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Pour-Over Coffee Bean Recommendations | Differences Between Pulsed and Continuous Pour-Over Methods_Pour-Over Technique Guide

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional coffee knowledge exchange For more coffee bean information Please follow Coffee Workshop (WeChat public account: cafe_style) For beginners, it is recommended to start with simple and relaxed methods, avoiding too many unique special techniques. The important thing is to brew more and drink more, first develop a fixed pattern of hand-feel, try both the pulsed pouring method and continuous pouring method, then gradually progress

For professional coffee knowledge exchange and more coffee bean information, please follow Coffee Workshop (WeChat official account: cafe_style).

For beginners, it's recommended to start with simple and easy methods, avoiding too many "special secret techniques" as much as possible. The key is to brew more and drink more, first developing a consistent pattern for your hand movements. Try both "interrupted pour" and "continuous pour" methods during brewing, then gradually fine-tune through flavor correction, with the goal of brewing a cup of coffee you love. Now, let's practice various pour-over techniques together!

The Difference Between Interrupted Pour and Continuous Pour Methods in Pour-Over Coffee

Interrupted Pour Method

What is called "interrupted pour" means stopping the water flow during the pour-over process. Continue pouring again when the water level drops to a certain extent, repeating this action several times. Supporters of the interrupted pour method believe that stopping water flow during the pour-over process extends the extraction time of coffee grounds, allowing aromatic substances in the coffee grounds to be fully extracted, resulting in more fragrant coffee with more layered flavors.

A very critical step in pour-over coffee is "blooming." In fact, the blooming we often hear about is actually doing the first interruption.

Continuous Pour Method

The "continuous pour method," as the name suggests, means not interrupting the water flow during the process except for the bloom interruption. Starting from a range the size of a fifty-cent coin, draw circles from inside to outside. To maintain the water level at a certain height, pour densely and slowly at the center, while pouring quickly around the outer circle to maintain consistent speed and uniform extraction.

In summary, when using the continuous pour method, flow rate control is key. Compared to the interrupted pour method, the continuous pour pour-over method yields coffee with more elegant and refreshing flavors.

Continuous Pour Method: Flavor Profile: More refreshing

Sequence: Bloom → Single pour

Pour volume: Gradually increase from small to large, speed from slow to moderate.

Interrupted Pour Method: Flavor Profile: More mellow and rich

Sequence: First pour for bloom → Second pour → Third pour (→ Fourth pour)

Pour volume: Gradually increase from small to large, speed from slow to fast.

Demonstration of Continuous Pour Method:

1. Dripper, filter paper, pour-over kettle, sharing pot, coffee cup, electronic scale, thermometer, timer, coffee beans, and pour-over stand.

2. Prepare hot water and fold the filter paper.

3. Fold and place the filter paper into the dripper.

4. Fill the pour-over kettle about half full with hot water. Test pouring with the kettle to practice the feel of pouring while also wetting the filter paper. Note! The filter paper must be completely wet to remove the paper pulp taste and make the filter paper fit snugly against the dripper. You can pour more hot water to warm the coffee cup and sharing pot. Don't pour all the hot water from the kettle, as the kettle also needs hot water to maintain temperature.

5. Confirm that the water in the dripper has drained, empty the sharing pot and place it on the electronic scale, adjust the filter paper to a suitable position in the dripper; place the dripper on the pour-over stand (if no stand is available, you can place it directly on the sharing pot).

6. Fill the pour-over kettle with hot water to 80% full (must be enough water to complete one brew). Insert a thermometer to measure temperature. Wait until the water in the kettle reaches the default temperature of 89°C (recommended between 83-93°C). If the temperature is too high, carefully open the kettle lid or add an appropriate amount of cold water to cool it down.

7. Grind coffee beans (don't grind beans at the beginning, as grinding too early will cause aroma to dissipate): Before grinding, confirm the grinder setting; first use a small amount of beans (about 3g) to clean the grinder of residual flavors from previous grinding, then start formal grinding. Before pouring beans into the grinder, turn on the switch first, then pour the beans in to start grinding (listen to the grinding sound to ensure no beans are left unground).

8. Pour the ground coffee into the dripper. Make sure to completely remove all coffee grounds from the grinder. Lightly tap the dripper to level the coffee grounds (don't tap too hard or too many times, as this will affect the density of coffee grounds in the dripper), and zero the electronic scale.

