17-Oz Bodum Pour Over Coffee Maker Expired

I used the larger version of this for years, but ultimately changed to a generic all metal pour over mesh and a double walled glass vessel for my pour overs. That being said i mostly loved the bodum. Its main issue is one that is brought up often and that is that its hard to pour out of due to its shape. You have to turn the whole thing almost upside down to get the last bit of coffee out and it can get annoying. Another issue is the single wall glass body means the coffee can get cold quickly. This was generally not an issue for me but something to consider. Besides that no complaints. I use a non bleached paper filter to make clean up even easier. Excellent way to get started in pour overs.

Come back and check the thread again. You'll no doubt learn a ton more with all the advice and feedback coming in 3....2....1....

I have this - it's stays in the cupboard.

I've tried all the pour-over types (maybe 9 different styles) and I found a $3 plastic #6 filter holder on top of a large, double walled stainless tumbler is by far my favorite.

The gooseneck helps a lot to pour.

Always weigh your grounds. Start with a 14:1 pour and adjust. I like this number because the math is easy - 40g coffee gets water until it reaches 600g.

My steps, once the kettle is running and nearly done. I use a programmable, but not necessary. Correct temp is to boil, then wait about 30s
1-Put filter in holder, holder on tumbler, tumbler on scale
2-run hot water from sink or kettle until paper is wet, let drain into tumbler, then pour out
3-tare scale
4-add grounds
5-pour equal amount of water on grounds to the grounds mass, wait about 30-45s to let the water get in the grounds (for 40g coffee this would be 80g
6-pour in rings from outside edge until about the 1/3 final mass level (for 40g coffee this would be 200g) trying to make sure you pour onto all grounds
7-wait until water reaches top of grounds (about 45s)
8-repeat with 2nd dose of ⅓ of water, again waiting the 45s or so it takes to run through
9-finish with last 1/3 of water, wait until mostly run through (about 1min)

Every time I make coffee for someone they immediately say "holy &*@# - that's so good."

I like stronger coffee, so my ratios lean strong. Adjust to your liking.

My whole pour-over set-up cost about $15 for scale, filter holder, and tumbler.

The tumbler, if I keep the filter on top to reduce evaporation, will keep it hot for about an hour.

Keeping the coffee hot is nice, and we all have these tumblers. Just make sure it holds enough volume for your coffee making. A 40oz is what I use, even if I rarely do more than 750g (about 3 x 8oz cups)