How to Use a Pour Over with DaySol Coffee
, by Amber Chase
, by Amber Chase
In the final rendition of our collaboration on home-brewing coffee with DaySol Coffee, Bert Davis describes the pour over method and tells us what he's drinking now.
A funnel shaped pour over vessel, a filter, a kettle (a gooseneck kettle is best), a scale, a timer, and a cup or decanter. A lot of pour kits come with a clear server/decanter.
If I am brewing for only myself, I use the V60 pour over because it makes a single cup. If I am brewing for more than myself, I usually use a Chemex which comes in various sizes from 3 cups to 10 cups.
Medium to medium fine: I shoot for slightly finer than what I would use for a regular coffee pot. A good test is if you brew and the water flows through too fast, your grinds are too coarse. If the water flows through too slow or gets clogged in the filter, your grind is too fine.
Pour over is an infusion method of brewing, meaning the coffee is in contact with the water for less time than an immersion method, like the French press, but longer than a method like espresso. Hot water flows over the coffee grounds and extracts flavor and caffeine from the coffee beans.
Pour over is an excellent way to accentuate the complexities of a coffee. This is my preferred brewing method for light roasted coffees with very complex flavors notes. Especially those on the fruity and floral side.
My wife and I almost always use a French press in the morning. It’s the perfect 2 cup method, it’s easy and tastes great.
In the afternoons when it’s just me and I just want a good cup of decaf for flavor, I will use an AeroPress or pour over.
My favorite blend right now is our Gratitude Blend. Even though it’s a light roasted blend, we have so many people who normally drink a medium or darker roast but love the Gratitude Blend. It’s a great French press blend but really shines in the AeroPress and pour over!