tag:blogger.com,1999:blog-3260118906064618673.post7549109599331695739..comments2023-03-30T18:57:24.454+09:00Comments on Jackson Riley: How to make a cup of pour-over coffeeSarah S.http://www.blogger.com/profile/05767639316256201013noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-3260118906064618673.post-20626207162736672512012-06-21T09:08:07.667+09:002012-06-21T09:08:07.667+09:00Um, it's close, but the grinds are finer then ...Um, it's close, but the grinds are finer then French press, and it filters quicker (2min compared to 5min), so it's not quite as dark, which I tend to like better. Also: <i>waaaaayyyyy</i> easier to clean, which makes it a winner in my book. I loved my French press but cleaning it was hell.Sarah S.https://www.blogger.com/profile/05767639316256201013noreply@blogger.comtag:blogger.com,1999:blog-3260118906064618673.post-66124643229982235642012-06-20T10:51:18.465+09:002012-06-20T10:51:18.465+09:00So really, it's like using a French press . . ...So really, it's like using a French press . . . but just with a filter? (And without the French press, haha.)Kimberlyhttp://eclpse.livejournal.comnoreply@blogger.comtag:blogger.com,1999:blog-3260118906064618673.post-84293911718554983282012-06-20T02:13:46.184+09:002012-06-20T02:13:46.184+09:00I love my pour over! It's perfect for one.
A...I love my pour over! It's perfect for one. <br /><br />Also, great suggestions Colby! I've been impressed with how fast I can get coffee ready on my sprint out the door, but I'll have to try the slow pour and the heat Hario heat up to improve the taste.the soft soledhttps://www.blogger.com/profile/00840543088314812568noreply@blogger.comtag:blogger.com,1999:blog-3260118906064618673.post-4846801781820284132012-06-19T16:28:25.432+09:002012-06-19T16:28:25.432+09:00Colbs! I had no idea that you opened up your own s...Colbs! I had no idea that you opened up your own shop! That's fantastic and rather impressive. I'll take your expert suggestions to heart. <br /><br />One thing: What is the v60 (as in "Your pour should finish out with the v60 slowly filling up until you know the amount is correct)?<br /><br />I'll try and report back. If I'm confused, you might have to do a guest post, teaching us all how to do it right... for those of use who can't stop by your coffee shop. Just sayin'.Sarah S.https://www.blogger.com/profile/05767639316256201013noreply@blogger.comtag:blogger.com,1999:blog-3260118906064618673.post-36777936667226195712012-06-19T13:25:56.817+09:002012-06-19T13:25:56.817+09:00Ok, so.
I am.... thrilled that you're doing th...Ok, so.<br />I am.... thrilled that you're doing this. You know I opened a coffee shop doing only pour over, right? There are a couple steps that will improve your coffee dramatically:<br /><br />You DO want to rinse your filter/heat up the Hario; gets rid of some paper taste (sniff and taste the water after flushing! Surprising...) and does help the coffee be coffee. Second, skip the hole digging, it encourages uneven extraction. Third, let your pour bloom, ie, pour a little first, wait 15-20sec, then finish with the pour: opens everything up prior to extraction. Lastly, you want to practice!! Your pour should finish out with the v60 slowly filling up until you know the amount is correct and the filter is nearly full, then let it finish dripping for about 30sec without you adding any more water to it, helps to seperate the superfine grains to the top so they do not create a cork, will see sticking to the upper rim of filter, preventing over extraction (bitterness). <br /><br />Amounts as follows:<br />300g = 12oz brewed coffee, total amount h2o for bloom & pour.<br />70-80g = bloom water. Just enough to thoroughly saturate all grinds. Very little should come through into cup<br />2min = time for entire process. Adjust grind and/or pour speed/method if substantially more or less<br /><br />Let me know if you have any more questions! CheersAnonymoushttps://www.blogger.com/profile/15113003229335767035noreply@blogger.com