So we're trying to make a Pour Over Drip Brewing technique video that's as short as I can
and show something that is probably essentially for a brewer that has a big hole in the middle.
like the Hario V60...will help with a traditional cone type Melitta type brewer like the Bonmac one we offer that has one hole,
but is not as essential...
Is not really necessary at all with the Clever Coffee Dripper because it does it for you, it holds back that brew for you.
In this basic technique it really hurt to have the highly elegant
expensive and rather tinny Hario Buono kettle.
It's actually the least expensive kettle with this design, and until someone else comes out with one
it's all I can recommend for controlling the pour
I use my Pinot kettle, certainly for the clever coffee dripper, or for the Bonmac.
But it doesn't work that well for the Hario, it just doesn't give you the control and pour that you need.
So let's look at a reasonable technique and I can't underscore enough
how much this improves Chemex brewing if you use it, especially if you
switch out the Chemex filter for the pointy, same filter you use in a Hario V60,
the little pointy, Hario Bonmac filter,
and use a little technique with some decent pouring,
you can get much better results.
The first part of good drip brewing has nothing to do with the coffee.
It has to do with pre-heating and washing down your filter.
So, it's nice with these to fold the crease to the side.
with the pointy filter for the Hario, place it in there.
and then just go ahead and try to wet it. I try not to have it cave in on me
but sometimes it does.
Just wet that filter. I don't think you can pre-wash a filter enough
I think it just gets better.
And that essentially...because what I do is I tend to (and I didn't do it) fill it all the way.
in my cup, it actually contacts the bottom of the filter a little bit
and spills over,
and that heats up the cone, it heats up the cup, everything's heated up. And you're ready to go!
So preheating, washing out your filter...Very Important.
So we're ready to brew now, my filter's all washed out
everything's nicely warmed up...
I like to just lift the filter up a little bit, because pouring the water through it can
push it down into the dripper a lot. I've worked out a formula here.
Using my very handy-dandy-extract-mojo-brand-trademark-Refractometer
I'm using 24 grams to 350 grams of water.
A lot of people that are doing Pour Over drip are kind of doing a little over-extraction,
and then I think they might go in and add water, "bypass brew" basically.
So I'm ready to go I've put that in, I tried to level it out
I've made a little dip in it.
And I've got my fancy Buono kettle and I'm ready to do a little pre-infusion.
I think with any brew technique where water can potentially drain right through, you want to do some pre-infusion
Other people want to get everything wet, I think it's pretty good to just wet from the center outwards
I just don't want anything to go through in the filter,
so I use about an ounce of water, I don't want to start brewing, basically.
And I'm going to leave that about 30 - 45 seconds.
And I wanted to say, too...there are much better videos on Youtube with Hario brewing technique
So you might want to check out what else is out there.
But we just wanted to get our plain, straight forward non-fancy method.
So we're at 45 seconds I'm going to start my pouring.
Start just in the center, just swelling up...and I'm essentially...
in order to draw out brew time, I kind of pulse my brew.
So I've got a big dome here, my first part of brewing, essentially adding water
and letting that swell outwards. You can hear it draining down
Can see little air pockets that I might have missed, but I'm ok with that.
In order to drop my brew time, I tend to pour and then stop pouring.
But what I do is I keep my volume low. I don't fill this.
That's a typical Melitta technique is you just put your coffee in, you bloom it and then you fill it all the way.
In this technique you're just adding water maintaining a brew temperature in there by constantly adding water.
even though you stop and start. But I've measured it and I think the brew temp is really adequate.
And my main technique is just NOT to pour onto the filter
like a lot of other people have said, is to pour into the center and around the edge
without touching the filter.
Draw out the brew time.
Can't tell you how much this improves, in a Chemex especially, which is similar to the Hario V60, in that it just has a big hole
I also would highly recommend using these pointy filters that are made for the Hario, in the Chemex.
It's a lot less paper filter taste you get.
And to some degree, this really works with any Melitta type Pour Over too.
So I've basically reached my volume, we've got one tiny more pour.
We're about 2:50...
And that is IT. That's my ratio, there.
Water to coffee...We're all done. That's going to drain down a little.
So the key components here:
Pre-wash the Filter...
Wash out the paper filter...
Pre-heat...
Bloom...
And Pour slowly...Pour in a controlled way.
And the specifics aren't so important, if you can do that
by whatever means, you're going to get some better brewing results from a filter cone
or dripper, or Chemex type brewer.
