It's about time. Have you ever sat down to draw and you lost track of time, or spent time gardening and found how soon afternoon turns to dusk? When we really pay attention to what's in front of us, not what's coming next or what we have to do tomorrow, time can rush past us in joy and time can slow down in savoring. When you create something beautiful it takes time, and when you notice the creating, it feels beautiful. A pour-over is like that. When we slow down to invest in the making of a pour-over, we pay attention to each second we have. If food can be art, so can coffee. But you have to linger, slow down, and appreciate.
What is a pour-over?
A pour-over is made by pouring hot water over coffee grounds in concentric circles. The process ensures the freshest cup of coffee possible at a personalized level.
Why a pour-over?
Making a pour-over requires more time and technique than the average coffee pot. However, there are many benefits. A pour-over dripper is much cheaper than coffee machines. They allow you to personalize your cup of coffee because you can fine tune the amount of water, grams of beans, and grind of the beans. Slowing down the process turns coffee from a caffeine addiction into an art form.
How do I make it?
- Chemex dripper
- Pour-over filter
- Water kettle
- Small scale
- George Howell coffee beans, available at Neighborhoods Cafe
The trick is correctly balancing the timing, amount of water poured, and motion of the pour.
1. Heat water to 205 degrees F in the water kettle.
2. Place filter in the pour-over dripper, then gently wet the filter, using the kettle to seal the filter to the sides of the dripper.
3. Weigh out 25 g of coffee, grind, and place grounds in the filter. Place the scale underneath the dripper, and zero it out.
4. First pour: start at 0 seconds, pouring in clockwise circles to 50g. This stage is known as "blooming," and it is meant to help saturate the beans before extracting any of the flavor and caffeine. This helps mellow out harsher flavors and degas the beans of excess nitrogen.
5. Second pour: starts at 30 seconds; pour to 160g. Begin pouring, slowly and steadily making sure all of the grounds are covered in water. Pour for about 30 seconds, then wait another 30 seconds.
6. Third pour: starts at 1:30 seconds; pour to 260g. Pour into the center, trying not to agitate the grounds too much, again pouring slowly and steadily. Pour for 30 seconds, then wait another 30 seconds.
7. Fourth pour: starts at 2:30 seconds; pour to 400g. Once again, pour slowly and steadily into the center. The pouring should stop at 3 minutes, and the water should drain completely at around 4 minutes.