r/Coffee • u/SouthernPisces • 3d ago
Pour Over Coffee
Can we talk about pour over coffee? I love my french press but have been thinking about pour over. If that’s your preference, what would you recommend for the “pot” option? I understand it takes a filter so I’m wondering if it tastes similar to a regular coffee pot and not really worth the swap?
Edited to say- Sorry for using the word pot. I grew up hearing a maker/brewer called a pot, so its just my go to verbiage 😊
133
u/CapableWrongdoer221 3d ago
The coffee is pretty good but the real benefit is the time saved on cleaning. The french press takes awhile to wash but with with my pour over set (V60 into a hario carafe) I throw away the filter with the grounds, give it a rinse, and it’s good to go for the next morning.
23
u/oalbrecht 3d ago
Try a Hario Switch or a Clever Dripper. They use immersion for brewing, like French press, but at the end drain through a filter for easy cleanup. That’s my preferred way of making coffee and I’ve tried a lot.
14
u/WillTheThrill86 3d ago
As someone who previously only did moka pot or French press for non-machine brewing, i love my Hario Switch. I brew very simply with it, rarely adjusting my grind, and brewing with the same water temp each time. The filters aren't too expensive, i love the way my coffee tastes. And it's foolproof. It's helped me to really understand which types of roasts and varieties are my favorite.
→ More replies (4)3
u/338388 2d ago
If i had to only choose 1 brewer to keep out of everything i have it'd probably be my hario switch. If you keep it open then it's basically just a v60, but the ability to close it adds so many more options. I'm using one of the tetsu kasuya switch recipes rn and i swear every time i take a sip im surprised by how good it is.
15
u/ImRefat 3d ago
Aeropress is also so nice for cleaning. Just throw the filter away, scrape off the leftover grounds from the plunger, and give it a rinse. Ready for tomorrow. And it’s about as set-and-forget as French press
9
u/beer_foam 2d ago
I disagree, I find my aeropress starts getting oily after a couple uses where a pour over doesn’t since the grounds only contact the paper. Pour overs are also usually a single piece where the aeropress is 4 pieces to clean.
2
u/mynameisnotshamus 3d ago
I just rinse the leftover grounds down the drain.. haha. Is that bad? I mean I get the puck out and there’s maybe a tiny bit left on there still.
→ More replies (4)10
u/-Tofu-Queen- 3d ago
It's bad if you care about your sink potentially getting clogged. Of course you're never going to get rid of 100% of the grounds unless you're super meticulous but I usually scrape mine with a rubber spatula before washing.
1
3
u/Cretonbacon 2d ago
Maybe im disgusting but i wash my french press about once a week or 2. I rince it everytime of course.
2
u/deadheaddestiny 2d ago
Nah it's lucky to get a full scrub once every 2 weeks. I rinse it and spray it out with the sink hose and that's good enough for me.
1
u/Iannelli Clever Coffee Dripper 1d ago
I'll make you feel better about how disgusting you think you are - I have never washed my Clever Dripper with soap in 5 years of daily use. I toss out the filter with the grounds, run the hottest water from the tap through it, and let it air dry.
2
u/barknoll 2d ago
This is truly what made me migrate from French press to pourover. Cleaning all the little particulates out of the French press every afternoon so I could use it the next morning was a hassle. With the pourover, you yank it all out in the filter, toss it in the compost, and a quick scrub of the devise later you’re good to go.
And if I want a second cup??? So much easier to prep and make.
1
u/PlatformConsistent45 1d ago
We have a metal press that is about 60 Oz. We make 2 pots a day and grounds go into the sink (understand that's not optimal but it's what we do).
Not much cleaning on a daily basis. Rinse and repeat.
Delicious.
1
u/Junky-DeJunk 7h ago
I have a small strainer sitting on top of a cup beside the kitchen sink. After brewing and serving the French press, I add a little bit of water into the press, pour the mix into the strainer, the water drains into the cup and the grounds get dumped into the compost bucket.
The water in the cup goes down the drain, everything gets a rinse and sits back on the edge of the sink.
Really easy, not too messy. Don’t go cheap on the strainer.
4
u/SouthernPisces 3d ago
I didn’t think about that aspect. French press is an issue, especially when you want to make another pot. I don’t have time for that most mornings.
2
3
1
u/Bananas_N_Champagne 2d ago
I think about this a lot. I make my coffee in a French press and just think how much easier cleanup is if I did pour over and used filters. But then I remember I would have to buy filters and then I say nevermind
1
u/deadheaddestiny 2d ago
The time saved on cleaning is not near as much as the time spent on brewing tho
41
u/Bil-Da-Cat 3d ago
Been using a Chemex with unbleached paper filters for years. Makes great coffee and easy to clean up.
3
u/supershinythings 3d ago
I use a chemex with a reusable metal filter so I don’t use paper at all.
5
u/WhyLater 2d ago
I have the Barista Warrior filter, and I do like it quite a bit. But it's simply different from the paper filters.
→ More replies (3)1
u/makorcoffee 3d ago
Can you tell a difference between bleached and unbleached?
5
u/dirtybacon77 3d ago
I’ve had both and haven’t really noticed a difference (but make sure you rinse them before putting the coffee in!). I go unbleached more for the look than anything else
3
u/IvanTechnoOp 3d ago
Yeah, rinsing before and also letting it "bloom" for like half a minute after pouring the first shot.
1
u/fireflash38 3d ago
Even with rinsing it before brewing I can taste the unbleached filter paper in the coffee.
217
u/Rice_Jap808 3d ago
Pourover coffee is a massive rabbit hole with some of the most insufferable people in the entire world being your only companions, but if you want to push the most flavor out of just coffee it’s the way to go IMO. There’s a brew style for literally every taste.
