What is the Best Way to Make Coffee

Over these few years, people try to use coffee beans from each producing area to Make Pour Over Coffee. But coffee is just a drink, and people who appreciate it will always feel different. There is a small group of coffee beans like the fruit and floral flavor, but consumers still prefer coffee with strong roasted flavor or a higher mellowness.

Pour Over Coffee is a Way of Making Coffee

Pour over coffee is a very popular way of making coffee. It was created in 1908 by a housewife in Germany, who is the founder of the famous Melita coffee company, Ms.Melita.

Since then, this clean, no impurities, and layered coffee-making method are soon spread all over the world. After that, to adapt to the trend of coffee making, people create the American drip coffee machine and other coffee equipment.

All coffee beans are suitable for making pour-over coffee in theory.

There are more than 70 coffee-producing areas, although coffee beans produced in different countries have different flavors due to different climatic conditions, altitude varieties, and cultivation techniques. But in general, coffee beans from all coffee-producing areas can be made of pour-over coffee.

Pour over coffee can adjust the coffee flavor in four elements of grinding degree, brewing water temperature, turbulence frequency, and powder-to-water ratio. So that, using coffee beans of any coffee producing area, coffee variety, or roasting degree, these four brewing elements can be adjusted to achieve a rough flavor profile of the coffee beans.

Deeply Roasted Coffee Beans are Not Recommended to Make Pour-Over

Although all coffee beans can be made pour-over, it is not recommended for deep-roasted coffee beans. The main reason is that it will destroy the unique characteristics of deep-roasted coffee beans with rich oil and mellow taste.

The Rich Grease will be Filtered

Pour Over Coffee is not like a French press kettle in which you can mix the coffee and water. Pour over coffee is a coffee liquid obtained by continuously pouring hot water into the coffee powder for a short period, and then filtering it through filter paper.

The filter paper is dense enough to filter out almost all the fat in the deep-roasted coffee beans, and the fat is the main source of coffee aroma.

The Full-Bodied Taste will be Diluted

In the process of making the pour-over coffee, the water temperature is constantly dropping. For example, at the beginning of the production, the water temperature set in the Gooseneck Kettle is 197°F, but after 2 minutes of pouring, the water temperature may drop to 186°F. The continuous drop in temperature during the pouring process is the main reason for the layering of pour-over coffee.

The flavor characteristics of deep-roasted coffee beans are relatively simple, with mellowness as the main ingredient, similar to the feeling of bitterness in the mouth! Strong layering is a high-quality characteristic of coffee beans that are roasted from light to medium roasts, but for dark roasted coffee beans, sometimes it is not necessarily a positive factor. Improper handling can potentially dilute the mellow taste and give the coffee a sour and bitter characteristic, which is not worth the loss.