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Pour Over Coffee Brewing

Pour Over Coffee Brewing
The pour over has been around for decades in third wave coffee shops and homes of coffee enthusiasts. The origin of the pour over is a lost tradition within the coffee culture. It all started by a woman named Amalie Auguste Melitta Bentz.

One afternoon in 1908, Melitta was unsatisfied with the dreadful taste from her percolator. The coffee was over extracted and bitter. Melitta began experimenting with different ways to brew. Melitta began with some blotting paper from her son’s school book and a brass pot punctured with a nail. Pleased with the outcome, Melitta released this new pour over brewer to the public.

Her Melitta Pour Overs took off in the 1930s. The cone shaped design that we are familiar today, hit the shelves by 1950s. These became a huge hit due to the better extraction the cone offered by a larger area for filtration. Now hundreds of options are available for the pour over.

Long and short, you need a couple basics to create a Pour Over cup of coffee:
  • Ground Coffee
  • Boiling Water
  • Pour Over Filter
  • Digital Scale

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