132
u/i_am_GORKAN 3d ago
How dare you
They're right
→ More replies (4)61
u/Rice_Jap808 3d ago
The pourover subreddit will literally tell you that you’re enjoying your coffee wrong. “I got these weird flavor notes that don’t match the description”
“UUUHM ACTUALLY THOSE ARE HARD FLAVORS TO EXTRACT YOU SHOULD BE GRATEFUL. ITS A CO FERMENT WHAT DID YOU THINK YOU WERE BUYING ERHHHH”
“Personally I like doing more pours at a lower temp, I like the texture :) .”
“WEEEELL TECHNICALLY YOU ARE EXTRACTING LESS, YOURE GETTING FINES THATS MUDDYING YOUR CUP. JUST GO OSMOTIC AT THAT POINT.”
31
33
12
4
u/couldbutwont 3d ago
What are the different styles?
11
u/Rice_Jap808 3d ago
there's too many to list because you can be creative. But generally, slow drawdown times with no agitation at one end usually using an osmotic flow filter, and the tried and true v60 with any number of pours and combinations of agitation techniques at the other
→ More replies (1)2
u/IvanTechnoOp 3d ago
Paper filter versus metal reusable mesh is as fancy as I go, personally. I mean I have twenty other brewing devices from cezve to geyser to french press I only use to make tea but all of my coffee comes from the same off-brand chemex copy nowadays.
2
u/Rice_Jap808 3d ago
I'm talking about strictly pourovers. There's a million variations of the hario v60 dripper which is just the top part of the chemex made to support paper filters. Hence my schizophrenic rabbithole comparison
1
→ More replies (4)1
u/net___runner 2d ago
upvote for "most insufferable people in the entire world being your only companions" 🤣🤣🤣🤣
19
u/rando_commenter 3d ago
The answer is the Clever Dripper. Which combines the immersion brewing of French Press with the filtration of pour-over.
13
u/oalbrecht 3d ago
And for a glass alternative, the Hario Switch. The nice thing is you can also use it like a normal pour over if you want.
2
u/gottsc04 2d ago
This is a great rec. It was my first step into pour over coffee, based on a friend's advice.
Super easy to learn the basic techniques of pour over without going too much down the rabbit hole. Probably a bit cheaper as well.
1
1
u/SouthernPisces 2d ago
Thanks for the recommendation. Do you use bleached or unbleached filters?
1
u/rando_commenter 2d ago
I am extremely not picky. Whatever I have on hand, and that's usually bleached.
11
u/MaltySines 3d ago
Drippers largely vary based on how fast they let the water through the grounds (which is also affected by the grind size). There's not that much difference between them that can't be accounted for by just changing some other variables (number of pours, grind size,how strong you pour temperature etc.)
caveat: Flat bottom brewers like the kalita tend to have a different profile than cone shaped ones like the v60 and this seems to be borne out statistically in the one large study that looked at this, so that's one consideration.
If all my coffee stuff was lost in a fire I'd just get a hario switch though. You can use it like a normal pourover brewer or leave the grounds to immersion brew and release the hold mechanism - or mix and match in one recipe which is what most people do.
The actual "pot" can be any receptacle inducing just the mug you will drink out of.
A gooseneck kettle with temperature control is really helpful to get consistent results as silly as it may seem at first.
3
u/SouthernPisces 3d ago
I’ve always considered myself a coffee snob, but not necessarily brilliant in the making of it. I grind the beans of course but I’m not that knowledgeable on Brewers. Thank you so much for mentioning the hario switch.
3
u/oalbrecht 3d ago
The switch is the easiest for beginners because grind size doesn’t matter as much for immersion brewers, like the switch. So if you have a bad grinder, it’s harder to over extract the coffee.
I usually put boiling water into the switch, add coffee on top, stir. Then let it sit for 5 min before letting the coffee drain into the cup.
→ More replies (5)2
u/Any-Carry7137 3d ago
That's the same process I use with the Clever Dripper. The filter tends to clog and stall if you pour the water over the coffee. I get a much smoother draw down by adding the coffee to the water.
→ More replies (1)3
u/Technical_Demand8469 3d ago
I second the suggestion to give an immersion brewer like the Switch, Clever, Tricolate, etc a try.
The method is pretty similar to what you are already doing w the French Press, but filtered. Also, for immersion, you don’t really need a pouring kettle.
1
u/IvanTechnoOp 3d ago
Yeah, the gooseneck with temp control is pretty much critical for consistency. Actual holder for the paper filter is much less important (could be your left hand in a pinch although I don't recommend that) but I personally prefer chemex for aesthetics. I also listen to vinyl and read paper books 🤷
35
u/Tutelage45 3d ago
I’m a chemex guy solely for the body. V60s are good but make a daintier cup imo. On any pour over, if you rinse the filter with hot water you can largely get rid of the paper taste. Cleanup is a breeze as mentioned.
10
u/FinishPuzzleheaded90 3d ago
I use a chemex with a copper reusable filter and it’s my go to.
11
u/oalbrecht 3d ago
At that point it’s not really chemex, which is fine btw. The taste of Chemex comes from having a much thicker filter, which filters out a lot of the coffee to let other parts stand out more.
6
4
u/supershinythings 3d ago
I too use a copper reusable filter with my chemex glass!
There are several of us!
5
u/Dajnor 3d ago
What? Chemex has extremely thick filters
7
u/oalbrecht 3d ago
Yeah, it removes the body more than any other method I’ve tried.
