The first time I encountered a pour over coffee, I was in a painfully hip coffeeshop in the painfully hip Uptown neighborhood of Minneapolis, which is absolutely awash in coffeeshops. I picked one at random.
When my order arrived, it was a carafe of hot water, a ramekin of grounds, a stoneware cone with a filter, and a cup. I was like...what? I have to make it myself?
It came without cream, which I asked for, but when I asked for sugar they acted like they'd never heard of sugar in coffee! Nevertheless it was an excellent cup.
A few years later, I learned from a fellow instructor at Portland Pottery the correct dimensions for how to throw coffee cones on the wheel. I make them regularly now.
I also regularly encounter people who don't know how to use them, although it couldn't be simpler, so I put together this little video. Over the next couple of weeks, I'll show you A) how to throw a pour over cone; B) how to handbuild one and C) how to make a form to use in handbuilding a pour over cone.
I expect to have 3 or 4 pour overs in my next firing, happening (hopefully!) the third week in May.
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