Timeline for What water temperature and pour speed are best for pour-over method?
Current License: CC BY-SA 3.0
7 events
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| Apr 13, 2017 at 12:51 | history | edited | CommunityBot |
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| Jul 27, 2015 at 1:23 | comment | added | Omar Miranda | Just like @hoc_age , I start to pouring your right before the boiling. But, when you prepare a brewed coffee and let it cool down a couple of minutes, others flavors and smells appears. Try one day, pouring with water 5-6 mins after boiled (I had never take the temperature) and you'll notice a huge difference (specially with more acid coffee profiles) | |
| Jul 24, 2015 at 7:41 | vote | accept | Ionic | ||
| Jul 23, 2015 at 16:58 | comment | added | Suspended User | You may also consider purchasing a "pour over" cone that let's you control extraction time. There is at least one on the market with a plate on bottom that doesn't open the bottom of the cone until you place the unit on a cup. You can dump all the water in at once and let the brew seep to your preferred strength. | |
| Jul 23, 2015 at 9:20 | comment | added | Ionic | Thanks for your good answer! Well of course the beans are always fresh/good. :-) The part with the stiring is something i solve by pouring the water into the dripper and cycle at the pouring process. This, and the small amount of water prevent those "pinning" of the grounds as you describes in your answer. Thanks a lot. :-) | |
| Jul 23, 2015 at 5:06 | history | edited | hoc_age | CC BY-SA 3.0 |
Added summary and markup for clarity.
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| Jul 23, 2015 at 4:52 | history | answered | hoc_age | CC BY-SA 3.0 |