How to Make Pour-Over Coffee _ Perfect Coffee

My name is Mike Jones and I'm a barista at Third Rail coffee right by Washington Square Park in New York City .

I'm gonna teach you some basic coffee making skills .

I'm gonna show you how to make , pour over coffee using this chex brewer .

And I'm gonna be using the method that we use at the cafe .

I work at Third Rail coffee .

So the first thing you do is start off with 23 g of coffee .

If you have a scale , I definitely recommend getting one .

It makes brewing at home a lot easier , but it's also going to be three flat scoops .

So we'll take that and grind it and you're gonna do just a medium grind on this .

The next step is to pre wet the filter .

Now , what this does just make sure that everything's up to heat so that there's not temperature loss which will result in sour coffee , but it also removes some of the paper 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 there's this sort of cardboard , gross taste that you don't want in a coffee .

So once you've done that , you just dump it out .

The dumping of the water from the is one of the unspoken arts .

All right .

So once all the water is up , you add the grounds to the chem and then just kind of shake it around and make sure it's flat in there .

Now , I'm gonna be doing this on a scale up to 400 g of water .

This would also be around 12 and a ounce , 12.5 ounces .

All right .

So you add the water .

Now , if you're using a tea kettle , you either wanna take water just off boil and transfer it to another device or just let it sit for 30 seconds and use the tea kettle .

So the first thing you're gonna do is pour just enough water to wet all the grounds that are in there .

You let that sit for 30 to 45 seconds .

This is called blooming .

And what it does is let some of the gasses release because if you were to pour all the water at once , the gasses would kind of create this barrier between the water and the grounds which would lead to an uneven extraction .

It would probably taste sour , weak .

So after 30 seconds , you're gonna pour , you want to pour pretty slowly starting in the center and then going in concentric circles all the way to the edge .

But without actually pouring down the sides of the filter .

This would just rush right through the grounds and then over extract , causing it to be bitter .

And you can come back in and circle out again .

This whole process should take between 3.5 to 4 minutes .

If it goes , if the water runs too fast , you want to use a finer grind and then if it's taking too long to drip through you , you're gonna want to use a course of ground .

All right .

So we've added all the water we're gonna use and you're just gonna finish it up with a gentle stir .

I just like to do a little X and then the circle and this gets some of the grounds off the bed or off the walls of the chex so that they are extract .

And then again , this is the part where you can start making sure the timing is right .

It's taking too long .

You have to make an adjustment .

So once all the water is drained through , you're gonna remove the filter and you want to make sure you do this before it dries out because the last few drops are not gonna taste so good .

Can you just pull that out ?

You can throw it away or compost it and then if you let it cool , it's ready to serve .