If I may dare answer for George, you should look up the coffee he sells on his website. I'm sure all of those would be pour-over worthy. You could even email the site about a specific roast they recommend for pour-over.

I feel ya...my sentiments exactly.

Most people know and understand how it works, but since it's rarely used in everyday life it's not internalized. A European might know what a kilogram feels like, but might not know what a pound feels like. The reverse would be true of an American. Most of American industry uses imperial units, so it's just easier for Americans to continue using what they think of as standard. I've started to internalize the metric units associated with making coffee, but I'm not going to start looking at the km/h part of my car's speedometer, because all the road signs say mph.

They also carry guns like the Wild West

If you like it Stephen, then that is all that matters, who cares what some "expert" has to say about it?! Enjoy!

Folding the tab over ensures a consistent flow through the slurry. If you don't fold the tab over, the filter will be held away from the side of the filter near the tab and you will get channeling along the tab.

Slurry and channeling man. Pls try to keep up in this quest for achieving coffee snobery!

Unless you more clearly define 'better,' you're not going to find the exact answer you're looking for. So, I'll give you two answers: 1. A drip is 'better' if you want to make many cups en masse. It is better if you want more automation. Flavor-wise it should be more consistent, because it ideally brews the same way every time. 2. The pour-over is better if you seek to control exactly how the water is hitting the beans. A drip machine does not have a finely-tuned mind or a hand that can aim the water just so. One more way drip can come up short: the exact model MUST be capable to doing a couple of the things George mentioned. A. Temperature. Believe it or not, the majority of drip brewers are not finely tuned to a standard. They do not brew the coffee in the 195-205 degree sweet spot. B. Pre-wetting the grounds. Remember how George wet the grounds and waited 30 seconds for gas to escape? Only a few drip machines are programmed to do this. If you want to be certain that your coffee is Exactly as you wish, use the pour-over method. If that degree of precision is more complicated than necessary, you should get a drip machine. But you must be sure to purchase one that is accurate temperature wise and pre-wets the grounds. The only brewers that for sure do this are certified by the SCA, which is short for Specialty Coffee Association. They review all brewers sent to the them and only recommend the ones that fulfill the standards that produce excellent cups of coffee. Good luck choosing!

kilgoretrout321 BUNN is all you need for a drip machine. Consistent water temp every time (water is kept, pre-heated, in a tank inside the unit), shower head to ensure proper agitation of grounds, and you can manually pre-wet the grounds if you so choose. And it makes a full pot in 3-4 minutes. And it’s $99 at Walmart. I do pour-over on the weekends when I have the time, but for work mornings, the BUNN gets it done for me.

Yea, sure. It won't be huge but if you like a certain strength you will notice when your coffee is weaker/stronger than you prefer.

Only if you're a proper snob with your nose pointed to the sky as you sip you cup with your index finger and thumb properly grasping your cup handle. Only then can you tell the differece!

David Ashenbrener it's already ground, so either he brews a bit more coffee, a stronger cup, or tosses it. It's not a big deal. If you have 250g of coffee in a bag, and you brew with his ratios, then you'll have 10g of coffee leftover. It's good to run a bit through your burr grinder before each grind to clear up any stale bits stuck in it.

Yep. Weigh first grind second. Save them beans!

Chemex filters are much thicker, which changes the flow rate and the extraction profile.

See young fella, here's the thing, we older folk, tend to know both, as we had to learn both back in our time. Maybe educate yourself, so you don't get easily confused?! ;)

But at what cost?

It's perfect with a bag of munchkins but hold the sugar!

I'm surprised they haven't deleted this post and have you barred from snobby coffee forums...

I think you may have just made a few snobs just toss their cookies...

Well, taking a shower might be even more complicated, there are so many steps to mess up: like if you forget to undress, or fail to open the water, or make it super-hot. Even not drying with a towel can lead to problems, although it's not strictly essential. In short, one probably needs to be a total snob and washing geek to perform such an elaborate routine each morning.

