My favorite way to make coffee is by using a pour over. There are several ways to accomplish this easily, and you’ll have a great cup of coffee.

There are lots of ways to make coffee using the pour over method. However, there are three specific ways of doing so that I particularly love to use. And each one brings different aspects of the coffee’s flavor to the forefront. Each of these three methods are very similar, but because they effectively brew the coffee differently, different flavors and notes arise.

These three different pour overs are the Chemex, the Hario V60, and the Beehouse. Of the three, the Chemex is my favorite.

Basically, each of these methods are accomplished the same way, and the device itself does the brewing work. The inner surface of each is different, affecting the turbulence created during the brewing process. It is subtle, but the difference is there for the discerning taster.

During this explanation, I will use the point of view of the Chemex. But the process is largely the same for each method. Begin by bringing your water almost to the boiling point. Water boils at 212 degrees. You want it just a few degrees below this point.

Place a filter into the Chemex. I prefer using unbleached filters, simply because I don’t like the harsh chemical residue that can be tasted in the bleached filters. If using an unbleached filter, rinse it with your water after placing it into the Chemex. This washes out any paper flavor, and creates a suction between the paper and the glass, keeping the filter in place.

If your water is ready, add your coffee. Use a grind that is medium in size. Some prefer to use a fine grind, but sometimes this can slip into your coffee. A larger grind will help prevent this. I typically form a small depression in the center of the coffee, allowing my water to begin deep in the mound of ground coffee. I usually grind 23 grams of coffee, which is perfect for 400 grams of water.

First add just enough water to fully saturate the coffee, then give it about 30 seconds. This allows the coffee to bloom, discharging the remains of the carbon from the roasting process, and giving your coffee a chance to breathe when you pour the rest of the water.

Add your remaining water, pouring it in a circular motion from the center outward. This helps to saturate the coffee thoroughly. Once you reach the outer ring, simply work your way back to the center. Pour slowly, giving the coffee time to brew, but don’t go so slowly that you lose the water’s temperature.

Once finished, give the coffee a few extra seconds to drain fully through the filter, and then toss the filter and coffee into the trash.

Pour your coffee into your favorite mug and enjoy!

That’s it. Using a pour over to make your coffee is simple and, in my opinion, gives the best flavor of all the brewing methods.

Here are my three favorite pour overs:

The Chemex

The Chemex is one piece of glass, and looks like a science lab beaker. It is perfectly smooth and allows for some very smooth coffee flavors. You can purchase one here.

The Hario V60

The V60 is a two piece pour over. You can use it with or without the pot, instead brewing right into a cup, similar to the Beehouse. The V60 has circular ridges, which create more turbulence during brewing, affecting the taste of your coffee. You can purchase one here.

The Beehouse

The smallest of the three, the Beehouse is designed to fit over the top of your mug. It has vertical ridges, which affect the brewing process, but not as much as the V60. As small as this one is, I often take it with me when I travel. You can purchase one here.

While there are other methods of brewing coffee using a pour over, most of them are variations of these. Using any of these will result in a great cup of coffee!

Question: Have you ever used a pour over to make coffee? Which of the three do you prefer? You can leave a comment by clicking here.