Single Origin Coffee Ratios: The Perfect Pour-Over Proportions and Essential Extraction Theory

Pour-Over Single Origin Coffee Theory

1. The Perfect Ratio for Pour-Over Single Origin Coffee

1 serving: 10g coffee grounds : 150ml hot water (130g coffee liquid)

2 servings: 18g coffee grounds : 270ml hot water (234g coffee liquid)

3 servings: 25g coffee grounds : 375ml hot water (325g coffee liquid)

30g coffee grounds : 450ml hot water (390g coffee liquid)

2. Water Temperature

Determined by the coffee's freshness, roast level, grind size, and the flavor profile you wish to achieve.

A. Freshness:

Freshly roasted coffee beans are vigorous and produce large amounts of carbon dioxide internally. In this state, if water above 90°C is poured, the coffee grounds will produce excessive foam, disrupting the bloom layer (many call this "volcano bubbles"). Therefore, freshly roasted beans require lower water temperature for extraction.

Aged beans, having continuously released carbon dioxide, lose too much CO2 and become less vigorous, much like humans in middle and old age. Only higher water temperatures can maximally stimulate the dormant aromatic compounds and other substances.

From this, we can see how important carbon dioxide is for protecting coffee beans. When we pour-over coffee daily, we observe the continuous "hamburger bun" expansion during blooming - this is actually the phenomenon of carbon dioxide from fresh coffee cells rapidly releasing under the action of hot water. If there's no such expansion during blooming or if it's not obvious, it indicates the beans are nearing the end of their life.

B. Roast Level:

Light roast coffee requires higher brewing water temperature, generally between 85-90°C, because the lighter the roast, the more prominent the acidity and the heavier the bitterness;

Medium roast coffee requires moderate brewing water temperature, generally between 80-85°C, because acidity and bitterness are relatively balanced;

Dark roast coffee requires lower brewing water temperature, generally between 75-80°C, because the darker the roast, the weaker the acidity and the heavier the bitterness.

C. Grind Size:

Each brand or even each grinder produces slightly different grind consistencies. Generally, coffee grind size can reference the coarseness of commercially available granulated sugar.

Light roasts should be ground finer (Mazzer Major 4.0); dark roasts should be ground coarser (Mazzer Major 5.0); medium roasts should use an intermediate setting (Mazzer Major 4.5).

D. Desired Flavor Profile:

Even after roasting, coffee beans are still alive, with continuous movement and changes occurring within them.

Because of this, we cannot approach pour-over coffee with mechanical, static, or metaphysical concepts. The best method is to determine your desired flavor profile based on the condition of your beans and the three most important factors: freshness, roast level, and grind size.

Steps:

① Fold the Filter Paper:

Open the folded filter paper, place it in the dripper, and ensure the filter paper fits as closely as possible to the dripper.

Place the dripper on top of the server.

② Warm the Cup:

Pour hot water from the gooseneck kettle along the inner wall of the dripper in a circular motion, slowly and in small amounts.

This serves three purposes: first, it helps the filter paper adhere more closely to the dripper wall; second, it removes the paper taste; third, it warms the server.

Once the server is warmed, discard the hot water.

③ Grind the Beans:

Grind the beans according to their roast level.

After pouring the coffee grounds into the dripper, gently shake the dripper to level the coffee surface.

Make a small depression in the center of the coffee grounds.

④ Bloom:

Blooming注意事项:

A. The water flow needs to be gentle and even, otherwise the brewed coffee will have excessive harsh flavors;

B. The amount of water for blooming should not be too little, otherwise many coffee grounds at the bottom won't be saturated with water, leading to sudden bubble expansion when they encounter hot water during subsequent brewing, obstructing stable filtration;

C. The amount of water for blooming should not be too much, otherwise the middle and upper layers of coffee grounds will immediately produce large amounts of gas, remaining in the middle of the coffee bed, preventing the lower grounds from being pre-infused, causing too much hot water to flow directly along the dripper wall into the server;

D. Poor blooming will result in unclean coffee taste, predominantly sour and astringent, making it difficult to express the coffee's inherent characteristics, resulting in a thin mouthfeel with irritating sensations and insufficient lingering aftertaste.

When pouring water for blooming, you should pour gently, softly, quickly, and evenly over the grounds, with the kettle spout 3-4cm away from the coffee grounds,

Pour from the center of the grounds in 2-3 circular motions to ensure all coffee grounds are evenly saturated.

The ideal blooming time is 10-20 seconds, at which point 3-5 drops of coffee should have dripped through.

The coffee grounds will expand after absorbing water, changing from flat to a convex arc shape. At this time, you can smell the

faint, mellow aroma released by the coffee grounds. This step determines whether a cup of coffee will be successfully brewed.

⑤ Multiple Water Pours:

For the first pour after blooming, use the center point of the coffee grounds as the center, pour water in a circular motion with an appropriately fine stream,

Remember not to touch the filter paper directly, otherwise the coffee will become astringent. Maintain a distance of less than 1cm from the edge.

The kettle spout height should be 3-4cm above the coffee surface, with 60% of the total water volume.

Before the coffee liquid has completely finished flowing, begin the second pour. Once the desired extraction amount is reached, immediately remove

the dripper, regardless of whether the dripper can still drip coffee liquid.

FrontStreet Coffee: A roastery in Guangzhou with a small shop but diverse variety of beans, where you can find both famous and lesser-known beans, while also providing online store services. https://shop104210103.taobao.com

Important Notice :

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FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473