Pour Over Knowledge Base
β˜•Introduction

How to Use This Knowledge Base

2 min readΒ·337 words
introductionmetaguide

This vault is built for Obsidian and is best explored as a web of linked notes rather than read front-to-back. It also publishes to a searchable website.

#The Structure

Notes are grouped into twelve numbered folders, each a domain:

FolderDomainHub note
01_introductionOrientationHome
02_historyHistory & OriginsHistory of Pour Over Coffee
03_equipmentEquipment & DrippersEquipment and Drippers
04_coffee_beansBeans & RoastCoffee Beans and Roast
05_grindingGrindingGrinding
06_waterWaterWater for Coffee
07_brewing_techniqueTechniqueBrewing Technique
08_recipesRecipes & MethodsRecipes and Methods
09_science_and_extractionScienceScience and Extraction
10_tasting_and_sensoryTastingTasting and Sensory
11_culture_and_industryCultureCulture and Industry
12_referenceReferenceReference
  • MOCs (Maps of Content) β€” each domain has a hub note that links to everything inside it. Start there. The top-level hub is Home.
  • Wikilinks β€” [[like this]] connect related concepts across domains. Follow them freely; that is the point.
  • Graph view β€” open Obsidian's graph (Ctrl/Cmd+G) to see the whole web. Dense clusters reveal core concepts like extraction and Grinding.
  • Tags β€” every note carries domain and topical tags. Search tag:#water or tag:#recipe to slice across folders.
  • Backlinks β€” the backlinks panel shows every note that references the one you're reading.

#Suggested Reading Paths

#A Note on Sources & Accuracy

This knowledge base reflects current specialty-coffee consensus and best practice. Brewing is an active field β€” recipes and even some science are debated, and tasting notes are informed opinion, not absolute fact. Where a popular belief is myth or contested, the notes say so. Use Recommended Reading and Resources to go deeper.