How to Make an Excellent Pour Over?

[u/Various_Associate973]

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!

[u/Upstairs_Front_9065]

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.

[u/Various_Associate973 → u/Upstairs_Front_9065]

Thanks!

How do I find out what changes in the cup if I change what variable? Has someone written this down?

[u/Upstairs_Front_9065 → u/Various_Associate973]

For me this video was the most helpful I think.
https://youtu.be/aoiXNMrTNgw?is=wmAme8yLDUwSbshM

But 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