Pour-over coffee refers to the process where hot water is slowly and strategically poured over coffee beans to bring the best out of the beans and therefore enhance the flavor. Traditional coffee brewing devices (such as your kitchen coffee maker) simply are unable to replicate this process.
With the pour-over brew method, you get hand-controlled water pouring that currently cannot be replicated by a machine. By pouring with specialized method and form, you get maximum extraction of the cup (flavor, body, mouth feel, aftertaste, sweetness, etc.) and therefore better coffee.
Our Chemex coffee brewing process is very similar to our pour-over method. The primary difference is the filter. With the Chemex process, you get a thicker filter, which means that more is filtered from the beans. Furthermore, the result is often a cleaner cup, with the Chemex bringing out more of the high-fruit flavors, while the pour-over brings out more of the body and acidity. There is also slightly longer extraction with the Chemex brewing process.
The AeroPress process utilizes air pressure and a total immersion brewing process that results in uniform extraction, rich flavor, and low acidity. There are two types of filters that are typically used in the AeroPress process, small disc paper filters and thin metal filters. At Seeds, we use the small paper filters. This method essentially provides the same concentrated, full-immersion process as the French Press, but without the unwanted residue. In short, if you are looking for thick, robust, and flavorful coffee, then you may want to try the AeroPress brewing process.