Pour over, filter coffee, drip coffee, hand brewed… Well, there are many names for more or less the same brewing principle that has been embraced by the specialty coffee world in recent years: pouring hot water on coffee that is in a filter.
Pour Over, also called hand brewed, drip coffee, etc., is not a new method, it has been around since 1908 when the German entrepreneur Melitta Bentz invented the basis for what is today known as the Melitta filter, the most famous filter for regular brewed coffee.
Hand-brewed coffee regained popularity with the “Third Wave Coffee” trend that started in the early 2000s because it gives the brewer more control, and a good barista can thus control the brewing process to get the desired taste experience.
1908 The first pour-over method was invented by German entrepreneur Amalie Auguste Melitta Bentz. The method consisted of a jar with a filter that she punched a hole in, the filter was patented and the company Melitta was founded.
1909 Melitta and her husband Hugo presented the filter at the Leipzig Trade Fair, where their product was a huge success due to its performance and taste.
1930 Melitta introduced the conical filter, which became an even bigger success and is now used by virtually all classic brewing machines, both in cafés and in households. The new design made even better coffee than its predecessor.
1941 The iconic Chemex coffee maker and its filter were invented by German chemist Peter Schlumbohm, whose background in chemistry gave him a different perspective on coffee and brewing. A new quality standard for coffee was set here and in 1959 the Chemex brewer was named one of the best designs of modern times.
2004 Hario introduced the new filter and brewing method Hario V60, Hario is a Japanese manufacturer of heat-resistant glass since 1921.
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