Pour Over & Drip Coffee Makers

A coffee dripper, also known as a pour-over coffee maker, is a device used to manually brew coffee by pouring hot water over coffee grounds in a filter. The water slowly passes through the coffee grounds, extracting flavours and oils, and drips into a carafe or cup below. This method allows for precise control over the brewing process, resulting in a clean, flavourful cup of coffee.

Choosing the right dripper depends on your brewing style, cup capacity needs, and preferred materials. If you enjoy a clean and balanced cup, the Hario V60 or Chemex might be perfect. For a versatile and easy-to-use option, the Clever Dripper is ideal. Consider factors like size (1-cup to 10-cup options), materials (ceramic, plastic, glass), and brand preferences (Hario, Chemex, Bodum, etc.) when selecting a dripper.

Ceramic drippers, like those from Denby and Melitta, offer excellent heat retention and a stylish, durable design. They are often preferred for their aesthetic appeal and consistent brewing temperature. Plastic drippers, such as those from Clever Dripper, are lightweight, portable, and less likely to break, making them great for travel or outdoor use. Both materials can produce excellent coffee, so it comes down to personal preference and usage needs.

For pour-over coffee, a filter grind (medium-coarse grind) is generally recommended. The grind size can vary slightly depending on the specific dripper you use (e.g., Hario V60, Chemex). A filter grind allows the water to flow through the coffee grounds at the right pace, resulting in a balanced extraction and flavour profile. It's best to invest in a grinder and experiment with the grind size to achieve the perfect brew.

Most drippers are easy to clean with warm water and mild washing-up liquid. Ceramic and glass drippers can be washed by hand or placed in the dishwasher, depending on the manufacturer's instructions. Plastic drippers should be cleaned by hand to avoid warping. It’s also important to regularly clean reusable metal filters or replace paper filters to maintain the best coffee taste.

Yes, different drippers require specific filter papers that match their size and shape. For example, the Chemex uses bonded paper filters, while the Hario V60 has conical filters designed for its shape. Make sure to choose the right filters for your dripper to ensure optimal coffee extraction and flavour.

A general guideline is to use about 1 gram of coffee per 15-17 grams of water. For a single cup (about 250ml), this would mean using around 15-17 grams of coffee. However, the exact ratio can be adjusted based on your taste preferences and the type of dripper you are using.

Some key tips for making great pour-over coffee include using freshly ground coffee beans, pouring water in a slow, circular motion to ensure even saturation, and maintaining a consistent water temperature (around 90-96°C). Experimenting with the grind size, coffee-to-water ratio, and pouring technique can help you perfect your cup.

In addition to your dripper and filters, consider investing in a gooseneck kettle for precise pouring control, a coffee scale to measure your coffee and water accurately, a burr grinder for consistent grind size, and a carafe or mug to brew into. Fresh coffee beans are also essential for the best flavour.

Pouring techniques, such as circular pouring, centre pouring, and pulse pouring, can significantly impact extraction and flavour. Circular pouring helps ensure even saturation of the coffee grounds, which is essential for balanced extraction in conical drippers like the Hario V60. Centre pouring, focusing on the middle of the coffee bed, can highlight more acidity and brightness, suitable for fruity and floral coffees. Pulse pouring, pouring in intervals rather than a continuous flow, can help control extraction time and maintain a consistent brew temperature, especially with flat-bottom drippers.

The coffee bloom is the initial release of carbon dioxide from freshly ground coffee when hot water first makes contact. It is a crucial step for achieving an even extraction. For most pour-overs, a bloom time of 30-45 seconds is recommended, allowing the gases to escape and water to make proper contact with the coffee grounds. Use a small amount of water (about twice the weight of the coffee) for the bloom phase, and stir gently to ensure all grounds are saturated.

Over-extraction usually results in a bitter, dry, or astringent cup. It can be caused by too fine a grind, too hot water, or a slow pour. To fix this, try using a coarser grind, lowering the water temperature, or adjusting your pouring technique for a faster flow rate. Under-extraction, resulting in a sour or weak cup, might occur with too coarse a grind, cool water, or too fast a pour. In this case, use a finer grind, increase the water temperature, or pour more slowly.

Agitation is crucial for even extraction, as it ensures all coffee grounds are in contact with water. Gentle agitation methods include swirling the dripper or stirring the coffee bed with a spoon or stick after the bloom or during the final pour. Be careful not to over-agitate, as this can lead to over-extraction and muddled flavours.