How To Make Pour Over Coffee
Without A Scale
With a few simple ingredients, you can brew a cup of pour over coffee.
With or without a scale, here's how to make pour over coffee. A straightforward, unscientific, but strangely rewarding method.
The pour-over method is by far the best. It provides a clear, sweet brew. Your mornings will be a little more pleasant thanks to this delightful pour over ritual that takes just 3-4 minutes to complete.
With just a few simple ingredients, we can create a wonderful cup of pour over coffee at home.
- Tools Are Available For Use.
There are a few things that come to mind when we discuss the "pour over technique".
You'll need a water kettle and a dripper (any kettle will do) coffee beans and a nice coffee grinder (desirable)
Pour over can be made at home without the use of a scale. Water is poured from a thermometer gooseneck kettle onto a stand.
- Pour Dripper Into The Cup
As far as drippers go, there are a lot of options to select from. This dripper is the Hario V60 #2. It's possible to buy a pour-over stand, but I don't. For one cup, I brew directly into the mug, and for two cups, I use a server.
- How Much Coffee
One of the most important things you can do to make coffee that tastes great every time is figure out how much coffee and water to use in any recipe. Because coffee comes in different shapes, sizes, and densities, it's hard to measure by volume in a consistent way. We always say to grind fresh, and it's even harder to measure by volume with whole beans than with ground coffee.
Volume measures are easier to get if your coffee is pre-ground or you're willing to grind a little extra (though they can still vary from coffee to coffee, depending especially on roast).
For medium roasts, I found 4 grams per tablespoon to be quite constant, and 3 to 3.3 grams for dark roasts.
Not a heaping tablespoon, but a leveled one. A tablespoon of whole bean coffee isn't going to level out, so there will always be a bunch of bean stuff above the ridge of it adding weight.
- Goose-Neck Water Kettle
A goose-neck kettle isn't required, but you'll need to boil water. Even a simple electric kettle or an old teapot with a good spout will suffice. Goose-neck kettles have a long, narrow spout that provides for more control and a gentler flow.
But you can start with your old kettle, it will work flawlessly. Agitation is unlikely to make much of a difference, but if you find your coffee too bitter with the usual kettle, you may always grind it a little coarser.
Clean water is always the first step, First, clean water. Filtered water is ideal.
Rinse and replenish the reservoir in the morning, even if you use a drip machine. It is impossible to make a good cup of coffee with water that has been sitting about for more than two days.
The main water difficulty is proper water flow. Use a timer (you have one somewhere, maybe on your phone) and experiment to make coffee that tastes great. Bring a pot of water to a boil, turn off the heat, and then begin pouring.
Pour twice as much water over the coffee grinds and immediately swirl to ensure that all of the coffee is moistened. This should be done in around 10 seconds at the most.
Allow the coffee to blossom for an additional 15, 20 seconds before pouring a second serving.
By Douglas
How to make coffee without coffee machine?
How to use a French press as a coffee maker?
Learn more about these methods at the free coffee courses online.
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OCM (OnCoffeeMakers.com) was started in 2007 with the first webpage about coffee machines. And for a number of years, we focused on helping people find their desired coffee machine (we still are helping folks with that! So, if you are looking for coffee machines for office or restaurants - check out the link).
In 2010, we started getting enquiries on restaurant marketing and we start to help food and beverage brands with their marketing. Below are campaigns and events that we have done over the years:
OCM's campaigns: F&B Marketing Ideas by OCM
OCM's Events: F&B Industry events by or with OCM
Check out this restaurant marketing guide to learn more about the many campaigns and companies we have worked with.
Since then, we have also created many marketing workshops and classes for the F&B industry. Many of these modules are still running in tertiary institutions such as Temasek Polytechnic Skillsfuture Academy and also ITE College East COC classes, below are some snippets of our lectures and workshops:
OCM’s F&B workshops: Food and Beverage Marketing Lectures | Workshops - click to watch classes on customer journey map, JTBD and more.
So, if you are looking for industry practitioners to help you scale your coffee or F&B businesses, do drop us a message or book an appointment. Do also check out our various social media platforms on regular F&B and coffee market updates:
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PS: For the coffee lovers, we continue to share coffee articles (and videos) and have also started a free coffee class section (with free online coffee training supported by coffee partners).
