Poured, not dripped, please – All about pour-over coffee Pour-over coffee is a favored way among enthusiasts to brew coffee. Some pros are that it gives a clean cup of coffee and makes the finished product simple yet elegant. Some may consider cons are the amount of attention that needs to be paid to the brewing method. From wetting the filter with 150-degree water to coffee ratios, usually 16:1 or less commonly 15:1, the ground size and water temp at extraction. My parameters are as much as possible coarse ground, water temp 200-degree water, and about 4-5 tablespoons of coffee to a kettle of water which is .8 liters. The filter I used was a Melita # 4 paper filter. The coffees I used were the Lavazza Classico roast, Gevalia single origin Guatemala coarse, and Eight o clock original roast whole bean. Before diving headfirst into the coffee and taste, let’s do some fast time travel. It is the early 1900s in Europe, and the on-vogue brewing style was immersion brewing. And with that comes some silt and sludge from the coffee in your cup. The other option is a straightforward espresso machine. However, Mrs. Melita Bentz was not pleased with the current status quo, so she took a pot, poked some holes in it, placed some paper at the bottom for a filter, and brewed coffee with it. Being pleased with the end product, she refined the mechanism some more, and in 1908 she was granted a patient, for now, famous #4 filter. Funny enough, Mrs. Bentz was a German housewife. Who started a company out of her house and grew it substantially and forever changed coffee. Mind you. It would be appropriate to mention that she is still a wife and a mother while starting a company. Sadly…