Besides it taking longer, what’s the big deal about pour over coffee?

Besides it taking longer, what’s the big deal about pour over coffee?

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0 thoughts on “Besides it taking longer, what’s the big deal about pour over coffee?”

  1. The process offers a more clean and complex cup. I can’t afford espresso machine, so pour over is my main opt. I made my own cloth filter, so it’s better than the french press.

  2. It does not take longer. PO lets you control the level of extraction. By observing the grounds the way they look will tell what the level of extraction. Three steps after the grinds are in the filter: 1. Enough hot water to wet the grinds. 2. Pour enough water to get you the amount you want. 3. With a small amount poured around the edge of the grinds which were left up on the sides of the filter down so they are all at the bottom of the filter and look flat. 4. More water will over extract your coffee.
    That is what I do and have been doing it forever. Brewing coffee is a ritual.

  3. I agree that it seems odd that pour-over coffee is suddenly a thing , all over the place now. When it’s simply drip coffee in individually-made servings. What’s so special about that? Additionally, the customer is denied immediate gratification, they have to wait for longer for it than they would if the server just poured a cup of coffee. What’s the big deal, right? Here’s why it’s a big deal.

    Besides it taking longer, what’s the big deal about pour over coffee?

    In defense of pour-over coffee.
    Coffee made in large batches in a drip coffee machine, even good drip coffee machines, is extremely perishable. It has a short shelf life. Kept hot, coffee breaks down, gets bitter, unpleasant tasting, at worst, at best, diminished, no longer worth the price you’re being asked to pay for it.
    The advantage of pour-over is that it doesn’t involve a coffee machine (all electrical drip coffee appliances are imperfect, your own hand-made drip coffee tastes better) and each serving is custom made .
    The other advantage is a customer can choose among different coffee varieties, for their custom-brewed cup. They’re not limited to whatever is in the pot. They can sample coffees, region by region, brew by brew.
    Another, perhaps better term for for pour over might be custom-brewed .
    It’s still a cup of drip coffee, and it’s still pretty convenient. Let’s face it, it takes only a moment to perfectly brew a single serving of coffee. They’re not custom-baking a cake. It’s still a relatively quick cup of coffee.
    Many restaurants still serve it old-school style, in Bunn-style coffee pots kept on the warmer. If the coffee shop (or restaurant, or cafe) has a lot of turnover, and the staff is good about rotating and refreshing the pots (throwing out coffee after it’s overcooked and stale) can reliably deliver pretty good, or at least acceptable quality coffee. The quality and taste of coffee left on a warming tray for more than 15 minutes begins to decline, pour-over style brewing eliminates this problem entirely. And that’s a good thing.
    Pour over, as a brewing style, not a big deal. This is true. It’s not new. It’s drip coffee.
    But hand-crafted fresh-roasted fresh-brewed coffees that are hand made in customized individual servings, that’s new, and kind of a big deal. It’s worth waiting an extra moment for. If the fresh-roasted coffees are premium, well-sourced, good-quality beans, it’s also worth paying a little extra for, too.

  4. It’s a fad, but not a baseless fad. A shop can offer 12 different coffees and just brew a cup at a time and it’s guaranteed fresh. The potential is there for a noticably better extraction VS commercial brewers that tend to prioritize speed over quality. I bring my own roasted coffee to work and brew in the Bunn brewers and it’s not even close to what I make at home.

  5. Coffee is personal. Having said that, let me tell you my feelings on pour over coffee.
    Properly done, pour over coffee compared to drip coffee is like a hand tailored suit compared to an off-the-discount rack model. You can make your coffee slightly stronger, Slightly weaker, more complex, Whatever you’d like. While you’re giving up the consistency of machine made coffee, you’re gaining a lot of control over the outcome beverage. For many coffee aficionados it’s totally worth it.

  6. Pour over coffee is always fresh when it is served.
    If you are the only one in the house who drinks coffee, it is quick, easy and a better quality result than those K cup contraptions. And the startup cost of less than $10, much cheaper.
    As far as the time it takes, No different than a regular drip coffee maker, and if you add up the time it takes the individual coffee makers to heat up, the time difference for a superior product is negated. In a cafe or restaurant, it is also about the show.
    Original question: Besides it taking longer, what’s the big deal about pour over coffee?

