Brewing the perfect cup of pour over coffee requires time, patience, and practice. But with the right tools and some helpful tips, you can make a delicious cup of coffee in no time. Let’s explore some key tips to making the perfect pour over coffee.
Preparing Your Coffee Grounds
The first step in preparing your pour-over coffee is to grind your beans. The coarseness of the grind should depend on your preference; if you want a stronger cup of coffee, opt for a finer grind. If you want something lighter and less intense, go for a more coarse grind. Be sure to measure out the appropriate amount of grounds before grinding them up—typically two tablespoons per 6 ounces (or 180 mL) of hot water.
Once your grounds are ready, it’s time to start pouring. Start by adding just enough water to wet all of the grounds evenly before letting it sit for 30 seconds; this allows them to “bloom” or release any trapped gases that will give your final product greater flavor and aroma. After blooming, begin slowly pouring in circles over the grounds until you reach 6 ounces (or 180 mL). Make sure not to pour too quickly or too hard; this could cause overflow and create an uneven extraction process. Letting the mixture steep for 4 minutes should be enough time to extract all the desired flavors from your grounds.
Adding Finishing Touches
After steeping is complete, use a spoon or paddle to break up any clumps that may have formed while brewing. This ensures that all the flavor has been extracted from every single ground particle in your cup and that there won’t be any “overflowing” particles when you drink it. Finally, add cream and sugar (if desired) before pouring into a mug or thermos for consumption.
Making delicious pour-over coffee doesn’t have to be complicated. With these tips—and maybe a little practice—you’ll be able to brew yourself a great cup every single time. Start by grinding your beans properly—finer for strength, coarser for lightness—and then measure out two tablespoons per 6 ounces (or 180 mL) of hot water before beginning your slow circular pouring process around the grounds until they are fully saturated with liquid. Allow it to steep for 4 minutes while breaking up any clumps with a spoon or paddle before adding cream and sugar if desired before serving. With these steps in mind, you’ll have mastered the art of making great pour-over coffee in no time.
While there are many different pour over options are available. The Chemex is of course the most recognizable… and it a bit of ‘art’ for the kitchen. Though, it can be a challenge to clean if grounds get baked in a bit with its small neck. Please note that if you purchase from clicking on the link, I will get a tiny bit of that sale to help keep this site going.
Whether you’re a seasoned coffee drinker or just getting into the world of craft coffees, it can be overwhelming to understand all the different types of coffee drinks. There are so many coffee lingos and words that describe different coffee drinks that it can be difficult to keep them all straight. In this blog post, we’ll cover the differences between two popular coffee drinks—cappuccino and macchiato—so you can order with confidence next time you’re at your local cafe.
Cappuccino vs. Macchiato
At first glance, cappuccino and macchiato might look like the same type of drink. While they both involve espresso, there are a few key differences between these two popular Italian drinks. Let’s take a closer look at each one.
Cappuccino – A cappuccino is made with equal parts espresso, steamed milk, and foamed milk. It’s served in a larger cup than espresso, usually 6-8 ounces. The foam helps keep the drink hot longer and adds a creamy texture to the liquid. This makes it an ideal choice for those who want something more substantial than an espresso but still want to get their caffeine fix.
Macchiato – A macchiato is also made with espresso but has less milk than a cappuccino (usually only ¼ cup). The primary difference between a macchiato and cappuccino is that macchiatos don’t have any foam on top; instead they are topped off with just a bit of steamed milk that sits on top of the espresso shot (hence why it’s called macchiato which means “marked” in Italian). This makes for a stronger flavor than cappuccinos as well as allowing for more control over sweetness since no sweetener is used in making this type of drink.
No matter which one you prefer—cappuccino or macchiato—you now know what sets these two popular Italian drinks apart from each other. Both offer robust flavors and make for perfect afternoon pick-me-ups when you need some extra energy or just want to take a break from your day-to-day routine. With this new knowledge of coffee lingo under your belt, you’ll be able to confidently order either one wherever your travels may take you.
We have enjoyed our cappuccino in an older version of these dual wall glass mugs. With the outside cool and the inner part staying warm, it can actually be a weird experience. But, always too much fun to see the drink mix through the clear sides. Please note that if you purchase from clicking on the link, I will get a tiny bit of that sale to help keep this site going.
The holidays are upon us and that means it’s time to get festive with our coffees! Here is an easy recipe for a gingerbread coffee drink that will get you into the holiday spirit.
1 shot espresso or 1/2 cup strong coffee (of course, I go with the espresso, and 2 shots)
1/2 cup milk of your choice (I used almond)
2 tablespoons molasses
1 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
Dash of salt
Whipped cream and ground nutmeg for garnish (optional)
I never mind when a company sends me a free coffee recipe… especially when it isn’t linked to a hard sale.
Illy sent an email today giving their recipe for a Marocchino Caldo. It is a pretty simple drink to make and was oh so good this morning! No special equipment needed.
Of course, illy does mentioned they have many more coffee drink recipes in a book they have for sale. Since it was a light mention of the book and they didn’t make the email a pressure sale, I feel good about passing on the recipe and passing on an unsolicited mention they offer many more in a 44 page hardcover book. Keep it fun!!