I think of pour-overs as the caveman's "wheel" of coffee machines.
In today's age, coffee makers are systematized and programmable, and K-cups and Keurigs are mean to be fast. Espresso makers are on another level of fancy, as well as cappuccino machines. One might argue a French Press is pretty easy, but with measurements and extreme exactness required, it just seems very time-consuming in the end, and almost like a system is still in place. But then there's pour-overs.
Pour-overs are very easy to use, contrary to what some people might think. You just need water, a cup, grounds, and about five minutes. But this simple-ness is what makes me think of them as borderline stone-age—no technology, yet making a cup of coffee in such a short time whilst due to (thorough but not extended) seeping and fresh grounds, tastes better, and sometimes more than a coffee machine.
I've been making coffee since I was about eight years old. Nineteen years later, I am posting here to share with you all my perfected families' recipe for a great tasting cup of homemade coffee. Keep in mind, this is for a standard cup of coffee we're talking about. Unfortunately you won't find any latte art demos, fancy additions, or syrups. Just delicious coffee to help you start your day.
You will need:
- a pour-over or a Chemex
- coffee grounds
- water (boiled)
- a spoon or tablespoon measurement
- half-n-half (optional)
- vanilla extract
- ground cinnamon
- whipped cream (optional)
Get your pour-over. They range in sizes but the one I have is a size #4, Starbucks brand. The bigger the number they have, the bigger the filter they can use, thus the more coffee they can make. You can buy them on Amazon or from a coffee shop that sells them. Also, I have this thing about heat and plastic, so I use a ceramic one, and it works fabulous and looks great.
I also have a Chemex which is like a giant pour-over for more than 1 person. It's great for when you're having people over, and is a nice statement piece.
Next, you need to place your filter into the pour-over and scoop in five tablespoons (or five heaping spoonfuls) of coffee grounds into the filter, making sure none of the grounds escape into the cup or outside the filter. Place your pour-over over the cup you are using. It is meant to rest on the edges.
Pour your boiled water (I use a tea kettle to boil it) over the grounds, careful not to overflow the filter and pour-over height. Once the grounds are covered in water, wait for them to seep some and for the water to drain down. Cover grounds again with water once some space is available. You can probably repeat this two to three times. Four or more times and the coffee will begin to taste watered-down, so this is generally only for one cup of coffee.
Check the inside of the cup frequently and make sure you don't overflow it. If you're like me and need half-n-half or milk, leave room at the top. I pour about 1/4 of a measuring cup of half-n-half in, but maybe a little more or less depending on how it tastes.
Then add 1/2 tablespoon of vanilla extract and stir gently.
Top off with whipped cream and a spritz of cinnamon.