“Pour over” seems to be the new “thing” in coffee. This type of brewing and it’s stylish gear has been gaining traction, moving from coffee geek kitchens to more mainstream roastery tastings, food festivals, and coffeehouses.
Just in the past few months, pour over brewing has been spotted at:
- Joe Van Gogh’s Roastery, Hillsborough, NC, where Brian Maiers brewed pour over coffee for our media group tasting. Read more about Joe’s in this “Roberts Roasting Reigns at Joe Van Gogh“.
- TerraVITA Grand Tasting on the Green, where Carrborro Coffee Roasters offered pour over tastes. See a slideshow (54 images) of the Grand Tasting here. Carrborro Coffee Roasters also used pour over brewing during the TerraVITA session on coffee and chocolate.
TerraVITA Grand Tasting on the Green
TerraVITA Coffee and Chocolate Session
- Jubala Village Coffee, Lafayette Village, Raleigh, NC. The Coffee Compass (an excellent blog I recently discovered and will read regularly) published a review of Jubala on December 31, 2012. When asked about pour over brewing at his shop, owner Andrew Cash said, “. . . customers initially balked at waiting an extra 5 minutes, but the cup quality keeps them coming back”. Read more about Jubala, their excellent food, and see their barista prowess at latte art here (scroll down).
Image: thecoffeecompass.com/jubala-coffee-raleigh-nc/
And lastly, Drip, Five Points, Columbia, SC. An engaging coffeehouse making perfect pour over for an afternoon pick-me-up when PIC and I stopped in.
Free Wi-Fi
Sit at the counter for best brew view
Currently serving
Water temperature is set at 140 degrees when first dispensed into pouring kettles. Drip keeps the water temp perfectly hot on an induction burner for the few seconds before it’s poured.
Induction burner
The two-fisted pour
Proudly serving Counter Culture roasts
Our Sumatra drips were deep and richly flavored. Totally worth the few-minute wait. Don’t think I’ll order pour overs to go, but rather for times when I’ll be lingering at a shop. Nice to have another coffee option.
Epicurean Note: Drip serves breakfast (all day) and lunch. They also offer free Wi-Fi
Breakfast is served all day
Lunch Menu
Facebook: facebook.com/dripcoffeecolumbia
Drip
729 Saluda Street
Columbia, SC 29205
(803) 661-9545
Thought I’d share an interesting Facebook conversation on this post:
Jeffrey J Kingman: Pour over coffee has been around for a long time. Discussions on the site http://www.baristaexchange.com/ go back quite a ways.
Barista Exchange
http://www.baristaexchange.com
BaristaExchange is the number one community website for baristas, coffee enthusiasts, roasters, farmers and coffee shop owners world wide.
Carolina Epicurean: True, Jeffrey, but do you think it’s becoming more mainstream? Heck, we used to use the pour over method at home now and then and when camping in the 80s.
Carolina Epicurean: Also, thanks for the Barista Exchange link! Wasn’t aware of that site.
Jeffrey J Kingman: It’s def mainstream. If you visit any good indie coffeehouse in metro areas, you’ll find it – granted, it’s come about strong over the past three years, but prosumer coffee drinkers are onto it. The method involves specific formula, versus how I make coffee backpacking ^^.
Jeffrey J Kingman: Barista Exchange was founded by Matt Milletto and Bruce Milletto of American Barista & Coffee School and WaterAvenue Coffee in PDX, a number of years ago. Another great source of coffee/tea info is http://www.coffeefest.com/
Welcome to Coffee Fest, Where Coffee & Tea Business Happens
http://www.coffeefest.com
Coffee Fest has been serving the specialty coffee and gourmet tea industries sin…See
Carolina Epicurean: Thanks again!I’ll check out both sites. Re specific formula, we were surface-educated while watching the pros. They were pouring two-handed, different speeds/techniques? I’m definitely no expert, but I’m in coffee shops all the time and have just been aware of pour overs taking center stage in the last, maybe 6 months. Maybe I haven’t been paying attention? And yeah, the backpacking pour over was more of a, I need coffee and this will do.
Jeffrey J Kingman: If you’re traveling, happy to give you recs on roasters and good shops. I ran the social media for CoffeeFest for three years. I’m no expert, even as a former fine dining chef – just a strong prosumer and coffee/tea enthusiast And long distance hiker who craves that first cup of woodfire coffee crawling out of a tent.
Carolina Epicurean: Nice! Will definitely check in with you when we hit the road. We’re planning an extensive cross-country road trip. And are you familiar with any European cities?
Jeffrey J Kingman: Unfortunately, no. The SCAE in EUR has great info for that. http://scae.com/ Also, SCAA in the US: http://www.scaa.org/
Speciality Coffee Association of Europe (SCAE)
scae.com
SCAE – Speciality Coffee Association of Europe
Carolina Epicurean: Great! Thanks. I’ll ask you about US shops prior to our road trip here.
Andrew Cash: I wouldn’t say that GOOD pourover coffee is mainstream. Just because several shops make it doesn’t mean they are doing it correctly. There are many variables involved that tend to be different depending on the coffee being used and the size of the cup you’re making. You can actually make an inferior cup of coffee pretty easily with this method. Check out the US Barista Competition / Brewers Cup for more info on who’s doing it well!
Carolina Epicurean: Excellent point, Andrew. Just like so many things . . . I’ll check the site you referenced. Thanks
Jeffrey J Kingman Roasters Guild of America is another good source. Nice point, Andrew.
Barrie Coffin: “pour over”? I never knew it had a name. Been doing it at home since the 80s. It’s nice for parties when several people may want different coffees (reg, decaf, flavored, etc).
Jo Manning CHEMEX, by any other name? It is THE best! Problem is keeping it warm enough