Useful Tips

Making coffee in the prover

The addiction of Americans to filter coffee is well known. Europe prefers espresso, the heart of the East is forever given coffee in Turk. But since 2010, the whole world has united fashion to a new way of brewing coffee - a pouver. Also called a special funnel (dripper), necessary for the preparation of the drink.

The essence of the method is that a funnel that resembles a cup in shape, but with one or more holes in the bottom, is installed on a vessel where coffee will drain. A filter is placed in the dripper, ground coffee is poured into it and spilled with boiling water. However, the process of preparing a drink has so many nuances that coffee lovers around the world enthusiastically argue about its duration, grinding, and the proportions of ground coffee and water.

Brewing coffee with a prover

History of the Purover

Purover (pour over) in translation from English means "pouring from above." The method of pouring ground coffee with boiling water has been known for a long time. Drip coffee makers were used back in the 19th century. And in 1908, a device similar to a modern prover appeared. According to some information, in 1908, a German housewife invented it, according to others - the device was invented in Japan.

Ruth Brown, the author of a book about coffee, claims that in the American outback, funnels resembling purovers were used in the second half of the 20th century. But the real fashion for purover appeared only at the beginning of this century, when the Japanese company Hario took up their production (translated from Japanese - “King of Glass”).

Although several well-known companies (Bodum, Bonavita, Kalita) produce accessories for the purover, the word "hario" has become a household word, and some coffee lovers just call it the method of making coffee and the funnel-dripper.

The marketing campaign conducted by Hario turned out to be truly brilliant. For each group of coffee connoisseurs, the Japanese had a surprise:

  • for lovers of everything natural - the opportunity to try a drink with a natural taste and aroma of grains. Coffee in the Purover receives the maximum amount of essential oils, and ground beans cannot be burnt, as when brewing in a Turk or in a coffee machine,
  • to coffee fans in Turk or in the French press - the drink is as strong, but more pure and aromatic,
  • aesthetes - a ceremony comparable in beauty to a tea-house. The process of making coffee using a prover is even called a “coffee ceremony,”
  • to experimenters - a recipe where the slightest deviation from the dosage or the rules entails a change in the taste of the drink.

How to make coffee in the purover: tips and tricks

Pourover - refers to an alternative method of brewing coffee. There are many models of plastic, glass, ceramic ceilings, various shapes, sizes and manufacturers on the market. Hario provers are considered the most popular and widespread in Russia. The method of brewing coffee in the pouver is very similar to the method of brewing in Kemex, but still has some nuances, due to which the taste of the drink turns out to be slightly different. The coffee drink turns out to be lighter but strong enough in terms of caffeine content, due to the dense paper filter with a side seam. Like many other alternative methods of making coffee, the prover perfectly reveals the floral, fruit and berry aromas of coffee.

We recommend using only fresh coffee, with a roast date of up to 30 days. Do not be afraid to experiment with the dosage, extraction time and temperature of the water used.

Use the freshest coffee to make a drink in the prover. Coffee should be from 1 to 30 days from the moment of roasting. Naturally, you can drink coffee with a later date of roasting, but it is likely that the difference between the varieties will not be so clearly felt. The drink will be smooth, sometimes faded, and sometimes it can get earthy notes.

If you are only at the initial stage of experimenting with alternative methods of brewing coffee, try to start with more balanced varieties, the taste properties of which will not be so multifaceted, as for example in Kenya, Rwanda or Ethiopia. For starters, you can start with such varieties as Costa Rica, Guatemala and Indonesia.

To make coffee in the Purover, use varieties with rich coffee acidity. Purover smoothes coffee acidity, opens up new shades and becomes distinctly multifaceted.

Not everyone has the option of installing such a filter, so you can simply choose the right bottled water. Try to find all manufacturers of water with the lowest possible mineralization, and then try to make coffee, and choose the one that suits you best.

Coffee made in the Purover, as in any other method, consists of 99% water, so water is a very important element in the preparation. Mineralization of water should be in the range from 50 to 100 mg / l. A variant with a smaller quantity is possible, but a larger quantity is not worth it, as this may affect the taste and brightness of the final drink. The best option is a professional reverse osmosis filter.

Buy coffee of the exact volume that you can drink in one to two weeks at most. If you need to keep coffee for a longer period, you can freeze it in the freezer, so you can save the taste for up to six months, but you need to know that it can be thawed only once at room temperature for 12 hours.