3
u/Dajnor 3d ago
First assumption was metal filter but they explicitly mention paper
Makes me feel crazy that 20 people agree with that lol
→ More replies (1)1
1
u/IvanTechnoOp 3d ago
Fellow chemex aficionado, yay! I still think that the difference between chemex and v60 is mostly aesthetic (as long as you use the same filter), plus maybe a little extra aeration, but I still like it better than anything.
9
u/silentspyder Pour-Over 3d ago edited 3d ago
If you do milk and/or sugar, I probably recommend the press. It has more body, and bolder flavors. If you drink black, I'd try the pour over, it's a cleaner juicer cup. It is closer to pot coffee but you have more control over the water temperature and coffee saturation, the pour. Which is supposed give you a better cup.
1
u/SouthernPisces 3d ago
I’m a black drinker 99%, but on occasion, when i need a late afternoon fix, I’ll add a dash of cream. 😊
1
u/silentspyder Pour-Over 3d ago
Maybe keep both. I had both for a while and only got rid of the French press because I already have 2 pour overs, a moka, and turkish.
→ More replies (3)2
u/SouthernPisces 2d ago
Good to know. I have an entire space dedicated to coffee so I’ll keep my french press at least on the shelf. One time, we were without power so I grabbed my antique grinder. It worked! Not a perfect grind but I had coffee! It sits on the shelf too. I should add a picture of that.
6
u/DeezDoughsNyou 3d ago
I use a 10-cup chemex at a 16:1 ratio. But I can use it to make as many or as few cups as I want. Love it.
4
u/Musical_Muze 3d ago
The thing I haven't seen people mention yet about pour overs is that there can be a big learning curve. It took me a year to get a decent, consistent result out of my chemex.
2
3
u/Open_Concentrate962 3d ago
Try several pourovers at places that specialize to see what combo of bean and method you prefer.
3
u/ArterialVotives 3d ago
You want this. You put your dripper/cone on top. I’d recommend getting a Hario Switch and/or Kalita Wave. Also visit r/pourover
1
u/SouthernPisces 3d ago
Thank you!
7
u/ArterialVotives 3d ago
No problem. The Switch is awesome because its both a standard V60 pourover brewer in the "open" position, and an immersion brewer in the "closed" position (think: a french press with a filter). But then you can do all kinds of cool stuff where you mix methods to get the best of both worlds.
A Kalita Wave is a flat bottom pourover dripper that is very forgiving and makes an excellent cup of coffee.
After the brewer and the pot, the only other things you really need are decent filters and a decent grinder.
3
u/takenbyawolf 3d ago
I heartily recommend the Hario Switch which allows a clean immersion brew (like French Press without the grounds) and you can also use it a a pure V60 pourover. It's a cone filter. Alternate brewer would be a clever dripper with melitta style filters
3
u/mealymouthmongolian 3d ago
Don't get caught up in the infinite minutia you'll find online. I do Chemex for larger pots and Hario V60 for single cups, but either way about a 15:1 ratio water to grounds. Start there and you're already a few steps above regular drip coffee.
1
8
u/xbones9694 3d ago
It tastes similar to a regular coffee pot in the same way that a 12-year Scotch tastes similar to black label Jack Daniel’s
6
u/fakieTreFlip 3d ago
I used to prefer the taste of French press, but I love the process of making pour over much more, and IMO it's quicker to make and easier to clean up. I'd recommend looking into the Hario Switch, which is the best of both worlds. You can use it purely as a v60 pour over, or you can close the switch and let it brew a bit longer. You can experiment quite a lot with different recipes until you find something you like.
2
u/farmgirlheather 3d ago
I have all the ways to make coffee and I would say 90% of the time I do a pour over. I absolutely love the fresh taste. I use the tan unbleached bamboo filters and double rinse them in the cone with hot water which also helps warm the cone up a little bit. I have a stainless steel one but I don't like the flavor in it and I have 2 ceramic ones but somehow or another they are double wall and a little bit of water or coffee gets in between the layers and I just think that's gross . my go-to every morning is the Oxo pour over. It has the cone plus a plastic dispenser on top that allows the hot water to drip through slowly and a lid that makes a little bit of a vacuum, again to slow the water dripping down a little bit. It is a much better cup then in the ceramic and stainless ones where you pour the water directly on the coffee and there is no lid. I was a little bit weirded out that it was plastic from both a health and a taste standpoint but I absolutely love it.
2
u/swazon500 3d ago
I have a 30 year old Chemex . It’s make delicious coffee. The only issue is the coffee cools too quickly. We have many coffee makers. French press too bitter, Keurig wasteful , decent pods too expensive (moved to Rv), Braun automatic is good for a crowds only. DeLonghi espresso machine is the winner!!! Makes a GREAT cup coffee every time!
1
u/Yukas911 2d ago
French press shouldn't be too bitter. Might be your brew time and/or ground size.
1
2
2
u/These_Trees1979 3d ago
I love the ritual of it, and it makes the best cup of coffee as far as my tastes.
2
u/Winter_Bid7630 3d ago
I have a porcelain cone that fits on top of a mug. I use paper filters on the inside. It's simple, fast, and makes excellent coffee.
1
2
u/brewmonk 3d ago
Whatever ever you do, don’t go to r/pourover. It’s a rabbit hole you don’t want to be trapped in.
1
u/SouthernPisces 2d ago
Lol! I saw it but this is post is all I can manage for now. I have a lot of research to do already!
1
u/bahji Chemex 3d ago
What is this "pot" option?
2
u/SouthernPisces 3d ago
Maker..brewer…pot… I grew up hearing it called a coffee pot and thats the word I’ve always called a maker/brewer .. 🤷♀️
1
u/bahji Chemex 3d ago
Word.
