Drip and Pour-Over Coffee are two different methods. Often times, we use a combination of both processes to prepare coffee.
When we prepare coffee via the Drip method, we are slowly dripping water over the coffee grounds. In doing so, the water does not overflow the grind. This method depends strongly on our instincts. We analyze the colour of the water around the coffee grounds and the colour of the water that is dripping down from the filter. We also smell the coffee and listen to the sounds. We have to make sure that we keep the dripping speed constant. We can use a scale or timer, but we do not have to.
Pour Over Brewing
Many brewers start the Pour-Over method with the blooming process. Before the actual brewing process begins, they pour hot water over the coffee grounds so that they are uniformly soaked but not dripping wet. After the blooming, we are pouring water over the grounds. Often times, the water level is higher than the level of the coffee grounds. During this method we are also relying on our instincts, but we are paying much more attention to our pre-defined plan or recipe (ratio of coffee to water). We use a scale and a timer.
Related articles, to this blog:
The coffee philosophy you can find: here.
Being a home barista article, you can find: here.
Barista skills: Coffee brewing and enjoying tips, here.
Coffee brewing – small details – Barista tips: here.
Discussion with Barista, in Thailand, you can find: here.
Top 10 Coffee shops in Chiang Mai, you can find: here.