In that case, even if the coffee is fresh, after opening the bag it is exhaled very quickly. Ideally, after opening the bag of coffee, no more than a few days should pass, which easily happens in places with high traffic, but difficult at home.

We recommend that you use coffee exclusively in beans and grind it just a few minutes before brewing.

To avoid the rapid oxidation of ground coffee, we recommend grinding coffee immediately before use. The rich aroma of ground coffee is able to remain unchanged for about 5 minutes, unfortunately, after this time, coffee begins to change its chemical composition.

If you do not have a professional coffee grinder, we recommend using a good manual millstone coffee grinder.

The quality of the coffee grinder is very important. The main thing to pay attention to is sharp and clean millstones. According to the recommendation, it is recommended to change flat millstones after about 400-500 kg of coffee, conical millstones after 500-800 kg. It is advisable to make grinding for Kemex large, similar to the French press, but a little smaller.

If you want a stable coffee result, it is best to weigh on the scales every time.

12 grams is the optimal coffee dosage for a standard prover. If you decide to change the amount of ready-made coffee, then the volume of coffee to be laid will not change in full proportion, try different options and focus on the time of pouring.

For stable extraction of coffee, make a small indentation to the center, so that the edges of the ground coffee remain intact for the first time.

Before pouring ground coffee into a paper filter, we recommend first pouring 100 ml of boiling water through it and pouring it out in order to get rid of a possible smack of paper. For uniform extraction, coffee should be evenly distributed over the filter.

Select an individual temperature for each variety. Even a difference of one can give the drink a more rich taste, brightness and sweetness. Or maybe vice versa, leave a bitter aftertaste.

95 C - it is considered the optimal temperature for making coffee in Kemex, for this we bring the water to a boil, and then let it cool for a minute.

Try experimenting with coffee-water-brewing ratios.

The main guideline when making coffee in the Purover is the time of pouring water. Before spilling, install the putrover on the balance and zero them. Pre-wetting is the first brewing step. Then evenly and gently wet all the coffee with a small volume of water, about 40 ml (until 30-40 grams appear on the scales), after which we wait about 50 seconds until all the water is absorbed into the coffee and the pre-wetting process is completed. Now you can start the brewing process - carefully, pour a thin stream of water into the coffee, starting from the center and moving in a circular motion closer to the edges. Make sure that the water level does not rise above 3-4 cm, so the coffee brewing temperature will be balanced throughout the entire extraction process. The total brewing time is approximately 3.5-4 minutes, during which time all the water must pass through the coffee.

We throw out the used filter along with coffee, mix the prepared coffee so that it is saturated with oxygen and you can enjoy the taste.

Accessories for Purover

In order to make coffee according to the prover method, you will need:

  • funnel-brewer for brewing coffee,
  • hot water teapot
  • funnel filters,
  • a glass jug or other vessel for ready-made coffee,
  • hours (stopwatch),
  • electronic scales with a flat surface.

Choosing a funnel prover

The classic funnel purover - Hario V60. Outwardly, it resembles a coffee cup with a handle and one hole in the bottom. The name V60 is explained by the fact that the funnel is V-shaped, and the walls are inclined at an angle of 60 ° to the bottom plane. On the inner side of the walls are the bulge-ribs.

Hario V60 cutaway

Hario produces 3 sizes of provers:

  • 01 - for brewing 1-2 cups of coffee,
  • 02 - up to 4 cups
  • 03 - up to 6 cups.

There are ceramic, glass and plastic provers on sale. The longer the funnel retains heat, the better. Therefore, ceramic provers are the most popular.

Glass models are characterized by low thermal conductivity and look very impressive: through their walls it is interesting to observe the movement of the liquid. Plastic funnels are the cheapest. They are made from odorless food-grade plastic. It is convenient to purchase plastic pouvers for summer cottages: they are not as fragile as ceramic and glass.

Choosing filters for the prover

For hario produce:

  • disposable paper filters of sizes 01, 02 and 03. Before use, they must be moistened so that the taste of the paper does not transmit to the drink,
  • fabric (nylon) filters - reusable, fixed on a special holder,
  • metal filters - reusable.

Choosing a hot water kettle

To make coffee with the help of the prover, you need a special hario teapot: metal, with a long curved spout fixed just above the bottom. There are both electric models and kettles for heating on the stove.

Kettle for Purover

Since the kettle must be kept on weight for several minutes, its handle must be covered with a thermal insulation material. If there is no special kettle, sometimes a regular teapot is also used, but it is less convenient.

