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.