As coffee-brewing techniques go, pour over is slow and mannered. Pour over is an ongoing obsession within the coffee world. It’s been around for years and the coffee it makes is so clean, so round and fruity, that you can fully taste all those complex layers of flavor. You pour hot water in a thin, continuous stream for one to four minutes that maximizes extraction. The best kettle to use for coffee pour over is Buono kettle, manufactured by Hario (Japan). The narrow swan-neck spout naturally delivers a thin, steady stream. And the balance gives you better control: you pour with your arm, not your wrist. It’s a sign of good design when an object that seems so simple feels so good in your hand. When you control the flow of the water, you control the extraction. (Or, to be clinical, you better control the extraction, because water temperature and grind size also are factors.)
First, you pre-wet the coffee: hot water causes the grounds to “bloom” and turn frothy as they release carbon dioxide. Then, you start the pour over: as the grounds naturally rise up the side of the cone, you keep the coffee saturated but not submerged by pouring the water in a circular pattern. The water should be going through the grounds, not over them. You know you’re doing it right if the coffee in the cone is foamy and the color of caramel.