To start with, pour over is the method of brewing filter coffee, in which hot water passes through ground coffee, which is in a special funnel with a paper filter.
The second name of the method is Hario, derived from the name of a Japanese company of the same name that produces specialized dishes for brewing coffee.
The method dates back to 1908 and has Japanese roots. The brewing process of pour over coffee is a ritual somewhat similar to the tea ceremony. Sometimes pour over is called the “coffee ceremony”.
The popularity of the method started to raise in 2010. By 2011, its reputation became so noticeable that The New York Times published a great article about this way of brewing coffee.
One of the best pour over coffee maker – HARIO V60, also called as a coffee dripper, is a compact and straightforward device for filtering coffee. The apparent ease of use and high-quality performance from the Japanese company Hario will be highly appreciated not only by coffee connoisseurs but also by lovers of good coffee.
The conical shape of pour over coffee dripper contributes to a deeper location of ground coffee powder, which contributes to the optimal extraction of aromatic substances, the inner surface with spiral fins helps to release excess air and even distribution of ground coffee, and a large hole in the bottom of the pour over makes the extraction smooth and changes the taste of coffee depending on the speed of pouring hot water.
A durable case made of heat-resistant plastic (polypropylene) perfectly retains heat and helps to ensure a constant temperature throughout the brewing cycle, which allows you to make tasty and aromatic coffee.
Kalita wave pour over
One of the most interesting and affordable pour over brewers on the market has already conquered North America and is now gaining popularity in Europe.
This pour over coffee maker boasts its large carafe made of durable, heat-resistant glass. A special rubber pad on the neck allows you to comfortably take the carafe in your hand without burning your palm. The bends of the neck are also rather ergonomic and comfortable.
The glass funnel is devoid of handle and base. Thanks to its V-shape, the pour over is compact and easily placed in the neck of a carafe on a special metal holder.
This design is more reliable and practical: you do not have to worry that the funnel can fly off if you accidentally hook it; plus, the specificity of the location of the dipper helps to preserve some of the heat further. And, of course, it is worth noting the elegance of the idea.
Munieq Tetra Drip
The Tetra Portable Coffee Drip is a portable coffee brewer, which combines stability when assembled to hold a cone filter filled with coffee and portability as it could be stored flat. It is very lightweight and is even smaller than a passport.
Other advantages are:
- lightweight, easy to assemble, combines stability and portability
- brews up to 1.5 cups of coffee, compatible with cone filters
- material: stainless steel, minimalist design
It doesn’t get terribly more compact then this when it comes to coffee makers.
Chemex 8-Cup Classic Series Glass Pour Over Coffee Maker
The first thing that comes to mind when looking this coffee drip cone is the fact that it has an eye-popping design, an oak bezel is fastened in a narrow place of the flask with the help of leather lace, for which it is convenient to hold the pour over coffee pot.
The rim is easily removed for flushing the flask. The decanter can be put on the table and used as a serving thing, it equips with a spout, thanks to which it is convenient to pour the drink into cups.
Experimenting with the amount of coffee, water and time of extraction, you will achieve amazing results, learn how to make coffee in such a way that it has exactly the taste and concentration that you like.
Osaka Pour Over Coffee Maker with Reusable Stainless Steel Filter
The newly designed unique double filter has curved flow channels and is laser-cut with an additional mesh filter inside. Unlike paper filters which are a waste of money and rob you of the essential oils naturally found in coffee, this filter will provide a clear rich tasting balanced coffee.
The high-quality glass lid completely covers the opening of the carafe and helps keep your coffee warmer. It will also prevent accidental spills.
The heat-resistant color comes in a choice of 4 beautiful colors and enables to hold the carafe and pour even when piping hot.
The carafe is made from borosilicate glass, which is resistant to thermal shock, it also does not absorb any odors, chemicals or residue. Giving you a fresh tasting coffee every time you brew. The carafe has a 1.1 Liter capacity.
What is a Pour-Over Coffee Maker
The trend of brewing coffee in a modern pot called pour over coffee dripper has already overwhelmed Europe and especially the USA – they make pour over in every progressive coffee shop. And the most impressive fact supporting this statement is as we mentioned above the fact that the famous newspaper The New York Times devoted a whole page to the pour over, as a new fashionable phenomenon.
The first pour over coffee maker appeared recently. Its release for coffee lovers is a crucial event because, with its appearance, an expensive and sophisticated way of making coffee finally received a chance to become popular every morning drink for ordinary people.
Popularity overtook pour over due to the fact that, according to experts, this is the only type of coffee that has a natural taste. What “natural taste” means is not quite obvious to many: we are accustomed to considering the standard coffee taste of a drink prepared in a cezve or coffee maker.
