What is pour-over?
Pour-over is any drip method where you pour water over grounds by hand — V60, Chemex, Kalita — and it drains through a paper filter into the cup. It highlights clarity, brightness and delicate aromatics, making it the preferred method for light roasts.
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Pour-over is 'percolation': clean water passes through a bed of grounds once, and a paper filter removes oils and fines. That's why pour-over cups taste crystalline — you taste the coffee's acidity, florals and sweetness without the texture of oils. The craft is in the variables: grind (medium-fine, like table salt), ratio (1:16 to start), water temperature, and pour pattern. The standard rhythm is a '' pour, then slow circular pours in stages. Because you control everything, pour-over rewards precision and punishes sloppiness — a scale and timer matter more than the dripper brand. Great candidates: washed Ethiopians, Kenyan SL varietals, Colombian pinks — coffees whose story is brightness and clarity.
- ·Specialty Coffee Association brewing standards(No direct source link provided)