    Eight O’Clock

  7. As Laura mentions, you can make a single cup instead of a pot. Couple that with a metal filter and you’ve reduced your waste to near zero.
    But beyond that, you get better control over the quality of the brew, and while it might take time to get the hang of the timing and the pour (you can just dump all of your water in all at once, but you should take it a little slower), the results are much nicer and more personalized. Different beans sometimes call for different temperatures and/or different extraction rates which can be tested much easier with a pour over.
    As for why it’s popular, both pour over, alongside cold brew, started to become adopted by more cafes and restaurants just over a decade ago. You could find them being done in niche locations prior, but not so readily available because they both take a lot of time to prepare. Pour overs take 3–4 minutes, which is a lot of time to ask of a customer and a barista if you want it done properly. But there was a sense of exclusivity about it. And a lot of the higher end restaurants began doing it to set them apart from the other guys, especially at breakfast time. Things went well and larger chains adopted it. It became a ‘thing’ I suppose around that time, growing alongside coffee culture in general.
    Overall though, it’s just another way to brew coffee. Pour over, press, drip, percolator, aeropress; it’s all good. Just find one that fits your time and lifestyle and you’ll be fine.

  8. Besides it taking longer, what’s the big deal about pour over coffee?
    Let’s start with an obvious fact: there are trends in almost everything we consume. Today every sandwich shop may feel the need to put garlic aoili on their sandwiches, next month it’s in every grocery store, and in six months the stuff disappears altogether.
    So a fair bit of the current trend is, well, trendiness. Since every other 3rd-wave coffee shop is all about the pour-overs, well, the one you go to will do them as well.
    Yet, this trend has some staying power, and it does offer a few advantages for both the coffee shop and the customer.
    For the coffee shop, pourovers have a great profit margin: they can charge $5 or more for a single cup of coffee, a price point on par with a cappuccino or latte, but they don’t need an espresso machine, milk, or syrups. Instead they need a pour-over funnel, a stand, and a gooseneck kettle.
    And those materials tell you something else. Have you noticed that every coffee shop uses the same Hario funnels and kettles? In fact these have been around for a fair while, meaning that it’s not hard at all to get the requisite material – and it only takes a little bit of instruction to make decent pour-over coffee; it’s definitely easier to train someone on that than using a high-end espresso machine.
    Of course, the advantages to pour-over aren’t strictly for the coffee shop. As others have mentioned, it is a good way to make a single cup of coffee. But for the coffee snob, pour-over provides a relatively easy way to compare beans. While there are many, many ways to brew coffee they can yield products so vastly different that it’s impossible to compare them: if a shot of espresso is sweet and a french press is sour, was that the bean or the method? In the USA, drip coffee remains the most familiar kind of coffee; it’s the default when someone says they’re getting a “cup of coffee”. Since pour-over is just drip coffee done carefully, it’s easier for people to compare different beans and roasts – it reduces the number of variables.
    Lastly, pour-over provides something of the ritual and performance that some coffee shop patrons can crave. You get to see the ground coffee measured, watch the pouring technique, and observe the cup fill up; compare to ordering a latte in which most of the art happens behind a bulky espresso machine, or drip coffee which… comes out of a spout.
    Is pour-over worth the fuss? I confess that I tend to balk at the high price. I just don’t feel I’m getting my money’s worth. On the other hand, I do have a pour-over funnel at home, and it’s what I use when I know I just want a single cup of coffee. There are definite merits to the method. As with all things, your mileage may vary and your opinion is valid.

