Before coming to this article, you know about Pour Over and then continue to be distracted by the multitude of Pour Over instruments available on the market, from V60, Clever Dripper, Bee House, Chemex to Kalita Wave … What is the best “funnel”? To get the answer, you first need to determine the purpose of pouring over your tubers. Become a true artist with fine manipulation, or is it merely a simple dispensing tool – fast or looking for something that reconciles art and extracts efficiency? Learn about Best Pour Over Tool with Helena Coffee Vietnam.
Pour Over instruments
According to Scot Rao, there are three main types of Pour Over instruments that we need to be concerned about:
- Cone filter (typical V60 or Melitta)
- Flat bottom filter (Kalita)
- Steep-and-release (automatic)
Each of the above filter funnels has certain advantages and limitations. Of course, it is impossible to say which filter is the best, the most complete, or the most transcendent Pour-Over – only the filter is the best for you.
The main advantage of the Hario V60, Melitta, or any Pour-Over kit in the shape of a cone is that they are straightforward, just like a funnel with holes. So when properly using the barista, there is no need to do anything more than regularly pour the required amount of water just one time (after prewetting).
Running water continuously and quickly instead of dividing it into different stages allows the baristas to limit the possibility of heat loss, taste extracts more sharp and subtle, minimizing acidity per phase. But it’s also a good thing to emphasize that high customization in Pouring skills is also a challenge when you want to Pour Over well with the V60, which is not a beginner’s tool.
With cone filter-style filters, If you divide the pouring process into several stages, making the coffee lose heat, the most recognizable sign is that “acidity” stands out to overwhelm other taste properties.
Like many other trends in the third wave of coffee (ristrettos, underdeveloped roasts, under-extracted hand pours, or cold brew), I don’t advocate resisting the pressure of “technicalization.” Still, some quality factors are almost swept away from the waves from the authentic coffee flavor that baristas seem to accept a significant acidity. Some “trained” individuals feel satisfied with this excellent acidity in coffee. Of course, that is the view of each person, but we should not emphasize this factor as representing the standard of pour-over or the standard of premium coffee.
Flat bottom filter (Kalita)
Over the past six years (2018), the filters seem to have been “abrasive,” from cone bottoms to flat bottoms. In most cafes (even home kitchens), flat-bottomed filters – Kalita and variations from its party are welcomed and favored for their ability to provide better and most extravagant extracts than the V60 elder.
Most Kalita filtration hoppers have three small drainage holes at the bottom, allowing you to regulate the amount of water extracted more easily (as opposed to a filter funnel with only one large hole).
Japan’s Kalita is made of glass and ceramic, which are stainless steel variants. The metal’s ability to absorb heat is than ceramics, meaning that the amount of temperature consumed by the instrument will be less, so your coffee will have a better chance of “unpacking” the flavor compounds available.
Finally, if we have to mention the restriction of Kalita, we need to pay attention to the dosage in each phase. With the standard type, you can use 20 to 30 grams of coffee (up to 45g) – a relatively limited number if you have to use it for a restaurant with high traffic.
Automatic filters (Steep-and-release brewers)
We are talking about filter hoppers capable of retaining water and coffee then “flushing” out when necessary, the most typical of which is Clever, followed by a variant of the flat-bottomed Kalita – December Dripper. With December Dripper, you also can adjust the flow through the filter hole system instead of just the “lock” and “open” mode as above. Clever.
Designed by Nick Cho and Youngmin Lee, Dripper December allows to adjust the flow rate of the dripper by setting up the opening or closing of a 12-hole filtration system. (with open levels from 0, 4, 8, and 12 filter holes). This way you can soak the coffee as you like and change the flow rate while brewing.
Automated filters are proving dominant in maintaining more consistent quality. For a novice bartender, guided by the smoothness of the grain, the amount of water, the time of brewing, the ability to make an 8/10 cup of coffee is much easier than Pouring Over with V60 or Kalita.
However, you need to re-think about choosing an intelligent instrument or cultivating the ability of a true artist to Pour Over. Significantly less subtle, lacking art and too simple is the main limitation of automatic filters.
But what about Chemex?
Chemex has an important place in the coffee industry, with countless versions on display in the world’s leading museums. However, the story of Chemex probably really stayed in the design-architecture museums of the early 20th century.
Many coffee experts appreciate Chemex for its artistic design rather than the actual quality of coffee. Chemex party jars make concoctions once considered very difficult, which is why the birth of V60, Kalita, or Clever … Therefore, Chemex is not an excellent Pour-Over instrument (Scott Rao himself disagrees with Pour Over with Chemex). You may have enjoyed coffee from a Chemex jump, but it’s more likely that you’re enjoying a great coffee than a good concoction.
The main problem with Chemex is that it forces the barista to pour water slowly, divided into different stages (you can look for a way to concoct with Chemex – and mess up the brain because of the pouring steps). This lengthy process consumes a significant amount of heat during the brewing process. At the same time, with the “oversized” size of a vase, you will be exhausted to regularly pour 450ml of water for 5-10 minutes continuously. Again Chemex represents an artistic rather than effective option.
Note about the dispenser!
This article provides some perspectives on the pros and cons of the popular filters in the market. Still, you need to note it is not only Pour-Over but any method of brewing coffee. The primary tool is the “body,” the craft and technique of the bartender serve as the “soul” of the two. This will make for the ideal coffee.
Some of the contents add the general “soul” to the brewing techniques that you can refer to as follows:
- Water filling technique when Pour Over
- Incubation technique when making coffee
- The basics of extraction.