Helpful Tips:

● You can also make a small hole in the center of the coffee grounds with your little finger as a starting reference point for pouring.

● Try pouring some hot water into the coffee cup first to warm both the cup and the pour-over kettle spout.

9. First pour: Coffee grounds will absorb water and expand after pouring.

a. Start pouring with the pour-over kettle about 5cm above the coffee grounds.

b. First pour in the center until water emerges from the surface. Starting from the center point, pour in a spiral pattern like the Japanese character "の" from inside to outside, then back to the center. Pour about 30ml (all pours must be clockwise, and don't pour water directly on the filter paper).

10. After completing the first pour, let it rest for about 30 seconds for "blooming" - this is the crucial moment for coffee flavor extraction.

11. Second pour:

a. About 30 seconds after the first pour, start the second pour.

b. First pour in the center until water emerges from the surface. Starting from the center point, repeatedly pour in a spiral pattern like the Japanese character "。" from inside to outside, then back to the center.

Helpful Tips:

The pour-over kettle should be about 5cm above the coffee grounds; all pours must be clockwise in the same direction, and don't pour water directly on the filter paper.

How to Determine When to Stop Pouring with the "Continuous Pour Method":

a. During the second pour, stop when reaching about 220ml, or when the dripper is about 80% full.

b. Remove the dripper: When you observe that the coffee liquid level in the sharing pot reaches about 190ml (as shown on the electronic scale), remove the dripper (no need to wait for all water in the dripper to finish dripping). Stir with a spoon or gently shake the glass pot to mix the coffee concentration evenly.

Continuous Pour Brewing Demonstration:

Materials and Equipment

● Coffee beans: Costa Rica, red honey processed; featuring balanced acidic, sweet, and smooth flavors and texture.

● Roast level: Medium roast

● Water temperature: 87°C, adjusted according to the roaster's level.

● Coffee bean weight: 15g

● Water amount: 220ml (actual extraction amount 190ml)

● Coffee-to-water ratio: 1:15, recommended to adjust between 1:12-1:18 according to personal preference.

● Equipment: Dripper, pour-over kettle, pour-over stand (optional)

How to Determine When to Stop Pouring with the "Interrupted Pour Method":

a. During the second pour, stop at 140ml (as shown on the electronic scale, or when the dripper is about 40-50% full).

b. Observe the water level in the dripper. When the water level drops by 70%, perform the third pour. Pour to about 220ml (as shown on the electronic scale, or when the dripper is about 70-80% full) and stop pouring. During the third pour, you can observe the foam gradually turning white, indicating that the coffee's soluble substances are nearly fully extracted. At this point, pay attention not to exceed the height of the second pour.

c. Timing for removing the dripper: When you observe that the coffee liquid level in the sharing pot reaches about 190ml (as shown on the electronic scale), remove the dripper (no need to wait for all water in the dripper to finish dripping). Stir with a spoon or gently shake the glass pot to mix the coffee concentration evenly.

Should You Interrupt the Pour or Not?

So between interrupted and continuous pouring, which one is better?

In fact, there is no standard answer. The interrupted pour method is just a technique to extend extraction time. In other words, interrupted pouring allows you to brew coffee with heavier taste and deeper extraction, and the flavors will also be more layered. Therefore, if you prefer stronger coffee, you can choose to use the interrupted pour technique. If you prefer lighter coffee, the continuous pour method will be more suitable for you.

Just as everyone has their own preferences, pour-over coffee also has interrupted and continuous methods - there is no right or wrong. Choose your brewing method according to your own taste and develop your unique brewing style - this is the true essence of pour-over coffee.

Recommended Pour-Over Coffee Bean Brands

FrontStreet Coffee's roasted single-origin pour-over coffee beans are fully guaranteed in both brand and quality. More importantly, they offer extremely high value - a half-pound (227g) package costs an average of 80-90 yuan. Calculating at 15g per cup of single-origin coffee, one package can make 15 cups, with each cup costing only about 6 yuan. This offers extremely high value compared to cafés that often charge dozens of yuan per cup.

FrontStreet Coffee: A Guangzhou-based roastery with a small shop but diverse bean varieties, where you can find both famous and lesser-known beans. Online shop services are also available. https://shop104210103.taobao.com