The Art of Pour Over Coffee by Joe Bean Coffee Roasters

uh anytime you're you're brewing coffee by hand it gives you a lot of control over the variables first thing I'm going to do get hot water we're pulling hot water off of a tower here usually this comes out at about 195 by the time everything equalizes so um we've got a boost it up to that 200° Mark after we actually get that water we shoot for doing everything right around 200° and that just gives us um kind of The Sweet Spot in terms of dissolving everything we want to dissolve but not dirtying up the flavor at all so I've got that heating right now going to weigh out my coffee right now for um our Harel we're using a 21 G dose I'm a huge believer in consistency um and I especially like doing things by eye it's really difficult to figure out what's actually going on so as much as we're kind of trying to measure everything in the process we can say all right how am I arriving at this certain flavor balance so I'm going to grind this here then I don't know if you want to see as far as actual grind size but that's about what we're working with there we don't really have a very intelligent way about dialoguing about grind size you know it's not like there's a standard like oh we're going to use this many millimeter particle um so just really generally Standard Auto drip grinds um but as a more accurate way you can kind of do pores and if you're consistently slow or you're consistently fast or if you just find that your flavor balances off that's when you start tweaking the grind one way or another predominant L we're doing the the Hario pourover system as well as a few different sizes for kx's you can see I'm at 200° here um so next thing I'm going to do go ahead and pre-wet my filter this is going to get rid of any papery flavors that might be in that filter and it's also going to make sure that my ceramic and the vessel and Brewing into are both nice and hot tap water is no good um usually you at least want to filter out any chlorines or um different um fluoride anything that's going to have some kind of a chemical component to it all right so I'm going to tear my scale here going to make sure that my timer zeroed out generally you want some kind of goose neck Kettle that gives you a lot more uh Precision during the pouring process a lot of uh kettles out there just kind of sloppy to work with and it's frustrating when you're trying to be specific about different variables and then going to go ahead and start my pour first thing we're going to do is pour a small amount of water over the grounds there give it a stir to make sure that everything's nice and evenly wet whole reason for doing this fresh roasted coffee is a lot of CO2 gas built up from breaking down those sugars in there and so we need to get rid of that gas before um we're adding fresh water to it if we were to start pouring right off the bat that gas would be trying to get out at the same time that we're trying to get water inside and we're going to end up with something that's not quite evenly extracted a lot of people in they're first learning they're not maintaining an even level on the bed so you get it kind of Dipping up and down and so then the coffee that's in the center is not being extracted at the same rate than stuff on the edges is so usually we'll start our Pour at the 30 second Mark and we're going to start going nice and easy right up front don't have to keep pouring constantly as long as this isn't starting to dip down at all we want to make sure that as much as possible this is nice and evenly wet so while we're pouring here you can see I'm watching my time I'm watching my weight as well we've actually got the Hario set up on a stand right now so my weight is going to be the uh the yields how much brewed product is passing through there so making sure that you're keeping everything at a constant level and again hopefully using scales and timers and trying to be consistent about that as well but keeping everything at that same level of wetness throughout the entire process is really going to help the extraction be more even get a better quality extraction and usually that means a better flavor as well while we're pouring we usually start from the middle and start working our way towards the outside here you can see I'm maintaining this kind of Dome like shape to the grounds that's going to give me a slower flow rate as soon as this Dome starts flattening out flow rate's going to increase and it's going to be u a little bit trickier for me to really keep up with the whole process the coffee most people are used to is from an automatic drip so it's comparable in some aspects you know it's essentially the same process it's coffee that has fresh water passed through it it's dissolving stuff it's mixing together it's going through a paper filter that's pulling out some of those oils and fine particles the biggest difference though is usually most batch crewed coffee out there the people who are actually making it especially if it's in a diner or something like that they don't know much about coffee so they're probably not working with the correct numbers in terms of um coffee to water they're not really dialing in their Brew times much so a lot of that out there just it's not good coffee it tends to be un undere extracted you get a lot of stuff that's really light bodied and so I guess the difference is is tasting something that's actually at all the right numbers for the first time and that's a totally different way to experience the coffee and once we reach our final weight going to stir make sure that everything's descending down nice and evenly there and again because I'm I'm only measuring yield I'm not actually measuring my Brew water I'm hoping that I'm going to get up to about 300 G right at 3 minutes so you can see I'm moving a tad quick there I guess we get a really wide range of reactions from people uh there's a lot of people who are just curious and interested in the process uh it's it's visually something very different it's obviously something that takes a lot of attention to detail and so we get a lot of people wanting to know okay why are you bothering to do this why why are you putting so much work into coffee um a lot of people when they taste it they're really impressed and interested by the flavor balance um and I suppose we do get our mix of negative reactions there as well um a lot of those people aren't really looking for coffee with much flavor to it though [Music] so

Channel: Whole Latte Love

Views: 1,659,890

Keywords: pour over, Coffee (Beverage), Cafe, Hario v60, direct trade, JBCR, Coffee roaster, technique

Id: c7tlICRTfpg

Length: 7min 52sec (472 seconds)

Published: Wed May 01 2013