POUR OVER / HARIO
Harmony in every cup
DESCRIPTION
The first method of making coffee by pouring hot water from above (Pour Over) was invented in 1800. The French Archbishop Jean-Baptiste de Bellois created a custom coffee maker by himself. In his device the water dripped through a metal funnel filled with coffee grounds, collecting in a container.
In 1908, Melitta Benz, a 35-year-old housewife from Dresden, Germany, improved the device created by the Archbishop. She added 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 with her husband created the “Melitta” company producing filter coffee makers.
Pour Over method has began to gain wide recognition and spread in the world quite recently, starting from 2010.
“Hario”, a Japanese company specializing in manual coffee brewing devices, has significantly contributed to the popularity of this method. Inspired by the Japanese tea ceremony, Hario has adapted traditional principles and philosophies to the art of coffee making.
Hario’s promotional efforts popularized the technique of slowly pouring water in circular motions over coffee grounds. This method, known as “Pour Over,” is often associated with the Japanese company itself, and also called “Hario”. In the coffee loving community sometimes this method called “Coffee Ritual.”
Making coffee using Pour Over method requires certain skills. Each person’s brewed coffee is different. This is a very good method for self-improvement.
PREPARATION
- 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
DIRECTIONS
| 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.
FACTS
– Among the manual coffee brewing methods, this method gives the maximum opportunity to get the ideal delicious coffee. With Pour Over technique people can significantly improve their coffee brewer mastery level.
– 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.
– This brewing method is also known as “Walkure” and “Chemex,” named after the companies that make the equipment.
– Pour-over coffee culture is one of the most important and integral components of the “Third Wave Coffee”.
DESCRIPTION
The first method of making coffee by pouring hot water from above (Pour Over) was invented in 1800. The French Archbishop Jean-Baptiste de Bellois created a custom coffee maker by himself. In his device the water dripped through a metal funnel filled with coffee grounds, collecting in a container.
In 1908, Melitta Benz, a 35-year-old housewife from Dresden, Germany, improved the device created by the Archbishop. She added 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 with her husband created the “Melitta” company producing filter coffee makers.
Pour Over method has began to gain wide recognition and spread in the world quite recently, starting from 2010.
“Hario”, a Japanese company specializing in manual coffee brewing devices, has significantly contributed to the popularity of this method. Inspired by the Japanese tea ceremony, Hario has adapted traditional principles and philosophies to the art of coffee making.
Hario’s promotional efforts popularized the technique of slowly pouring water in circular motions over coffee grounds. This method, known as “Pour Over,” is often associated with the Japanese company itself, and also called “Hario”. In the coffee loving community sometimes this method called “Coffee Ritual.”
Making coffee using Pour Over method requires certain skills. Each person’s brewed coffee is different. This is a very good method for self-improvement.
PREPARATION
- 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
DIRECTIONS
| 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.
FACTS
– Among the manual coffee brewing methods, this method gives the maximum opportunity to get the ideal delicious coffee. With Pour Over technique people can significantly improve their coffee brewer mastery level.
– 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.
– This brewing method is also known as “Walkure” and “Chemex,” named after the companies that make the equipment.
– Pour-over coffee culture is one of the most important and integral components of the “Third Wave Coffee”.
