Pour Over Coffee Process Guide: Step-by-Step Instructions with Bloom Technique | How Much Water for 15g Coffee?

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Seven Factors Affecting Pour-Over Coffee

The handcrafted pour-over coffee specified by connoisseurs is a time-consuming and meticulous process, but the resulting flavor profile is truly unforgettable and irresistible. You are welcome to visit "FrontStreet Coffee" to personally experience DIY operations and gain a deep understanding of what experts call "pour-over coffee."

STEP 1: Warm the Cup

Coffee contains a component called tannic acid, which releases acidity when it encounters cold temperatures. Therefore, the purpose of warming the cup is to preserve the original flavor profile of pour-over coffee and enhance the taste. Pouring hot water into the coffee cup to warm it before brewing is an essential step.

STEP 2: Grind the Beans

The coarseness of coffee beans indirectly affects the resulting taste. You can make appropriate adjustments based on the characteristics of the coffee beans and personal preferences. The grind size of dark roast coffee beans should be slightly coarser than that of medium-dark roast beans.

STEP 3: Coffee Equipment

Pour-over coffee mainly consists of three parts: filter paper, filter cup, and server pot. The sizes and specifications of the filter paper, filter cup, and server pot should be compatible with each other.

STEP 3: Level the Coffee Grounds

Pour the ground coffee into the assembled filter paper, then gently tap the filter cup to compact the coffee grounds, creating a smooth surface. This ensures that the coffee grounds will be evenly saturated with water in subsequent steps.

STEP 4: Warm the Server

Pour a small amount of hot water into the server pot, swirl it around a few times, and then pour it out. After this, place the compacted coffee grounds back onto the server.

STEP 5: Brew Your Own Coffee

Wait until the water temperature in the brewing kettle drops to 82-91°C, then you can begin brewing.

Recommended Temperatures:

Medium-light roast coffee beans (also known as mild beans): Brew at 91°C to extract the full aroma of the coffee beans.

Dark roast coffee beans: Brew at 82-88°C, which is sufficient to extract both the aroma and bitterness of the coffee beans. (Generally speaking, water temperature that is too low will result in weak coffee, while water temperature that is too high will result in over-extraction, making it excessively bitter.)

The water flow during brewing must be stable. The amount of coffee can be controlled by the number of circulation rounds and the speed of water flow. Whether brewing one cup or three cups of coffee, the water flow should start from the center and spiral outward, then return from the outer circle back to the center, finishing at the center point. During the brewing process, be very careful not to pour water directly onto the filter paper, otherwise the coffee will become astringent.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473