TONY explainer: Brewing methods

We've broken down even the geekiest brew methods and shared the best spots to sample each technique.

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  • Photograph: Zenith Richards

    brewpourover01

    Gimme! Coffee

  • Photograph: Zenith Richards

    brewpourover02

    Gimme! Coffee

  • Photograph: Zenith Richards

    brewpourover03

    Gimme! Coffee

  • Photograph: Zenith Richards

    brewpourover04

    Gimme! Coffee

  • Photograph: Zenith Richards

    brewpourover05

    Gimme! Coffee

  • Photograph: Zenith Richards

    brewpourover06

    Gimme! Coffee

  • Photograph: Zenith Richards

    brewpourover07

    Gimme! Coffee

Photograph: Zenith Richards

brewpourover01

Gimme! Coffee

Pour-over | Espresso | Aeropress | Siphon | Cold brew | French press | Machine drip

POUR-OVER

What it is: In this straightforward practice, hot water is flowed over coffee grinds—creating a pure, delicate extract that brings the bean's flavor profile into clear focus. Although it sounds easy, getting this right requires some skill: A barista moistens the grinds so that they release their gases (this is called "blooming"), before covering them with a slow and steady stream of water, poured in concentric circles. As always, the proper tools help: There is a range of options, including the Hario V60 ceramic cone dripper (which brews drip-style with the water passing through the grinds) and the plastic Clever cone, in which grinds sit in hot water for a few minutes before being filtered out.

Where to try it: Joe, multiple locations, visit joetheartofcoffee.com * Gimme! Coffee, 228 Mott St between Prince and Spring Sts (212-226-4011, gimmecoffee.com)

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