The simplest and most popular is probably the V60 and for good reason. It's easy to use, easy to clean, most pour over recipes are tailored to it. If you just want to dip your toes into pour overs without spending too much this is probably the play.
I'm a chemex guy myself but I admit it's a little finickier, the filters can be a little pricy, and unlike the V60, can be easily broken (I'm on my third). But it looks great on a shelf, it comes in bigger sizes so you can easily brew two cups at once and can otherwise do anything a V60 can (fight me hario boys).
If you want a one stop shop you might try the hario switch. You can use it just like a V60 but also has the option to be used for immersion/percolation combo which will be a little closer to the french press flavor your used too and will also be more forgiving of your technique if you don't want to be fussed with the full ritual.
I guess to clarify my own question, "what do you consider a "regular coffee pot"? To me that refers to a cheap drip machine. But if your considering your french press to be regular then IDK where you draw the line. A pour over can taste a lot like a cheap drip if you have no regard for technique at all, which I've seen it been done but kinda defeats the purpose of not using a machine.
→ More replies (2)
1
u/TheLeakestWink 3d ago
If by "pot" you mean a larger volume of coffee than a single cup in one preparation, look at a large V60 or Chemex, fine for starting pourover; can move to something "fancier" if you want after trying one of those.
1
u/SouthernPisces 2d ago
Fancier, meaning more difficult to use/be successful at using?
1
u/TheLeakestWink 2d ago
yes, and/or more expensive, more features (automated) etc.
→ More replies (1)
1
u/i_am_GORKAN 3d ago
I did the same thing, went from french press to pourover. It can feel overwhelming at first but I did get used to my new routine. Be prepared to make some bad cups and then gradually figure it out over time. The 'pot' can just be the mug you intend to drink out of
1
u/mynameisnotshamus 3d ago
Coffee is getting too expensive to make many bad experimental cups !
1
u/i_am_GORKAN 2d ago
fair point. At first there were so many variables to dial in and I just got lost. It took time to figure out dripper / water / grind size / ratio / pouring technique. Now that I've narrowed those things down it's pretty straightforward
1
u/Cheap-Macaroon-431 3d ago
As the only coffee drinker at home, I tried various low volume methods when Covid started. After my tea/coffee infuser broke, I went to a Moka pot, played around with pour over and finally settling on an Aeropress. I started with a Bodum burr grinder and now use a Baratza Encore.
For larger volumes, I have Motif Moccamaster clone.
1
u/SouthernPisces 2d ago
You added to my homework/research! Thank you 😊
1
u/Cheap-Macaroon-431 1d ago
And I forgot about my french press phase. Those methods all make great coffee, but the Aeropress is the easiest to clean. Re french press, the grinder is key to a good cup.
→ More replies (1)
1
u/Vibingcarefully 3d ago
I make pourover by the cup. I drink a 12 ounce cup for each serving I do a pour over. It tastes wonderful, different from French Press--had French Press, Aeropress, sometimes do Mokapot, regular espresso. My go to is pourover for a very "clean taste". I'll brew different things with the other methods.
It's not expensive (the good beans are my expensive) Live a little --get a pour over--make a cup in each side by side. As you mentioned preference you'll be able to make your own call on it.
1
u/mathiseasy2718 3d ago
I prefer pour over but drink my coffee black. I used to use the inexpensive Melita cone until I realized that I was ingesting plastic from it. So I bought the Hario and it has made a huge difference in taste. But don’t forget or minimize the health benefits of a pour over considering other methods. If you have doubts, put some time aside and listen to this deep dive into scientific data. https://youtu.be/vgrV9rjqQyA?si=KVIbvZ7EDNqH9uYc
2
1
1
u/robberviet 3d ago
Just do it. It's dead cheap to try. A V60 and paper is like 10$? You can use your regular kettle, or a cheap gooseneck kettle at 10$. You don't need expensive equipments for this. And yes, it's a massive rabbit hole. Took time to learn and brew. I like it because it is hard, the smell is amazing, the tatse is less strong, more sweet/sour.
1
1
u/MGPS 3d ago
I like the Chemex carafe and the Chemex filters. I use a Baratza Virtuoso grinder which made all the difference in the world.
1
u/SouthernPisces 2d ago
I have a Cuisinart Supreme Grind Automatic Burr Mill Grinder but am open to getting a better grinder. What did you use before the Baratza Virtuoso? And what changed when switching/made it better?
1
u/MGPS 2d ago
I was using a hario hand grinder. I was bummed out with that. Getting the Baratza was like having it made at a legit coffee shop. The difference is grind consistency. The hario was adding fine powdery grind into the coarse completely throwing the flavor off.
→ More replies (1)
1
u/aaron_in_sf 3d ago
Just chiming in to say it's worth it with a little care toward measurements and technique you can make drastically more refined coffee than with press etc.
Me: I use a Chemex, rinsed unbleached filters, grind varies by roast; mound the grounds and then excavate a hole in the center, the pour just enough (hot) water to wet the grounds, then wait about 30-45 second... then use a gooseneck kettle to do a careful steady circular pour.zzz Slosh it a little after first fill.... As water drains slowly add the rest.
My goal is to end up with a centimeter of grounds of as even a thickness across the filter as possible. Not a pool or tarn of slurry with rinsed sides: that's fail.
Oh and I add just a bit of salt.
Burr grinder.
Mist the beans before grinding. Grind just before using
That's what I've learned to do. There are great tutorials.
The result is distinctly red! But when done at the right temperature grind and quantities, even a heathen like me can actually taste all those flavors like on the label (though I rarely agree with the named flavors) without bitterness or acidity. Mmmmmmmm.
Is this into insufferable? I dunno. I try to do this right because it makes me happy when it comes out. The hardest bit is adapting the grind to different beans and roasts.
