⇨ Pour-over
The pour-over method is widely considered to be the best way to make coffee, and the most popular brand of pour-over coffee maker is the classic Chemex. (The cleverly designed Chemex is part of MoMA’s permanent collection!) The way the Chemex (and other pour-over makers) works is similar to a phin or an automatic drip, but there are a lot more factors to take into account when using it.
Firstly, you need filters. You can use regular filters for sure but if you want to be meticulous look for filters that are labelled “oxygen-bleached” or “dioxin-free.” You then have to rinse the filter with hot water to get rid of the papery taste and preheat the carafe. Make sure to discard the water after.
Secondly, the grind on the beans when using the pour-over method has to be at medium-coarse, and if you’re using a Chemex, you can go just a bit coarser too. The pour-over apparently works best with light roasts, but hey, go crazy. Thirdly, most experts recommend getting a gooseneck kettle. The spout of a gooseneck kettle is narrow, long, and curved, allowing the carefully controlled pouring of water that you need with a pour-over coffee maker.
Start pouring slowly from the middle then outward with just enough to saturate the grounds, and stop just before it starts to drip through. This is called the “bloom,” which allows the coffee to de-gas. Finish by slowly pouring in the rest of your water, keeping it between half and three-quarters full and after three to four minutes you’ll have a steaming carafe of coffee waiting for you to enjoy.
We also recommend the Clever coffee dripper, a cross between a French press and a pour-over which allows you to make a perfect pour-over without having to commit to the slow pour, or the hefty price tag. It resembles a phin, and you can dump the water needed in all at once and it delivers a fine cup that can rival any fancy pour-over set up.