A Primer on Pour Over Coffee

If you haven't tried using a pour over coffee brewer, you're missing out. Pour overs became popular a few years back and have only grown in popularity to the point that some coffee shops will ONLY brew pour over coffee on demand per customer! Pour over brewers (or drippers) produce crisp, clean coffee and give you complete control over all the variables of the brewing process: extraction time, water temperature, pre-wetting, pre-infusion (blooming), etc. What does this mean? Coffee geekery at it's best! If you're new to pour over brewing, check out our primer, then feel free to experiment to find your favorite method. 

prep & setup:

You'll need:

  • A pour over brewer/dripper - our favorite is the Bee House
  • Hot water - between 195 and 205 degrees F, or just off the boil
  • Filters - the Bee House uses #2 or #4 cone filters, we like Melitta filters and they're available most anywhere
  • A mug or decanter

Bee House prep

 

 

step 1: fold filter edges

Fold the bottom and side of the filter over so that the filter will sit flush inside the brewer (bottom filter in the picture is correct)

Bee House Filters

 

step 2: pre-wet & rinse

Place the filter inside the brewer and set the brewer on top of your mug. Then thoroughly rinse the filter with hot water. This rinses any loose paper fibers from the filter getting rid of any possible paper flavor and pre-warms your mug. Dump hot water from your mug before brewing.

Bee House Pre Wet

 

step 3: add coffee

Add 21-25 grams (about 3 rounded tablespoons) of medium-fine ground coffee. This is ground just a bit finer than you would for normal drip coffee, but you can experiment with the fineness of your grind for optimal extraction time. Gently shake the brewer to settle coffee evenly.

Bee House Coffee

 

step 4: Bloom (pre-infusion)

Pour enough coffee over your grounds to thoroughly wet the coffee. Use as little water as necessary while still saturating the grounds. Pour directly on the coffee and not down the sides of the filter, as this will cause channeling (which is the fancy word for giving water a place to flow where it won't extract enough coffee before it leaves the brewer). If your coffee is nice and fresh, you should see some bubbling as the coffee begins to release gasses. Allow the coffee to bloom for 30-45 seconds.

Bee House Bloom 1

Bee House Bloom 2

 

step 5: brew!

It's finally time! Gently fill your brewer to the top. There are many methods of pouring, we like to pour in a slow, gently circle over the grounds. Once again, ensure you are pouring onto the grounds and not down the sides of the brewer/filter. It should take approximately 2-3 minutes for the water to drain into your mug. If this goes to fast, make your grind a bit more fine, if the coffee extracts too slowly, make your grind a bit more coarse. There's lots of room here to experiment, so if you like a stronger brew, shoot for a longer extraction time.

Bee House Extraction

 

step 6: drink!

It's time to enjoy the fruits of your labor! The Bee House dripper (as well as most pour over brewers) makes about 10 ounces of coffee each time. Clean up is simple, just toss the filter with the used coffee and rinse/wash the brewer. 

Bee House Finished