Pour-over tips? - Barista Exchange2024-03-28T19:31:11Zhttps://www.baristaexchange.com/forum/topics/pourover-tips?commentId=1688216%3AComment%3A1011936&x=1&feed=yes&xn_auth=noAlso, check out:
www.brewmeth…tag:www.baristaexchange.com,2011-01-23:1688216:Comment:10119362011-01-23T23:27:21.391ZBryan Wrayhttps://www.baristaexchange.com/profile/BryanWray
<blockquote cite="http://www.baristaexchange.com/forum/topics/pourover-tips?commentId=1688216%3AComment%3A1011930&xg_source=msg_com_forum#1688216Comment1009258"><div><p>Also, check out:</p>
<p><a rel="nofollow" target="_blank" href="http://www.brewmethods.com">www.brewmethods.com</a></p>
<p>They have great video guides on there.</p>
<p> </p>
<blockquote cite="http://www.baristaexchange.com/forum/topics/pourover-tips#1688216Comment1008910"></blockquote>
</div>
</blockquote>
<blockquote cite="http://www.baristaexchange.com/forum/topics/pourover-tips?commentId=1688216%3AComment%3A1011930&xg_source=msg_com_forum#1688216Comment1009258"><div><p>Also, check out:</p>
<p><a rel="nofollow" target="_blank" href="http://www.brewmethods.com">www.brewmethods.com</a></p>
<p>They have great video guides on there.</p>
<p> </p>
<blockquote cite="http://www.baristaexchange.com/forum/topics/pourover-tips#1688216Comment1008910"></blockquote>
</div>
</blockquote> Hi Jacob,
Came across this…tag:www.baristaexchange.com,2011-01-23:1688216:Comment:10119302011-01-23T22:40:47.294ZDavid Lanninghttps://www.baristaexchange.com/profile/DavidLanning
<p>Hi Jacob,</p>
<p> </p>
<p>Came across this site that lists videos and articles for several different brew methods.</p>
<p> </p>
<p>Aptly called <a target="_blank" href="http://www.brewmethods.com/">www.brewmethods.com</a></p>
<p> </p>
<p>There are a dozen or so great links under the pour over heading worth checking out...</p>
<p>Hi Jacob,</p>
<p> </p>
<p>Came across this site that lists videos and articles for several different brew methods.</p>
<p> </p>
<p>Aptly called <a target="_blank" href="http://www.brewmethods.com/">www.brewmethods.com</a></p>
<p> </p>
<p>There are a dozen or so great links under the pour over heading worth checking out...</p> If you're working with a Hari…tag:www.baristaexchange.com,2011-01-21:1688216:Comment:10103502011-01-21T05:47:52.476ZBryan Wrayhttps://www.baristaexchange.com/profile/BryanWray
<p>If you're working with a Hario dripper you should be shooting for a 2:30-3:00 extraction time. Grind accordingly.</p>
<p> </p>
<p>There are tons of references online for how to brew with Hario equipment, whether video, text or otherwise. A little digging will turn up a lot.</p>
<p> </p>
<p>-bry</p>
<p>If you're working with a Hario dripper you should be shooting for a 2:30-3:00 extraction time. Grind accordingly.</p>
<p> </p>
<p>There are tons of references online for how to brew with Hario equipment, whether video, text or otherwise. A little digging will turn up a lot.</p>
<p> </p>
<p>-bry</p> Bryan- My kettle is a Hario B…tag:www.baristaexchange.com,2011-01-20:1688216:Comment:10097912011-01-20T17:22:00.824ZJacob McKnighthttps://www.baristaexchange.com/profile/JacobMcKnight
<p>Bryan- My kettle is a Hario Buono V-60 drip kettle. My grinder is a Hario ceramic slim mill. I don't know much about them beyond that because the instructions for both are in Japanese! I try to go as slow as possible when pouring water. I should take into account the time it takes for me to pour my water. Thank you for the references.</p>
<p> </p>
<p>Dennis- That sounds like a good idea, I'll look into that!</p>
<p>Bryan- My kettle is a Hario Buono V-60 drip kettle. My grinder is a Hario ceramic slim mill. I don't know much about them beyond that because the instructions for both are in Japanese! I try to go as slow as possible when pouring water. I should take into account the time it takes for me to pour my water. Thank you for the references.</p>
<p> </p>
<p>Dennis- That sounds like a good idea, I'll look into that!</p> I would suggest you start thi…tag:www.baristaexchange.com,2011-01-20:1688216:Comment:10095302011-01-20T04:55:04.766ZDennis McQuoidhttps://www.baristaexchange.com/profile/DennisMcQuoid
I would suggest you start thinking in terms of grams of coffee to grams of water. I have two 5 lb bags of coffee with a considerable variance in density. One 5 lb bag fit into a big glass container. The other darker roasted 5 lb bag did not. Same weight. Different volume. A spoon is not as accurate as a scale, and if you are going to get it right, better to be accurate with ratios.<br></br>
<br></br>
<cite>Jacob McKnight said:…</cite>
I would suggest you start thinking in terms of grams of coffee to grams of water. I have two 5 lb bags of coffee with a considerable variance in density. One 5 lb bag fit into a big glass container. The other darker roasted 5 lb bag did not. Same weight. Different volume. A spoon is not as accurate as a scale, and if you are going to get it right, better to be accurate with ratios.<br/>
<br/>
<cite>Jacob McKnight said:</cite><br />
