FOOD NEWS
The Best Type Of Coffee Beans To Utilize For Pour-Overs
BY TOM MAXWELL
A pour over coffee is made by pouring hot water over ground coffee in a conical filter. Time and gravity do most of the work. Your job is to select the right beans.
Given that the pour-over method works best when it brings out a coffee’s subtle flavors, the best options are brightly flavored, single-origin beans.
African coffee bean varieties, such as the Ethiopian Yirgacheffe or Kenya Peaberry, work especially well. These beans’ acidity and soft fruity notes make for the ideal cup.
After choosing an origin, look for beans that are light or medium roasted, ensuring that the smoky, sometimes burnt flavors of darker roasts don’t overwhelm your palate.
Next, grind the beans using a burr grinder. This will give you a consistent, medium-to-coarse grind, and the coffee won’t be over-extracted.
Heat cold water to a temperature just below boiling to begin brewing. Wet the coffee grounds first, and then pour the water over the grounds slowly in a circular motion.
If done right, the resulting cup will balance the coffee’s fruity and floral notes, without the bitterness you often can’t avoid with other preparation methods.