3 Ways To Use Espresso Beans For Pour Over Coffee

Pour-over coffee is often described as a therapeutic experience by those who have gone through the process. The tools are simple, and there is no fiddling with a machine or flashing lights; it is just you and the tools. Pour-over coffee is similar to making coffee in a drip coffee maker, except that it is a more complex and delicate ritual to perform.

Pour-over coffee can be made in various ways, and yes, espresso beans can be used for both pour-over and drip coffee. The roasting time for espresso coffee beans is significantly longer than the roasting time for pour-over coffee beans. When compared to the beans used for pour-over coffee, espresso beans are ground to a finer consistency.

It will be discussed in this article what the difference is between pour-over and espresso coffee, as well as how to make coffee with espresso beans. In addition, the types of beans that should be used for pour-over coffee and the differences between espresso and coffee beans will be discussed.

The Reasons Why Your Espresso May Not Have Crema

Although both beverages are made from the same coffee beans, the difference lies in how they are prepared. While the type of beans used is important in achieving certain flavors, the beans’ type is also important.

A shot of espresso is a small but potent cup of black coffee made by forcing hot water through densely packed coffee grounds under high pressure.

Because of the extraction process, a good espresso has distinctive layers of crema at the top and a layer of a coffee shot at the bottom. To make a decent espresso shot, you’ll need an espresso machine as well as a high-quality coffee grinder on hand.

When making coffee using the pour-over method, hot water is poured over coffee grounds in a filter, allowing the coffee to steep for a longer period of time.

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Following that, the water is drained through the grounds in a filter before being poured into a carafe or a mug for drinking.

Hand brewing, also known as manual brewing, is a method of brewing coffee that involves simply pouring water over coffee grounds by hand.

Using a pour-over method of brewing coffee brings out the complex flavors that are not possible with other methods of brewing coffee.

This infusion method is the preferred method for single-origin coffees because it brings out the complex flavors and aromas of the beans. Filtered coffee is clear and clean, and the results are consistent from cup to cup.

When the water is allowed to extract the oils and fragrances from the beans on its own time, pressure and the filter catch the oils, resulting in a clean cup of coffee.

Making espresso coffee can be accomplished in various ways, including with a French press, a Moka pot, or an AeroPress. Still, most of the time, it is accomplished with an espresso machine.

The steps involved in making espresso are as follows:

  • Measuring and grinding your coffee beans
  • Tamping the grounds
  • Pulling your shot of espresso
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A good espresso should be full-bodied, with a creamy crema on top and aromatic.

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The same results should be achieved every time you make an espresso if your coffee machine is in good working order and every component is functioning as it should.

Because the pour-over method requires more human intervention than machine-made espresso, it is more susceptible to human error. When passing through the ground coffee, the water stream can always find a weak passage and emerge from the ground coffee weak.

Additionally, there is a greater likelihood of coffee clumps not being distributed evenly. Finally, it takes time and practice to perfect the pour-over method and ensure that the grounds are immersed uniformly in the water when making coffee.

Making Pour-Over Coffee with Espresso Beans: A Step-by-Step Guide

Espresso beans are simply coffee beans that have been roasted for a longer period to bring out specific flavors during the espresso-making process; however, any coffee roast can be used.

To make espresso, on the other hand, you must grind your roasted coffee beans finely for them to withstand the extraction pressure.

Medium- to coarse-textured grinds such as sea salt or sand is the most appropriate texture for pour-over coffee.

Using a finer grind than you would normally use for espresso will result in bitter flavors, but this is not always necessary.

The pour-over technique offers a few different options when it comes to equipment. Take a look at the following list of the most important pieces of equipment for pour-over coffee preparation:


The grounds and the filter can be held together in a dripper, which is a convenient device. The Kalita Wave 185 and the V60 Melitta are two of the most popular options. They are designed to rest on the carafe or mug and have an impact on extraction and flow.


Certain filters are compatible with the majority of brewing devices. There are various filter options available; some are made of cloth and paper, while others are bleached or unbleached.

Cloth filters are more popular than paper filters because they do not alter the flavor of the coffee being brewed.


It is beneficial to have the correct measurements for the perfect pour-over coffee; a digital scale will measure both the coffee and the water used in the process. When you do this, you will be able to reproduce the same results whether the coffee is excellent or weak.


