Technique Of Pouring Water When PourOver: Before you start adjusting the pouring technique to understand the taste of any coffee fully, you need to choose the right type of PourOver tool because each filter has its advantages and disadvantages.
As a result, there will be no “better” filter (just the most difficult), but the quality will primarily determine the quality. Join Helena to learn about the Technique Of Pouring Water When PourOver.
To achieve consistency in the preparation, in addition to the characteristics of the dispensing instruments (loc sets), we also need to grasp some basic skills such as:
- Soak the coffee to ensure a complete extraction and high rate of extraction.
- Pour your hands evenly and stir combinations.
Firstly, Coffee Brewing / Prewetting
The key begins with the roasting of coffee. When the chemical reactions of carbohydrates take place in the roasting oven, a lot of Cabondioxit (CO2) gas is produced and trapped in the cellular structure of the coffee bean, which takes several weeks for the natural gas escape process to take place—and waiting so long that the coffee will lose the necessary freshness after roasting.
Speaking more about the brewing process, depending on the freshness of the coffee, when encountering water it will begin to expand, co2 will escape, (it sounds normal) but the problem is when CO2 Draining and evaporating water will not be able to penetrate deep into the structure of coffee beans to remove the flavor extracts.
So to make an effort to pour water effectively, coffee needs to be brewed for about 30 seconds or so to CO.2 Completely released, and water can soak into each “grain.” The cocoa powder will expand when the gas release process occurs or “Bloom.”
Second, pour continuously and adequately.
The most obvious difference with other brewing methods is that PourOver requires you to constantly pour water into the funnel so that the extraction process takes place (except that you use Clever Draper).
When water is regularly added to coffee, the pace of dissolving flavorings increases, the taste improves, and the rate of peace decreases, compared to other coffee brewing techniques such as processing, French Press.
But this is also a double-edged sword because if the dripping water carries the perfect extract, on the contrary, if you rush, you will have a stream, and everything will be slippery, leading to a bland cup of coffee.
What if you believe it’s OK to pour water slowly? Certainly not! Because tiny water flows readily lose heat, chemical processes are slowed when the temperature is too low, and this standstill is similar to pouring water through coffee, maintaining a balance in Pouring method is challenging.
Enhance stirring when running (Turbulence)
As with most other brewing techniques, powdered coffee after grinding is often clumped, and when you put them in the funnel, it will be unevenly distributed. Some areas are compressed some areas are discrete.
So when you start pouring, the water only flows in grooves where the coffee is distributed little, which leaves compressed, clumped areas – a condition is also known as channeling and easy to meet when making espresso.
By pouring faster, pouring from above, or doing a spin (right below) to enhance your ability to stir with coffee, and how better it depends on your dispenser.
Pouring spirals – Rao Spin
This term may appear in specific allusions to other versions, such as “The Rao Spin,” notwithstanding Scott Rao’s claim that he did not “create” the method.
Simply put, this is not technical because after pouring, you need to shake the filter funnel 3-5 rounds so that the water (+coffee) moves in a circle only. This helps the coffee to disperse evenly and limits the majority of channeling.
Finally, finish PourOver at the right time.
Back to the coffee fruit structure, we all know that two-thirds of the grain is made up of insoluble cellulose structures, the remaining third consists of a multitude of water-soluble compounds such as acids, sugars, and aromatics. A handful of molecules make up the bitter, burning taste – luckily, they are extracted eventually.
If you end too early, you may fall into an under-extract state, i.e., not getting enough flavor from ground coffee. In contrast, bitterness will prevail when you take too much-dissolved substance into the coffee. The purpose is always to choose the right time to get the ideal coffee extract.
The second problem to note is that the optimal extraction rate is always in the range of 18-22% of coffee volume. At this level, the ability to balance taste is best. Continuing to extract, you will notice that the bold and bitter flavors begin to prevail.
But if that is why the coffee ends earlier will tend to be pale and unbalanced, especially since the acidity is very prominent. You should see more coffee extract rates to understand better.
You can only experience this along with many, many severe attempts because each type of coffee’s different flavor composition is also another. Choose an average time to extract the best taste without being too pale or too twisted. That’s why pour-over is not too complicated, but doing this technique well is not very simple.