This happens because the indentations of the bottom of the dripper are too shallow. After a few pours, the wet paper filter will slowly collapse and block all three drain holes. This creates an airlock, so the drain is excruciatingly slow.
Why is my Pour over dripping so slow?
When the grind size is too fine, it takes much longer for the water to seep through the coffee grounds. So, if your pour-over process is taking too long, your coffee grounds may be too fine. You should try resetting your coffee grinder to produce a slightly larger grind size.
Why is my coffee filter so slow?
Mineral Buildup Could Be to Blame. By far, the most common reason that your coffee machine is slow is that there is mineral buildup dragging things down. Water is full of minerals that, if given the opportunity to accumulate, can clog the inside of your coffee maker.
How do you speed up pour over coffee?
The gas is coming out so powerfully that the grounds won’t absorb the water very quickly, which is why we even have this stage. Pour twice the amount of water as there is coffee in grams. For example, if you’re using 20g of coffee, pour in 40g (or 40ml, same thing) of water.
How do you unclog a pour over coffee filter?
The Vinegar Solution
- Submerge the dripper in a 1:3 vinegar:water solution and boil for 20 minutes.
- Let the solution work its magic as the dripper soaks for for 4-8 hours (overnight is fine).
- Wash the dripper with soapy water or throw it in the dishwasher to clean away the broken down oils and minerals.
How long should my Pour over take?
Keep the liquid level in the dripper between ½ and ¾ full. Avoid pouring along the edges of the coffee bed. Control brewing time and liquid level by slowing or speeding up the pour as needed; total brew time should be 3–4 minutes. Serve and enjoy!
Do you Stir pour over coffee?
Stirring Pour Overs
When it comes to making great coffee, agitation is a key factor. And everyone has different ways to do this. Some like to stir it during the bloom, while others do so after the final pour. Some stir once because it’s easy to replicate; others stir a few times.