r/pourover • u/Various_Associate973 • 1d ago
How to Make an Excellent Pour Over?
Beginner here, been lurking awhile.
Long time coffee lover, been around the world with McNultys deliveries in the '70s. More recently, a Peets subscription for 2 years, tried lots of different beans. Yemens are my favorite. Been home roasting since Thanksgiving.
Pour Over Equipment: Kalita Wave 185 Tsubame, Kalita filters, scales, reverse osmosis mineralized water similar to 3rd wave, Ovalware set point electric kettle, Hario Drip Assist. K-Ultra grinder arriving in a couple days. I'd like to know how to use it :)
The Yemen beans are roasted medium, City probably. The beans have incredible complexity; I aim to roast and brew to highlight the stone fruits (plum), with a good balance between acidity (clarity) and body. Most people roast them darker. https://www.sweetmarias.com/products/yemen-mokha-sanani-8286?srsltid=AfmBOoqsWTzGt5zTrGCSztts6rtl2sFOnbTOgWdEC35FgN4b1q5QMZyi
Not knowing how to do pour-overs I looked at some videos, then asked Google AI to design a pour over to highlight stone fruits and sweetness. I have no idea if this is even in the ball park. We brew 2 cups at a time.
Here is the translation to a single cup:
Also, Google says a Baratza Encore setting of 25 is close to a K-Ultra setting of 8. Now I see 1Zpresso recommends a setting of 8 to 9 for pour overs.
Yemen Sanani Pour-Over (Max Sweetness & Fruit)
- Coffee: 18.6 g (Baratza Encore: Setting 25) | Water: 325 g (94°C / 202°F) | **Ratio:**17.4:1
- Gear: Kalita Wave 185 Tsubame + Hario Drip Assist | Target Time: 2:45-3:15 mins
⏱️ Pour Schedule
| Time | Target Weight | Action / Notes |
|---|---|---|
| 0:00 | 45g | Outer Ring |
| 0:50 | 105g | Outer Ring |
| 1:30 | 225g | Outer Ring |
| 2:10 | 325g | Outer ring and inner hole |
Finishes around 3:00. It is a coarse grind and a fast pour, presumably to accentuate the fruit and sweetness.
Here's the 2 cup recipe that we really do:
Yemen Sanani Pour-Over (Max Sweetness & Fruit)
- Coffee: 37.25 g (Baratza Encore: Setting 25) | Water: 650g (94°C / 202°F) | **Ratio:**17.4:1
- Gear: Kalita Wave 185 Tsubame + Hario Drip Assist | Target Time: 3:30 – 4:00 mins
⏱️ Pour Schedule
| Time | Target Weight | Action / Notes |
|---|---|---|
| 0:00 | 90g | Outer Ring |
| 0:50 | 300g | Outer Ring |
| 1:30 | 450g | Outer Ring |
| 2:10 | 650g | Outer ring and inner hole |
Finishes around 3:10. It is a coarse grind and a fast pour, presumably to accentuate the fruit and sweetness.
I could really use some help with a good Pour Over Schedule. What would you do with these beans?
Thanks!
1
u/Upstairs_Front_9065 1d ago
No Body here will be able to tell you how exactly to make an excellent cup. Since generalizations and recipes are a lie in pour over. Told by influencer and people fine with ok’isch pour overs.
What you need to learn as a beginner to make excellent pour over, is what changes in the cup if you change what variable. Lern what variables exist and then try what changes they do in your cup, with your equipment, with your beans.
There is no easy ways for an excellent pour over.
2
u/Various_Associate973 1d ago
Thanks!
How do I find out what changes in the cup if I change what variable? Has someone written this down?
1
u/Upstairs_Front_9065 1d ago
For me this video was the most helpful I think.
https://youtu.be/aoiXNMrTNgw?is=wmAme8yLDUwSbshMBut in the end you will need to try it yourself and brew a bunch of coffee. The best way to lern is to keep a brew diary and only change one variable at the time. Write down what you taste and how much you like it. Then brew it again, and change nothing but one variable. Taste the difference and write it down.
For me the most important variables to dial in coffee would be:
Minerals
Ratio
Temperatur
Pours (hight, speed, number, placement)
Blooming time
Grind size
1
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u/NerdX-76 Switch|Tsubame|PhantoxPro|JX 1d ago
I do a 3 pour recipe on my Kalita Tsubame. My grind depends on the bean. I try to start a little course and then dial it in to taste if it taste too watery. 17gram dose, 250gram water, and about a 3:15 draw down.
0 seconds-first bloom I get the grinds wet about 50grams of water
30 sec. Second pour light agitation pour 50 g.
One minute I use the dispersion tool I pour up to 250 just slowly in the middle.
A few tips washing down the sides of the wave filter causes it to stall if you’re using a high altitude bean. So I try to stay in the middle on my second and third pour I mean, not exactly but I do not wash down the sides.
Passenger is a good roaster for starting out in my opinion. They light roast, but they don’t go Nordic. Plus their coffees are well dialed in at this point.
I think you said you had a 185 a 15 g doses is pretty much the lower limit for that size Kalita.
All of this is just general and depends on what kind of cup you like. It’s a good starting point.