Why Does My Pour-Over Take So Long? 4 Reasons & Fixes

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The pour-over method of brewing coffee is a manual process that involves pouring hot water through ground coffee in a filter. The tools needed for this include filters, a dripper, and a kettle (preferably a gooseneck kettle).

The quality of coffee made from the pour-over process depends mostly on the grind size and water temperature. The level of experience of whoever is making the coffee also counts. But in most cases, the pour-over method will give you some of the best quality coffee you’ve ever tasted!

The only downside to this coffee brewing method is that it can be time-consuming. And if one were to brew coffee for a large number of people, like a group of ten friends at a get-together, it could take a while to finish the job.

Pour-overs take time

As you already know, the pour-over method is a very manual process. And it takes time for the compounds in the coffee to dissolve as gravity pushes the water through the ground coffee. The whole process will take a few minutes of your time by default, and there’s no way to hasten it. In other words, the pour-over method is just not suitable if you are the impatient type.

However, there are some common mistakes and peculiar situations that can prolong the process.

What can make pour-overs take even more time than usual?

Grind Size

The particle size of the coffee grounds can affect everything about your coffee. It not only affects the quality and taste, but it can also affect the speed of the coffee brewing process. Your coffee grinder can be set to produce ground coffee that is coarse (large particles), medium, or fine (powdery). The best option to use for the pour-over method is somewhere between medium and fine.

On the other hand, the worst option is a grind size that is way too fine. It not only produces bitter-tasting coffee but also prolongs the brewing process. When the grind size is too fine, it takes much longer for the water to seep through the coffee grounds.

So, if your pour-over process is taking too long, your coffee grounds may be too fine. You should try resetting your coffee grinder to produce a slightly larger grind size.

Wrong or Defective Equipment

While making coffee, pouring in water too aggressively can churn up the brew and stall the flow. One of the main reasons for this is the use of regular kettles for pour-overs. The proper kettle for this process is the gooseneck kettle. This type of kettle has a narrow neck which allows better control over the rate of water flow. But with regular kettles, you could lose control and pour in the water much faster than you intended.

You should also examine your coffee grinder if your pour-over process is too slow. A low-quality coffee grinder can produce inconsistent coffee grounds with plenty of micro-particles which can clog your filter and stall the flow. If faced with this particular problem, you can either buy a better coffee grinder or reset the grinder to produce coarser coffee grounds.

When it comes to filters and drippers, some specific brands are prone to clogging. And the solution is simple – just try a different brand. If you’ve tried everything and you are still having clogging issues, changing your coffee-making equipment would likely solve the problem.

Wrong Technique

The pour-over method of brewing coffee is a delicate process that requires balance. There is a time to pour aggressively and a time to slow down. With a little practice, anyone can master the process.

But for an inexperienced person, there is always the possibility that they would pour the water too aggressively. This would churn up the brew and inevitably lead to clogging.

Also, stirring the coffee grounds during the pour-over process can cause delays. Even though stirring the mix is usually unnecessary, many think this will improve the quality of the coffee. But it may not make any difference and will only waste your time.

Coffee Type

The typical lightly roasted, aromatic coffee is usually grown at high altitudes and can be very dense. As a result, more micro-particles are produced when it is ground. And this can also lead to clogging.

Conclusion

In summary, delays encountered in the pour-over process are mostly caused by clogging. And the clogging could be due to any of the factors listed above. To prevent this annoying experience, just make sure you are not guilty of any of these common errors.

Also, using water close to the boiling point can help speed things up. You can also try sifting the ground coffee to remove micro-particles. Doing this before the pour-over process will reduce the chances of clogging.

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