I don’t even know how we got here. To be honest, I think I just searched coffee on pinterest and came across all these cool looking things called pour over coffee stands.
And I thought to myself: hey, those are cool, wonder if I could make that? Then, probably more importantly, I thought to myself: what in the world is pour over coffee and why on earth does a coffee freak like me not know about it?
So I’m here, educating you.
Pour over coffee is literally exactly what it sounds like.
Just kidding, kinda. Okay, so it is what it sounds like, but that’s not ALL it is. Apparently, coffee purists are all about the pour over coffee. Everything I read online for weeks (!) was that it was a vastly superior cup of coffee. My inner (and outer) coffee addict wanted to know more.
As I continued to research, I learned more about pour over coffee than I thought was possible.
Did you know? Pour over coffee is thought to have originated in Japan?? I did not.
There are a few pieces of equipment that you need to brew pour over coffee (I’ve included links, for your convenience!):
– the carafe or filter holder – depends on style
– the grinder
– the filters
– the kettle
I’ve read a lot on the subject and I continually read that the pour over brew method produces a nuanced cup with incredibly clarity. That the flavour is like no other kind of coffee. That you can actually taste the fruit. That using the proper method will result in a perfectly extracted cup of coffee every time!
The slow brew of the pour over offers clarity and body to the coffee that mechanical brewers can’t replicate. The time spent brewing is responsible for the depth of flavour associated with pour over coffee.
You can probably tell that I also bought a gooseneck kettle – I did some reading about kettles, and the current one that we own is a large necked kettle, and from what I’ve gathered, it’s quite difficult to get a consistent pour with a standard kettle, the gooseneck style offers plenty more control. I also chose one with a temperature setting on it – this is helpful in brewing pour over coffee, or any coffee, as water should be between 195 and 205f is the optimal temperature for extracting the most flavour.
I picked the Chemex because I loved the idea of a one piece system. I also loved the look of it. AND I loved the history of it! The Chemex was designed in the 1940’s by a chemist, so not only is it totally badass, it’s also got staying power, having been unchanged for over 70 years. The Chemex has a permanent display at the Museum of Modern Art in New York, and was selected by the Illinois Institute of Technology as one of the Top 100 Best Designed Products Of Modern Times.
Ps. you can also reheat your brewed Chemex coffee by placing the carafe directly on your glass top stove over low heat! Without any flavour loss!! That’s amazing.
Now that’s a coffee maker I can get behind!
It’s been almost a week now, that I’ve been living the high coffee life, and I can honestly say, that quality over convenience holds true in the coffee world too. A cup of crappy Keurig coffee can’t compare to the luxury of a personally brewed coffee. The 5 minutes devoted to heating up water and pouring piping hot water over a bed of freshly ground beans is not 5 minutes wasted.
In fact, I’ve been getting up nice and early just to enjoy the routine of making my own coffee every morning in a quiet house.
I’m not going to reinvent the wheel on how to brew this coffee, but you can find the directions here!