Perfecting Pour Overs

Opportunity? Or maybe a concerning symptom?

I’ve all-too-often tapped into the nearly unlimited informtion pouring from the internet and found myself wandering into deep, dark caverns of complexity on a narrow and specific topic.

The last couple months that topic has been coffee.

Back in September I hinted that I had been dabbling in pour overs as a means to replace the convenient but garbage-filling pod system that had been stuffed into a cupboard a few years ago after I got frustrated buying expensive one-time capsules of sour-brewing, mediocre coffee grounds.

Tho, working from home I still found I was craving a post-lunch beverage and I’d been resorting to (if I had leftovers from the morning) reheating in the microwave, or alternatively, brewing an entire second pot in the afternoon.

Alas, a few curious Google searches sent me down into those endless caverns of eclectic know-how, intoducting me to tutorial videos, detail commentary, sub-reddits, and a couple of youtube channels dedicated to seeking the perfect cup of coffee.

The result has been that the post-lunch scramble for a simple hot drink has gradually transformed into a twenty minute experiment, experience, and extravagance as I hand grind local roasts that have been weighed precisely for the volume of my cup. I’ve learned to bloom my grounds and slow pour a gentle but consistent drizzle into the basket, as I evaluate aroma and freshness. All this results in a single cup of some of the best, most ridiculously fussy coffee I’ve ever drank.

It has become an opportunity to treat myself. It is also very likely a symptom of a concerning obsession that no cup of Starkbucks will ever be able to replicate.

Short: Pour Over Coffee

Maybe it was obvious, but those little coffee pods had their moment… and that moment has passed.

At least, it has for me…

And maybe it’s also obvious, but picking up a cheap little pour over cone (for roughly half the cost of a box of pods) has me making my afternoon cup in a much different way lately.

Sure, it takes a few more minutes and has a little bit more cleanup, but the results are fantastic.

I’m gonna need to dig in and write an article on this topic… when I have a bit more to say on my experience ditching the single-serve machine and migrating to something a little more manual.

Sweet Iced Coffee

Here on the Canadian prairies the weather is as changeable as a simile about how changeable the weather can be.

Just a few weeks ago there was snow on the ground.

Today it is thirty degrees Celsius in the shade.

That’s definitely not unbearable, nor unwelcome, but after a deep cold winter it can be a bit of a shock to the body system and requires that I adjust and remember ways to adapt.

One simple way to adapt quickly is with cool drinks.

I usually start my day with a hot cup of coffee, and despite the relatively scorching weather, today was no different.

Yet when I wandered back towards my coffee pot after that first cup, I couldn’t help but pause and reconsider my second. So, instead of refilling I pulled a fresh glass from the cupboard, filled it with ice, sprinkled a bit of sugar inside, and topped it up with some of the remaining brewed coffee that was hanging out in the pot.


500ml drinking glass filled with ice cubes
250 - 500ml of coffee (cooled)
15ml sugar

I usually drink my coffee black, but iced cold coffee seems to call out for something a little sweeter. And if you are a cream and sugar kind of person, an iced version of that variation would be delicious and refreshing as well.

I’m not sure how long the weather will stay so hot around here, nor can I know how your weather is treating you. But I can say that this is a simple drink recipe that I’ll be revisiting again in the next few days, and I can definitely hope it inspires you to feel cool and refreshed, too.