Pour over

AaaA manual brewing method invented in Germany in 1908 by Amalie Auguste Melitta Bentz that involves pouring water at between 195–205°F over ground coffee beans, resulting in a traditionally less bitter brew than a percolater. Since the conception of a pour over, there have been countless methods invented and applied to the world of specialty coffee. Although any act of pouring hot water over coffee can be considered a pourover, the most common examples you’ll see are baristas using devices such as the Hario V60, Origami dripper, Kalita Wave, or even the Dwell by Verve.