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Successful Pourover Method
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bort99
Senior Member


Joined: 25 Aug 2012
Posts: 3
Expertise: I like coffee

Posted Sat Aug 25, 2012, 1:20pm
Subject: Successful Pourover Method
 

Lately, I'm getting great results in my Bonmac single-hole dripper by keeping the bed low during roughly the first half of the pour, then pouring fast enough to raise the water level significantly before a final drawdown. It's something like this:

16-19 grams coffee/260ml 204-degree water
30 sec bloom
60 second slow/low pour to ~130ml
30 second pour to 260ml
30-40 second drawdown

Does anyone pour like this? Does it make any sense that it would produce a much better result than a constant slow pour or a two-dump/two-drawdown pour? Because for me, it really does. The coffee comes out round, sweet and bright every time.
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Sam21
Senior Member


Joined: 20 Sep 2011
Posts: 409
Location: Northwest, CT
Expertise: I love coffee

Grinder: Baratza Virtuoso, LIDO,...
Vac Pot: Siphon, Aeropress, CCD
Drip: Kalita Wave, Beehouse,...
Roaster: Hottop KN-8828B-2K
Posted Sat Aug 25, 2012, 1:48pm
Subject: Re: Successful Pourover Method
 

Does the fast pour increase the drawdown time and the overall brew time?
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bort99
Senior Member


Joined: 25 Aug 2012
Posts: 3
Expertise: I like coffee

Posted Sun Aug 26, 2012, 2:53am
Subject: Re: Successful Pourover Method
 

Maybe, but it seems to deliver a different result than a constant slow pour to the same total time. Could it have something to do with the agitation that's coming from the fast pour halfway through the process? (I'm working with the same grind size either way.)
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Sam21
Senior Member


Joined: 20 Sep 2011
Posts: 409
Location: Northwest, CT
Expertise: I love coffee

Grinder: Baratza Virtuoso, LIDO,...
Vac Pot: Siphon, Aeropress, CCD
Drip: Kalita Wave, Beehouse,...
Roaster: Hottop KN-8828B-2K
Posted Sun Aug 26, 2012, 7:08am
Subject: Re: Successful Pourover Method
 

It definitely could have to do with the agitation. To compare, you could try going back to the old method you used and add a stir of the bloom with a spoon. See if there are similarities between the fast pour cups and a cup with a stirred bloom. I added a bloom stir to my pour overs to further saturate the grinds and have enjoyed the caramels and sweetness that it brings out.

You could also try your original method with a slightly finer grind. Eithe way, if the results are good you are onto something. I love how personal methods develop over time and become unique to each person.
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