Full immersion method vs Pour over

First of all, it is important to recall the importance of choosing a good machine to brew your coffee, good beans can turn into a bad pretty fast if you brew them wrong. 

After saying that, there is a lot of machines to brew your coffee. As you will see, the kind of method you choose will affect not only the characteristics of your brew but also how much money or time you will spend. 

Full immersion (or just called immersion) brewing into this kind of method is like stepping tea. The water is introduced all at once, penetrates the ground to extract the flavor and texture compounds and then, the grounds are filtered from the coffee.

One big advantage of immersion devices is that they don’t require a high level of technique or any special equipment, which will be the appropriate one for beginners.

Inside this group you can find methods like:

  • The French Press (Press Pot, Coffee Press or Cafetière): delivers a bold and rich taste. Because the coffee stays in the ground, the extraction never ends, creating an oily and bold taste.  
  • The AeroPress: is well loved by its simplicity and speed but delivering a tasty result. 
  • The Abid Clever: seems like a pour over device but works more like a French Press. The Clever is ideal for someone who likes the easy, hands-off approach of immersion but prefers the cleaner taste of paper filtered coffee. 
  • The Siphon (Vacuum Pot): is smooth, full-bodied, crisp, clean and rich in flavor coffee thanks to the sophisticated coffee making method. However, requires more skills than any other full immersion coffee.

Pour over brewing, unlike full immersion method, involves pouring water slowly and through a filter. As it washes through the grounds, the water takes the coffee’s flavor and texture compounds with it. Baristas prefer pour overs over drip coffee because in pour overs you can control the extraction and flavors out of the coffee, while slower the water is poured, the more flavor come out of the coffee. Inside this category we can find: 

  • The Melitta: was the first cone shaped pour over system created. The Melitta may not be as flashy or trendy as other devices, but it gets the job done, and its design makes it forgiving. 
  • The BeeHouse: is an updated wedge-shaped cone dripper that comes in two sizes. The difference between the BeeHouse and the Melitta, is that the BeeHouse has two holes at the bottom while the Melitta only has one. Otherwise, if you like to pour directly into your coffee mug, the BeeHouse is an attractive option. 
  • The Walküre: is the perfect option for someone who wants pour over devices that is both easy on the eyes and easy to use. It doesn’t require a paper filter, but it produces a cleaner cup than any other paperless brewers, such as French press. The Walküre’s ceramic filter allows oils and other insoluble through, but the slow pour makes it easier to produce a more delicate, complex cup. 
  • The Kalita Wave: the dripper’s design does a good job regulating water flow, which helps make up for user error, but it can make it difficult to use a continuous pour method with the Kalita Wave, especially if you are working toward the top end of its capacity. 
  • The Chemex: is a mid-century modern cool, clean taste brewing method. The Chemex requires more technique than other devices, and it may require more practice to get it right. Unlike some other pour over models, the larger Chemex size are capable of making fairly big batches of coffee. Many people say Chemex coffee has a very distinct taste, it is incredibly clean, that is, free of silt and coffee oils. 
  • The Hario V60: brewing in this type of method requires to master pour skills, such like Chemex, because the device does very little to regulate flow rate. However, when done correctly, it can produce a very nuanced cup. 

13 thoughts on “Full immersion method vs Pour over

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