Pour over brewing is the perfect method to highlight the nuanced flavors of Thai specialty coffee. This guide will help you master the technique and consistently brew exceptional cups.
Why Pour Over for Thai Coffee?
Thai single origins often feature delicate florals, bright fruit notes, and complex sweetness. Pour over brewing:
- Provides precise control over extraction
- Highlights clarity and brightness
- Allows you to taste the coffee's true character
- Creates a meditative brewing ritual
Equipment You'll Need
Essential Items
- Pour over dripper: V60, Kalita Wave, or Chemex
- Paper filters: Specific to your dripper
- Gooseneck kettle: For controlled pouring
- Scale: Accurate to 0.1g
- Timer: Built into most coffee scales
- Grinder: Burr grinder recommended
Recommended Ratios
For a starting point, use:
- Coffee: 15-18g
- Water: 250-300ml
- Ratio: 1:16 (coffee to water)
- Water Temperature: 92-96C (195-205F)
Step-by-Step Brewing Guide
1. Prepare Your Equipment
- Fold the filter seam and place in dripper
- Rinse filter with hot water (removes paper taste, preheats vessel)
- Discard rinse water
2. Grind Your Coffee
- Grind size: Medium-fine (like sea salt)
- Grind fresh, just before brewing
- Weigh exactly 15g of coffee
3. The Bloom Phase
This is crucial for Thai coffees, which are often freshly roasted:
- Start timer
- Pour 30-45ml of water (2-3x coffee weight)
- Ensure all grounds are saturated
- Wait 30-45 seconds
- Watch the coffee "bloom" as CO2 escapes
4. Main Pour
Two popular techniques:
Continuous Pour- Start center, spiral outward
- Maintain steady stream
- Target 2:30-3:00 total brew time
- Pour in 50ml increments
- Wait for water to drain between pulses
- More control over extraction
5. Finishing
- Total brew time: 2:30-3:30
- Remove dripper when stream becomes drops
- Swirl the carafe gently to mix
- Let cool slightly before tasting
Troubleshooting Common Issues
Coffee Tastes Sour or Weak
Problem: Under-extraction Solutions:- Grind finer
- Use hotter water
- Pour slower
- Extend brew time
Coffee Tastes Bitter or Harsh
Problem: Over-extraction Solutions:- Grind coarser
- Use slightly cooler water
- Pour faster
- Shorten brew time
Uneven Extraction
Problem: Channeling Solutions:- Ensure even saturation during bloom
- Maintain consistent pour height
- Keep water level steady
Dialing In Thai Single Origins
Different Thai origins may need adjustments:
Light Roasts (Chiang Rai)
- Higher water temperature (95-96C)
- Finer grind
- Longer bloom time
Medium Roasts (Chiang Mai)
- Standard parameters work well
- 93-94C water temperature
- Medium grind
Honey/Natural Process
- Slightly coarser grind
- Lower temperature (91-93C)
- These are sweeter and can over-extract easily
Advanced Techniques
The Rao Spin
After pouring, gently swirl the dripper to flatten the coffee bed. This promotes even extraction and reduces channeling.
Temperature Profiling
Start with hot water (96C) for the bloom, then drop to 92C for the main pour. This maximizes extraction without bitterness.
Practice Makes Perfect
The beauty of pour over is that each brew teaches you something. Keep notes on:
- Grind setting
- Water temperature
- Pour pattern
- Brew time
- Tasting notes
Over time, you'll develop intuition for what each coffee needs.
Recommended Pour Over Gear
Beginners:- Hario V60 Plastic (affordable, lightweight)
- Bonavita Variable Temperature Kettle
- Origami Dripper (versatile)
- Fellow Stagg EKG Kettle
- April Brewer (innovative design)
- Comandante C40 Grinder
Happy brewing! Share your pour over moments with us on social media.