Samantha Reichman is an intern on CNN Early Start and Starting Point. She is a senior at The College of William and Mary, a coffee fiend and a trained barista. She blogs at Alimentación. All pictures taken at Blue Bottle Coffee in Manhattan.
As local coffee culture seems to be approaching critical mass, the need for a superior, distinctive product is becoming even more pressing.
Caffeine aficionados are also experiencing a phase of experimentation. Myriad styles of coffee preparation and presentation combined with selective sourcing allow for unprecedented levels of personal flair. But can individuality truly be achieved at an espresso bar?
It was only adopted by coffee epicures and American roasting companies in the past decade, and the time constraints of many customers have prevented the practice from taking off, especially in grab-and-go-style businesses. The practice gained exponentially more buzz last year when the New York Times examined the origin of the pour-over.
In all, the process takes three to four minutes to complete, and the wait is worth it. The benefits of pour-over compared to other brewing tactics lie in the timing and control in the wrist. Infusing the ground coffee for the correct length of time with a controlled hand will produce a fuller, fruity taste, often accented with floral notes.
Take a minute (or two...or three...) and steep in this beginner's tutorial on brewing a single cup of glorious coffee via the pour-over method.
Supplies you'll need:
- Fresh coffee (roasted under two weeks week prior to brewing)
Pause long enough in order to let the grounds settle, then begin pouring again until the scale has reached about 515 grams in total (Note: grams of water also differs based on grams of coffee).
Step 9 (Optional)
Keep in mind that perfecting the pour-over process is personal. Yes, a particular portion of water will enrich the flavor of the coffee in a specific way, but each individual also maintains a unique palate.
Practice your steady, even pouring technique at intervals that you prefer and you will be just fine, says this barista.
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