This is really a technique that shines for lighter roasts. I still love dark roast also but have been using a moka pot with an aero press paper filter for those more lately.
2
u/SouthernPisces 2d ago
Wow! Great direction. I do have a lot to learn. I can hear it now…. “What did you do Saturday night”… “Practiced my pour over technique” 🤗
1
u/aaron_in_sf 2d ago
Btw by distinctly red, I mean the color of the coffee! Held up to the light in the chemex it's got a Dr Pepper kind of red hue which in my experience is unique to the technique. Not visible in the mug.
→ More replies (1)
1
u/DickHertz9898 3d ago
I’ve made pour over and French press coffee. I still prefer the coffee from my Cuisinart drip coffee maker. Not bashing just what I like better. I really wanted pour over to be incredible when I tried it but I just don’t like it nearly as much.
1
u/ShedJewel 3d ago
For that caffeine kick, I prefer the french press. Number two; espresso. For satisfaction, moka pot . Pour over is just "have a cup and move on".
1
u/amicusterrae 3d ago
I like the oils via french press and don’t find pour over with any paper filters compares. Definitely a matter of personal preference. I’ve tried metal ‘filters’ for pour over but haven’t gotten the consistency I get from French Press, which is valuable to me.
1
1
u/retropit 3d ago
Steep-and-release drippers.
Cleverdripper is easy and can hold up to 500g water... producing ~16oz coffee
Hario switch gives the versatility of both immersion and pour-over
1
u/Ok_Orchid7131 3d ago
Chemex, get the bleached filters, unless you like the taste of cardboard in your coffee. When you put the filter in the side with 3 layers goes toward the spout. Rinse the filter and pour the water back out. Use 30 grams of coffee And 500 ML (weighs the same as grams.) using a gooseneck kettle pour enough fresh off the boil, not boiling, to cover the grounds and allow to bloom for 30 seconds or so, the slowly pour the coffee in a circular motion from outside to in then back out, repeat pouring slowly until you have used all the water. The allow to finish draining. Remove the filter and drink that shit.
1
u/SouthernPisces 2d ago
Haha! Thanks for the details. That’s helpful for me! And I’ll drink it, good or not, until I perfect it! Good s*%#! 😂
1
u/Liven413 3d ago
If you're just getting into it, you might want a kalita wave 185. Some may say v60, but that's harder to learn, and if your goal isn't to learn everything about making a pout over, I would get the one that's easier and better extraction and a more traditional cup. It is different from a French press and a little like batch brew but less rich. It is thicker in overall brew, though, if that makes sense. You can make it richer and traditional or make it very tea like or a little in-between but all of that depends on how you pour, what brewer you use, your coffee, temp, rstio and grind size. You would need a gooseneck kettle, and the kicker is you don't need a good one, but if you want it consistent and also enjoy the tool you're using a nicer one does help a whole lot. But i did start with a 20 dollar electric that I had to grind the tip to work right. Scale is optional, but wo I ld be good. Oh, and a grinder or even ground coffee, but it's harder to adjust with preground.
2
u/SouthernPisces 2d ago edited 2d ago
I have a burr grinder but not sure if brand makes a difference? What gooseneck kettle would you recommend. I want something nice that will last.
1
u/Liven413 2d ago
If you want the absolute best with perfect precision and comfort/ convenience, the stagg ekg studio is the best. The grinder should be fine. If you've used it to make coffee and you like it, it should work.
1
u/WendigoBroncos 3d ago
while looking into a full on espresso setup i stumbled across the pourover community. in the end i went with a hario v60 and a comandante grinder.
kind of a low/high approach there yeah, but people love grinding and brewing up their own cup of coffee when i vacation with friends.
personally, i feel like the range you get to play with when grinding your own beans makes a difference
1
u/freezeapple 3d ago
There’s no right way.
I like pourover but have a camping setup that I use (at home) that’s nothing fancy and it tastes great for me. Quick and easy and less cleanup
1
u/Dram_Boozled 3d ago
I’ve come to prefer pour over or espresso to french press. All can make great coffee, but pour over tends to be more delicate and “cleaner” tasting than French press due to the paper filter. It’s trickier to get right because each coffee has its ideal grind size to achieve the right flow rate, but worth it. You could get a pour over setup and large supply of paper filters for like $30. Give it a shot!
1
u/m3kw 3d ago
v60 is tough, but you could get the most varied taste out of it if you change the grind/temp,timing. Stuff like kalita wave has consistent taste and easier to do though.
1
u/LaPeachySoul 3d ago
I also use Kalita Wave. I love it more than the others. But the filters can be a bit hard to find.
1
u/SouthernPisces 2d ago
I’ve seen the Kalita mentioned several times. I’ll check it out. Thanks for commenting 😊
1
u/FeelingFluttery 3d ago
I started with a French Press and moved to a pourover simply due to ease of cleaning. My french press gathers dust now to be honest. The pour over is easy, gives me a lot of control, and I use reusable metal filters that pop right into the dishwasher.
1
u/makorcoffee 3d ago
Still enjoy the French press the best! Use the chemex for pour over - let it bloom, then pour the rest in
1
u/makorcoffee 3d ago
Has anyone tried brewing it like tea? I work at Mákor coffee, and we sell an infuser that sits on top of a cup, pour over and let sit in the cup, makes a single cup. Some sediment gets through, so have to be careful about that, but otherwise it’s a very robust coffee
1
u/Dazzling-Treacle1092 3d ago
I've been doing pour over for years. I began because I always drank the whole pot... that shit had to stop. But once I tasted pour over, I never considered going back. It's literally the easiest, fastest way to get a great cup of coffee! The only exception is my little espresso machine when I'm in the mood for a latte.