<blockquote cite="http://www.baristaexchange.com/forum/topics/pourover-tips#1688216Comment1008910"><div>Well, I'm following the PTs Brewing guide on their website. It was a very simple rundown. I'm doing 1 tablespoon of beans for every 4 ounces of water; I don't know the temp for the water. The guide told me to wait 45 seconds after the water starts boiling and I take my kettle off the stove top. Bloom time is about 20 seconds. Extraction is the biggest issue for me. It fills up fast so I have to stop occasionally and let the water drain before resuming. I heard that spent grounds go to the edge of the filter so I try to keep the water lower than the top grounds.</div>
</blockquote> What type of dripper do you h…tag:www.baristaexchange.com,2011-01-20:1688216:Comment:10092582011-01-20T03:02:10.359ZBryan Wrayhttps://www.baristaexchange.com/profile/BryanWray
<p>What type of dripper do you have?</p>
<p>Grinder?</p>
<p> </p>
<p>Manual brewing can be as complicated or simple as you want.</p>
<p>I would say invest in a solid gram scale and start timing all of your extractions. Tasted over-extracted? How long did it take? Underextracted? How long did it take?</p>
<p> </p>
<p>If you are just dumping water from your stovetop kettle into a pour over you are going to be endlessly frustrated by how fast the water pours out. Stop over to homeloo.com and…</p>
<p>What type of dripper do you have?</p>
<p>Grinder?</p>
<p> </p>
<p>Manual brewing can be as complicated or simple as you want.</p>
<p>I would say invest in a solid gram scale and start timing all of your extractions. Tasted over-extracted? How long did it take? Underextracted? How long did it take?</p>
<p> </p>
<p>If you are just dumping water from your stovetop kettle into a pour over you are going to be endlessly frustrated by how fast the water pours out. Stop over to homeloo.com and pick up one of their kettles. Cheapest I know of and they pour slower than ones 2 and 4 times as much.</p>
<p> </p>
<p>Also, check out:</p>
<p><a target="_blank" href="http://www.brewmethods.com" rel="nofollow">www.brewmethods.com</a></p>
<p>They have great video guides on there.</p>
<p> </p>
<p>Not sure which magazines have recently featured articles on manual brewing, but I'm pretty sure that the two I'm thinking of were in Fresh Cup and BMag.</p>
<p> </p>
<p>-bry</p>
<p><br/> <cite>Jacob McKnight said:</cite></p>
<blockquote cite="http://www.baristaexchange.com/forum/topics/pourover-tips#1688216Comment1008910"><div>Well, I'm following the PTs Brewing guide on their website. It was a very simple rundown. I'm doing 1 tablespoon of beans for every 4 ounces of water; I don't know the temp for the water. The guide told me to wait 45 seconds after the water starts boiling and I take my kettle off the stove top. Bloom time is about 20 seconds. Extraction is the biggest issue for me. It fills up fast so I have to stop occasionally and let the water drain before resuming. I heard that spent grounds go to the edge of the filter so I try to keep the water lower than the top grounds.</div>
</blockquote> Well, I'm following the PTs B…tag:www.baristaexchange.com,2011-01-19:1688216:Comment:10089102011-01-19T20:56:59.939ZJacob McKnighthttps://www.baristaexchange.com/profile/JacobMcKnight
Well, I'm following the PTs Brewing guide on their website. It was a very simple rundown. I'm doing 1 tablespoon of beans for every 4 ounces of water; I don't know the temp for the water. The guide told me to wait 45 seconds after the water starts boiling and I take my kettle off the stove top. Bloom time is about 20 seconds. Extraction is the biggest issue for me. It fills up fast so I have to stop occasionally and let the water drain before resuming. I heard that spent grounds go to the edge…
Well, I'm following the PTs Brewing guide on their website. It was a very simple rundown. I'm doing 1 tablespoon of beans for every 4 ounces of water; I don't know the temp for the water. The guide told me to wait 45 seconds after the water starts boiling and I take my kettle off the stove top. Bloom time is about 20 seconds. Extraction is the biggest issue for me. It fills up fast so I have to stop occasionally and let the water drain before resuming. I heard that spent grounds go to the edge of the filter so I try to keep the water lower than the top grounds. <br/> To answer most of your (poste…tag:www.baristaexchange.com,2011-01-19:1688216:Comment:10085032011-01-19T06:45:12.653ZDaniel Williamsonhttps://www.baristaexchange.com/profile/DanielArthurWilliamson
To answer most of your (posted) questions and many others in terms of brewing, I'd refer you to start by picking up a copy of "Everything But Espresso" by Scott Rao. Great, concise and easily understood resource. As far as "what to do" and "what not to do," well, I'd say there are about as many preferences as there are people to voice them! Why don't we start by you telling us what you're doing (grams of coffee, ounces of water, water temp, bloom time, extraction time, yada yada). And get…
To answer most of your (posted) questions and many others in terms of brewing, I'd refer you to start by picking up a copy of "Everything But Espresso" by Scott Rao. Great, concise and easily understood resource. As far as "what to do" and "what not to do," well, I'd say there are about as many preferences as there are people to voice them! Why don't we start by you telling us what you're doing (grams of coffee, ounces of water, water temp, bloom time, extraction time, yada yada). And get to know your local baristas who are doing pour overs and other fun things.