Drip Coffee: The Original
Picture making coffee… Are you picturing it yet?
For many people, traditional drip coffee is what comes to mind when making a regular cup of coffee. Stocking up on coffee filters so that every morning can be started with a fresh cup of hot coffee.
Most Americans live for their drip machine (here’s one of the most popular ones from Ninja), with the convenience factor adding to the coffee addiction. (Me included). Some machines even have settings so that you can wake up to a fresh cup of coffee in the morning. What more could you need!?
The main disadvantage for including a drip machine in your coffee routine is the fact that it results in a somewhat flat coffee, but with that comes the advantage of convenience. What would you rather sacrifice more: time or taste?
Drip machines nowadays are quite advanced in their abilities, meaning they make more quality coffee but their simple mechanisms cannot replace the refreshing depth of flavor that hard work produces.
There’s nothing wrong with taking the simple way out, especially if that still leads you to a fresh cup of morning coffee, but there is so much more beautiful potential when it comes to making coffee.
Drip Coffee: The Remix
Most coffee shops now offer pour over coffee options. This is still considered “drip coffee”—potentially more so than from your coffee machine considering the slow drip of the coffee as it is made. It’s those odd looking apparatuses found in coffee shops, that look like they’d be better suited in a science lab, who’s methodology leads to a perfect cup of coffee.
This is not to mean that pour over coffee is the easiest method out there. With that being said, few things beat the pride of making a perfect cup of coffee from pour over for the first time.
Timing is everything with pour over. The blooming process turns coffee making from a science to an art. This is when you pour hot water over the coffee, only to make it wet enough for the coffee to be soaked but not so much so that it starts to drip through the filter.
It is like waking the coffee up itself, and the science behind it reveals that doing so sets of different reactions between the coffee and water. Blooming can be done in multiple coffee-making styles, but it is most important for pour over.
There’s few disadvantages when it comes to the pour over. It’s a fun way to make coffee—if you do it right. The main downfall is working out the kinks in your own methods and learning how to make coffee that suits your pallet the best. The key there is to pay attention to detail and be patient.
How to Make the Perfect Pour Over Coffee
- Place a paper coffee filter into the cone, and place that on a mug on a scale (which comes in to play soon). Here’s a coffee filter we like to use a lot.
- Rinse the paper coffee filter with hot water.
- Add 32 grams of ground coffee to the filter.
- Reset the scale. Using a scale ensures a more exact amount, as using a measuring cup leaves more room for error. Here’s an inexpensive scale we found on Amazon.
- Pour 50 grams of hot water evenly over the grounds.
- Bloom for 30 seconds, and then stir gently.
- Pour 430 grams of hot water over the grounds in a slow, even spiral motion. Do this until the paper is three-quarters full. Do not let the water get over that level.
- Allow the water to soak through, then keep pouring the rest of the 430 grams.
- Once all of the water is poured, let it sit so the water can absorb and drip through.
- Remove the filter and let the coffee cool.
More info can be found from The Curious Baristas Guide to Coffee.
Much like figuring out your ideal ratio, getting your hands on a pour-over system comes down to some preference. Chemex is popular not only for its high-quality but its aesthetics. People have been reaching for Chemexes for decades. A cheaper, yet quality qualified, option is the Hario V60.