Hi, welcome.
My name is Lloyd Thom
and today I'm gonna be your home barista,
and show you how we at Campos make a Pourover.
Now, there's a lot of different options
when it comes to making a Pourover.
you can use a V-60, W-60,
Kalitas, Melittas, Origami Waves.
But the one that we're going to show you today,
is the ever classy and ever classic Chemex.
It was first invented in 1941, and ever since then,
it's just become an icon of coffee
celebrated in museums, movies
as much as it is in specialty coffee cafes.
Making a pour over is a very slow
and intentional and deliberate exercise.
Almost like a ritual.
There's a lot of different intricate steps
and things that you can do to play around
and experiment with getting the best flavour out of the brew.
Now there's a few items that are non-negotiable,
the first of which is of course the Chemex.
And then of course you'll need some paper filters.
Now, Chemex filter papers are really unique
in that they're triple bonded.
They're a bit thicker.
They're a little bit heavier.
So they're really great
at presenting an ultra clean, really expressive brew.
You're going to need a kettle,
a standard house kettle will work
and of course some clean and clear water.
Now there's a few things that we might call pro-tools
which really help elevate your brew to the next level.
The first is a grinder.
You can have hand grinders, electronic grinders;
as long as it's a burr grinder,
that's going to help give you the best results.
And by grinding fresh at home
not only does your quality go up several levels
but you can also change your grind to suit your
preferred flavour profile
and the coffees that you're using.
Otherwise, of course you can use pre-ground coffee as well.
A scale is really important.
It's something accurate to 0.01 of the gram
and if it's got a timer built into it,
you can really help measure all of your brews;
and find out what works best for your particular brew.
You could also use
a temperature-controlled gooseneck kettle.
Different temperatures might work well
for different roast degrees.
With cooler temperatures working well for darker roasts,
and higher temperatures working really well
for lighter roasts.
Today, for example
we're going to be using water that's 96 degrees,
and it's also a good idea to really look into your water.
You want to make sure that it's clean, clear filtered.
You're going to get even great results with mineral water.
And there's a lot of research
and different ideas about the best water for coffee.
It's required a lot of reading, research
but being 98% of your final product,
it's well worth looking into the water
that you use for your coffee as well.
So let's get started.
We'll start by grinding our coffee.
Now, how much coffee should we use?
We find what works best for a lot of our coffees
is a ratio of 65 grams of coffee per liter of water.
For this size Chemex,
we use 45 grams of coffee to 700 mls of water.
or you could also 32 grams of coffee for 500 ml;
but I've got a few friends
that I'm making coffee for today.
So we'll start by grinding our coffee.
Now, which grind size should we use?
Now, it's not an easy one
for me to explain to you here today.
I could probably compare the grind size I'm aiming for
to be roughly the same size
and consistency as salt.
But some grinders, like this one,
come with the recommended filter grind setting
which is a good reference point;
but ultimately you can let
your palate be the guide.
If your coffee is a little bit sour,
and a little bit too strong;
you can grind coarser.
If you find that your coffee
is a little bit weak,
and a little bit watery;
you can grind a bit finer as well.
So we'll start by adding our coffee.
That's great
So, now we'll grab our Chemex filter,
and open it up.
And you'll notice that there's one side with three folds.
We'll place that side into
the Chemex with the spout.
We will use that extra strength from three folds
just to make sure that the paper filter
doesn't fall into the spout
during the brew,
which can really slow things down,
and almost stop your brew resulting in
some over extracted flavours.
Also because of the thickness of the filter paper
we really need to thoroughly rinse
the filter paper as well.
Adding lots of water is not only going
to remove any papery taste,
but also preheat your brewer
so we can maintain a consistent temperature
throughout the brew.
So after you've rinsed it,
lift your filter paper out and empty your water
and then gently place your filter paper back in your brewer.
Nice and gently again.
So it doesn't fall into that spout.
So now we'll grab our scale.
Place our brewer on the scale
and tear it off.
Now, every step in this process from here on in
is going to be about creating an even extraction.
So you'll start by adding your coffee
and at a very minimum
you want to shake to level the bed.
Now, you can also use a spoon
and create a small divot inside the brewer
which is going to help the water gain access
to the coffee at the bottom of the cone.
So, tare off your scale
and then start your timer.
This first stage of the pour
is what we call the bloom.
For the bloom,
you want to add twice the weight in water
as you had in your dose.
So if I'm using a 45 gram dose
I want to bloom with at least 100 ml of water.
You can use roughly two times as much,
but at a maximum you only want to use
triple the amount in your bloom.
So one of the steps that we use to ensure an
even extraction is to swirl the brewer.
Every time that we add a little bit of water.
This initial bloom phase lasts
for about 45 seconds to a minute.
And you can see it's done
when some of the bubbling stops happening
on top of your brew.
From here on, in how you pour is really up to you.
You could slowly and consistently
add all of your water in one go.
But we find we get the best results,
when we add our water in stages.
For this particular brew I'm demonstrating today,
I'm going to be adding my water
in 200 ml at a time
that is going to help keep the brewer nice and full.
And also allows me to swirl in between each pouring stage.
That swirl helps create that even extraction
by bringing in all of the grounds
that are stuck on the edge of the paper filter
into the middle.
There's no set time for when you need
to add your next amount of water.
Basically, as soon as there is enough room
to add another 200 ml, go for it.
By keeping your brewer full throughout
the entire time you are going to be able to
maintain a more consistent brewing temperature,
which is again going to be one of those factors,
which helps create a more consistent
and more delicious brew.
So, I've just added another 200 ml.
So, I'm going to slowly swirl the brewer again.
Now, there's a few techniques that
you might want to use when you're brewing;
particularly if you've got a gooseneck kettle,
which can help that consistency
and even extraction.
You want to maintain a consistent height
between your spout and the coffee at the base.
If you move the jug up and down, when you're pouring
it can agitate and disturb all the coffee at the base
which can change your brewing dynamics.
Also, if you poured very slow
and you can see it breaks,
or if you pour too fast, it can do the same thing.
So keeping a consistent height
and a consistent motion
and a consistent flow
in every single time that you add water
is not only part of the, I think really,
enjoyable ritual of making pour over.
The kind of slowing down,
and smooth addition of water each time.
But it's really going to help get
better quality brews each time.
As we've done previously,
each time we've added water,
gentle swirl,
which will help bring all of that coffee into the middle
and create a nice flat bed at the base.
Okay, at this stage, that we've added our 700 ml of water.
So we can go ahead and preheat our cups.
A brew of this size, will give you enough coffee
for yourself, if you're very thirsty or
you're feeling generous
you can share it
with two or maybe even three other people.
So as the brew is finishing
you want to have a close look into the water.
You want to try and see if all of that coffee
has not stuck to the side of the paper filter.
You want to make sure that the water
is moving through fairly quickly.
And if you notice that it's slowed down
you can just have a quick look to see
if your pay the filter has fallen into your spout,
creating that seal, and you might also notice
that the rate of flow
or liquid coming through at the bottom
has slowed to a trickle.
If you notice any these things,
you can just lift your paper filter up,
which will open up that airway
and allow your water to move through a bit quicker.
So we can see here,
as the water moves through the bed of coffee at the base,
that it's nice and flat.
And that tells you that
you've done a good job with the way you swirled
and the way you've added the water in between.
And once the water has moved all the way through,
you can just take out your paper filter.
This could go into the compost
or into the trash.
Empty out your water
that you use to preheat your cups.
Give it a little swirl
and that's how you make a pour over
thanks for joining.