The pour over method was invented during the 1950’s and is known as a fantastic way to brew coffee, especially in smaller amounts. First invented by Melitta Bentz, the pour-over is now manufactured by dozens of different companies. They can vary widely in style and form, from one hole at the bottom to several.
Proper pour-over brewing requires a particular style kettle, known as a gooseneck kettle. This style of the kettle has a long thin curved neck that allows for easy and precise pouring. To make coffee with a pour-over, heat up some water and place the specific filter into the pour-over cone and place it on top of the brewing vessel. Once the water has heated up, saturate the paper filter, and let water drip through into the vessel, which rinses and heats up both components. Now, grind 3 - 3.5 tablespoons of your favorite coffee beans on a medium to medium-fine setting on your grinder and deposit it into the pour-over. Allow for 12 ounces of fresh water to heat up to 200 degrees Fahrenheit, and then slowly pour a small amount of water in a circle in the inner circumference. This will bloom the grounds and allow for any built-up gasses to escape. Similarly add more water, being sure to saturate all the grounds. Repeat this process, waiting about 15 or so seconds between pours until you run out of the water. When all the coffee has dripped through into the cup or vessel, add any necessary cream and sugar, and you’re ready to go.
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