Brewing Methods: Pour-over Coffee (Bloom & Flow Like a Pro)
When done right, pour-over coffee brings out wonderful aromas, great nuances from the bean, and, most importantly, a drink worth savoring. For these reasons, it’s one of my favorite ways to brew and drink coffee. For that matter, globally, it’s one of the most popular.
CONTROLLING THE VARIABLES
One of the benefits of this manual brewing method is that it allows you to control so many variables (grind, ratio, water temperature, etc.), and as I have written about ad nauseam, the more you control, the better. Not only do you get to determine the outcome of your experience, but you also give yourself the ability to duplicate that experience.
The other day, I traveled out of town and stopped at a coffee shop specializing in pour-overs. I was looking forward to it because I’ve been there and enjoyed the coffee. Not this time. Admittedly, I was watching the process with a critical eye, and in her haste, the barista neglected a few key steps, impacting the end result.
TAKING YOUR TIME MATTERS
This was either caused by a lack of training or policies designed to increase speed during busy times, or she was hastily multitasking (it was a busy morning at her shop). Regardless, the result was subpar coffee.
First, she simply threw a scoop of coffee into the filter without measuring. Then, she poured unmeasured water into multiple customers’ pour-overs, giving each of them a different coffee-to-water ratio.
As I shared in this post, “scoops and guesses” don’t make for consistently good coffee. I can almost guarantee that the “identical” pour-overs served to myself and the other customers at the same time were anything but.
THE BLOOM
Her pouring technique was also rushed, which didn’t allow proper blooming. What’s blooming? Without getting all science-y, CO2 is trapped inside coffee beans. Hot water releases the gas as well as some of the bean's natural oils. This is where the “flavor extraction” takes place. Just as it sounds, that’s when the flavor is pulled from the bean and brought to the forefront for your enjoyment.
The bloom takes place when water is evenly poured in a circular motion to ensure that the entire surface area is evenly saturated but not submerged. This is followed by a long pause that is necessary for the bloom to develop. You’ll see the coffee grounds slowly rise and eventually fall back down, and then the pouring continues.
When the grounds are submerged (as was the case in this coffee shop), the bloom and flavor extraction are hindered. What I ended up with was a $4 cup of okay coffee. Pour-over coffee done right shouldn’t be “okay,” it should be wowza! To be fair, maybe others thought theirs were cups of wowza.
TASTES VARY | TASTES EVOLVE
I’ve mentioned before that the perfect cup of coffee is subjective. It’s based on preferences and experience. What I used to think was amazing coffee is now mediocre by comparison. My quest for the perfect cup is the proverbial journey, not a destination, and I hope that as great as my coffee is today, I can find a more perfect cup tomorrow.
Remember, this blog isn’t about THE way to make a perfect cup; it’s a way, my way, and a great starting point for you. To that end, here is my recipe for pour-over coffee and the step-by-step instructions. Try it out and then adjust each variable until you are suitably impressed with your bad self.
OLE DOG’S POUR-OVER RECIPE:
GRIND - Medium Coarse (for more on coffee grinding, check out this post)
RATIO - 1:20
WHAT YOU’LL NEED:
Filters
Unbleached paper filters or stainless steel reusable ones
Burr Grinder
Pour-over carafe
We use & sell the Bloom & Flow by Finum and the smaller RJ3 Pour Over maker by Ovalware
A Gooseneck Kettle
(We use & sell the Ovalware RJ3 Electric Pour Over Kettle because it allows for precise temperature selection.)
A Thermal Carafe
A Kitchen Scale
Premium Grade Whole Bean Coffee & High-Quality Water
I’ve mentioned garbage in, garbage out. If you’re going for a perfect cup, use the best beans and water you can find.
We receive rave reviews from customers who use our medium-roasted Brazilian, but I typically make mine with our dark-roasted Ugandan coffee.
STEP-BY-STEP DIRECTIONS
Heat up and pour some water into the empty pour-over maker. This pre-wets your filter and heats up the carafe. (Pour the water from the carafe into the sink.)
Add measured coffee (1 part coffee to 20 parts water)
Heat your measured water to between 195 and 205 degrees.
I prefer 205 to allow for the cooling down that takes place during the pour.
You can use a kitchen thermometer or turn the heat off when the water starts to boil, then wait about half a minute before pouring.
Slowly pour the water in a spiral motion, just long enough to saturate (NOT SUBMERGE) the entire surface area of the coffee (about 15 seconds)
Stop pouring for about 30 seconds and enjoy the sight and scent of bloom.
The bloom will shrink as the water flows through the coffee grounds and into the carafe.
Repeat the slow circular pour, ensuring that your water stream forces the grounds clinging to the sides of the filter back into the action below. Pause as you see the coffee foam or more blooming action.
The pouring/pausing process should be done in about 15 seconds on 30 seconds off until you’ve poured all of the water out.
Preheat your mug. I just fill it up with hot tap water and leave it sitting until the brewing is complete.
Drink your coffee. (I always recommend you try sipping it before adding any cream or sugar.) For more on that, check out this post >>> From Coffee Tasting to Tasty Coffee
Don't give up on pour-over if you find that it’s a less-than-perfect cup. Go back to the drawing board and zero in on those variables. Adjust the grind or the ratios, and if that doesn’t work, consider a different roast. Practicing is well worth it, because even if you don’t find that perfect cup right off the bat, you’ll appreciate each step that brings you closer.
If you have questions about the recipe, the instructions, or any of the equipment I referenced, send me an email, or better yet, come in for a visit.
FOR INFORMATION ON ATTENDING ONE OF OUR UPCOMING HOME COFFEE-MAKING CLASSES, CLICK THIS LINK