  9. Pour-over methods are not actually new at all, and have been around for decades; rather they have gained wider favour due to their ability to enhance the coffee experience. Hario has been producing the V60 system for about 14 years, the iconic Chemex was invented in 1941, the siphon even older, dating to the 1830’s and the French press to the 1950’s (although the latter two are immersion methods, not strictly pour-over).
    The big deal over the popularity has probably got more to do with the vast selection of coffees now readily available, and the roasting profiles that have been developed to bring out the complexities of those beans for discerning coffee drinkers.
    The pour-over method show cases coffee in a way that no other technique achieves, resulting in an especially clean body, (many folks don’t appreciate that the paper filters of these systems have been scientifically designed to expressly serve the purpose of filtering coffee). In order to achieve consistency, the barista has to know the bean they are dealing with (ideally knowledge of the growing region, raw bean processing method and roast profile), and develop of method of extraction that highlights the characteristics that they are seeking, and then reproduce that consistently, so that you have the same good result every time. The high level of skill in itself justifies the premium price, let alone the cost of speciality grade coffee beans. Grind size, water quality and temperature, ratio of water to coffee and extraction time are all keenly considered. There is very much more to this than just getting the hipster image right (that in itself is an art).
    The current trend amongst many baristas, is to show case sweetness, bright acidity, and levels of subtle flavour that were previously hardly imagined. While many wax lyrical over the nuanced bouquet of wine, or peaty smokiness of whiskey, they have not stopped to consider that coffee is by far the most complex beverage humans consume. It is right at the top of the list, by an order of magnitude!
    The ritual of pour-over coffee is more than just a song and dance routine, it is an art. A great barista will both help you select a unique coffee pleasing to your palette, and entertain you in the process of brewing it to perfection. From beginning to end this is going to be at least 15 minutes of their time, if not longer, and has to be justified in the context of it being conducted as a business. I believe that is an artisanal process worthy of respect, even if the majority of consumers are unable to appreciate it fully. If you doubt me, try doing it yourself and see if you achieve as good a result the first time around, even third, fourth or fifth attempt!

  10. Did you know that pourover coffee is almost 100 years in the making…..Did you know Chemex is over 80 years in the making?….It is not new, it was just not as popular during the 20’s thru the 60’s….it was just another method of coffee brewing….The Vacuum, Percolators were the standards during that era until the early 70’s when auto drip became the standard method….That Mr.Coffee changed the coffee scene…..Now AutoDrip is the mainstay….
    Next is kcup style…Auto Drip for individual brewing……but behind the scene, more people are using a manual method like Cone Style Filter, Vacuum and French Pess…..all work well, all invented in the early 1900’s…,I guess they new back then what many are learning now “That patience makes a better brew”….

  11. There is basically one single problem in making a batch of drip coffee: it must be kept hot and the heat used is destroying the coffee by the second.
    A thermos system does not make additional heat, so that would be ideal in a domestic situation, if you wish to save time.
    The pour over is a very old method that seems to be the newest trend right now. It is a gentle handling of the coffee and provides a high-quality brew.
    The problem with it taking longer should be a problem for those who pay attention to time, not for those who pay attention to quality.

    Victor Allen’s

  12. I make a pour over coffee at home in a Chemex.
    I love watching the coffee bloom and you smell the flavor notes associated with the coffee.
    That being said I also think you get more consistency when it is controlled in small batches verses batch brew in those urns you may see at Panera or Starbucks.

  13. The procedure of pour over coffee causes the ground coffee to “swim” in hot water longer than most other preparations, this allows more extraction of the delicious oils in the coffee and generates a full bodied coffee flavor. The closest other type of brewing is the French press, but it produces a fair amount of grounds in your cup.

  14. Ha! I love your question, and completely understand your reservation. It does take longer and can not taste very good with most coffees, but a pour over combined with a really good coffee can produce a fantastic cup.
    Us coffee roasters will travel to coffee growing communities all over the world, and find small plots of land that produce exceptional tasting coffees. These are called microlots. They can contain amazing flavors that a lot of the general public wouldn’t associate with coffee. Notes like floral, citrus, blue berry, key lime pie and so on. We will pay high premium for these microlots. If we brew some of these microlots on standard drip style, a lot of those amazing taste attributes will be lost. The pour over brewing method allows to have full control over the brewing process. We control how much negative tasting gases escape by prewetting the grounds, we control the amount of turbulence the coffee has with our gooseneck kettle, we control water temperature better with our kettle, and we control time of the brew cycle. These are customizable on the fly with pour over, and we can adjust these parts of the brew based on each unique bean (typically based on bean density) as oppose to the same old drip brew.


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