The term ‘pour-over’ is used generically  for many different brew methods. Pour-over is essentially percolation method of brewing coffee, using a filter which can be metal, cloth, nylon or paper. Hence globally it is also called filter method. 

 

The invention of the paper filter is credited to a German entrepreneur, Melitta Bentz, in 1908, the Melitta Group still sells filter papers, coffee and coffee machines today.

 

Yet another German inventor, Peter Schlumbohm, is credited with inventing the glass Pour-over Chemex in 1941. It is considered to be one of the best-designed products of modern times and it is included in the collection of the Museum of Modern Art in New York City.

 

Interest of coffee lovers in manual Pour-over techniques was rekindled when Japanese coffee equipment maker introduced the V60 Pour-over cone in 2005. Named so because of its inverted V shape and the 60° degree angle it makes from the vertical axis, it comes in plastic, glass, ceramic and metal to suit a variety of needs. It is standard equipment in World Barista championships.

 

Hario’s V60 is by far the most popular and accessible Pour-over maker today along with a few notable ones such as Kalita Wave and Clever Dripper, amongst others. 

 

One notable aspect of all manual Pour-over brewers is that they  necessitate the need of some measurement accessories. 

 

When coffee is brewed in this way, three variables affect the taste of resulting cup of coffee: 

 

1. Grind size of coffee

2. Contact time with water 

3. The amount of coffee grounds

 

Unfortunately they are not independent of each other, which is why precise measurement of both coffee and water is so useful, especially if you have only “one eye open” for your early morning cup. We suggest  that you check out our Recommended Accessories section if you choose a manual Pour-over brewer.

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