Five Major Pour-Over Coffee Techniques vs Four Major Pour-Over Coffee Beans: Analysis of Differences and Flavor Comparison

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Introduction to Pour-Over Coffee Methods

There are numerous pour-over methods available. In this article, we have collected and experimented with five of the most common pour-over methods found online, providing brief analyses of their flavor profiles and differences. We hope this can serve as a reference for those just learning to brew pour-over coffee, as well as spark new creative ideas for experienced enthusiasts. As always, methods only account for about 10% of what makes good coffee—the key factors are the freshness of the coffee beans themselves and the roasting techniques.

We will experiment with and analyze the differences among the following pour-over coffee methods: Japanese Orthodox Style, Japanese Kanazawa Style, Stirring Method, Interrupted Pour Method, and Continuous Pour Method.

Method 1 | Japanese Orthodox Style

The Orthodox style uses a drip technique, pouring water drop by drop in the center to avoid excessive agitation. After the coffee grounds are completely saturated and coffee liquid begins dripping from the bottom, switch to a fine stream to flush down the released aromatic compounds. Finally, before removing the filter, increase the water flow with a large pour to bring foam and fine particles to the surface, avoiding bitterness in the coffee.

First Stage: Drip water in the center for about 5 millimeters until a thin layer of coffee liquid appears in the bottom pot.

Second Stage: Use a small water stream, pouring in circles about the size of a 50-yen coin in the center.

Third Stage: When the water reaches 160-180cc, use a large water stream to bring fine bubbles and particles to the surface. Remove and finish when the desired extraction amount is reached.

Coffee Beans: FrontStreet Coffee - African Beans

Grinder: Kalita Nice Cut (Grind size 3.5)

Filter: KONO

Ratio:

Coffee Amount: 15.5g (after sifting)

Extraction Amount: 195g

Water Temperature: 90°C

Bloom Time: 150 seconds/120g

Total Extraction Time: 240 seconds

TDS: 1.24%

Practical Analysis

The wet aroma is enhanced, with a round and smooth body, and a deeper, longer-lasting finish. The purpose of the drip-style bloom is to allow hot water to slowly rise from the bottom, ensuring the coffee grounds in the filter are evenly soaked in hot water, thereby achieving effective and complete blooming. This method requires more time and appropriate pour-over equipment and skills. The large water flow in the later stages requires practice to avoid off-flavors, making it a more difficult pour-over method suitable for experienced players seeking more flavors.

Method 2 | Japanese Kanazawa Style

Masayuki Kanazawa is the originator of the Kanazawa style. This pour-over method begins with blooming, followed by a dragonfly-dipping style of drip pouring. The slow pouring method aims to enhance the extraction of early-stage flavors while reducing off-flavors and bitterness that tend to appear in the later stages.

Process:

1. Bloom with a fine water stream.

2. Perform dragonfly-dipping style drip pouring in the center for about 1 minute.

3. Use a fine water stream to pour in circles, from inside to outside, then outside to inside, until the desired extraction amount is reached.

Coffee Beans: FrontStreet Coffee - African Beans

Grinder: Kalita Nice Cut (Grind size 3.5)

Filter: KONO

Ratio:

Coffee Amount: 15g (after sifting)

Extraction Amount: 190g

Water Temperature: 90°C

Bloom Time: 30 seconds/40g

Total Extraction Time: 180 seconds

TDS: 1.19%

Practical Analysis

Adding the bloom pour reduces the overall extraction time. The wet aroma is strong with bright acidity and better extension of sweet aftertaste. Although this method takes less time than the Orthodox style, overall, aside from slightly inferior aroma compared to the drip-style Orthodox method, other performance can reach a certain standard. The dragonfly-dipping style in the later stages requires appropriate pour-over equipment to achieve this effect.

Method 3 | Matt Perger Stirring Method

This method was used by Matt Perger from Australia in the 2012 World Pour-Over Championship. "Stirring instead of blooming" is a key feature of this method, aimed at increasing extraction efficiency.

Process:

1. Bloom with 50g of water, stir for about 8 seconds, then wait 20 seconds.

2. Pour 50g from the center outward, touching the filter edge.

3. At about 1 minute, pour 100g of water, wait 15 seconds, then tap gently. Complete when the water flow stops.

Coffee Beans: FrontStreet Coffee - African Beans

Grinder: Kalita Nice Cut (Grind size 1.5)

Filter: V60-02

Ratio:

Coffee Amount: 12g (after sifting)

Extraction Amount: 200g

Water Temperature: 97°C

Bloom Time: 30 seconds/50g

Total Extraction Time: 140 seconds

TDS: 1.15%

Practical Analysis

The flavor is pure and thick, with a substantial aftertaste. This method is like drinking coffee with a magnifying glass—it can amplify both the advantages and disadvantages of coffee. Using a more aggressive extraction method requires excellent coffee beans. We believe the grinder should be a better model to further improve this method to make it more perfect, such as the EK43. Currently using Japanese models, the brightness of acidity will be slightly inferior, and there will be more off-flavors, which affects the flavor analysis scores. I believe water quality improvement can also enhance the flavor of this method. Interested students can try practicing this method when brewing pour-over coffee at FrontStreet Coffee, and they will have different experiences and insights about coffee extraction concepts.

Method 4 | Interrupted Pour Method

Process:

1. Bloom with 30g of water for about 20 seconds.

2. Slowly pour water in the center to help the bloom reach its peak, then use a large water stream to pour in circles with agitation for about 100g.

3. After interrupting the water flow, wait until the surface drops about 1cm before pouring again. Repeat about 2-3 times until the desired extraction amount is reached.

Coffee Beans: FrontStreet Coffee - African Beans

Grinder: Kalita Nice Cut (Grind size 3.5)

Filter: V60-02

Ratio:

Coffee Amount: 15g (after sifting)

Extraction Amount: 190g

Water Temperature: 88°C

Bloom Time: 20 seconds/30g

Total Extraction Time: 100 seconds

TDS: 1.25%

Practical Analysis

This technique is simple to learn, but in practice, there are more variables. Pay attention to the highest water level during pouring, as even small changes can result in different flavors. Additionally, excessive agitation may produce off-flavors and astringency. This is a common method for beginners learning to brew coffee, but there are more variables.

Method 5 | Continuous Pour Method

Process:

1. Make a small hole in the center of the coffee grounds to facilitate complete water absorption during blooming.

2. Drip water in the center until complete blooming, then use a fine water stream to slowly pour in circles from the center outward, gradually increasing the water flow until the desired extraction amount is reached.

Coffee Beans: FrontStreet Coffee - African Beans

Grinder: Kalita Nice Cut (Grind size 3.5)

Filter: V60-02

Ratio:

Coffee Amount: 15g (after sifting)

Extraction Amount: 190g

Water Temperature: 87°C

Bloom Time: 20 seconds/30g

Total Extraction Time: 135 seconds

TDS: 1.20%

Practical Analysis

This method has lower equipment requirements. Through our repeated testing, using good coffee beans even without sifting still produces stable flavor. This is also the common pour-over method used at FrontStreet Coffee. This technique allows coffee to maintain relatively stable flavors, providing consistent taste across different temperature changes. The learning process is more difficult, but once accustomed, it offers the advantage of consistency. This method is also one of the essential techniques taught in pour-over courses, suitable for beginners new to coffee or players seeking stable flavors.

Cupping Evaluation Chart

The final image shows our cupping evaluation chart for your reference.

Important Notice :

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Tel:020 38364473