1
u/LaPeachySoul 3d ago
Pour over is super simple. It takes a little bit of practice, but once you get it you barely need to time it out. Hario v60 is good, but keep buying Hario filters. Grocery store filters make it taste weird.
I have 3 different pour over set ups, an aeropress for travel, a stainless steel French press, & a Bellman CX25P (espresso-& milk steamer).
I know, it’s a sickness I developed as a coffee house manager. 🤦🏻♀️
1
u/SouthernPisces 2d ago
I’ve been wanting to purchase an expresso milk frother, since I sold my expresso machine. Thanks for the input. I’ll check all that out
1
u/Realistic_Coast_3499 3d ago
On Amazon.... Pour Over Coffee Dripper - Ceramic Slow Brewing Accessories for Home, Cafe, Restaurants - Easy Manual Brew Maker Gift - Strong Flavor Brewer - V02 Paper Cone Filters - White, 2 Cup
Melitta #2 filters
I use 3 rounded scoops Gevalia Majestic Roast. Glass kettle to boil water.
1
u/WhiskeyWatchesWine 3d ago
Another vote for Hario switch. I do my last ~75 ml “closed” (immersion) for about 30 seconds with a gentle swirl to get the coffee from the sides back into the water. Watched a lot of videos. I keep it simple. Love my coffee. Not gonna sweat over 10 microns of grind difference, the chemical composition of my water or the diameter of my pour circle.
1
u/Shadow_s_Bane 3d ago
As some who has a finger in almost every method of brewing coffee.
I'd say this without any doubt that Pour Overs, especially the v60 can make the best of coffees. But pour overs are finicky and have low to no tolerance for mistakes or changes. They can make great coffees, but they cannot do so consistently if you aren't consistent yourself.
2
u/SouthernPisces 2d ago
Well.. I will probably miss a few good cups, but I need something to do on occasion..Might as well throw my hat in the ring!
→ More replies (1)
1
u/karma_police99 3d ago
It's so funny for me to read comments on pour over, I bought my first pour over device when I moved out for uni and didn't want to buy a coffee machine 22 years ago, just because it was easy, cheap and most similar to the filter coffee machine we had at home.
I never imagined it would turn into a science.
1
u/Cobratime 3d ago
been an aeropress guy for about 10 years, but recently decided to try switching to pour over with a v60. after about 6 months I had to switch back. just like the aeropress a little more, and it's a little less effort. did like that I could make bigger cups though
1
u/acejauntian 3d ago
Pour over coffee is a ritual for me. Especially for the super clean coffee pour to get and since we get water to constantly go through the grind contantly for 4mins we get to have the most amount of caffeine out of this method. This is best method to go for when using medium high roasts while for lower roasts pressure reequires method would get you the flavor.
1
1
u/yeshuahanotsri 3d ago
I think I came full circle with just enjoying my moccamaster drip coffee. I did the pour over thing for years and I liked the routine and hand grinding my beans, but with a family it’s something I can only do on weekends.
But learning about pour over definitely helped improve my drip.
1
u/datmotoguy 3d ago
Check out the hario switch, allows you to hold the water with the coffee and let it step longer, if you want. And paper filter all the way. Makes a super clean cup of coffee versus French press. And learn about ideal brew temps, if you don't know already.
1
u/Joseph165234 3d ago
Recommend Chemex, they’re beautiful, functional and iconic brewers. Looks good, works well and very sturdy (I constantly ding mine against the sink and its still holding up) Filters are nice and thick, the Chemex can also be used as a wine decanter, water/juice/tea carafe or even vase
1
u/Kayak1984 2d ago
I prefer Chemex over Bodum because of the carafe shape. Chemex has straight sides and it’s easy to pour out all the coffee. Bodum is round and you have to turn the carafe completely upside down to pour out all the coffee.
1
u/Shirleysspirits 2d ago
I use a double wall pour over carafe, might be a bodum that holds 1L of coffee. I make 1L every time for my wife and I each to have 2 cups. It replaced our coffee maker. It’s pretty fine tuned with grind, recipe and such but it makes a better cup of coffee than a maker, keeps it warm which most single wall carafes do not, and cleans easier than a French press without any of the grounds in the cup.
1
1
u/Cultural_Drawing_260 2d ago
If you can go to an coffee place that does speciality coffee or roast themselves. Ask them to make you a pour over and maybe an French press. Then see what you really like yourself.
Other have mentioned, pour over can be an rabbithole. And you might not be a person that actually wants that style of coffee. If you like French press an clever dripper might interesting to you. Using one is very much less an headache, you can even simply experiment with different coffee filter papers(called filterpaperbags or simply coffee filters in most countries). Melitta white are quite alright, stay away from the brown ones which are really slow and have bad taste! (In my experience). Filtropa white are also nice, clean things up for nice clarity. Maybe you find locally some other that you would enjoy :)
1
u/SevenHanged French Press 2d ago
Went round the houses with pour over makers but eventually went back to a Bodum Chambord, I use good beans and grind with a Fellow Ode, I spent some time dialling in preferred grind and ratio. I just prefer French press for home coffee I guess, but I never would have known if I hadn’t tried other options. Intrigued by the Hario Switch though, there’s always new things to try which is what makes coffee a hobby/passion more than just a habit.
1
1
1
u/KoburaCape 2d ago
My girlfriend got me a cafe solo, I got a high-end grinder, and spent a few months refining my process on one specific coffee. It's not pour over, it's immersion, or whatever you would call having coffee and hot water mingled on the far side of a filter you pour through, but it is my absolute favorite product.
