new coffee making technique: trying out a pour-over

We often write about our quest for the perfect cup of coffee. We have tried cold brew, stove top, espresso machines, and good old fashion drip. In our house, a new gizmo has found its way into our kitchen, a pour-coffee maker that has been getting some attention in the press. We chose the Hario Woodneck Coffee Drip Pot. Enthusiasts claim that by slowing pouring extremely hot water you create a smoother cup than one that is done by drip makers, which don’t reach boiling temperature. My husband, who cares more deeply about his coffee than I do, says it does taste better. The down side is that it only makes two-mugs worth — and if you don’t drink it right away it cools down fast. The good news is less waste — Hario comes with a reusable filter — and at about $50 it’s not too expensive. It’s also a rather lovely design and the wooden neck makes it easy to pour.

What’s your favorite way to make coffee?

Click through to the next page to see a how-to video!

How to use a woodneck pour-over coffee maker

From our partners

This would be so great to have at my desk at work! I wonder if you could use the hot water from the water cooler?

Julie.

That Hario one is fancy!
I’ve used the cone type pour over filter for years. It makes the best coffee I’ve had – way better than auto drip, and better than a press pot. I only have one big (16oz) mug of coffee every morning, so it works well for me. From what I’ve read, you pour just-a-bit-below-boiling water over the grounds, let all the water go through and then let the grounds sit for a minute and “bloom” (release, oils, etc), then pour in the rest of the water. It’s just really amazing coffee! easy too. It’s the same kind of system for the chemex coffee pot, which I use from time to time as well.

I have been getting great results with a funnel and a coffee filter. :)