News 13 Visited Caffiend's Coffee & Tea to learn more about the pour over method of making coffee. They have only been open 8 days and they stay open 24 hours a day.
In the 1930s, Melitta revisited the original filter top and tapered the filter into a cone-shape. This new filter top created a larger filtration area, which was lined with ribs to allow for improved extraction of the ground coffee. A few years later, Melitta introduced cone-shaped filter paper to fit inside the new cone-shaped filter top.
Melitta continued to develop new techniques to improve the shape, performance, material and production process of the Melitta filter systems. In 1989, Melitta introduced Natural Brown filter paper, the first coffee filters made from unbleached pulp. These new and improved filters kept unwanted by-products from leaching into the environment. In 1992, due to the popularity of white filter paper, Melitta developed an oxygen-bleaching process to produce white filter paper without chlorine. In 1997, Melitta developed another filter with Flavor Pores, micro fine perforations that allow more coffee taste and aroma to come through while filtering out unwanted sediment, particles and oils. Melitta improved the Flavor Pores filter in 2002 by adding a second Safety Crimp for extra strength and durability. Bamboo Filters were introduced in 2007. Later that year, Melitta took Flavor Pores one step further and released new patented Flavor Enhancing Micro Perforations, which enhanced the filter process to allow for a richer cup of coffee.
Coffee experts have renamed the manual drip brewing method as "the pour-over," and say there is no better way to make a cup of coffee. The pour-over started showing up at independent coffee houses that wanted to provide a fresh-brewed single cup of coffee at any moment. Preparation consists of a cone – lined with a coffee filter and filled with ground coffee – sitting atop a coffee cup. Water is slowly poured by hand over the grounds and coffee drips into the cup below.
The pour-over method dates back 102 years when Melitta Bentz devised a paper filter, set it in a brass cup in which she had punched holes, and filled it with ground coffee. She then poured water over the grounds, and coffee – clean and clear – dripped into a drinking cup below. Long called the drip method, her way of making coffee is now dubbed "the pour-over".
How to Make a Pour-Over To properly make a pour over, water is slowly swirled over the grounds, taking about a minute to pour the water in to fully extract the flavor. Water temperature should be just below boiling. The method and the equipment are the same for commercial establishments as for home preparation.
The above information is courtesy of Wikipedia