Food - Drink
How Science Can Help You Make Pourover Coffee Even Better
By ANNA STAROPOLI
Of the many techniques for brewing coffee at home, pourover coffee is a common and surprisingly simple process. Pourover calls for ground coffee to be placed in a filter, with water poured over it at well-timed intervals, and while it takes slightly more time than other brewing methods, it ultimately yields a cleaner, more dimensional output.
Using pre-ground beans may seem like a smart, easy, and time-efficient strategy, but whole beans retain flavor far better than pre-ground ones as they have higher quantities of carbon dioxide, which helps preserve coffee's quality and scent by limiting oxidation.
The size and texture of the beans, along with the grind, may seem nominal in making pourover coffee, but they drastically impact the taste. Opt for a medium grind that is not too refined and not relatively coarse, and use a burr grinder for a more consistent and even brew.
Set the electric kettle between 205 and 210 degrees Fahrenheit and prepare for the first phase, known as blooming, which requires adding minimal water to the beans and letting the combination sit for anywhere between thirty seconds to a minute. Once it has bloomed, add the rest of the water and let the coffee drip.