Making a Funnel for Pour Over Coffee – John Britt -2011

20 replies
  1. nobody Uknow
    nobody Uknow says:

    I have wanted to work with that type of clay for a long time. I work with Polymer Clay and I am good at it but I always wanted to make things that could be *used*. Like plates and mugs. Maybe someday but for now, I live in a tiny apartment.
    I know it's hard on your hands. What do you do to keep them from drying and cracking (if you don't mind my asking)?

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  2. tricialee5
    tricialee5 says:

    Do you measure bottom/disc so it will fit onto cup without falling in???  Your disc looks so much smaller than my 4.5" discs that kinda look like flying saucers!  But your funnels are awesome…… Thank you.

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  3. John Britt
    John Britt says:

    I really don't know the answers to all these questions. I don't make that many of these. the first thing I would do is find the filter and designed the funnel around that. Making sure that it works well. And then I know that I make the holes larger sometimes I make them slits, or sometimes I leave it open… you have to figure that out depending on your glass etc. What I
    do is to survey all the ones that are being sold and adapt that to what I'm doing. Also, if I have one customer that's a problem I just give them their money back.

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  4. Rebecca H. Floyd
    Rebecca H. Floyd says:

    I made some coffee funnels but have difficulty with glazing filling the holes so that it forms glass plugs! 🙁 Not a happy experience after working so hard and having them already sold! I notice you make your holes with a fettling knife, which makes the holes much larger. Do your customers complain that the coffee will drain too quickly?

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  5. John Britt
    John Britt says:

    Hey Amy, I googled pour over funnels and found other people having this trouble. Here is a sample:

    This is my third coffee dripper, and by far the best. For years, I used a plastic Melita one with a flattened bottom, and a single small hole in the bottom, but the coffee it made was nothing special. I also didn't like the plastic flavor that it imparted. I also tend to avoid using plastic with hot beverages. Then I replaced it with another dripper with a flattened bottom, with three small holes in the bottom, this time made of ceramic. No plastic flavor anymore, but also no improvement in quality. Then I got the Hario. I NEVER would have thought that the shape of the funnel/filter and the size of the hole in the bottom could make such a difference. It allows a faster extraction, and the ridges help prevent a vacuum from forming (which slows the speed of the water draining through). You DO need to use special filters that are designed for true cone (not cut off across the bottom). This shapes helps keeps the grounds in the right place for the water.

    You do need to learn how to properly brew coffee to get good coffee out of it. There are lots of videos online, and at Intelligentsiacoffee.com. First off, start with whole beans, and grind them to the proper fineness/coarseness (this takes some trial and error until you get it right for your tastes). In general, the grind should be medium to medium-fine.

    Edit: For those that prefer a slower extraction – you can always grind the beans more finely – that will slow the extraction, as finer grounds "clog" the filter. But, as always, any adjustment to temperature, speed, grind will result in a different flavor.

    1.Rinse your filter to remove paper residues, and put the grounds into the filter/dripper.
    2. Once the water is boiling remove it from heat and swirl/stir it to get the heat even.
    3. Pour just enough to saturate the grounds, and wait 45-60 seconds to let it bloom (it lets the C02 escape)
    4. Pour SLOWLY a circular motion near the edges (but not ON the filter) to wash the grounds down into the brew. Try to pour slowly enough to not have to stop until you've run out of water, but without overflowing. Otherwise, the grounds will wash up onto the filter and you'll have to wash them back down when you start pouring again.
    5. Wait for the water to drain through. Some people prefer to stop the process when the flow changes from a stream to drippy, but ground fineness will also change this speed, so you'll have to experiment. I just let it all drain through myself.

    I have been following this process with my other ceramic dripper, and it resulted in merely decent coffee. This same process with the Hario resulted in actually GOOD coffee.

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  6. Amy Palatnick
    Amy Palatnick says:

    so i'm a production potter and make these, with varying success. i do a few things you don't, and might be creating more of a problem by doing them. I pull the rim out into a football shape (the plastic Melittas are not round funnels) and i also carve channels inside to theoretically create space for air. but alas, often the fit is "too good" and the filter glues itself to the sides, creating a vacuum that doesn't let the coffee flow through so perfectly.

    i'd love to hear your thoughts on this and whether yours tend to have problems, or are always perfect? i thought maybe i should come up with a standard measurement and really get it dialed in, but maybe the solution is to just make it round and not try to copy the plastic ones…? thanks for any advice! 🙂

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  7. geeked raven
    geeked raven says:

    love these and always wanted to make my own.
    ps. my boss just got back from one of your workshops on glaze in NY. now i am making all of the glazes you gave her the recipes for. love them

    Reply
  8. mcsayles
    mcsayles says:

    I'm not sure if it's the pug i'm using, but i've been having it break where the cone meets the base in the kiln. Do you know what that might be from?

    thanks, digging your videos!!

    Reply

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