian. The berry and peppery flavors are a nice change of pace to the chocolate and nutty of the darker roasts. No adulteration mind you. Just straight up black coffee.
 
frozenduc

frozenduc

Well-known member
Just gimme a big coffee black. Spare the artistry and drama, just a big coffee black. Here's yer money, bye.

I used to drive staff and patrons at Starbucks in Newport Beach crazy with that approach.
No BS, just a big coffee black.
 
Blankpage

Blankpage

alien
So many things in this world I'm missing out on. I guess this coffee fad isn't going away anytime soon. I might have to check out what all the fuss is about.
 
CocoLoco

CocoLoco

FN #5
frozenduc said:
Just gimme a big coffee black. Spare the artistry and drama, just a big coffee black. Here's yer money, bye.

I used to drive staff and patrons at Starbucks in Newport Beach crazy with that approach.
No BS, just a big coffee black.
Click to expand...

Same here. They always give me that "doggy don't understand" tilted head look when I order.
 
Karbon

Karbon

Hyper hoñorary
it's like motorcycles. They have 2 wheels and leans when you turn but they all feel different depending on what tires you have on em or whatever farkle you have on em.

Coffee is the same way, if you actually pay attention to what you're shoving in your gullet, it's more than just black and water.



Kestrel said:
Why should I care? Every little boutique coffee shop now offers the pour over, and it seems to be all the rage amongst hipster types and coffee snobs.

So what's the big deal? Isn't this the same as just throwing grounds into a traditional wall-plug drip coffee maker? Slowing drizzling water over the grounds? Why is this better than my french press? (Is it better than my french press?)

Help me understand.

:x
Click to expand...
You get to control the time, temperature, and other variables change the flavor profile of the coffee. For some people that 1st sip is what gets em going.
 
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Dubbington

Dubbington

Slamdunk Champion
Aero Press makes a great cup. I was using it religious until I got a full automated machine for Christmas.

This

Aeropress.jpg


to now this

0004438705500_A



Can't taste the difference.
 
1962siia

1962siia

Well-known member
Aero press is awesome but they dont last very long. The plastic starts to break down and its time to buy another one after like 6-9months. I wish they made a glass version of it because it makes a really great cup of coffee.
 
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