2. Pour-over anatomy

Name the coffee bed as the layer of grounds sitting in the filter, then watch it become a slurry when water mixes through it. Practice recognizing dry patches, floating grounds, and a fully wet bed without yet trying to fix flavor.

Check what you understood with a short quiz.

Use what you learned in the previous lesson to solve real-world problems.

Recognize the kettle stream as the moving column of water leaving the kettle and entering the brewer. Practice aiming a steady stream so you can see the difference between pouring on the bed, pouring on the filter wall, and missing the brewer entirely.

Check what you understood with a short quiz.

Use what you learned in the previous lesson to solve real-world problems.

Trace drawdown as the stage when brewed liquid drains through the coffee bed and filter into the cup. Watch the water level fall, notice the final drips, and name when the brew is still draining versus finished.

Check what you understood with a short quiz.

Use what you learned in the previous lesson to solve real-world problems.

Use a simple baseline recipe to make a first pour-over without optimizing variables yet: brewer, filter, ground coffee, hot water, kettle, and cup. Build the setup, add coffee to the filter, pour water in a simple sequence, and let the drawdown finish.

Use the first brew as a reference by naming what you saw, smelled, and tasted at each part of the setup. Record plain observations about the kettle stream, slurry, coffee bed, drawdown, and finished cup so later chapters have real examples to compare against.

Review this chapter with practice based on your mistakes.