Three Stages To Get Best Pour Over Coffee

Many coffee lovers and coffee shop baristas across the globe are rapidly turning to manual coffee making methods. Pour Over Coffee is one of the simplest yet popular method that is being used for coffee brewing. It begins with freshly ground coffee, a filter, and a pour over dripper. To define it in simple terms, pour over brewing translates to pouring water over through coffee grounds and extracting the coffee flavors into your cup. It sounds and seem simple but this article intends to dig few levels deeper. All coffee brewing methods involve three general phases that are wetting, dissolution, and diffusion which are interlinked to each other.

What Makes Pouring Different

Unlike some other methods, Pour Over Coffee continuously refills the liquid surrounding the coffee grounds with fresh water which promotes an efficient and more faster brew. Pouring one steam of water instead of various little streams showering from coffee maker's shower head results in a higher degree of brewing environment. Temperature and water quality are two factors that affect the reaction rate of coffee chemistry. Let us read more about three common phases of coffee brewing.


Just like it sounds, wetting involves making dry coffee wet but it is not as simple as it may sound. There's a significant difference between a light roast coffee and a dark roast coffee. When coffee grounds come in contact with hot water, carbon dioxide escapes and bubbles out. But the problem is that if carbon dioxide gas is going out, water is not able to make its way into the coffee grounds. Thus, as you begin your pour over brew, you would want to ensure that you brew just enough quantity of water to wet all of the coffee grounds and then wait for nearly 3-40 seconds to allow gas to escape. Wetting results in swelling and expanding of coffee grounds which results in “bloom”, as coffee professionals describe it.


The word dissolution might look very similar to dissolve and that's just what it's all about. After coffee grounds are fully wetted, the hot water will dissolve the solutes in the cells of the beans. Great coffee brewing is difficult to some extent because of the presence of both suitable and unsuitable organic substances in coffee. Fortunately for us, coffee chemistry allows for readily dissolution of desirable and tasty solubles than unpleasant-tasting solutions. Getting a tasty brew is all about getting its timing right and stopping at the right moment- stopping just after dissolutions of good flavors so that nasty flavors do not get time to dominate.


Diffusion involves taking that dissolved stuff and transporting it via osmosis- the term you might not have heard of after you passed out from your high school. Osmosis pressure drives the brew out of the coffee grounds into more watery environment.

To make the best Pour Over Coffee at home, you need to follow above-mentioned three simple steps to enjoy the richness and goodness of a great-tasting coffee which should not taste too weak neither too strong.