COFFEE GUIDE
Pour Over
Manual drip coffee with barista control. The clearest way to taste a bean.
WHAT IT IS
A pour over is a manual brewing method where hot water is poured slowly and deliberately over coffee grounds in a filter. The barista controls the water flow, temperature, and pattern. Common devices include the V60, Chemex, and Kalita Wave. Each produces a slightly different result.
HOW IT IS MADE
Ground coffee is placed in a filter inside the brewing device. Hot water (around 93 to 96 degrees Celsius) is poured in stages: a small bloom pour to release CO2, then successive pours to complete the extraction. Total brew time is 3 to 4 minutes. The result is a 10 to 12 oz cup of clean, filtered coffee.
WHAT IT TASTES LIKE
Clean, clear, and bright. No oils or sediment (removed by the paper filter). Fruit, floral, and subtle flavor notes that are harder to detect in other brewing methods. The best pour overs from quality single-origin beans can taste almost wine-like in their complexity.
WHEN TO ORDER IT
When you want to taste a single-origin bean at its best. When you want to see what the roaster intended. When you want a coffee experience rather than just a caffeine delivery.
HOW TO ORDER IT
Ask for a "pour over" or "filter coffee." Ask the barista which origin they are pouring and what flavors to expect.
VARIATIONS
Chemex pour over: paper filter is thicker, produces an exceptionally clean cup. V60: faster flow, brighter and more acidic. Kalita Wave: flat bottom, more forgiving and even extraction.
CAFFEINE
About 100 to 130mg per 12 oz cup. Slightly more than standard drip due to the more complete extraction.
According to Pulled Coffee data from 462,531 coffee shops worldwide, 15.9% of all coffee shops are classified as specialty — the type most likely to serve a proper Pour Over. In cities like Vancouver (4,175 specialty shops) and London (3,621), your chances of finding a great one are significantly higher than the global average.
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