Pour over coffee is the most rudimentary form of brewing your morning cup of joe. Grind beans. Boil water. Pour. Boom – you’ve got coffee. But is it good coffee? Was your water too hot? Were your grinds too coarse? Is your filter too thick? In the following interview with Evan Kleiman, coffee connoisseur Kevin Sinnott offers tips for the right temperature, texture, and overall technique for the ideal cup of pour over coffee.

For a visual how-to, watch Mark Wain of Caffe Luxxe below as he shares his technique for french press, pour over and Chemex coffee brewing.

Thanks to Deep End Diner Eddie Lin for video production.

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