Making exceptional coffee with rich aromatic flavor is an art, but few are artists, and some just doodle to gradually get a grip on this art! This line has been taken from a diary of a compassionate coffee lover who loves experimenting with new techniques and ideas to hit the core.
By the way, do you know what is the basic skill of making coffee? It’s pouring over skill. Either you take it as making pour-over coffee, or using the best pour-over coffee kettle to get this job perfectly done. You can get any china pour over kettle from a leading brand, but it’ll be of no use if you aren’t familiar with the trick of using it.
So let’s start with how to make perfect pour-over coffee using Chemex or any model brewer.
Making Pour Over Coffee – Basic of Coffee Making Skill!
You’ll need 23 grams of coffee, if you have a scale then must use it because it makes brewing much easier at home. It’s going to be three flat scoops, grind it. You’ll just do a medium grind on this.
The next step is, pre-wet the filter. What this does is, it ensures everything is up to heat, so there’s no loss of temperature which would result in sour coffee; in the meantime, it also removes some of the proper taste from the filter, it ends up being pretty noticeable
You could do an experiment where you just taste the water that you’ve run through the filter, and it’s pretty clear that this is a sort of cardboard e gross taste that you don’t want in a coffee.
Once you’ve done that you just dump it up, the dumping of water from brewers is one of the unspoken arts. Once all the water is up, now add the grounds to the brewer and then just kind of shake it around to make sure it’s flat in there. You can also do this on a scale of up to 400 grams of water, this would also be around 12 and a house at 12, and a half-ounce. If you’re using a teakettle, then you either have to take water just off the boil, and transfer it to another device, or let it sit for 30 seconds, and use a tea kettle; the first thing you’re going to do is, pour just enough water to wet, all the grounds that are in there.
When you let that sit for 30 to 45 seconds, this is called Blooming, what it does is, allows some of the gases to release. If you were to pour all the water at once, then gases would create this barrier between water and grounds which would lead to uneven extraction. It probably tastes sour weak, it’s up to 30 seconds, and now you’re going to pour
Pour it slowly starting in the center, and then going in concentric circles to the edge, but without actually pouring down the sides of a filter; this would just rush right through the grounds, and then over-extract causing it to be better. This entire process should take between three and a half to four minutes, if it goes that the water runs too fast, then use a finer ground, and if it’s’ taking too long to drip through, then you’re going to run use a course of grind.
Add all the water, and finish it up with a gentle stir. Do a little X and then circle, this gets some of the grounds off the bed or the brewer so that they all extract. This is the part where you can start making sure the timing is right. If it’s taking too long, then adjust, once all the water is drained through, remove the filter and make sure you do this before it dries out because the last few drops which can’t be tasted, pull that out, you can throw it away.
Let it cool, and it’s all ready to serve!