Them newfangled pourovers

November 27, 2010

Pour-over isn't new. My grand-dad made Chemex back in the day and one-cup Melitta has been a staple in my supermarket for as long as I can remember. What's kind of new is a new style of pourover that I usually call free-floating pourover. Free-floating because the coffee in a sense floats; it's not jammed right up against any surface. This means that water can exit the coffee bed from multiple angles, which gives you a lot more control over the drip process, which isn't necessarily either good or bad. I'm not a pourover expert (but I did stay at a...) but maybe the following will be helpful for someone who has or is curious to try out free-floating pourover (Hario V60, Woodneck/Nel Sock, metal-filter Chemex being the most common).

 Alright, tips. Lot of techniques out there. I do at least one thing that I haven't seen before (which doesn't mean nobody else does it, or that I claim that I invented it along with the internet).

 I do a real long pre-wet. A pre-wet long enough to allow for a bit of early morning daydreaming and what have you. Usually when you see any kind of pourover, you'll see the coffee dude/gal pour a little bit of water over the grounds and just wait. Buzzwords such as "bloom" might be mumbled. The point of this, I think, is that water takes the route of least resistance. Getting a good even pre-wet makes it more likely that there are no shortcuts for the water to take through the coffee such that this short-cutting water will not take enough coffee goodness along with it ("underextract" is yawned here). 

I feel like a real long pre-wet gets me a real nice even coffee water bed. Something comfy enough for the water to take its sweet time...leading to sweeter coffee. Alright, what else you, all three of y'all, might be asking.

Up-dose a bit from the golden ratio (60 g/L). After the brewing is over you have a slight concave bed; I'm assuming you don't do any stirring nonsense...that's what a goose-neck kettle's for. Some people apparently think such a thing is evil, means yucky coffee, you gotta have an even mound blah yada blah rah ugh. I don't know about all that business. Unlike total immersion, not all the coffee will be brewing all the time (simplification of course), some will be kind of lonely at the end, so I like to use a bit more coffee to compensate.

 So is that really it. No, wait, wait, wait, I've got mooore. Coffee density. Yeah. I would extract more out of a less dense coffee, like a dark roast (as compared to a light roast...of the same bean), all things being equal ceteris paribus etc., so I'll take that into consideration.

 There's more, but I sincerely doubt anyone is reading this + cares about these little details, so let's just


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