Choosing a vessel for ready-made coffee

Purover can be installed over any ceramic or glass container, even over a regular cup, the main thing is that its walls keep heat as long as possible. But the best option is a glass jug with a spout and dimensional markings on the side (serving kettle): through its walls it is convenient to monitor the amount of ready coffee.

Choosing a Coffee for a Prover

Since the maximum amount of essential oils, as compared with other methods of brewing, gets into the drink, the choice of coffee for the prover is of great importance. Barista is recommended to give preference to freshly fried grains of arabica monosorts. Arabica blends are also suitable, but even mixtures with a low Robusta content are not suitable: the drink will be bitter.

Roasting should not be darker than medium (Vienna), but rather - lighter, grinding - medium or large. When using a Hario paper filter, let's say the grinding is slightly finer than average (but not thin). The finer the grinding, the more solid the drink will be. But too small particles clog the filter pores. In the coffee drink, sourness is more pronounced.

Mineralization of water should be in the range of 70-200 mg / l (optimally - 150 mg / l). Chlorinated tap water significantly impairs the taste of the drink.

How to make coffee with a pouver - instructions

Lovers argue about the proportions of coffee for the Purover. Manufacturers recommend a proportion of 1:10 (for 10 g of coffee - 100 ml of water). But such a drink is too strong. European barista prefer a proportion of 1:17 (about 6 g of coffee per 100 ml of water). Nicholas Cho, the owner of the roasting company, who in the past headed the Executive Council of the American Barista Guild, considers the best proportion to be 1: 14.4 (25 g of coffee per 360 ml of water).

Water for coffee should be heated to a temperature of +92 to +96 ° C. If the kettle is not equipped with a thermometer, then you need to wait 1 minute from the moment of boiling (“white key”) and proceed to brewing coffee.

Cooking technology

  1. Place the pouver over the jug or cup. If there are electronic scales - put on them the whole structure.
  2. Place a filter in the pouver. Pour clean hot water into it to moisten the filter, warm up the pouver and jug.
  3. Pour out water.
  4. If the filter is paper, make sure that it does not adhere completely to the walls of the pouver, but only touches the edges. Due to the gaps between the walls of the funnel and the filter, more essential oils are released during the extraction of coffee, the drink is especially aromatic.
  5. Pour coffee into the filter, level it, make a small depression in the middle.
  6. Moisten ground coffee with water in a ratio of 1: 1 (for 20 ml of coffee - 20 ml of water) so that it “blooms”, that is, releases air bubbles. You can gently mix a little, being careful not to damage the filter. Wait 30 seconds.
  7. In a thin stream of water, making concentric circular movements (from side to center), water the thicket for 2–2.5 minutes. The liquid level in the pourover should not be higher than the thick surface by more than 2 cm. You can not pour water on the walls of the pourover: then it will leak out too quickly and the coffee will turn out to be weak. If water does not leak, then the grinding is too fine.
  8. Wait until all the coffee is in the jug, remove the pouver and pour the drink into cups.

The recipe given is basic. You can experiment with coffee varieties, grinding, brewing time. Some baristas believe that the taste of the drink will improve if the liquid that leaked into the jug while wetting ground coffee is poured out.

Types of Purover

Each company makes its own improvements to the design of the prover. The most famous dripper modifications:

Kalita Wave (Kalita) - The proof of production of the company of the same name. It differs from hario in that there are not one large, but 3 small holes in its bottom. Thanks to this, coffee extraction is more even. On the walls of the gate - not ribs, but horizontal gutters. The company produces corrugated paper filters for its prover. According to experts, coffee in the pot is more aromatic and tastier than in hario. But filters for wickets are 3 times more expensive.


The december coffee driver - invention of Nicholas Cho. The bottom of this dripper has 12 holes. Using the rotating base of the prover, you can open and close the holes by adjusting the speed of the strait.

The december coffee driver

Kemex is a close relative of the Purover

In 1941, an American chemist Peter Schlumbom combined a funnel and a flask with a spout, resulting in a decanter in the form of an hourglass. To prevent the structure from breaking up, the inventor fastened the bottleneck with a strip of leather.

Kemex is quite expensive, it is easy to break. However, it looks extremely impressive and is popular with lovers of everything unusual, as it looks like an old alchemical vessel. Kemex was even shown in one of the James Bond films - From Russia With Love.


Coffee in Kemex is brewed according to the same principle as in the prover: they spill the grounds through the filter. But due to the fact that the walls of the funnel are smooth, there are no gaps between them and the filter, so the drink is less aromatic than in the prover.