Brewing jar is preheated during filter rinse. He used 390 grams of water to 24 grams of coffee; that's a 16.25:1 ratio which is perfectly acceptable for pour over. 48 grams of water will stay in the grounds (2x the weight of the dry grounds), so he produces about 340g of coffee, or 11.5 fl.oz or 0.33 liters. What's wrong with that?

The closer something is to your body temperature, the more nuance in flavors you can taste. While some may like burning their mouth, they won't be tasting much. Pour over is about showcasing clarity and breadth in the flavor of a coffee. It's similar to Gelato versus ice cream. Gelato is often served at 10-25° F versus ice cream which is often served closer to 0°F. As you increase quality of ingredients, you want to be able to taste the difference. I do agree that for temperature stability he should have preheated his decanter, but otherwise I agree with his approach.

I will drink 2 mugs 14 oz in morning then fill my 20 oz travel mug and out the door I go. Hopefully the coffee is ready when I get where I’m going.

@@wetpaperbag1346 I disagree. They say coffee tastes best at 140 F; I assume they are correct. I'd think things taste best at some particular temperature that does not depend on body temperature, like beer for example.

mjinba07 I agree. I have taken away the basics for a good cup of coffee, and left behind the theatrics for the coffee aficionados, who somehow remind me of purist dry fly fishermen. IMO, a cup of fresh ground coffee is a treat, but nothing to obsess over. My palate lacks the sophistication to appreciate the minuscule nuances in taste or temperature, and at age 68, I just want a nice cup of freshly ground and brewed coffee.

@@joevalencic5275- lol. For what it's worth, home roasting yields absolute delight. Satisfies my own crude palate, anyway!

mjinba07 I draw the line at grinding. No way am I going to start roasting coffee beans. That’s the ultimate giveaway that a person has no life. I’m an amateur bread baker who makes outstanding bread, but they can put the wheat berry grinding machine where the sun don’t shine, JMHO, YMMV

@@joevalencic5275 I have no life !! Thanks for the heads up. Here I thought dedicating 10 minutes of my time for two weeks of custom brew was a sure sign of superior living. Truth be told, watching YT videos and responding in the comments section is probably a truer indication of having no life. Ah, well.

I am inclined to agree with you, but George is not alone with this disorder. I suppose they have to create a slightly mysterious allure of creating something terribly special. In fact , its good marketing. Personally, being a French collector of stop over coffee pots from all over Europe where pour over filter coffee was particularly appreciated until the 60s - blast those electric cafetieres ! - I use rule of thumb and lot's of experience to create good coffee.

@Adam NYou said: ..."a certain amount of minerals and chemicals in it". You are deluded, are you qualified in anything? Baristas all agree that the more dissolve solids - e.g calcium carbonate - that is contained in hard water will interfere negatively with the taste of the brew - you should know that! The point being that coffee is full of minerals, antioxidants and other health supporting nutrients. This means you should ideally use bottled or filtered water with a very low level of dissolved solids, or use pure (distilled) water that will leach out those healthy compounds from the coffee grounds. We recommend Organic coffee specifically because you want to avoid the chemicals, pesticides and other toxins that NON-ORGANIC coffee contains. You clearly have no idea what you are talking about. Are you a child?

You may be correct but you can't assert until you try the method depicted. Have you done so? Can you put a number, say a percentage, on the perceived added benefit? I use distilled and add various minerals including calcium, which I reverse engineered from Third Wave, but Third Wave is better and easier than my conditioning. Dissolved solids are good - jut not too much and the right kinds. Do you really want less sediment from two filters, maybe not? And could those microplastics and hormones and fungi et al contribute to good taste? You do not actually know. Do you really want to leech more minerals from the coffee, maybe not? An electric whisk may extract too much. If speed and heat and extraction are your priorities, just use 212 F water. Organic coffee (food too) has a negligible amount (0.01%) more toxins than non-organic: google "Bruce Ames 99.99%" for the study.