POUR OVER / HARIO
Harmony in every cup
The first method of making coffee by pouring hot water from above was invented by the French Archbishop Jean-Baptiste de Bellois in 1800. In the coffee maker he created, water passed drop by drop through a metal funnel filled with coffee, collecting in the container below.
In 1908, Melitta Benz, a 35-year-old housewife in Dresden, Germany, improved on the device created by the archbishop by adding absorbent paper from her son’s school notebook as a filter and received a patent for her invention. With an initial capital of 73 pfennigs, Benz together with her husband created the “Melitta” company producing filter coffee makers.
Although the method has been known for quite a long time, it began to gain wide recognition and spread in the world quite recently, starting from 2010.
The Japanese Company named “Hario”, which specializes in the production of manual coffee making devices, has made a particularly big contribution to the spread of the method. The point is that this Japanese company has made a bold attempt to demonstrate the principles and philosophy of the traditional Japanese tea ceremony to the coffee.
Thanks to the promotional activities of the “Hario” Company, pouring water slowly from above with circular movements entered the culture of coffee making, as a result of which the English-speaking society called it “Pour-Over”, which means “Pour from Above”. The method and equipment are also called “Hario” in honor of the Japanese Company, as well as “Coffee Ritual”.
Making coffee using this method requires certain skills. Each person’s brewed coffee is different. This is a very good method for self-improvement.
- Rinse the coffee maker with boiling water for about half a minute
- Place the paper cone filter in the coffee maker
- Wet the paper filter with hot water (to neutralize the unwanted taste of the paper)
- Pour the appropriate amount of ground coffee into the filter
- Pour hot (almost boiling) water from above in slow circular motions
- Wait for 2-3 minutes
- Remove the filter along with the coffee grounds
- Pour coffee into mugs and serve
| Coffee Type | 100% Arabica |
| Roasting Level | Medium (Vienna Roast) Dark (French Roast) |
| Grind Size | Medium (Filter Coffee) |
| Water Temperature | Almost Boiling: 197 ÷ 205 ° Fahrenheit |
| Coffee / Water Ratio | 4-6 gr coffee / 100 ml water (1.5-2 tablespoon for every cup) |
| Preparation Time | 5 minutes |
| Serving Size | 240 ml (8 Fl Oz) |
| Caffeine Amount in 1 Serving | 100-120 mg |
| Nutritional Value | 2-3 Calories |
| Daily Dosage | No more than 4 Cups |
| Serving Method | – As is; -With Milk or Cream; – With Sweeteners and Desserts. |
W A R N I N G !
The given numbers are average and may be different from the actual values.
– Among the methods of manual coffee preparation, this method gives the maximum opportunity to get the ideal delicious coffee and to improve the degree of mastery of the brewer.
– The pour-over coffee ceremony is often compared to the traditional oriental tea ceremony.
– There are ceramic coffee makers for making Pour-Over Coffee that do not use a paper filter. Instead, the coffee slowly drips from the bottom of the ceramic pot through specially made small holes.
– In addition to the names “Pour-Over” and “Hario”, this method of coffee preparation is also called “Walkure” and most often “Chemex” in honor of the producing companies.
– Pour-over coffee culture is one of the most important and integral components of the so-called “Third Wave Coffee”.
The first method of making coffee by pouring hot water from above was invented by the French Archbishop Jean-Baptiste de Bellois in 1800. In the coffee maker he created, water passed drop by drop through a metal funnel filled with coffee, collecting in the container below.
In 1908, Melitta Benz, a 35-year-old housewife in Dresden, Germany, improved on the device created by the archbishop by adding absorbent paper from her son’s school notebook as a filter and received a patent for her invention. With an initial capital of 73 pfennigs, Benz together with her husband created the “Melitta” company producing filter coffee makers.
Although the method has been known for quite a long time, it began to gain wide recognition and spread in the world quite recently, starting from 2010.
The Japanese Company named “Hario”, which specializes in the production of manual coffee making devices, has made a particularly big contribution to the spread of the method. The point is that this Japanese company has made a bold attempt to demonstrate the principles and philosophy of the traditional Japanese tea ceremony to the coffee.
Thanks to the promotional activities of the “Hario” Company, pouring water slowly from above with circular movements entered the culture of coffee making, as a result of which the English-speaking society called it “Pour-Over”, which means “Pour from Above”. The method and equipment are also called “Hario” in honor of the Japanese Company, as well as “Coffee Ritual”.
Making coffee using this method requires certain skills. Each person’s brewed coffee is different. This is a very good method for self-improvement.
- Rinse the coffee maker with boiling water for about half a minute
- Place the paper cone filter in the coffee maker
- Wet the paper filter with hot water (to neutralize the unwanted taste of the paper)
- Pour the appropriate amount of ground coffee into the filter
- Pour hot (almost boiling) water from above in slow circular motions
- Wait for 2-3 minutes
- Remove the filter along with the coffee grounds
- Pour coffee into mugs and serve
| Coffee Type | 100% Arabica |
| Roasting Level | Medium (Vienna Roast) Dark (French Roast) |
| Grind Size | Medium (Filter Coffee) |
| Water Temperature | Almost Boiling: 197 ÷ 205 ° Fahrenheit |
| Coffee / Water Ratio | 4-6 gr coffee / 100 ml water (1.5-2 tablespoon for every cup) |
| Preparation Time | 5 minutes |
| Serving Size | 240 ml (8 Fl Oz) |
| Caffeine Amount in 1 Serving | 100-120 mg |
| Nutritional Value | 2-3 Calories |
| Daily Dosage | No more than 4 Cups |
| Serving Method | – As is; -With Milk or Cream; – With Sweeteners and Desserts. |
W A R N I N G !
The given numbers are average and may be different from the actual values.
– Among the methods of manual coffee preparation, this method gives the maximum opportunity to get the ideal delicious coffee and to improve the degree of mastery of the brewer.
– The pour-over coffee ceremony is often compared to the traditional oriental tea ceremony.
– There are ceramic coffee makers for making Pour-Over Coffee that do not use a paper filter. Instead, the coffee slowly drips from the bottom of the ceramic pot through specially made small holes.
– In addition to the names “Pour-Over” and “Hario”, this method of coffee preparation is also called “Walkure” and most often “Chemex” in honor of the producing companies.
– Pour-over coffee culture is one of the most important and integral components of the so-called “Third Wave Coffee”.