What is pour over coffee? The foundation and future of pour over in the new era
The specialty coffee market is constantly growing with diverse innovations in preparation methods. Coffee experts have noticed that in recent years, specialty stores have introduced more creative and unique brewing methods and pour over coffee equipment. To learn about these important changes, explore with XLIII Coffee.
The nature and brief history of pour over coffee
Essentially, pour over coffee is a manual method of brewing coffee, which involves pouring hot water over coffee grounds in a filter. The water flows through the coffee and filters into the pot or cup. Usually, pour over coffee is also known as filter coffee or filter coffee.
For centuries, pour over has been used to prepare coffee in many countries using rudimentary tools. Such as the traditional wooden chorreador and cloth filter (or bolsitas) in Latin American countries or Touba coffee (or Sufi coffee), prepared similarly to today's pour over in Senegal and West African countries . However, it was not until the 1990s that the launch of the Melitta brand's brewing method and pour over device using a copper pot and filter officially set the stage for its development.
Later, many other companies started designing different variations of this kit and revolutionized modern pour over coffee. In 1941, German scientist Peter Schlumbohm invented the iconic Chemex – honored by the Illinois Institute of Technology as “one of the best designed products of modern times.” In 2004, Japanese company Hario designed the revolutionary V60 coffee maker. With its outstanding advantages, Hario V60 quickly became more popular in specialty coffee after the 2010 World Brewers Cup. In 2010, the Japanese brand Kalita Co officially launched the flat-bottomed Kalita Wave tool set. This new innovation enhanced and laid the foundation for the development of today's pour over preparation methods.
The development of pour over coffee
Experts say the world of specialty coffee has become more "scientific" in its production and brewing. This has given manufacturers and consumers a deeper understanding of the impact of certain brewing factors on the extraction process. Therefore, they are willing to experiment to create and apply different pour over recipes, equipment, and ingredients to create the desired variety and flavor.
Therefore, over the past decade, the number of manual pour-over dispensers available on the market has continuously increased. Although the V60 remains one of the most popular coffee shops, specialty coffee shops are now using more manual coffee makers such as the Origami, GINA, Graycano and Orea. With the increasing variety of equipment, pour over techniques are also gradually improving. New methods focus more on precision and control of as many extraction variables for flavor consistency and optimal exploitation of the ingredients' flavors. The V60 design, for example, has spiral ridges that help prevent the filter from sticking to the walls of the brew pot, ensuring a more even flow rate. Meanwhile, Orea V3 has four ridges at the base that make the flow speed faster.
Besides, since the early 2000s, specialty coffee has developed with special attention to single origin coffee. This leads to pour over methods also focusing on these types of coffee and using wet processing methods to highlight the influence of soil and processing on taste. However, in the past few years, the growing popularity of experimental processing methods is changing the way pour over ingredients are selected. Roasters tend to favor blend coffees (mixes of coffee types) and experimentally fermented processed coffees. In particular, many people pay great attention to high-quality coffee blends, including at competitions, to create new flavor experiences. This makes the market demand more refinement and improvement of suitable brewing methods for each type, driving the industry's increasing diversity and competition.
Coffee and water - The foundation for delicious pour over coffee
Pour over coffee has actually evolved significantly in recent years. More and more coffee shops are starting to leverage the power of automation to serve high-quality coffee. Automated dispensing systems can manage a number of variables, such as brewing time, temperature, and water dispersion, much more accurately than humans can. Not only does this give baristas more time and focus on other tasks, but it also greatly increases the consistency of the extraction process.
However, with so many coffee makers available, the key to a delicious pour over is still the quality of the coffee and water. These are the two main ingredients that make up a cup of coffee and deeply determine the quality of the finished product. Because advanced equipment and creative brewing methods have the sole task of better exploiting the characteristics of coffee. Poor quality coffee beans or unsafe water make it very difficult to make delicious cups of coffee. In particular, for the manual brewing method - simply using water temperature, gravity of the earth and pouring technique to extract, the quality of coffee and water is always the most important factor to ensure. tell.
Pour over allows the barista and experiencer to fully immerse themselves in the extraction process and clearly feel every beauty of the coffee. Therefore, XLIII Coffee always chooses high quality specialty coffee beans and standard water with the ideal amount of minerals to fully exploit the flavor potential. If you want to experience it, stop by XLIII Coffee!
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