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There's no way pour over is less fiddly than an AeroPress. Timing blooms, gooseneck kettle only so you can gently apply water evenly, and having to sit the who

There's no way pour over is less fiddly than an AeroPress. Timing blooms, gooseneck kettle only so you can gently apply water evenly, and having to sit the whole thing on a scale so you can measure how much water you've really added.

Shoue 7y ago
If you aren't doing any of that for the Aeropress (which you "should") I'm not sure why you think you need to do the same for a pourover. You can just experiment and eyeball it like you do for the Aeropress
- Steltek 7y ago
  Coffee rituals are a mixed bag of "truths" and preferences. Here's why I believe AP doesn't need those things and a pour over does: Blooming is mostly to remove gas pockets from the bed of coffee so water can reach all of the grounds evenly for the actual brew. This makes a lot of sense for a PO, where water is quickly passing through, but less so for immersion techniques like AP. AP doesn't need a specialty kettle. Just use the same funnel for the coffee grounds to pour in the water and you can be as rough as you want. I still use a gooseneck but that's mostly because they're smaller and take up less countertop space. Water/coffee ratio is easy for an inverted AP. Water isn't leaving the cylinder until you plunge so you just pour up to the mark, however you please. For PO, you have the double whammy of refilling the cone with water and having the water almost immediately start draining out into the cup.
mbrock 7y ago
I make pour over the very first thing early in the morning, usually while an 8 month old baby is crawling around chaotically. I just put the ceramic dripper on my mug, pour a bit of water for the bloom without "timing" it, then pour some more like three times until the mug is full. Yeah I use a gooseneck kettle (which btw also comes in handy for watering flowers and filling up the clothes iron) but I'm not fussy about technique. Occasionally I just dump a bunch of water in the filter at once and the coffee turns out fine if a bit weak.
- mistahenry 7y ago
  I have a Chemex three cup and I can make one or two cups with it without any timer or scale. It tastes great to me and is really consistent. The need for scientific exactness is overblown here (although using a scale and timer only helps the result). Even a bad brew from my chemex with freshly roasted single origin beans is far better than the terrible black coffee I drank at the office for years (and still will drink if it’s all that’s available)
Eric_WVGG 7y ago
Hm? Pour-over is practically an artform. You have to stand over the chemex, pace the pour very carefully, watch the bloom, continue to grow the bloom for two or three minutes… pour-over is absolutely the best coffee and also the most labor-intensive. Aeropress: pour, wait, push. Maybe 85% as good as pour over and massively better than french press, percolator, or drip.
- function_seven 7y ago
  You and parent are in agreement.
Talanes 7y ago
I know it's technically less precise, but I just go by volume measurements, and use a measuring cup to measure water/pour. And bloom periods are easy to figure out visually, has the water started to all sink away and the coffee stopped bubbling? Time to start adding more water.

Shoue 7y ago

If you aren't doing any of that for the Aeropress (which you "should") I'm not sure why you think you need to do the same for a pourover. You can just experiment and eyeball it like you do for the Aeropress

Steltek 7y ago
Coffee rituals are a mixed bag of "truths" and preferences. Here's why I believe AP doesn't need those things and a pour over does: Blooming is mostly to remove gas pockets from the bed of coffee so water can reach all of the grounds evenly for the actual brew. This makes a lot of sense for a PO, where water is quickly passing through, but less so for immersion techniques like AP. AP doesn't need a specialty kettle. Just use the same funnel for the coffee grounds to pour in the water and you can be as rough as you want. I still use a gooseneck but that's mostly because they're smaller and take up less countertop space. Water/coffee ratio is easy for an inverted AP. Water isn't leaving the cylinder until you plunge so you just pour up to the mark, however you please. For PO, you have the double whammy of refilling the cone with water and having the water almost immediately start draining out into the cup.

mbrock 7y ago

I make pour over the very first thing early in the morning, usually while an 8 month old baby is crawling around chaotically. I just put the ceramic dripper on my mug, pour a bit of water for the bloom without "timing" it, then pour some more like three times until the mug is full. Yeah I use a gooseneck kettle (which btw also comes in handy for watering flowers and filling up the clothes iron) but I'm not fussy about technique. Occasionally I just dump a bunch of water in the filter at once and the coffee turns out fine if a bit weak.

mistahenry 7y ago
I have a Chemex three cup and I can make one or two cups with it without any timer or scale. It tastes great to me and is really consistent. The need for scientific exactness is overblown here (although using a scale and timer only helps the result). Even a bad brew from my chemex with freshly roasted single origin beans is far better than the terrible black coffee I drank at the office for years (and still will drink if it’s all that’s available)

Eric_WVGG 7y ago

Hm? Pour-over is practically an artform. You have to stand over the chemex, pace the pour very carefully, watch the bloom, continue to grow the bloom for two or three minutes… pour-over is absolutely the best coffee and also the most labor-intensive. Aeropress: pour, wait, push. Maybe 85% as good as pour over and massively better than french press, percolator, or drip.

function_seven 7y ago
You and parent are in agreement.

Talanes 7y ago

I know it's technically less precise, but I just go by volume measurements, and use a measuring cup to measure water/pour. And bloom periods are easy to figure out visually, has the water started to all sink away and the coffee stopped bubbling? Time to start adding more water.