Pour-over coffee is known for its clean taste and alluring aroma, and the brewing process itself is especially elegant. Many people mistakenly believe this method originated in Japan, but in fact it originated one hundred percent in Europe, when Melitta Bentz of Germany invented the first filter paper and dripper in 1908. This article will start with the historical origins, then teach you step by step the basics of filter folding, coffee grinding, water temperature selection, pouring technique, and coffee-to-water ratio. The operation is not complicated, and not many tools are needed—after reading, you can try making a cup yourself.
Coffee extracted by the pour-over method always tastes especially clean. At the moment the hot water flowing from the curved spout touches the coffee grounds, the aroma spreads with it. The gracefully lined vintage-style server, the scent slowly diffusing through the air, the barista standing upright and carefully drawing circles with a thin stream—this brewing process always gives people a particularly elegant feeling. However, many people think pour-over coffee was invented by the Japanese, perhaps because many pour-over tools on the market are Japanese brands. But in fact, it is by no means a Japanese creation; it originated one hundred percent in Europe, and Japan can at most be said to have further developed and popularized it on the original basis. When talking about pour-over coffee, one cannot fail to mention Melitta Bentz of Germany. In 1908, this remarkable housewife was constantly troubled by being unable to brew a clean cup of coffee. How could the grounds left in the coffee be filtered out? Inspired, she tore a page from her son's notebook and put it into a tin can with a hole punched in the bottom. The earliest filter paper and dripper were thus born in her kitchen. She then applied for patents for the filter paper and dripper, and this design has remained popular to this day. Pour-over coffee spread rapidly because it is easy to use: put the filter paper in the dripper, add coffee grounds, then pour hot water in a circular motion shaped like the Japanese character "の," stop pouring after enough coffee liquid has been extracted, and finally lift out the filter paper and throw it away—very convenient. The resulting coffee has a clean taste and a pleasant aroma.
Detailed steps for pour-over coffee:
1: Fold the filter paper along the edge line, place it in the dripper, and pour the ground coffee into the dripper fitted with the filter paper. The grind size is usually medium, similar to coarse granulated white sugar. (For example, Little Eagle grinder setting 2.5–3.5)
2: Pour in pre-boiled hot water. Use higher-temperature water for light-roast coffee (85–93°C), while using lower-temperature water for dark-roast coffee (below 85°C).
3: Make a small indentation in the middle of the leveled coffee grounds, then begin pouring from this indentation with a steady stream, and then pour outward from the indentation in a circular motion shaped like the Japanese character "の."
4: Stop pouring once an appropriate proportion of coffee has been extracted. Usually the ratio of coffee grounds to water is 7g:120ml, and you can adjust the ratio and strength according to your personal taste.
Brewing yourself a delicious cup of coffee is actually very simple and does not require too complicated equipment. After reading the article, why not try it yourself?
The above content is compiled by CoffeeHunters, a coffee news website.
