Pour-over coffee is one of the best ways to brew a cup of coffee. However, it may also be one of the more confusing brewing methods due to variables such as how it’s brewed. Here I answer the question: Is pour-over coffee less acidic?
- Is Pour Over Coffee Less Acidic?
- What Is the Big Deal About Pour Over Coffee?
- Why Is My Pour-Over Coffee Not Good?
- Factors That Affect the Flavor of Your Coffee
- Related Questions
Is Pour Over Coffee Less Acidic?
Yes, pour-over coffee is less acidic than drip coffee or French press. This is because pour-over coffee uses a filter paper which traps the sediment in the bottom of the cup and allows it to settle on top of the grounds, as well as creating a filter bed for the coffee grounds. This filter bed allows more saturated water to be applied to your coffee grounds, resulting in a cleaner cup of coffee.
Drip or French Press, on the other hand, doesn’t have any filter paper or filter bed, and you are drinking directly from the water reservoir that goes into your machine. This means there is no way for any sediment or impurities in your water to be trapped, so your cup will still be very acidic unless you pre-heat it before pouring it over your beans.
What Is the Big Deal About Pour Over Coffee?
The big deal about Pour over coffee is that it makes a super-clean cup. By cleaning the cup, I mean that the oils in the beans are extracted, leaving the grounds behind, which gives me a strong and flavorful cup of coffee.
Pour-over coffee, unlike other methods of preparing coffee, doesn’t involve elaborate equipment or skills. You can also make your coffee at home with this method, which saves money and ensures you enjoy the best possible results every time you brew a pot!
Why Is My Pour-Over Coffee Not Good?
Pour-over coffee is high quality and worth the price. If you’re not getting a good cup of pour-over coffee, it’s probably because you are using the wrong technique.
It’s better to under-brew than over-brew your grounds. You want to leave at least one inch of water above the top of your filter basket, though don’t let it overflow into your carafe or pot. Once you’ve brewed your coffee for about three minutes, add about a tablespoon of coarse sea salt (or whatever salt you prefer) and stir until it dissolves into the coffee.
Then slowly pour in enough hot water to dissolve all of the salt into your pot or carafe, stirring with a spoon or wooden spoon if necessary, until no clumps remain. You should also taste your coffee, looking for imperfections and noting where improvements can be made per the SCAA’s Pillars of Coffee Preparation.
- Coffee grind
- The ratio of coffee to water
- Water and coffee contact time
- Water quality
- Water temperature
Factors That Affect the Flavor of Your Coffee
Many factors affect the flavor of your pour-over coffee. Factors such as water temperature, grind size, brewing time, and the type of beans you use play a role in the final cup.
Here are some things to consider when you brew your next pour-over:
The most important factor when making great pour-over coffee is water temperature. The ideal brewing temperature for your pour-over is 195-205 degrees Fahrenheit.
Using an immersion brew method, you should aim for around 194 degrees. Use water at a temperature that allows full flavor extraction without scorching or burning.
Brewing time is a crucial factor in your coffee. It affects the taste, aroma, and overall quality of your coffee.
The ideal brewing time is anywhere between 4-6 minutes. The longer you brew, the more bitterness you get. You can always remove the grounds before you pour them into your cup or mug. They will also taste bitter if you leave them there too long.
How Can I Make My Pour Over Less Acidic?
Add some more water (harder). By adding water, there is more water available overall, so it is easier for each ground to access fresh water for extraction. When you pour extra water into your coffee, it typically prolongs the brewing process because it takes longer to pour water.
Which Coffee Origin Is Less Acidic?
The acidity of a coffee bean is determined by its origin. Robusta has lower acidity levels than Arabica coffee. The differences in acidity between these beans can be significant, so the origin of your coffee beans will affect the taste of your drink.
What Is the Best Way to Make Coffee Easier on Your Stomach?
If you have a sensitive stomach, try to use freshly ground beans, avoid drinking caffeinated drinks within an hour of eating or drinking dairy products or acidic foods, and try adding milk to your coffee if it’s too strong for you to drink black (coffee without any milk or cream)
If you’re concerned about acidity, brew time, and water temperature affecting the taste of your coffee, then yes, pour over is probably better for you. In contrast, automatic machines don’t let you control your brew time and temperature, which greatly detracts from the taste of your coffee.