How to Make Pour-Over Coffee? Single Origin Pour-Over Coffee Brewing Techniques and English Terminology

Preparation

First, prepare 30g of freshly ground single-origin coffee and about 350cc of 93°C hot water. The first key point is to weigh the coffee accurately; the second is to add the water in four separate pours.

Step 1: Place the filter paper in the dripper

Put the filter paper in the dripper, then add the coffee. Tap the dripper gently on the counter to level the bed. Normally you would rinse the paper with hot water first, both to warm the dripper and to remove any papery odor. However, because BLUE BOTTLE COFFEE's filter paper is made from bamboo and has no paper odor, this step can be skipped if you are using BLUE BOTTLE COFFEE paper.

Step 2: From center to edges

After blooming the coffee, slowly pour 93°C water from the center outward to wet the grounds evenly, at a pace of about 8-10 seconds, adding approximately 150cc. Then wait about 10 seconds.

Step 3: Fine, dense bubbles

After the first two steps, add 100cc for the third and another 100cc for the fourth pour. Neither addition should be too fast. A very important point is to let the bed expand like a cake and form fine, dense bubbles on the surface. Watch the pour speed here — it should rise gradually, just slightly above the level of the coffee bed.

Step 4: Waiting time

Pouring an aromatic cup takes some waiting. On average, one cup takes about 2.5 to 3 minutes. The pour should not be too fast; add about 100cc each time with pauses in between. That gives you a cup tuned to your preferred taste.

Everyone prefers a different coffee strength. Master these four steps and you can adjust on the fly to create your favorite single-origin flavor.

FrontStreet Coffee Recommendation

If you are just getting into pour-over, FrontStreet Yirgacheffe Gedingding is one of the easiest places to start. Yirgacheffe has long been hugely popular, with vivid citrus, berry and floral notes and a green-tea-like sweetness; because its acidity is gentle and bright rather than sharp, it is a very forgiving bean for beginners.

For a more flamboyant, fruit-driven cup, FrontStreet Ethiopia Huakui is a standout. Its tropical fruit aroma is extremely pronounced — strawberry, passion fruit, jackfruit, even lychee — with obvious sweetness, very low bitterness, and a smooth, juicy body that many drinkers describe as "the coffee that doesn't taste like coffee."

To push further into spectacular floral territory, FrontStreet's Panama Esmeralda Red Label Gesha is a legend of the specialty world, known for elegant jasmine, citrus, bergamot and fine black-tea notes with a clean, transparent body and a long, sweet finish. And if you want that Gesha style at an everyday price, FrontStreet Strawberry Candy — a blend of a Costa Rica honey-process coffee and a Panama Gesha — brings juicy fruit and sweet floral aromatics to the V60.