Bee House Pour-Over
This funnel is a variation of normal pour-over funnels. It is similar to the Hario V60, but with features that make it look like a beehive.
The Bee House, as expected, tapers linearly to the bottom, that is, it resembles an inverted gabled roof.
Moreover, there are grooves on the inside of the tapering part of the funnel. They, as is the case with the Hario V60, prevent the filter from adhering to the funnel. The water flows into the coffee hopper through two small holes located at the very bottom of the funnel.
To learn more about the Bee House, watch this video:
To prepare coffee in a Bee House pour-over, you will need:
- Pure filtered or bottled water.
- A burr coffee grinder; manual is okay.
- Scales with timer for more precision and more controlled results.
- Bee House and filters. Keep in mind that Hario filters will not work.
- Gooseneck kettle.
- Freshly roasted coffee—coffee from Sumatra, Papua New Guinea, or Tanzania works best.
For this type of funnel, we recommend that you use a medium-coarse grind, slightly coarser than for the Hario V60. This is due to the peculiarities in the structure of the funnel.
Start with a brew ratio of 1:17. If that doesn't work for you, then try 1:15 or 1:11 and continue until you get the result you are looking for.
The main thing is not to measure coffee by eye, because the slightest deviations in proportions significantly affect the result. We recommend using a scale to keep the results stable.
The optimum temperature for brewing coffee is 200-205°F (93-96°C). A good water thermometer or kettle with a temperature sensor is recommended.
A one-degree difference can add brightness, sweetness, and balance to your coffee, or result in an unpleasant aftertaste.
- Heat the water to the optimum temperature by boiling the water and then cooling it for 30-60 seconds.
- Unfold the filter and place it in the funnel, then rinse the filter with hot water as this will help remove any papery taste from your coffee.
- Pour the ground coffee into the funnel.
- Pour in 10% of the water to moisten the coffee grounds, and let the coffee bloom for 30 to 40 seconds.
- After a successful bloom, start slowly pouring the remaining water from the gooseneck kettle.
- Your coffee will drip through in about 3-3.5 minutes. If you find that it takes less time, then it is likely that you poured the water too quickly. Conversely, if it seems like it takes longer, then you have been pouring the water too slowly. Practice until you get the perfect result.