The name says everything. A pour-over coffee is a coffee made by pouring boiling water over ground coffee. The temperature, the sum and the pouring-strategy for the water impacts the flavor of the coffee. There are a few pour-over strategies: Hario V60, Kalita Wave, Chemex, Kone, Honey bee House, Woodneck and Walkure.
Why baristas are fussing over the slowest, least efficient way to make a cup of coffee.
Pour-over coffee will be coffee at its most essential: just you, a cup, a channel, and a pipe, with no machines to act as a burden. By pouring a moderate, constant flow of heated water over coffee grounds, you can separate a full-enhanced yet sensitive mug of coffee with more subtlety and nuance than you’d get with a dribble machine or French press. From a certain point of view.
Over the recent years, a significant number of the coffee world’s most regarded bistros have been leaving their pour-over stations behind for programmable machines that can mix numerous cups of coffee without a moment’s delay. The reason? People commit errors; machines don’t. While an extraordinary barista can transform a basic pour-over procedure into a lovely cup, the vast majority essentially aren’t that gifted, and regardless of whether they are, the outcomes will probably differ from cup to cup. A machine that is set to mix a similar way every time will do only that, and unquestionably more productively. Think of it as the extraordinary coffee equalizer. Regardless of whether you favor that or not is up to you.