Pour Over Dripper Comparison: Kono Dripper, Hario Dripper, Matt Perger Dripper Analysis

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Pour Over Coffee Brewing Methods

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

We will divide pour-over coffee methods into the following categories for experimentation and difference analysis: Japanese orthodox style, Japanese Kanazawa style, stirring method, pulse pouring method, and continuous pouring method.

Method 1｜Japanese Orthodox Style

The orthodox style uses a drip-by-drip technique, dripping water drop by drop onto the center of the coffee grounds to avoid excessive agitation. Once the coffee grounds are completely saturated and coffee liquid begins to drip from the bottom chamber, you can switch to a fine, steady pour to push the released aromatic compounds downward. Finally, before removing the filter, increase the water flow with a large volume of water to bring foam and fine particles to the surface, preventing bitterness in the coffee.

(Figure 1)                           (Figure 2)

In the first stage, drip water at the center, about 5cm from the center, until a thin layer of coffee liquid appears in the bottom chamber.

(Figure 3)

In the second stage, use a small water flow, circling in the center in an area about the size of a 1-yuan coin.

(Figure 4)

In the third stage, when the water reaches 160-180cc, use a large water flow to rinse, allowing fine bubbles and particles to float upward. Remove the filter when the desired extraction amount is reached.

Coffee Beans: FrontStreet Coffee - African Style Midsummer Night's Dream

Grinder: Kalita Nice Cut (Grind size 3.5)

Dripper: Kono dripper

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 aftertaste. 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 to achieve effective and complete blooming. This method requires more time and an appropriate pour-over kettle and technique. 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

Seiko Kanazawa is the originator of the Kanazawa style. This pour-over method involves blooming first, followed by a dragonfly-dipping-style drip pour. The slow pouring method is designed to enhance the extraction of early-stage coffee flavors while reducing the off-flavors and bitterness that often appear in the later stages.

Fine water flow blooming. (Figure 1)        Dragonfly-dipping-style drip pour at the center for about 1 minute. (Figure 2)

(Figure 3)                                                       (Figure 4)

Fine water flow circling, from inside to outside, then outside to inside, until the desired extraction amount is reached.

Coffee Beans: FrontStreet Coffee - African Style Midsummer Night's Dream

Grinder: Kalita Nice Cut (Grind size 3.5)

Dripper: Kono dripper

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 bloom pour can reduce the overall extraction time. The wet aroma is strong, with bright acidity and better, extended sweetness in the 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 method in the later stages requires an appropriate pour-over kettle to achieve this effect.

Method 3｜Matt Perger Stirring Method

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

(Figure 1)         (Figure 2)             (Figure 3)             (Figure 4)          (Figure 5)

50g bloom, stir for about 8 seconds, then wait 20 seconds.

Circle from center outward with 50g, touching the edge of the dripper.

At about 1 minute, pour 100g of water, wait 15 seconds, then tap gently. Once the water flow stops, it's complete.

Coffee Beans: FrontStreet Coffee - African Style Midsummer Night's Dream

Grinder: Kalita Nice Cut (Grind size 1.5)

Dripper: 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 the advantages of coffee, but of course, it can also amplify its disadvantages. Using a more intense method to extract coffee requires excellent coffee beans. We believe the grinder should be a better model to further improve this method and 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, affecting the flavor analysis scores. I believe water quality improvement can also enhance the flavor of this method. Interested students can try this method during FrontStreet Coffee's pour-over course to gain different insights into coffee extraction concepts.

Method 4｜Pulse Pouring Method

(Figure 1)         (Figure 2)              (Figure 3)                      (Figure 4)

30g of water for blooming for about 20 seconds.

Pour slowly at the center to help bloom to the highest point, then use large water flow to circle and agitate for about 100g.

(Figure 5)                                                      (Figure 6)

After stopping the water, wait for the surface to sink about 1cm before pouring again. Repeat about 2-3 times until the desired extraction amount is reached.

Coffee Beans: FrontStreet Coffee - African Style Midsummer Night's Dream

Grinder: Kalita Nice Cut (Grind size 3.5)

Dripper: 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 many variables. Pay attention to the highest water level during pouring—small details can change the flavor. Additionally, excessive agitation may produce off-flavors and astringency. This is a common method for beginners learning to brew coffee, but the variables are significant.

Method 5｜Continuous Pouring Method

(Figure 1)            (Figure 2)                       (Figure 3)

Make a small hole in the center of the coffee grounds to help the coffee grounds completely absorb moisture during bloom pouring.

(Figure 4)          (Figure 5)                       (Figure 6)                             (Figure 7)

Drip water at the center until complete blooming, then use a fine water flow to "slowly" circle from the center outward, while "slowly" increasing the water amount until the desired extraction amount is reached.

Coffee Beans: FrontStreet Coffee - African Style Midsummer Night's Dream

Grinder: Kalita Nice Cut (Grind size 3.5)

Dripper: 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. After our repeated testing, using good coffee beans even without sifting still produces stable flavor. This is also the commonly used pour-over method at FrontStreet Coffee. This technique allows coffee to maintain a more stable flavor, providing consistent taste across different temperature variations. The learning process is more difficult, but once accustomed, it offers the advantage of stability. This method is also one of the essential techniques taught in FrontStreet Coffee's pour-over course, suitable for beginners just starting with coffee or players seeking stable flavor profiles.

The final chart shows our cupping evaluation for your reference.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473