Many of us became coffee enthusiasts since the first sip, some caught themselves up in this world only after some time. It doesn’t matter which one you are, but if you’re a coffee enthusiast you might have already tried different types of coffee brewing methods.
If you're looking for a new challenge, or simply want to take your coffee experience to the next level, then handbrew with specialty coffee might just be what you need.
In this blog, we want to teach you the basics behind the handbrew, also know as pour over method. Starting by understanding the origin of the method, the uniqueness of specialty coffee, the equipments you need and what you should pay attention to, when brewing. At the end of this blog we also included some of our favorite recipes to brew with the graycano dripper, from basic to a more complex level. So let's get to it!
What makes the pour over method so special?
Handbrew is a brewing method that allows you to have greater control over the coffee-making process and the extraction of the notes you get on your cup. It involves manually pouring hot (temperature-controlled) water over freshly ground coffee beans. This method of brewing coffee requires patience, precision, and a little bit of practice to perfect.
You may have seen this method being practiced by your grandmother back then, but what we want to talk about here is a bit different. More specifically, it deepens in the world of specialty coffee, exploring new notes and flavors you may never think coffee could have.
How is a coffee considered a specialty coffee
To be considered “specialty”, a coffee must be graded by a professional coffee taster and scored at least 80 points out of 100. These beans have unique flavors, aromas, and acidity levels that are often lost in mass-produced coffee. Specialty coffee is typically grown in small batches, for instance as microlots, and the farmers take great care to ensure that their beans are of the highest quality.
Let’s starting understanding a little bit more of what you need to consider when starting of with handbrew coffee:
1. Choose your brewing equipment
Our graycano dripper has been adopted by many coffee enthusiasts and professionals around the world into their handbrew routines, to explore their recipes and uniquely extract their coffee notes. Through the pour-over method you allow yourself to be more free on creating different recipes and adapting them to fit the best with your many coffee beans. But no worries, like any other method, you can start off with a base and easier recipe (like the one we have included at the end of this blog) and still have fun tasting your coffee cups.
2. Select your roasted coffee beans
Specialty coffee is typically sold in small batches and comes from specific regions. When selecting your beans, look for coffee that has been freshly roasted, and has a roast date within the last two weeks. Specialty coffee beans are often labeled with tasting notes, which can help you choose the flavor profile that you prefer. You can start exploring the coffee shops and roasters from your region. We are sure that the Baristi will be happy to give you advices on which beans to try next and to suggest you the best options based on your taste preferences. Really explore here, in specialty coffee you can get coffees that taste like bubble gum, or rum, or banana, or peach ice tea to dark chocolate, caramel… and don’t even get us started on the flowers, jasmin, roses… it is really endless and so rich of possibilities!
3. Grind to the right consistency
Different brewing methods require different grind sizes. For example, pour-over drippers require a medium-fine grind. Invest in a quality grinder and experiment with different grind sizes until you find the right one for your preferred brewing method. But no worries, if your budget at the moment doesn’t allow you to get a good grinder or if you are still unsure, you can always a go to that coffee shop around the corner and ask them to grind the beans from you! Of course, it is not the same as freshly grinding your beans every time before brewing, but not having a grinder for now should not be an excuse not to start doing pour-over.
4. Use the right water temperature and ratio
The ideal water temperature and coffee-to-water ratio will vary depending on your chosen brewing method. As a general rule, the water temperature should be between 195-205°F (90-96°C), and the coffee-to-water ratio should be between 1:15 to 1:18. Experiment with different ratios until you find the perfect balance.
5. Scale and a stopwatch (or both in one)
It may sound weird, but measuring the exact amount of coffee and exact amount of water you use to brew, as well as how much water you pour and how many seconds/minutes your brew lasts. This is important to define how much you extract out of your coffee, since your goal is to get the best out of it and not have a less or over extrcated cup. Every recipe indicates how much coffee and water you will need and the time of brew for each step.
6. Paper filter
To filter the water that flows through the grains of coffee you need to use a paper coffee filter, which retains the undesired parts of the coffee like microfines and oils that have a negative impact on the coffee taste. For the graycano, your coffee filter needs to have a conical shape and also here you can explore different types of filters. Each filter has a different structure and thickness, which have a direct impact on the brew process and result of your cup. Our favorite paper filter is the new Sibarist FAST graycano special edition, designed to perfectly fit the graycano dripper and allows you to take full advantage of the brewer's structure, having a more controlled extrcation. Here you can read more about how this new filter is just amazing!
7. Gooseneck kettle
It might not come to mind at first, that a gooseneck kettle is so important for pour-over method, but it actually is. The distinguishable characteristics of the pour-over is the ability to control the the water pouring momentum, quantity, flow. The gooseneck kettle allows us best to handle and adjust the water flow as we please.
8. Practice and be patient
Brewing specialty coffee by hand can be a bit of a learning curve, so don't be discouraged if your first few attempts don't turn out perfectly. Take your time, pay attention to the details, and be patient. With practice, you'll be able to brew a delicious cup of handbrewed specialty coffee in no time.
Brew your moment!
If you're a coffee lover, you've got to try the pour over method at least once. Not only is it a delicious and satisfying way to enjoy coffee, but it also offers a unique and artisanal experience. Plus, you can experiment with different brewing variables such as water temperature, coffee-to-water ratio, and grind size to find your perfect cup.
With the right equipment, freshly roasted beans, and a little bit of practice, you can elevate your coffee experience to new heights. So why not give it a try and impress your taste buds with the unique flavors of specialty coffee? We can assure you, it’s a one way ticket to a world of discovery and extraordinary tastes. Start now!
Handbrew recipes:
THE BYPASS (Level: beginner): this recipe uses the bypass method, which is basically adding more water to the brewed coffe, in order to break any bitter particles of the coffee.
Equipment:
- graycano dripper
- conical paper filter
- scale and stop watch
- server
- 20g of coffee fine to medium grind (24 clicks on Comandante grinder)
- 255 ml of water, 93°C (Ratio 1:13)
Preparation (Brew time: 1:55 to 02:25min):
Rinse your paper filter and add your coffee grounds
00:00 - 00:40:
Pour 40 ml of water, give it a small swirl and let it bloom
00:40 - 00:55:
Pour 60 ml of water in circular and medium speed pours
00:55 - 01:15:
Let it flow
01:15 - 01:30:
Pour the rest 55 ml of water in circular and medium speed pours
01:30 - approx. 02:00:
Let all the water flow
Bypass:
Remove the dripper and add 100ml of water as bypass to your brew