Growing up, I never drank coffee. My parents were not coffee drinkers and the occasional coffee I did drink over the years was a very sugary Starbucks Frappuccino. This continued well into college and even after graduation. It wasn’t until maybe 2012/2013 that I started to explore various types of coffee brewing.
Nowadays, my preferred method of coffee brewing is pourover. I personally like pourover because of:
- The paper filter helps remove bean oils and residues to give it a less colored taste and traps diterpenes (compounds that block receptors in the intestine that help regulate cholesterol). Better extraction, excellent health benefits, and better tasting coffee!
- Presentation. We’ve accumulated a number of pourover equipment over the years, and every single tool is designed so aesthetically.
- Making your own coffee the pourover way is so calming and a great way to kickstart your mornings.
- Once you get a hang of it, it’s easy!
Pourover equipment that we own:
- Baratza Virtuoso burr grinder
- Chemex filters
- Hario V60 coffee dripper
- Hario V60 paper coffee filters
- Hario V60 glass range coffee server
- Hario V60 Buono gooseneck coffee kettle
- Fellow Stagg electric pourover kettle
- Hario drip coffee scale and timer
- Hario double vacuum structure
Here are a couple of pourover brewing guides:
I also compiled a quick video to show you the pourover process.
What coffee brewing method do you like and why?
2 thoughts on “pourover coffee guide”
i neeed to get a gooseneck kettle. thats one thing thats life changing
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Yes, it’s a game changer! Totally improved the way I brew coffee and tea. I like the Fellow Stagg kettle for its precision sprout and the built-in thermometer!