What is pour over coffee? A slow cup, made by hand

Pour over is one of the oldest and simplest ways to make coffee. Ground beans sit in a paper filter, and the barista pours hot water over them by hand, in slow circles. The coffee drips through into the cup below.

Why by hand?

Because the barista controls everything: how fine the coffee is ground, how hot the water is, and how fast it is poured. Small changes make a big difference to the taste, so each cup gets full attention.

How it tastes

The paper filter catches the fine grounds and most of the oils. What you get is a clean, light, tea-like cup where you can actually taste the bean: fruit in an Ethiopian coffee, chocolate in a Colombian one.

Pour over vs americano

Both are black coffee, but they are made differently. An americano is an espresso shot topped up with hot water, so it is bolder and heavier. A pour over is brewed slowly from the start, so it is lighter and shows more of the bean's own flavour.

Try it at The Central Drip

Ask for a pour over and choose your bean: Ethiopia Guji Hambela, Colombia, Nuwakot or Dhading. It takes a few minutes. That is the point.