The first reason is water temperature. Ideally you want to brew coffee with water between 195 and 205 degrees Fahrenheit. A drip coffee maker has trouble reaching that temperature, so you don’t get the full extraction - leading to a more sour coffee taste. Pour over also allows a more consistent saturation of your grounds; whereas a drip brewer tends to over-saturate some spots, and miss others, again leading to an imbalanced coffee.
So how do we do the best pour over brew we can? You’ll need a pourover dripper, a filter with holder, and vessel to catch your coffee.
1)Heat your water to 200 degrees Fahrenheit, and pre-soak your filter with hot water into your vessel - discard the water afterwards.
2)Fill your filter with coarse grounds (about two and a half coffee scoops per cup).
3)Pour just enough water, in a spiral motion, to saturate the coffee completely, then let it rest for 30 seconds.
4)Resume pouring in a spiral motion for about two minutes
5)Give your coffee a swirl, and enjoy!
For this method of brewing, we suggest our Colombian Dark Roast for a full, rich flavour.