Extraction science for pour-over: water chemistry, dripper geometry, flow profiling, and repeatable brew frameworks.
Match dripper geometry, water chemistry, and pour flow to bean origin to achieve clear, repeatable flavors without pricey gear. Get hardness and temperature targets, a 5-minute weekday routine, and fast adjustments for African, Latin American, and Asian coffees.
Master a weekday-quick, repeatable pour-over routine by controlling measurable variables - water hardness, flow rate, and brew time - rather than upgrading gear. Get clear targets and simple adjustments for tap water and mid-tier grinders to keep flavor consistent from cup to cup.
Dial in pour-over flavor by matching water temperature to roast level and stabilizing heat throughout the brew using low-cost methods. Coordinate temperature with flow rate and water hardness to achieve consistent, balanced extraction.
Build a repeatable pour-over routine by measuring water chemistry, stabilizing flow, and matching grind to your dripper - using the gear you already have. Get practical targets (about 90 ppm water and steady ~4 g/sec flow) and a simple logging method for consistent, cafe-clear cups on weekday mornings.
