Does the pour over recipe really matter that much?

Does the pour over recipe really matter that much?

3 Noteworthy Cafés in the Borough of Brooklyn, N.Y.

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Brewing at Home and on the Road with Justin Pierce

In this series, we ask coffee professionals how they like to drink their coffee while at home and when traveling. BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Feature photo courtesy of Justin Pierce Coffee professionals tend to spend most of their days brewing coffee. Baristas brew coffee behind the bar for their customers. Roasters brew it to […]


How do you roast coffee for milk?

It’s impossible to deny just how popular milk-based coffee drinks (such as the flat white, latte, and cappuccino) are in coffee shops around the world. According to 2020 data from Project Café USA, the latte was the most ordered drink in the UK, and the third-most popular beverage in US coffee shops. In line with […]


Serving Coffee in the Epicenter

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Does the pour over recipe really matter that much?

Sumatra Coffee Farmers See Gains Through Agroforestry and Organic Fertilizer

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Medium-sized farms play an important role in specialty coffee

For many consumers and industry professionals, specialty coffee and direct trade are inextricably linked. Building strong and mutually beneficial working relationships between producers and roasters is often seen as a cornerstone of establishing a truly sustainable supply chain. So with this association between specialty coffee and direct trade, there can be a narrative of smaller-sized […]


Breaking New Ground: A Sicilian Coffee Plantation, Part One

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The First Women-Only Coffee Championships Held in Costa Rica

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Does the pour over recipe really matter that much?

The Caripe Variety: A Groundbreaking Milestone in Venezuelan Coffee Farming

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Brewing at Home and on the Road With Diego Campos

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Joven and Atucún Join Forces to Empower Young Farmers

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Lvl Up Coffee Hits High Scores In Normal, Illinois

Specialty coffee in the central Illinois town of Normal has reached a new stage of quality with the opening of Lvl Up Coffee Bar. Brought to life by coffee roaster…

Does the pour over recipe really matter that much?

Does the pour over recipe really matter that much?

minimum dose size?

Jan 31, 2024 |

I use the Hario switch to brew my coffee and am trying to reduce my caffeine consumption. Hence I would like to brew smaller cups of coffee. I am currently using 10g of coffee with 160g of water. (1:16 Ratio) I am wondering if there is a minimum amount of coffee...

Does the pour over recipe really matter that much?

Pretty much the title.

I've been solely making pour overs every morning for the past couple of years and I'm starting to wonder if the recipe itself really matters that much.

I've been to tons of great cafes and roasteries and of course, made my own at home, and have had pour overs ranging from mind-blowing to meh. The thing that I've noticed among the mind-blowing cups is there's so many different recipes used. I've seen recipes call for bloom/no bloom, agitation after bloom/no agitation after bloom, and single pours/multi-pours. All recipes I've noted have a mix-match of these variables.

I just upgraded my grinder at home from the Baratza Encore to the 1zpresso K-Plus and as I continue on my pour over adventure I'm really starting to wonder if recipe matters all that much. It might make more sense for me to start playing with other variables such as water temperature, grind size, grounds to water ratio, etc. and sticking with a singular recipe.

Let me know your guys thoughts and experience on this as I'm sure I still have a ton to learn.

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Does the pour over recipe really matter that much?

Perfect Little Beans

Chinmey Hill Coffee uses specialty-grade beans with zero primary defects (such as black beans or sour beans) and less than five secondary defects (such as broken beans). This is important because primary defects will greatly affect the taste of the coffee. Having zero defects allows the coffee to be the most optimal flavor.

Window for Optimal Flavor

Chimney Hill Coffee ships our coffee the same day it was roasted, so you will receive it before it enters the window of optimal flavor.  This means you’ll never miss the opportunity to enjoy the coffee’s peak flavor.

Coffee Ratings

Coffee undergoes many scoring processes by professionals who achieved their Q Grader certification. Coffee is first graded when it’s green. If there are defects the coffee is determined to be “not-specialty grade”. For those coffees that pass green grading, they are sample roasted and cupped. (Cupping is the official term for critically tasting and scoring coffees. The official cupping form is standard worldwide, and where the 100-point scoring system comes from.) A coffee’s dry fragrance, wet aroma, flavor, aftertaste, body, acidity, balance, and overall impression are taken into consideration while uniformity issues and defects, will lower the overall score.

Specialty Coffee

Specialty coffee, coined by Erna Knutsen in 1974, refers to a coffee that receives a quality grading score of 80 percent or higher. While “premium” or “gourmet” seem like they’re synonymous with “specialty,” they simply are marketing terms with no defined standards. Specialty coffees are grown in specific and ideal micro-climates, and have distinctive and unique flavor profiles, with little to no defects.

Third-Wave Coffee

We’re currently in the third wave of coffee. The first wave of American coffee put pre-ground, vacuum-sealed cans in kitchens across America. The second wave started with the late ‘60s introduction of Peet’s coffee (by Alfred Peet) through the proliferation of Starbucks. The third wave of coffee focuses on origin transparency, nuanced flavors, and artisan roasting. The term “third wave” is synonymous with specialty coffee.

Does the pour over recipe really matter that much?

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