14 votes
Accepted

What's the theory behind using thin spouted kettles when making drip/pour over coffee

By having a thin spout, you can more finely control the flow rate and where the water lands. When making pour-over coffee, you want to control the water level in the cone to control the brew time ...
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  • 426
13 votes
Accepted

What water temperature and pour speed are best for pour-over method?

You're highlighting two differences between the two methods: temperature of the water, and rate of pouring the water (equivalently, how "full of water" is the cone). Short story: Use water just off ...
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  • 8,497
11 votes
Accepted

How does Nel Drip compare to paper filtered Pour Over?

Lets answer this question with some data! My company uses machine learning, data science, and sensory science to build flavor profiling and quality control tools for the craft beverage industry. ...
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  • 1,681
11 votes
Accepted

What is coffee bloom

The gases themselves are largely composed of CO2 and moisture trapped in the grinds. My understanding is that releasing the gases ahead of time prevent the gasses from interfering with an even ...
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  • 1,589
11 votes
Accepted

What's the big deal about pour-over coffee?

Pour over systems give you the ability to control the water flow through the coffee grounds with a high level of precision whereas a drip brewer does not. I will admit, this is a bit of a trend, ...
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  • 1,354
8 votes

What's the big deal about pour-over coffee?

Nate sums up the technical aspects nicely in his answer (+1!), so I'll just add a few other aspects. You also asked for the difference between the pour-over today and back then and where the ...
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  • 3,853
7 votes
Accepted

How fine should I grind coffee for drip/pour over coffee

In general consistency is more important than a specific setting. The key is that you can actually control both the size of the grind and actually achieve a homogenous grind allowing you to increase ...
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7 votes
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How do I effectively clean a metal Chemex filter?

This problem seems quite normal. Over time, the little holes are filled up with small coffee grounds and stuck there by the help of gluing force of grease. This grease is extracted during brewing ...
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  • 7,593
7 votes
Accepted

Re-using spent coffee grounds?

There are a few elements to this answer, so I'll try to tackle them one by one. is it possible to brew another cup with the used grounds...? Yes. It is physically possible to do this. Just do what ...
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6 votes
Accepted

Should I use weight or volume when measuring doses?

In cooking in general weighting dry ingredients would be much more precise and give you greater control over your variables.
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6 votes

Pouring technique for drip/pour over coffee

From this site: Start with a grind size around that of coarse sugar. (Think Sugar in the Raw.) How much: Most pourover drippers work best when they're between one half to two-thirds ...
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  • 2,217
6 votes

What is coffee bloom

According to this site it's a by product of the roasting phase and occurs naturally hence the reason coffee bags have a degassing hole. When you grind the coffee the trapped gases are released and ...
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  • 2,217
5 votes
Accepted

Pouring technique for drip/pour over coffee

I highly recommend anyone looking at a pour over to take a look at the Clever Dripper. It's a pour over brewer with a plate at the bottom that restricts flow unless the unit is resting on a cup. You ...
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5 votes

Can you stir a pour-over?

The short answer is yes you can stir pour overs and it can be useful but generally not recommended. The primary use for stirring pour overs that I have seen is a very light stir to jostle grounds ...
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5 votes

How do I know when to end the bloom?

The bloom should be 30s for V60 and 40-45s for Chemex and Kalita and 30s for full immersion methods (like AeroPress or French Press). Blooming is not just about degassing but also to saturate the ...
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  • 2,139
5 votes

Can regular drip coffee grounds be used for pour over coffee and achieve good results?

Yes, it'll be fine. Drip brewing and pour-over coffee are essentially the same process: Pour hot water over ground coffee to extract flavor compounds, then let the infused hot water solution drip ...
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  • 153
4 votes

What am I doing wrong when I do my pour-over?

You need to use a coarser grind. You have grounds that are just the right size to block the mesh. Too small and they'll just pass through, making your coffee gritty. Medium-sized and they'll block ...
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4 votes

French-press v.s. manual pour over brewing quality

First things first, let's put the difference between French press and manual pour-over: French-press: Coffee and water stay in the same container during brewing. The water is not very close to ...
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  • 7,593
4 votes
Accepted

Is there a difference in taste between bleached, unbleached and natural fibre filters?

This could depend on the brand of filters and the brewing method so it's worthwhile (and fun) to do the experiment. I'd love to see results from more experimenters. Bamboo vs. Paper Filters: I did ...
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  • 858
4 votes

How fine should I grind coffee for drip/pour over coffee

In general, the coarseness of fine sand. It will be difficult to effectively communicate grind size here, and what is recommended is to go to your local coffee shop, have them grind a sample of coffee ...
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  • 1,409
4 votes

What is coffee bloom

I hope this isn't a trade secret or anything, but at Starbucks we recently got new measuring pitchers for pour-overs that have a long narrow snake-like spout. It allows you to more or less just pour ...
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4 votes
Accepted

Why does the filtrate sometimes well up in the upper cone when using the Chemex coffeemaker

Science! What follows is my bogus hypothesis, with pictures (annotated in the conventional style) and annotations to bolster my unsubstantiated claims. Other (non-Chemex) cone-style (and basket-style)...
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  • 8,497
4 votes

D.I.Y. Pour Over Coffee Maker

It should work since there is no magic involved in the pour over coffee maker. The only problem could be the pressure from the wet coffee on the 'arm' holding the coffee since it was never made to ...
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4 votes

How do I effectively clean a metal Chemex filter?

I would advise against using soap to clean anything coffee related. As a simple measure, just use boiling water to loosen the oils. You can also use citric acid (the recommended cleaner for coffee ...
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4 votes

When making pour over coffee, why does it sometimes take a very, very long time to drip out of the filter?

The problem could very well be what Stephie was touching on; very fine coffee dust restricting the flow. I was having the same issue with my setup and was just going to live with it. That is, until I ...
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3 votes
Accepted

Do Automated Pour Over Machines provide the same flavor profile compared to manual pour over method?

Several "automatic pour-over" machines have recently come onto the market from manufacturers such as those you listed. They are something of a hybrid between the ubiquitous, conventional "automatic ...
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  • 8,497
3 votes

Pouring technique for drip/pour over coffee

I'm not sure what the citation standards for this site or if a "hey this worked for me, why don't you try it applies" so please downvote accordingly and point me to the correct meta articles. But, ...
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3 votes

What is coffee bloom

As per Kyle above, YEs coffees fresher to roasting are expelling more gas than older ones that have degassed more. indeed a definition of staleness may include no more CO2 is released. hitting beans ...
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3 votes

How do I effectively clean a metal Chemex filter?

The only thing that I've found that I've found that works elegantly, quickly, and completely is ultrasonic cleaning. After boiling with vinegar water, lots of rubbing and scrubbing, high pressure ...
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3 votes

How do I effectively clean a metal Chemex filter?

I tried boiling in vinegar and washing in the dishwasher over my bottle jets the other day. It did improve the flow situation greatly, but the filter was still brown. So I ordered urnex coffee ...
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