Yes, at 39, I've found coffee. I'm really interested in the whole pour over method. What gear would be good for a beginner?
Kindly,
Adam
Kindly,
Adam
I actually like the Bodum Pour Over with the permanent filter. Now, I don't have it. I don't have any pour over coffee makers. But after doing some research when I was thinking of getting one I really liked the permanent filter because you don't have to keep buying paper filters. I'm more of a french press guy but if I were to get a pour over, and I just might, I'd get this one.
Start with a Melitta #4 kit. You should be able to get this at a local grocery store.
Use fresh coffee.
I have several styles of Bodum pour overs. Never been fond of mesh screens. To me the purpose of pour over is a clean cup and screens let too much sediment through.
I use a Chemex paper filter in my Bodum brewers and get a clean cup.
The
The nice thing about the Espro is that it has a double mesh system and lets very little sediment through (especially if you have a uniform grinder and dial it in right).
It'll never be as clean a cup as filter but for me it stikes an ideal balance between drip and French Press.
The only downside for me is that you tend to waste a little coffe at the end.
Well, if you use a regular french press the right way, you will always have a little coffee left over in the bottom of the carafe. Here's the thing. My vintage Bodum Bistro 8 cup french press is pretty cheap. I broke my original one and found a couple of New In Box ones on the e of the bay for like $20. The Espro is something like $120. Anyway, my technique is to let the coffee sit a bew for 4 minutes after pouring the water in. During that time a crust forms on top of the liquid. After the 4 minutes, I stir the crust. Some of it sinks to the bottom and what remains floating with some foam I scoop off with a spoon. I then put the plunger just above the level of the coffee liquid and let it sit for another 5 to 7 minutes. During that time any remaining sediment sinks to the bottom. Once the 5 to 7 minutes is up, I DO NOT PLUNGE THE PLUNGER. All plunging does is stir up the sediment. I simply use the plunger as a filter and carefully and slowly pour the coffee into the cup. Doing it this way I get no sediment in my cup. Not like I used to before adopting this technique, which I learned from James Hoffmann on the you of the tube. So, I find no need to spend big bucks on a french press when a good quality classic one does it just as well. At $13 a pound for the beans I use, that $100 savings puts a fair amount of coffee in my carafe.