The pour-over coffee technique is an old-school method of preparing coffee, but it's been embraced by the speciality coffee scene in recent years. There is much discussion about the best techniques and tools to use, and there are plenty of opinions on how different brewing methods affect flavour.

And with good reason: pour-over brewing yields coffee with a rich creamy texture, which makes it perfectly suited to speciality coffee.

What Is Pour Over Coffee?

Pour over is a method of brewing coffee in which hot water is poured over grounds and then allowed to drain into a carafe or mug. The process helps to extract the best flavour from coffee beans, which means that pour-over is a great option if you want a more flavourful cup of Joe.

Pour-over is also known as filter coffee or drip coffee, although these terms can also be used to describe batch brewers.

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Hand-pouring the water over the coffee is what sets pour-over apart from other brewing methods. The technique has been commonly used in Europe since the 1900's and elsewhere for much longer but was "rediscovered" by the speciality coffee movement in recent years.

Why Use The Pour Over Method?

If you're a coffee lover, then you know that there is no better way to experience the flavours of a particular coffee than by brewing it yourself. But sometimes, even when you're brewing your own coffee, it can be hard to get the right balance of bitterness and sweetness.

The pour-over method is a great way to accentuate intricate flavours when compared to other brewing methods. Single-origin coffees are especially popular because this method allows the flavours and aromas to shine through.

Good filter coffee is clear and consistent, which is why it tastes so clean. The water is allowed to extract coffee oils and fragrances at the same pressure and time intervals, catching a lot of oils in its filter.

For example, brewing methods such as espresso run the risk of channeling, where a stream of water finds an easy route around the ground coffee. This happens when there are clumps of coffee or unevenly distributed grounds and it means that some of the coffee doesn't get extracted. It's important that baristas learn how to pour coffee in an even manner so that the grounds are evenly immersed in water.

Because it's hard to get a method exactly right every time, some coffeehouses and breweries use batch brewers instead. These machines bring automation to the method, making it much easier to achieve consistent results than a hand pour.

What Equipment Do You Need?

There is no need to buy everything at once when you begin your pour-over coffee brewing journey. You can begin with a basic device and a few filters and then gradually add more instruments as you see fit.

The brewing device you choose will affect how your coffee tastes. Popular options include the popular V60, Kalita Wave, and Melitta. All three sit on top of the cup or carafe and may seem interchangeable but there are specific design features to each that aid flow and affect extraction. Another common choice that has unique design elements that affect the cup is the Chemex.

The most effective way to brew coffee is with a device made specifically for its design. These devices are widely available and simple to use and have filters made for their specific purposes. There are also many online guides and hacks, so it's easy to learn how to use them properly and adapt as needed.

If you're not sure where to start, try a variety of brews made on different devices at your local speciality coffee shop and ask the barista which they prefer and why.

• Filters

The most contentious component of brewing coffee is the filter. Different types of filters are designed to fit different devices, allowing efficient extraction of the oils. The manufacturers claim that the heavier paper filters used by the Chemex retain more of the suspended oils during the brewing process.

Some people claim that papery-tasting paper filters cause an undesirable taste in their water. Rinse your filter well before using it to prevent this. Cloth filters have been around for a long time, and some people prefer them because they don't affect flavour, have a smaller environmental impact than paper, and can be easily composted after use.

Each filter has its own set of pros and cons, but make sure you choose the right one for your device. If you use too much paper or cloth, it will restrict water flow and trap coffee grounds, which will affect your extraction.

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• Scales

You may not think scales are essential, but they can make all the difference when it comes to consistently good coffee. If you want to create consistently good coffee at home, invest in a digital scale and use it to measure your coffee and water. You can reproduce the recipe or make changes to it for even better results if you know precisely how much of each ingredient you used in a successful (or unsuccessful) brew.

• Kettles

Have you ever wondered why speciality baristas pour water from a small copper kettle?

It's not just because they're trying to impress your guests with their skills. It's because the copper kettle keeps water at a stable temperature so that you can create consistent extraction. Furthermore, the purpose of the long, thin gooseneck is to regulate the water flow. Water tends to gush out of kettles with shorter spouts--and if the water isn't flowing evenly, it won't be as good!

Whether you choose an electric, stove-top, or a batch water heater is up to you but looks into the reviews of specific kettles and keeps a thermometer handy to keep an eye on the temperature.

Which Coffee Should You Use?

When you're ready to brew your first pot of coffee, you have a few options. To get the most out of your pour-over coffee, you should know a few things about the beans you're using.

Roast Profile

The pour-over method highlights the subtle flavours in your coffee, so it's ideal for light roasts. Roasted coffee beans with this profile are bright and sweet, with strong acidic notes.

The most authentic quality of the coffee comes through in light roast coffees. Of course, you can use the dark-roasted option if you prefer. But this method is complementary to subtle flavours.