Pour-over Filter Coffee

(or: how to get the smoothest coffee from your pour-over filter.)
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Making pour-over filter coffee is simple and can be done even in the most primitive of camping surrounds.

Plus, when done correctly, pour-over filters can produce the richest, smoothest coffee... ofcourse, if done NOT correctly, you’ll end up with bitter, “boiled”-tasting coffee.... and I think we have all tasted that before


The biggest mistake you can make with pour-over filter coffee is use water which is too hot.
Because the ground coffee in the filter will be quite tightly packed, it will retain heat very well... pouring boiling water over the ground coffee will burn the coffee oils... all the way down!!

Where-ever or however you make your pour-over filter coffee:
 great ingredients produce great results.

Start by using some freshly roasted coffee beans; for this style of coffee Medium roast works really well.
And, from there, it is simply a matter of one step at a time
  • Grind the beans medium-fine: coarser than for espresso, finer than for plunger/French Press.
  • Start by measuring out the amount of water you will be using, and add about 2 tablespoons extra.
  • Bring the water to the boil.
  • Measure out your coffee beans: you will need a very heaped tablespoon of ground coffee for every small cup (120 ml) of water.
  • Grind your coffee, and put it in the filter; use a tall chimney filter if you can find one, otherwise use a cone filter like the one pictured here.
  • Tap the filter on the bench once to pack the grinds and put the filter on the pot.
     
  • When the water boils, take it off the heat... count slowly to 10 and pour about 2 -3 table spoons of the water on the ground coffee; make sure the whole surface of the coffee is moistened..
     
  • Wait until the ‘bloom” has formed, and the bubbling has stopped.
     
  • Slowly pour about half the remaining water over the ground coffee.
     
  • Put the kettle back on the fire.
     
  • Wait until most of the water has seeped through the coffee grinds, but not so long that the surface of the coffee “puck” has dried out.
     
  • Take the kettle off the fire again, count to 10 and pour the rest of the water over the coffee in the filter.
     
  • Pour immediately.