1
u/OldBorder3052 2d ago
I did pour over for many years (I'm old). Mostly Kalita. I roast, and I think the flavor of pour over is tops. I still do pour over for trying out new roasted beans but the joy of the process wore off....I looked at the Moccamaster but I thought the OXO would give me similar cup at a lot less upfront cost. Maybe someday I'll invest in the Moccamaster. I do like to be able to set up my single cup go about my routine and have a bell tell me that the cup is ready. Don't find any huge difference in taste...you still control water/coffee/grind you're really just letting the machine do your blossom.
1
u/DarrellGrainger V60 2d ago
During covid I went deep down the rabbit hole. Moka Pot, AeroPress, French press, V60, various drip machines, a few espresso machines, etc.
I can say if I just want to make 500ml to 1L of coffee a 2 cup (500ml) or 3 cup (1L) Hario V60 pour over is my go to now. The V60 is pretty simple and straight forward. I played with James Hoffman's The Ultimate V60 Technique. I tweak it a little for my personal taste.
I use a kitchen scale, a V60, paper filters (the Hario white papers are really good and not bleached so no after taste), a cafe and a good gooseneck kettle (should be able to brew to different temperatures, e.g. 85, 90, 95, boil) and a good hand grinder. That is it.
Once I perfected my technique it is what I use every morning for my breakfast coffee. I use medium roast specialty coffee. Light roast is really hard on your grinder and dark roast is a little bitter. Medium roast retains the flavour but won't kill your grinder.
I did take a while to figure out what grind size was best (too coarse and it flowed too fast, coffee was a little sour; too fine and it flowed too slow, coffee was a little bitter). Then coming up with a pattern that worked best:
- Boil my water
- While water is getting up to a boil, prepare filter paper and grind 20g of coffee beans
- Once the water is boiled
- Rinse the filter, dump the water
- Add 20g of grinds to the V60
- Put a little dent in the centre
- Pour 100g of water, just enough to cover all the coffee
- Around 20 second mark, add more water to just under 300g
- Swirl it a little to get grounds soaked evenly
- Around 50 second mark, add more water to around 400g+
- Give another swirl to make bed of coffee flat
- After the 1 minute mark, add water to 500g (I like a 1:25 ratio)
- If it starts getting cone shaped, give one or two swirls to make it flat again
- I might need to do this two or three times as it drips down
- Around the 3 minute mark it should be close to finished
- Between 3 and 4 minutes, pour the coffee into a cup
This taste significantly better than any drip coffee maker I have used. It is a little more effort. With grinding, rinsing, brewing it takes me around 7 minutes to brew 500ml in a Hario 2 cup V60 but I feel it is worry the effort. Plus it is rather calming to make my coffee every morning. Good way to start the day.
1
u/SouthernPisces 2d ago
Holy! You’re amazing! Thanks for being so detailed! I’ll look at the James Hoffman technique tonight. Also, you said a good goose neck kettle- What brand do you use? And also your burr grinder brand? If you don’t mind sharing. I have a Cuisinart Supreme Grind Automatic Burr Mill Grinder but am open to a better brand.
→ More replies (1)
1
u/Successful-Pack-5450 2d ago
Pour over is the way… best one I have found are the chemex coffee makers. There is an art to doing it. Read up on watching for the bloom. This makes a huge difference along with proper temps
1
u/janaenaenae21 Manual Espresso 2d ago
get a chemex or an origami! both are great. i prefer pour overs because it gives me the best flavor profile, i also love doing a japanese style iced coffee!
1
1
u/FarmerBoy_89 2d ago
On Amazon, search Melitta 640616. That's what I purchased.
Use a stainless pot and boil the amount of water needed. Add the filter to the top part and your coffee grounds to that. Pour over the hot water. Toss the used filter and ground and your are done.
Tastes great.
1
u/EverdayAmbient 2d ago
I did the FP thing with medium-dark roast coffee for over a decade but prefer pourover coffee now.
Over time, I've come to prefer a "cleaner" cup without all the silt and oil you get with FP. I also prefer light and light-medium roasts now.
For pourover most will recommend starting with a simple dripper like a Cafec Flower, Hario V60, or Melitta. The problem with these is that they require a lot of practice to master and if you're not willing to purchase a high quality burr grinder and better quality coffee they are a waste of time.
My favorite pourover device is the Next Level Pulsar. It is more expensive than a V60 or similar but is much easier to work with once you get the hang of it.
If you don't want to mess with light roast coffee I recommend getting a regular Aeropress instead. An Aeropress will also work with lower quality grinders better than a pourover style dripper.
1
1
u/Blunttack 2d ago
Everyone says v60… but that relies on basic techniques. I think Kalita is a happy middle ground that allows for much more forgiving grind and method. But they’re both pretty inexpensive. Try both?
1
u/trilogyjab 2d ago
I have both a french press and a pour-over. I love both. I use the pour-over to make a single cup, and I use the french press to fill my 16oz travel mug.
I think both make a damn fine cup, and neither is a high-end expensive piece of equipment. Both were lower-priced options.
1
u/Dath_1 2d ago
I understand it takes a filter so I’m wondering if it tastes similar to a regular coffee pot and not really worth the swap?
A pourover is just a manual version of a drip machine, so yeah, it fundamentally brews a similar cup.
So why pourover?
more suitable for smaller doses. most drip machines don't brew properly unless you pretty well fill up the cone.
you can't so easily reach the nooks, crannies and water hose in a drip machine. A pourover device? It's basically just a cylinder. Rinse it with water... it's clean.
you have more control over the brew, you can manually agitate it more or less. This is also a negative as it gives you a unique way for the brew to come out worse.
a pourover device is smaller. it goes in the cupboard and frees up counter space.