What is this taste like? Tart and bitter, sometimes sour, quite intense, some may call it harsh. But experts will tell you – most of these taste characteristics of coffee are not really its natural features.
These shades appear in coffee drink due to the fact that in the process of cooking it is brought to the state of boiling water or scorched with hot steam. The natural taste of coffee is much softer and more tender. To get this taste, you need to brew coffee with special tenderness and thrill.
Just imagine: a thin stream pouring from a strange kettle with a very long curved nose, water pours on coffee. The master’s hand moves in a spiral – the jet describes concentric circles, from the side to the center of the bowl. This goes on for eight minutes.
This aesthetic technique was invented by the Japanese. In a sense, the pour over is the same ritual as the tea ceremony, only with the use of coffee. Here you also need to have a set of special devices, consisting of at least five items. You also need to have knowledge of how and at what speed to pour water over coffee.
Due to the complexity of the preparation, it was hardly possible for someone to brew their coffee like this every morning. But the appearance of the coffee dripper gives this method of brewing coffee a chance to get into daily use.
At one time, a similar story happened with espresso: as long as there were no convenient machines for its preparation, it was a marginal type of coffee, but as soon as such a device appeared that was convenient to use, the espresso became a national Italian drink.
How pour over coffee maker/coffee dripper works
For brewing a pour over, you need special equipment: a funnel-dripper, a filter, a pour over-kettle, a heat-preserving vessel for brewed coffee, a water heater with a function to maintain the temperature at a given level.
The cooking process is very simple. The paper filter is folded, inserted into the powder and evenly moistened with hot water. Pour over is placed on the decanter, and ground coffee is gently poured into the center of the filter. Hot water, but not boiling water, is gently poured out of the kettle. For more accurate dosage, it is recommended to use kitchen scales
Ground coffee is poured into a filter placed in a funnel and moving in a spiral, spill it out with a stream of water for about two minutes. The water temperature should be 92-96 degrees, the water jet should be very thin. During cooking, it is necessary to carefully monitor the entire process from the beginning to the end: the flow of water, the preparation time and the correct grinding.
The taste of coffee brewed by the “pour over” method is close to espresso. In this case, the strength of the drink can be adjusted by reducing or increasing the amount of ground coffee used.
How To Choose a pour over coffee maker/coffee dripper
Here are the common tips on how to choose the best pour over coffee maker for you.
Things you need to have:
- Funnel, Kalita, V60, dripper, pour over;
- Scales with a timer;
- Coffee grinder;
- Coffee beans (light roast is better) and water;
- Paper filter;
- Kettle (with temperature and a curved nose, but some with the usual).
- Mug, jug, serving teapot.
And so, what to choose? Plastic or glass/ceramic funnel material?
The question of price, ease of transportation, absorption of odors. Professionals are for ceramics – it heats up more uniformly and gives the temperature.
The choice of the pour over coffee maker depends on the capacity you want to have, design and additional tools the brand can offer you.
Read more reviews to make a perfect choice and never overpay.
How to Use pour over coffee maker/coffee dripper to Make Coffee
Preparation of pour over is a real ritual, which is called the “coffee ceremony”, however, this ritual can be mastered quite easily, and its result will be unmistakably tasty.
- Bring to the boil almost pure filtered or bottled water. Determine how much drink you want to get and take twice as much water. If you are cooking one portion, you can place the funnel directly on a mug or glass, and if several – it is more convenient to use a special kettle or flask from a French press, its tempered glass will not crack from hot coffee. We’ll describe to you how to brew 200 ml, so the water we took is 400 ml.
- As the water boils, weigh and grind the coffee bean. For every 100 ml of water, you need 7-9 grams of coffee. We took 18 grams. Grinding should be large enough, like sea salt.
- Put a cup, glass or jug for the finished drink on the scales, place a funnel-dripper on it, put a paper filter into the funnel.
- Spill a small amount of water through the funnel and filter to warm up the glass so that the drink does not cool quickly, and to rinse the filter, to eliminate paper odor. Leave the water in the glass for a while.
- Pour the water out of the glass. Pour the coffee into the filter, shake it gently to even the surface. Press the Tare button on the scale to set 0 and not be distracted by the scale calculations.
- Slowly pour two times more water into the center of the funnel than the mass of coffee. We poured 36 ml.
- Leave the coffee for 35-40 seconds to bloom. At the same time, the coffee will swell, increase in volume.
- Slowly pour water through the pour over at such a rate as to pour out the entire volume of water in 2 minutes. You can use the trick and add 50 ml of water every 25 seconds.
And remember that there is always a place to experiment. Try different grains, change the grain size, water temperature or try putting a couple of ice cubes or frozen fruit slices in a cup, this will give the drink a special sweetness.