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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  • Christina

    What's the best ratio coffee:water for french press?

  • Carol

    Why don't we need to "bloom" coffee when using the French press method?

  • http://coffeecompanion.com Kevin Sinnott

    Hi Carol, It is necessary to allow the grounds to rise and settle for drip because if we don't, flavor will be lost from those grounds floating on top, and the carbon dioxide (foam) actually impedes the extraction process. In a French press, this factor still exists but it is possible to more or less stir it away. Many advanced press users still pour a small amount of water initially, and let it settle before pouring the rest in. Peet's Jim Reynolds did exactly this during his demonstration in the my Coffee Brewing Secrets DVD.

    Christina, the best ratio is 10 grams/2 tablespoons ground coffee per 6 ounces of water. If this is too mild or too strong, you may extend or shorten the steep time but I find it just about ideal for my taste.

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