Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.


"Pour-over" Coffee makers

Recommended Posts

I'm not sure I'll ever go back to a coffee maker. It's so easy to clean up my little one.

And it doesn't burn the coffee.

Exactly the reason I don't like most coffee brewers. I absolutely can't stand "stale" coffee and for me that staling occurs in as little as 20 minutes after brewing and I have become more sensitive to this over the years.

Needless to say, I don't drink coffee in restaurants.

I've used the various types of pour-over brewers and they work fine if the coffee is served immediately - it's when it has to be kept heated for a time that engenders my complaint.

Pour-over, single cup brewing is just fine, as long as the coffee itself is of very good to excellent quality.

At home I use a single serve Senseo and I grind my own coffee (sometimes roast it too) and make my own pods with a little appliance that does the job beautifully. This is just a bit less messy than using a single serve pour-over filter.

"There are, it has been said, two types of people in the world. There are those who say: this glass is half full. And then there are those who say: this glass is half empty. The world belongs, however, to those who can look at the glass and say: What's up with this glass? Excuse me? Excuse me? This is my glass? I don't think so. My glass was full! And it was a bigger glass!" Terry Pratchett


Share this post

Link to post
Share on other sites

Does anyone have experience with these permanent coffee filters with pour-over brewer?


Edited by natasha1270 (log)

"The main thing to remember about Italian food is that when you put your groceries in the car, the quality of your dinner has already been decided." – Mario Batali

Share this post

Link to post
Share on other sites

So I had my first ever pourover coffee today, from Filter Coffeehouse in DC. It was all made using Hario gear, from the v60 cone to the Buono kettle to the little glass beaker thing that the coffee dripped into. I really liked it (I usually drink either French Press, Turkish, or Vietnamese coffee), and I'd like to maybe get a setup for myself. I'm curious as to how the open-style cones like the Hario differ in end result from the restricted cones such as the classic Melitta design. If I can avoid spending $50+ on a fancy kettle (as needed by the open design), that'd be great, if the end product is comparable.

Share this post

Link to post
Share on other sites

I'm not sure what you're referring to when you ask about the difference between open-style and restricted cones. The V60 cone has spiral-ribbed walls to aid in proper extraction (no idea whether this actually does anything). I will say that to achieve optimal results, you will need a kettle in the style of the Buono - standard kettles don't provide you with the level of control that the Buono does, and proper pour over depends on a consistent pour. If the idea of standing over the cone pouring for several minutes is a turn-off, I'd suggest the Clever dripper. It's basically a combination of a pour over and a french press. It has a valve at the bottom to keep the water in; you pour in all the water, wait for the desired amount of time, and then place on top of the cup, where it will release the water. It uses paper filters, so it results in a cleaner cup than french press, but does have a heavier body as a result of the complete immersion style of brewing.

Share this post

Link to post
Share on other sites

What I meant was, in a Melitta-style, pinhole cone, can one add water and walk away, or is it also an issue of hovering as with the v60?

By the way, I did some practice pours out of a teapot and I seemed to get a pretty precise stream, so I might use that before deciding whether a dedicated kettle is worth it.

Share this post

Link to post
Share on other sites

The problem with pouring all the water at once is that it leads to uneven extraction. As the water makes its way downward, the grounds on the bottom are exposed to water longer than those on top. This means that the bottom grounds get overextracted, producing bitter coffee, and the top grounds are underextracted. Melitta seems to suggest that you can do this, but if you're going through the trouble to make pour over, I wouldn't advise it.

If you're precise enough with your kettle, by all means, save the money. All the fancy ones do is produce a thinner, slower stream.

Share this post

Link to post
Share on other sites

So bumping this thread up, I've been using a Hario Skerton, a V60 with the Hario filters, and believe it or not, a cezve (Turkish coffeepot) to pour the water. It works fairly well, except that other than Turkish coffee this is my only means of making coffee in my new digs.


It's fine when I'm alert and I have the time, but shortly after waking, manually grinding and precise pouring is a real drag. I will soon be in the market for, most likely, a Baratza Encore grinder, and possibly also a Clever Dripper. Maybe a French press instead of the Clever Dripper - either way I want something that when I'm groggy, is relatively easy and foolproof.

Share this post

Link to post
Share on other sites

  • Similar Content

    • By catdaddy
      Mrs catdaddy has been good this year and I'm considering buying a Rancilio Silvia as a Christmas present. I know this machine gets a lot of love here, especially when outfitted with a PID. After reading many posts I'm just wondering if there is anything new (since 2013 say) I should know about  the Rancilio or other great machine on the market?
      Also any tips about use and/or essential other tools.....like a good knock box. We've got a great grinder already.
    • By Fernwood
      Anyone familiar with this little joint in the Village?  I assume some Brazilian roots because of items like pao de queijo and brigadeiros on the menu.  I would love to know about the coffee in the latte my husband brought me--such a bright flavor, not at all like typical espresso of my experience.  At home in CT we have access to a pretty great local roaster with quite a range of coffees.  I wish I knew about the coffee in that O Cafe latte so I could try for something similar from Willoughby's.  
    • By alacarte
      I recently took a trip to Northern Italy, and was delighted to find that the cappuccino everywhere was just wonderful, without exception. Smooth, flavorful, aromatic perfect crema, strong but not too strong.
      Aside from the obvious answer (duh, Italians created cappuccino ), what makes Italian capp so fantastic, and how do I duplicate the effect here?
      I'm wondering if it's the water, the way the coffee is ground or stored, the machines used....I'm baffled.
      Also noticed that the serving size tended to be smaller than what I'm used to -- i.e. a small teacupful vs. a brimming mug or Starbucks supersize. Not sure why that is either.
      Grazie mille for any insight on this!
    • By thecuriousone
      Hi everybody-
      Where can I find a recipe for mit schlage? I would like to make some coffee drinks for the holidays and top them with it. I havent been able to find anything other than a basic whipped cream recipe. Thanks for all of your help.
    • By Kasia
      After waking up, most of us head towards the kitchen for the most welcome morning drink. Coffee opens our eyes, gets us up and motivates us to act. Today I would like to offer you a healthy alternative to daily morning coffee. I don't want to turn you off coffee completely. After all, it has an excellent aroma and fantastic flavor. There isn't anything more relaxing during a busy day than a coffee break with friends.

      In spite of the weather outside, change your kitchen for a while and try something new. My green cocktail is also an excellent way to wake up and restore energy. Add to it a pinch of curcuma powder, which brings comfort and acts as a buffer against autumn depression.

      Ingredients (for 2 people):
      200ml of green tea
      4 new kale leaves
      1 green cucumber
      half an avocado
      1 pear
      1 banana
      pinch of salt
      pinch of curcuma

      Peel the avocado, pear and banana. Remove the core from the pear. Blend every ingredient very thoroughly. If the drink is too thick, add some green tea. Drink at once.

      Enjoy your drink!

  • Recently Browsing   0 members

    No registered users viewing this page.

  • Create New...