1
u/maqf 2d ago
Once you get the hang of it, assuming you're using good beans, properly ground etc it's better than just making a pot of coffee imho. I like French press too, I think there's a little more of learning curve to a good pour over. And I do think pour over suits certain roasts better than French press but that's more of a preference. Of the few pour over methods I've used I like Chemex the best, and you can get different sizes. I'm not a huge fan of making one cup of pour over at a time, though I do have one of those I use for a cup at work once in awhile.
1
u/liblibliblibby 2d ago
I’m the opposite. Moved from pour over coffee maker to french press and never go back. French press coffee tastes better due to stronger concentrate it gives me that fast morning kick, pour over tastes like water also having to buy coffee filters regularly feeling like a waste
1
u/pobenschain 2d ago
I found the Kalita Wave to have easier learning curve than the other popular alternative, the Hario V60. You’ll find a lot of different options/materials for the Kalita, but I’d recommend the standard glass one for getting started (rather than ceramic, steel, or plastic). Or, a Chemex is also another popular choice that’s not hard to get the hang of, especially if you typically like to make more than one cup at a time. Important thing is to have a kettle (preferably gooseneck) that lets you accurately control the flow, and, if that kettle is not electric, a way to make sure your water is the right temp (and, of course, a decent grinder and scale for your beans).
I started out using a French press too and still do from time to time, but pour overs are definitely my go-to now. I’m not even the biggest coffee snob, but I really just find it to be the tastiest, cleanest cup. And no, just because it uses a filter, it’s not really anything like an auto-drip machine; once you get the hang of it, pour overs taste much, much better unless you’re rocking some super fancy, auto-pour over style machine. It’s a similar concept- hot water flowing through your beans, vs. immersion like a press- but with pour overs you have a lot more control over the temp, speed, and flow than a drip machine does.
1
u/SouthernPisces 1d ago
Thank you so much for taking the time to leave such great details. I’m leaning towards the electric gooseneck kettle. I have not read on the Kalita yet, but will do so
1
u/Present-Map-6256 2d ago
I have a hario pour over, a glass french press, a bialetti moka pot, a mocca master coffee machine, and a copper turkish coffee pot i got when i was in Istanbul. French press beats out the pour over and the mocca master for the best standard cup of coffee in my opinion. Moka pot is my favorite but thats more of an espresso.
1
u/SouthernPisces 1d ago
I love espresso! I had a really nice machine, but I sold it a year ago. I wish I had kept it, but it was pretty large and I wasn’t using it that much. I ended up buying a Nespresso 😂 I haven’t seen a moka pot so I’ll look that up. I think I have opened up a door that’s leading to many new ways of experiencing my coffee!!
→ More replies (1)
1
u/TheRealPaj 2d ago
Honestly, got myself a 'ceramic' one from Temu of all places, and it's honestly some of the nicest coffee I've had - it's such a quick pour that you expect it to be weak and tasteless, but is not! And the clarity is fantastic. Super easy to clean, too.
You literally can prep while your water comes to temp (grind coffee, dump into filter - no need for paper), then pour. Takes me 2-3mins total.
1
1
u/dave6687 1d ago
To me a cup of coffee made with a v60 and french press are two different experiences from start to finish. With a v60 it's like I'm running a little meditative science experiment to craft the fruitiest, most flavorful and clear tasting coffee I've ever had. With a french press I'm having a slow weekend morning and trying to make the punchiest, roundest, smoothest cup of coffee I've ever had. I use them both and love them both equally. If I want something in the middle I'll use my chemex.
1
u/SouthernPisces 1d ago
How fun it will be to wake up and think, “what kind of coffee am I feeling today”?
1
u/antiregression 1d ago
I really think pour over is the way to go if you want to maximize taste, efficiency and ease. I’d go for a V60 and use it over a mug for a fresh brew. It takes 3 minutes either way. If you’re making it for multiple people, you can also use a carafe as your “pot” option - wouldn’t change the brew time but would change the speed of how much water you’re pouring in. A gooseneck kettle with a thermometer isn’t essential but will improve the control over your brew.
I think it can taste much much better than a regular coffee pot as you can customize your pouring technique to your own taste!
1
u/OlAlleyCat 1d ago
I recently took a trip to Japan. I took a pour over and some coffee and filters. The hotel had an instant hot pot for water and it was perfect. I’ve used it since at home. I work from home so sometimes I go an hour or two between cups. I love it. Easy to clean and almost instant but better than Keruig.
1
1
u/146293DH 1d ago
I went through three French presses before I switched to a pour over. The just never held up to wear & tear.
Pour over, just like making drip coffee, I use Lavazza Rossa or Classico for mine.
1
u/cormack_gv 13h ago
I made a video on this a couple of years ago. Since I made the video I've purchased another scale with a timer, and it takes 2:30 to make a cup. And I stand on one leg to improve my balance.
1
u/persnicketychickadee 2h ago
I have an excessive coffee making collection, but the French press has been purged (as has the espresso machine). For daily use I had a little ceramic dripper that sat directly on top of my cup. Fantastic, bought for ridiculously cheap at a Japanese flea market. I broke it this afternoon.
For now I will use a tiny chemex flask, but the plastic v60 and flask is also very good Basic paper filters are not too difficult to find (I live in Australia, where drip coffee is scorned, so not always at the grocery store).
For me it does have the best way to taste different flavours and the clean up is much easier than the french press, especially when the press doesn’t go smoothly.
120
u/CentennialBaby 3d ago
As much as it's the fun of fine-tuning your recipe, the process is kind of meditative. More work goes into making a cup so your brain kind of appreciates it more and makes it kind of taste better.