pour-over
POWR-oh-ver
/ˈpɔːrˌəʊvər/
A coffee brewing method in which hot water is manually poured in a steady stream over ground coffee beans held in a filter.
Implies deliberate control over water temperature, flow rate, and timing to highlight delicate bean flavors.
The story behind the word. A literal compound born in early 20th-century coffee culture, popularized by German entrepreneur Melitta Bentz who invented paper filters in 1908. Re-emerged in the 2000s third-wave coffee movement as a craft technique.
Word relationships
- drip coffee: Drip coffee usually refers to automated machine brewing, whereas pour-over implies manual precision brewing.
- filter coffee: Filter coffee is a broader term covering all coffee made using paper or metal filters.
- immersion brew: Immersion brewing involves steeping coffee grounds completely in water (like a French press), unlike gravity flow pour-overs.
Commonly confused with
- spillover: Spillover means accidental overflow, whereas pour-over is a controlled coffee brewing technique.
Word family
- pour-overs (noun): Plural form of pour-over.
Collocations
- pour-over coffee
- pour-over kettle
- pour-over filter
- make a pour-over
Example sentences
- "He ordered a single-origin Ethiopian pour-over to sample its bright, floral flavor profile." Ordering coffee
- "Executing a flawless pour-over requires a gooseneck kettle and a steady circular motion." Barista technique
Memory hook
Literally POUR hot water OVER the filter grounds. Manual gravity drip brewing.
When not to use
Do not confuse with espresso brewing, which relies on high mechanical pressure rather than gravity filtration.
Fun facts
- The spiral ridges inside a V60 pour-over cone are engineered to control air release and water flow rate during extraction.
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