Our favourite pour-over is the Hario ceramic line. The V60 02(pictured at right) is perfect for 2 big mugs or one small cup – it’s more versatile than the 01 size.
Hario’s filters result in the cleanest cup of coffee you will see or taste.
Although pour-overs do take some practice, they can
result in a brew that highlights the nuances of Single Origin coffees, with the full spectrum of flavours and
aromas brought out in the roast.
The blogosphere currently debates techniques, with general contention between Scott Rao’s spiral technique, and a more traditional approach using a more central pour. (I’ll just leave this here.)
In the end though, they both come down to a careful pour that can result in a great extraction if done properly.
Ah, the French Press.
Lauded for the full bodied achievable results, and so often misunderstood.
Using a French Press can be very rewarding, and not all that difficult. A good grind can be key, as fines will certainly show up in your cup, but the sage advice for the press of “don’t drink the last sip” can get you past the grit. Some people like to chew on that last sip, though, so do whatever makes you happy.
Automatic Drip Machines can be difficult to
master when it comes to bringing out the best in a top tier coffee.
Many machines are simply not able to deliver the water at a high enough temperature to avoid sour flavours from developing, and most are incapable of delivering the water fast enough to avoid over-extraction, which can result in bitterness or burnt flavours (some liken it to burnt tires).
That said, there are ways to target the best brew if you take some care.
We can always hook you up with a machine approved by the SCAA (Specialty Coffee Association of America) designed to deliver water at the correct temperature and flow, but if you don’t have one and you’re not ready to
purchase one, then here are some pointers.