Pour overs give you full control over your pouring style, whereas drip coffee machines do it for you. Pouring water evenly comes a lot easier with the kettle in your own hand, rather than a drip brewer taking the power from you. ... With pour overs, once again, you have complete control over the temperature of your water. 

 Hario V60

Nuanced and versatile, the Hario is an elegant brewer for those who want to perfect the pour. It’s great for folks who are looking for complete control over brewing extraction. The key here is to pour slow. The entire brew process for a 10oz mug takes about three minutes.

Bean to cup 4Minutes

• Hario V60 brewer
• Hario V60 filter
• Grinder
• 21g (3 Tablespoons) of ground coffee
• Hot water just off the boil (about 205°F)
• Scale
• Timer
• Mug
• Optional: Brewing carafe

Step 1

Fold the filter into a cone shape and rinse it in the Hario dripper with water just off the boil (about 205°F) to eliminate paper flavor and to heat up the mug or carafe you are brewing into. Discard the rinse water.

Watch this stepStep 2

Grind 21 grams (about 3 Tablespoons) of coffee to be about as fine as kosher salt. Add coffee to your brewer.

Watch this stepStep 3

Saturate the grounds with water right off the boil (about 205°F). Use just enough water to cover the grounds. Let it bloom for 15 seconds. Coffee de-gasses or “blooms” when it’s fresh–the coffee bed should raise up and bubble a bit.

Watch this stepStep 4

Pour water in a slow, even spiral, adding water every 10 – 15 seconds for an even extraction. Pour over the dark spots and avoid the light ones. If you're using a scale, you should pour until you reach 360 g.

Watch this stepStep 5

Once you hit 3:00, you should have about 10 oz of brewed coffee. Remove the brewer and pour the coffee into a warm mug.

Chemex- the game changer? 

Pour Over is both a method and a type of tool used for brewing coffee. It involves slowly and precisely pouring hot water over coffee grounds in a circular motion. The water then trickles down the funnel shape of the tool and is filtered through the paper and into a container below. 

 “slow and steady is this method".   

The Chemex coffee maker was originally manufactured in Massachusetts in 1941, becoming the first manual style of a pour-over glass coffee maker. The funnel neck of the hourglass-shaped beaker allows for the thick paper filters to slide into position without any hassle. 

Chemex also sells their own proprietary, thick paper filters for their brewing tools. These filters, like other paper filters, are intended to ensure a clean cup of brew. Unlike metal filters, they remove some coffee oils and more of the cafestol present, which is a molecule present in unfiltered coffee. The thicker paper exaggerates this effect, making for a very light bodied, clean cup with no grit.