如何到手衝咖啡 Perfecting Your Pour Over
Pour Over Coffee is a great way to enjoy the full depth, nuances and range of flavors in your coffee. Here's what you need for a Pour Over.
Pour Over Cone
There are many different Pour Over Cones available. The most common design is the with one to several holes on the bottom that allow the coffee to pass through. Ceramic, metal, or plastic does not matter too much. We recommend plastic, as it will not break as easily if dropped, and has great value for what you pay.
You will need to also buy a paper filter to put in your cone. Paper filters come in different sizes, so check what size of filter you need based on the cone you purchase. It should come in packs of 10-40, and should be conical in shape. Some filters may have a paper residual taste. So when you practice your pour over, it is a good idea to rinse the filter by pouring some hot water over the filter in the cone, and then discarding the water.
See instructions below for Pour Over
You will need a water boiler/kettle that can boil water up to 212 degrees F or 100 degrees C. If you want to go fancy, you can purchase a gooseneck kettle. Gooseneck kettles have a long thin "neck" from which the water flows out. This helps to control the flow and precision of the pour. If you don't have the resources for one, a regular kettle will do just fine.
手衝咖啡 Pour Over Coffee
20g of Coffee
Boil filtered water. Get 20g of ground coffee,
Fold bottom edges of filter, place inside the cone. Put a cup under the cone. Pour boiling water to rinse filter.
Place a new cup under the filter, and pour coffee grinds into the cone, level it out so they are flat.
First Pour: Pour in a circular motion, with enough water so all the grinds are saturated. Let it drain completely.
Second Pour: Pour again in circular motion so the cone is about 1/2 full of water, then continue pouring in small amounts, catching the grinds on the edge of the cone. Do not fill the whole cone with water. Stop pouring when the cup is about 3/4 full.