Pour-Over Coffee Is An Intriguing Alternative For Coffee Snobs

Pour-Over Coffee Is An Intriguing Alternative For Coffee Snobs

Coffee aficionados often have to make a choice between easy but disdained drip coffee and the rewarding fuss of French press. Get ahead of the coffee snob curve by checking out pour-over coffee, a Japanese method that’s gaining ground among caffeine fiends.

The first thing to know about Japanese-style pour-over coffee is that it’s not a weekend morning, heat-and-go method. It requires a special kind of kettle, a certain kind of carafe, good beans, and the patience to watch as small amounts of water work their way through the grounds. But the results, it is said, are very distinct:

The narrow spout produces a thin, precise stream, and the handle brings your hand into a naturally balanced position – instead of flooding the filter and letting it drip, you deliver a measured amount of water over a period of several minutes. It might sound precious or tedious, but the control is enthralling. It’s like picking up a drafting pen after only writing with Magic Markers. More important, the coffee tastes different. The flavors can be distinctive and bright, even sweet. A “bean” is really the fermented seed of a cherrylike shrub, and if coffee is roasted carefully and brewed correctly, you can taste the flower and the fruit.

Read more on pour-over coffee at the New York Times, and tell us if you’ve experienced this particular brew, or have a bone to pick with it, in the comments.

Japan’s Pour-Over Coffee Wins Converts [NYTimes.com]


  • Surely you mean it’s gaining _grounds_ among caffeine fiends. Ah ha ha ha, ahem.

    This sounds awesome but I am imagining that holding the kettle up for several minutes is impossible for me.

  • I find American articles about coffe snobs hilarious.
    Even the coffee that is supposed to be fantastic (oh my! French press!) by their standards is sub-par over here.

  • This has been round for a little while now. Just Google “clever coffee dripper”. I bought two from Five Senses Coffee in Melbourne, Australia a year ago. An article on the Five Senses web site refers to it first being seen in 2008 at Cafe Myriad in Montreal. I use it everyday as my primary coffee brewing device, coupled with a serious Italian grinder, it works well and is simple. The main advantage is that it enables you to control dosage, water volume, brew and pour time, not bad for an unpowered device.

  • Basically what Paul said. It is one of the 2 alternatives I consider truly portable for quality coffee. The other is an Aeropress. Paired with a decent handheld grinder, you will pretty much never have to suffer crap coffee when travelling.
    The photo shows a Hario setup. (search buono for the kettle itself, the Japanese do aesthetics like no one else)
    The coffee depending on how it has been roasted, freshness and grind can be truly amazing.

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