The pour-over brewing method is one of the fastest and most efficient methods of brewing coffee, producing a cup somewhere between cafeteria and auto-drip. If you use a "gold" filter, the brew will have a presence similar to the Cafeteria and if you use a paper filter, it will resemble auto-drip coffee. This method is also known as the Melitta process, after a German Hausfrau, Melitta Bentz (1873-1950) of Dresden, who originated it in 1908. The Melitta Company, which she founded and in whose operations she remained involved till her death in 1950, is widely believed to have done more than anyone else to popularize the pour-over method of brewing coffee; as a direct result, it has become one of the most widely-employed of all "hot brewing" methods
- measuring spoon
- boiling water
- brew cone (plastic or porcelain)
- correct size filter (paper, cloth, or "gold")
- finer than drip but not as fine as espresso
- one rounded Tbsp per 4 oz. water
- 2-4 minutes.
- If your cup fills in less than 2 minutes or if it tastes weak, adjust the grinder to produce finer grind particle sizes.
- If it takes more than 4 minutes or it tastes too strong (or bitter), make the grind coarser.
- Pre-heat cone and cup with boiling water while grinding coffee.
- Discard pre-heat water after 60 seconds and place filter inside cone and then cone on top of empty cup.
- Remove water from boiling source, set aside, and add grounds to filter.
- Set timer for 4 minutes and begin to slowly pour water over grounds while simultaneously stirring. (Stir for 5 seconds.)
- Focus on adding the correct amount of water for the amount of ground coffee you use.
- Be sure very little to no water remains in cone when cup is filled, which will take between 2 and 4 minutes.