Pour Over Help
We are now offering pour over to our customers. They can side-step the urns to get any varietal they want. We don't have a dedicated water boiler to get the water to 200F so we are instructed to use more coffee! We get the water from the drip brewer (190F, which declines almost immediately) and go to town at the pour over station using about 2oz of ground coffee for a 12oz serving. I'm not the manager, but I find this disagreeable! I HATE wasting coffee and DESPISE serving anything not done right!
When I make it, I get the hot water and heat it from the steam wand from the right side of the espresso machine -- the side no one ever uses -- for about 5 Mississippi's (This brings the temp up to, roughly, 200F to 205F) and pour it over the correct coffee to water ratio, 1Tbsp:4oz, and serve customers a 16oz. Management does NOT like this, yet, the customers prefer my method because the coffee is properly extracted, it's hot (the no.1 complaint about the mgr's method), and it doesn't taste like a ton of coffee was used to brew with, so you can actually taste what the coffee has to offer!
Not being one to question one's experience and authority, am I wrong? Can you adjust the coffee to water ratio based on water temps? Adjusting the grind is out of the question because of the filter type we use, which is paper. Besides, you can tell when the grind is off, regardless! I mean,Toddy is quite awesome, after all. So, how would you ensure a proper pour over using 190F water?
Thanks a ton!
Replies to This Discussion
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Permalink Reply by Logan Demmy on
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We don't have a clever yet, that comes on Sat, but it does seem that it may be easier to produce a good cup of coffee on it. And there you have the argument for the clover.
Ricky Sutton said:Just wanted to say that i agree with almost everything said here. The gist is; yes, that method is all screwed up. And no, you can't do anything about it without the approval of your superiors. And yes, your perfect angle is to not only serve a more appropriate product, but to save a ton of money doing it. (that amount of coffee is what i use for a 52oz. french press!!!)
So, all that said, i highly recommend that you check out the Clever coffee brewer. There's almost no learning curve using it, unlike the V60 which is quite technique dependent. Clever is fast, easy, cheap, easy to clean up, produces great coffee, and can make up to 16oz. Honestly, i've had better cups from my V60, but not consistently.
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Permalink Reply by Simon Ouderkirk on
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Just in my personal two-cups-a-morning pourover habit, I'm a big fan of the classic Beehouse dripper, but since the NERBC swag bag had a V60 in it, I've been toying with it quite a bit. I will say this: it can produce a pretty outstanding cup of coffee, but at least for me, it isn't consistent, and the really great cups haven't been easy to replicate - as opposed to the Beehouse or (Rao forgive me) the Chemex, which can produce a solid 8/10 with relative ease.
If I were runnin' da joint, I'd steer away from V60s, just due to the dependence on technique and the seemingly finicky nature of it.
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This is not a bad point.I wish that we had gotten v60s in swag bag at the GLRBC just some handle less pitchers. For me the v60 easily produces 8/10 pretty good cups, but in a setting where at least I can do a couple an hour. If you have an engineering mind set and find just what works perfectly for each cup. Then replication seems standard for me. Simon is totally right though if you are just going to be doing a couple at most then why not just go with a chemex.
Also if your grinder is not up to par then really stay away from the hario.
Cheers and Good luck
Logan
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