Baristas frequently use a small copper kettle to pour water over the coffee grinds as they work their magic. This type of kettle has a long neck and pours slowly, which allows it to maintain a stable temperature while drawing consistency from the water during the extraction.

Even though you are not required to use a barista kettle, you should use one with a slow pour and a long neck to ensure a good cup of coffee.

Getting Your Pour-Over Coffee Started

It is necessary to select your coffee beans and weigh them to determine the water-to-coffee ratio after you have assembled all of your equipment.

The majority of baristas use 18 grams of water per gram of coffee. This equates to between 9 and 11 grams of coffee for every 6 ounces of water consumed, respectively.

Prepare your filter by grinding your beans and soaking them in water. Next, pour your freshly ground coffee beans into your filter once it has been prepared.

Next, bring your water to a temperature of 195-205 degrees Fahrenheit and let it sit for thirty seconds before using it in the brew.

Place your carafe or cup on the scale to weigh it when your water is boiling. Next, place your coffee grounds in the filter and press the zero button to use the scale.

If you want to know how much water to pour, you can use the 17:1 grams-to-ounces-to-ounces ratio and play around with the proportions.

Following the preparation of your materials, you must wet the grounds with only enough water to completely cover the beans. Then, allow time for the internal gases to bubble to the surface.

This is referred to as blooming, and it is done to prepare the way for the final pour. After that, slowly pour water into your long-neck kettle in a circular motion using your long-neck kettle.

Maintain a close proximity to the ground with the spout. To determine whether or not you need to tweak your pour-over, taste it when it’s finished. Take note of the flavor and strength when you’re finished tasting.

To make pour-over coffee, what beans should you use?

Several factors should be considered when selecting your beans, including the roast profile, grind size, and the ratio of espresso to water. The following factors will be discussed in more detail below:


Pour-over techniques are particularly effective for extracting subtle flavors, notes, and aromas from coffee. Because light roast beans are the brightest and produce the most acidic flavors, choosing a light roast for this method is wise.

Light roasts bring out the best characteristics of the most authentic coffee. It is perfectly acceptable to use a dark or medium roast if you prefer, but light roasts work best with this manual brewing method.


The size of the grind influences the extraction rate. Pour over is an infusion technique in which the coffee and water come into contact for a shorter period than the immersion method but for a longer period than the espresso method.

A sufficient amount of surface area for extraction before the water filters into the mug is required for pour-over coffee, but not so much that the coffee is under-extracted and bitter when the coffee is finished.

When brewing coffee, it is best to start with a medium grind size and then taste the finished product to see if any adjustments are necessary.

Consider the following example: If the coffee is too sour or watery, try grinding it a little finer the next time. It may be necessary to grind coffee beans more coarsely if the brew is bitter and lacking in sweet notes.

Check to see that you are using a high-quality grinder to ensure that the coffee particles are ground to the same size each time. Inconsistently ground coffee is produced by inferior grinders, resulting in tiny fragments that extract far too quickly.


The general consensus is that one gram of coffee should be mixed with 17 grams of water, especially when first starting out. You can make coffee using this measurement and adjust certain factors that affect extraction, such as the water temperature and the size of the coffee grinds.

You can even adjust the ratio of coffee to water to produce coffee that is neither too watery nor too intense in flavor. Make a note of the modifications you make to your favorite brew so you can recreate it later.

The pouring technique is also important; several types include blooming, agitation, pulse pouring, and pouring in centric circles. Try a few different pouring styles and make a note of the differences between them to determine which you prefer.

Concluding Remarks

Pouring coffee is a great way to make your morning brew as long as you are aware of some important factors that will ensure a consistently delicious cup of joe every time.

Yes, it is possible to use a roast intended for espresso; however, you must take into consideration the type of grind that should be used.

Espresso requires a fine grind, which may not be ideal for pour-over coffee, which typically requires a coarser grind, but it is perfectly adequate for the purpose.

Aside from the consistency of the grind, you must also consider what filter to use and what coffee-to-water ratio will work best for your preferences.

Furthermore, the pour technique must be considered, and it is critical to keep track of each and every step throughout the process.

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