Points on pour-over coffee technique. Your mileage may vary, depending especially upon the quality of your grinder.

1. SOLUTIONS
1. Get more
exercise. Seek
stress-free
posture.
2. Get gloves /
mittens /
wrappers
for hot
pitchers.
3. Give fair warning.
4. Just be careful.
So in my final month
on the job, the boss
comes along and says,
“we’ve overstaffed;
now all the new folks
go study espresso;
and all the old folks
go study pour-overs.”
So with even our
recent high-school
intern complaining
that he’s been made
redundant at the dish
station, I find myself
getting bored.
So I study pour-overs.
I take into account the
Ben Kaminsky writings
on the EK43 that my
more experienced
colleagues raved
about, their own
experimental results
with the EK, an idea I
P.O.C.-ed over Chinese
New Year (we were
closed, of course, I
got bored) for
applying shower-
screens to pour-overs,
and what we’ve all
read about super-slow
super-cold-water
pour-overs in some
Japanese shops.
So here’s the part that
should get your
attention, if you
haven’t been
following the EK43
scene.
It’s possible
to do
9.5++
minute,
93C*,
300ml
Pour
-overs
that are not
unbalancedly
** bitter.
This is with mass
ratios in the range of
“4.5 to 7.0 beans” to
“100 water”.
I offer some examples.
Give it a shot.
Spurts are bad. Don’t
agitate the grounds.
Sprinkle. Gently, so
that there is 0.5 –
1.5 cm of clear
water above the
grounds. If water
level sinks too fast,
grind finer!
Cheat. Use a
shower screen. An
AeroPress is an
easy solution.
(Laziness is the
mother of
invention.)
WARNINGS
1. Cramps
2. Cancer
3. Irate Customers
4. More unknowns.
Aiya!
Chow Kahn
ah!
Why does my
hand hurt? Oh
yeah – 10
minutes pressed
up against a 70C
surface... an
hour ago.
This is the
longest
damn cuppa
coffee I’ve
waited for
in my life!
I’m sorry
sir. I’d be
happy to
give you a
refund and
a long
black,
instead.
* starting temperature;
** your mileage may vary; I like nibbling on raw cucumber
and bittergourd - not everyone does.