I’d say that it’s almost completely different. With pour over you’re getting a longer drink, very different texture (in general a clean cup, varies a bit depending on pour over style) and with good quality light roasted coffee beans a ton of flavor and tasting notes.
you need the pressure to “crack”
I’ve never heard this (which doesn’t mean much) - my understanding is that pressure is simply another form of extraction.
Another point in pour over vs espresso is flavor profile. You get totally different notes and zero bitterness from pour over.
The key with pour over is controlling how much water and how long it “brews” to prevent over extraction.
If you have a grinder I’d recommend getting a basic pour over and a gooseneck kettle. Electric ones are fantastic for tea, pour over coffee, moka pot coffee, french press and more.
A well made pour over will be every bit as “good” as a well made espresso. It’s also way less demanding in terms of equipment and technique.
Making an espresso on par with the best coffee shops requires a great deal of skill/experience and thousands of dollars in equipment. If you don’t have the skill or equipment, straight espresso is usually pretty disgusting.
You can make a phenomenal pour over with a YouTube video and $150 in gear.
However, they’re different styles of drinks. A pour over is much less concentrated and doesn’t have the crema/body of espresso.
How does the coffee compare to espresso though?
I’m not a connoisseur so genuinely asking.
I don’t have a pod machine. I grind coffee by hand and use an espresso machine.
My understanding, rightly or wrongly, is that you need the pressure to “crack” the ground coffee and get the good stuff out.
Edit: it’s ok people I get it.
I’d say that it’s almost completely different. With pour over you’re getting a longer drink, very different texture (in general a clean cup, varies a bit depending on pour over style) and with good quality light roasted coffee beans a ton of flavor and tasting notes.
I’ve never heard this (which doesn’t mean much) - my understanding is that pressure is simply another form of extraction.
Another point in pour over vs espresso is flavor profile. You get totally different notes and zero bitterness from pour over.
The key with pour over is controlling how much water and how long it “brews” to prevent over extraction.
If you have a grinder I’d recommend getting a basic pour over and a gooseneck kettle. Electric ones are fantastic for tea, pour over coffee, moka pot coffee, french press and more.
A well made pour over will be every bit as “good” as a well made espresso. It’s also way less demanding in terms of equipment and technique.
Making an espresso on par with the best coffee shops requires a great deal of skill/experience and thousands of dollars in equipment. If you don’t have the skill or equipment, straight espresso is usually pretty disgusting.
You can make a phenomenal pour over with a YouTube video and $150 in gear.
However, they’re different styles of drinks. A pour over is much less concentrated and doesn’t have the crema/body of espresso.
You don’t need pressure to make good coffee. You do need pressure to make espresso.
Not true at all. You just grind it at the right level.