Not All Coffee Is Created Equal—Here’s Why Baristas Prefer Pour-Over
Let’s be honest: coffee is personal. Some people need it jet-black and bitter, others drown it in caramel and whipped cream. Some swear by their fancy espresso machines, while others are loyal to their old-school drip coffee maker. But ask any seasoned barista or coffee aficionado, and they’ll tell you there’s one brewing method that stands above the rest: pour-over.
Now, I know what you might be thinking: "Isn't that just a fancy way to make coffee?" Well, yes and no. The pour-over method is both simple and precise, making it the go-to for coffee professionals who want to bring out every nuanced flavor in their beans.
The Story Behind My First Pour-Over
I still remember my first real pour-over experience. It wasn’t at a hip third-wave coffee shop, but in the back of my tiny kitchen, with a bag of Ethiopian Yirgacheffe beans a friend had gifted me. I followed a basic guide I found online, carefully pouring hot water over the freshly ground coffee in slow, steady circles. The aroma that filled the room was unreal, floral, fruity, and nothing like the flat, over-extracted coffee I had been making with my old drip machine.
Then came the first sip. It was smooth, complex, and surprisingly bright. I was hooked. And I wasn’t the only one. Once I started sharing pour-over coffee with friends, they all wanted to know how to make it themselves.
Why Baristas Love the Pour-Over Method
So what makes pour-over the preferred method among coffee pros? It all comes down to control. Unlike an automatic coffee maker that rushes through the process, pour-over allows you to control:
Water Temperature – The ideal brewing temperature (195-205°F) ensures you don’t scorch the coffee or under-extract it.
Brew Time – The slow, even pour allows the water to fully interact with the grounds, extracting the best flavors.
Blooming – Freshly roasted coffee releases CO2 when water first touches it, creating a "bloom." This step is key to unlocking richer flavors.
Flavor Clarity – Unlike traditional methods, which can mute delicate notes, pour-over highlights the unique characteristics of each bean.
Choosing the Right Beans for Pour-Over
Not all coffee beans shine in a pour-over. Light to medium roasts work best because they retain the bright, fruity, or floral notes that this method enhances. If you’re new to pour-over, here are a few beans worth trying:
Ethiopian Yirgacheffe – Expect a tea-like body with jasmine and citrus notes.
Colombian Supremo – Smooth and balanced with caramel sweetness.
Kenyan AA – Bold, fruity, and a little wine-like.
Each of these beans tells a story of the region they come from, and pour-over lets you experience those stories in every sip.
How to Make the Perfect Pour-Over (Without Feeling Like a Chemist)
Making a pour-over doesn’t require a degree in science, just a few key tools and some patience. Here’s the simple breakdown:
What You Need:
Freshly ground coffee (medium-fine grind)
A pour-over dripper (Hario V60, Chemex, or Kalita Wave)
A gooseneck kettle for precision pouring
Filtered water heated to 195-205°F
A scale (optional but helpful)
The Steps:
Rinse the filter – This removes any papery taste and preheats your dripper.
Add coffee – Use about 1 gram of coffee per 16 grams of water (a 1:16 ratio is a good starting point).
Bloom – Pour a small amount of hot water (twice the coffee’s weight) and let it sit for 30-45 seconds.
Pour in stages – Slowly add water in concentric circles, allowing the coffee to extract evenly.
Enjoy – Once brewed, take a moment to savor the aroma before taking your first sip. Trust me, it makes a difference.
Join the Coffee Conversation
I’ve seen pour-over convert die-hard espresso drinkers, and I love hearing people’s coffee "aha!" moments. Have you tried making pour-over before? What’s your go-to coffee ritual? While there’s no comment section here, I encourage you to think about your favorite coffee moments and maybe even try brewing pour-over yourself.
After all, not all coffee is created equal, and once you taste the difference, you’ll understand why baristas keep coming back to this simple, time-honored method.
