Pour-over coffee

Pour-over coffee is a manual brewing method in which hot water passes through ground coffee held in a filter. The brewer controls the pour to influence extraction and flow.

Coffee extraction: The transfer of soluble compounds from coffee grounds into brewing water. Pouring controls how quickly water extracts acids, sugars, oils, and bitter compounds.
Coffee filter: A porous barrier that separates brewed coffee from spent grounds. Filter material controls which particles and oils reach the cup.
Hario V60: A conical coffee dripper with spiral ribs and a large circular opening. Its geometry makes pour rate and technique especially influential.
French press: An immersion brewing method in which coffee grounds steep in water before a plunger separates them. Unlike pour-over, it keeps grounds immersed rather than passing water through them.
Coffee grind size: The average size of particles produced when coffee beans are ground. Grind size changes resistance to flow and the rate of extraction.
Dripper (coffee brewing): A vessel that holds a coffee filter and grounds above a receiving cup or server. The dripper's shape and outlet openings influence drainage.
Chemex: A glass pour-over coffee maker that uses a thick paper filter. Its filter and integrated vessel produce a distinctive brewing setup.
Espresso: A concentrated coffee beverage brewed by forcing pressurized hot water through finely ground coffee. Espresso uses pressure and a short extraction, rather than gravity-driven filtration.
Coffee bloom: The release of trapped carbon dioxide when hot water first wets freshly roasted coffee. The initial pour wets the bed and releases gas that can disrupt later water flow.
Paper coffee filter: A disposable filter made from paper for separating coffee grounds from brewed coffee. Paper filters retain fine particles and much of the coffee's oils.

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