Pour-Over Coffee Fundamentals_How to Brew Pour-Over Coffee Beans_How to Achieve Optimal Extraction for Pour-Over Coffee Beans

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Pour-over Coffee: A Matter of Personal Preference

Pour-over coffee is actually something with a high degree of freedom. If you have basic knowledge and your water flow control is reasonably stable, then what remains is likely just a matter of personal preference.

In other words, each brewing method has its own strengths. Therefore, please maintain a curious mindset, observe how others handle their brewing, or occasionally go crazy and change your brewing habits—you might unexpectedly gain something from it.

Understanding Extraction Rate and Aromatic Molecules

First, let's briefly discuss the concept of extraction rate and aromatic molecules in pour-over coffee.

According to page 139 of specialty coffee science, the aromatic molecules in coffee beans can be divided into three major categories—simply put: high, medium, and low.

Low molecular weight compounds are the most easily extracted, mostly various types of acidity and aroma. For example, citrus, berries, blueberries, strawberries, and so on.

Medium molecular weight compounds are those with moderate extraction difficulty, mainly including sweetness—things like caramel, cream, chocolate, toffee, and other sweet, fragrant elements.

High molecular weight compounds are generally some tobacco, tar, resin, sulfur, and those burnt, bitter flavors.

Returning to a basic question, people usually prefer medium and low molecular weight compounds, rarely enjoying high molecular weight flavors.

Therefore, we should try to extract medium and low molecular weight compounds while avoiding high molecular weight ones. Simple, right?

But here comes the problem: how do we achieve this? If the extraction rate is too low, it's easy to have a watery taste—meaning the coffee flavor isn't sufficiently extracted, resulting in something thin and watery, like using too much... water.

If you want to go that route, just throw coffee beans into water without grinding them and drink directly.

So over-extraction leading to high molecular weight compounds is a problem, and under-extraction is equally problematic.

So how to achieve proper extraction is the question we need to address.

Variables in the Closed System of Pour-over Coffee

From here, we can begin to introduce the relationship between extraction rate and other parameters. We can imagine the pour-over coffee environment as a closed system—from grinding the beans to when you can drink the coffee, there are several variables.

First is grinding. I think grinding can be viewed from three aspects: size, shape, and uniformity.

Let's talk about size first—of course, smaller particles are easier to extract, larger ones more difficult.

Shape depends on your grinder and can be granular or flake-like. Flake-like particles produce a cleaner, more distinct flavor, perhaps similar to something sharp and defined. Granular particles are gentler, perhaps with a rich, mature character.

Then there's the issue of uniformity. Because we grind the beans, it's impossible to make all particles the same size—there will always be some fine powder. That's why many shops, including myself, sometimes sift the powder, hoping these fine particles don't enter the brewing environment.

Why? Going back to the point about size, these fine particles are very easily extracted. So under the same conditions, these fine particles are more likely to reach the dilemma of high molecular weight compounds being extracted.

How much of a dilemma is it?

Some friends have asked, if medium molecular weight compounds are like sweet aromas, then what are high molecular weight compounds? Perhaps it's like something fragrant mixed with something unpleasant—mixing some stinking elements among many fragrant ones doesn't feel very good.

But there are exceptions to every rule. Sometimes we might develop a pathological fondness for some complexity. When we're tired of purely fragrant experiences, we might want something a bit... unpleasant. So some people believe that if the coffee bean quality is good enough, you don't need to sift too thoroughly.

Another issue is that fine powder easily causes clogging—meaning extraction stops halfway through, and overall extraction rate increases due to blocked water flow.

Is this good or bad?

It's not necessarily one or the other, but it will definitely add some variables to your brewing process. Some people might ask what grind size is best?

I suggest experimenting with different sizes as long as they don't cause serious clogging, but my basic principle is: coarse grinds can be brewed slowly, fine grinds should be brewed quickly.

But I must say there are exceptions. If you want to use fine grinds and brew slowly, you must extremely avoid disturbing the coffee grounds—pour water gently without stirring, even using the Kono method of dripping. We'll discuss this in more detail later.

Filter Types and Their Characteristics

Next, let's discuss filters. The most common one on the market is probably the Hario V60, which has a cup shape with spiral ridges inside.

The V-shaped cup has ridges designed to speed up water flow and avoid sticking to the walls.

This is quite different from the Dripper design. This cup shape comes in many materials: glass, metal, ceramic, and most commonly heat-resistant resin, which is very inexpensive—around 100 yuan. I recommend beginners buy this one. The material difference lies in heat retention ability and ridge height. Resin ridges are higher, flow rate is faster, which in terms of extraction rate means less extraction. Ceramic ridges are shallower, flow is slower.

As a V-shaped cup, it has a sibling called Kono. Its ridges are at the base (interesting!), and they protrude more. Because the ridges are at the base, water flow becomes faster toward the bottom. But this cup is more expensive—consider it only if you have money or plan to open a shop.

Regarding fan-shaped filters, these are quite useful. If you prioritize aroma, you might consider using them. I've personally used a single-hole Sanyo filter cup. When paired with Taguchi Megumi's kettle, brewing feels like working in a Bach coffee house.

There's also something called Chemex—a peculiar, undulating glass piece with very thick filter paper. I think the controllable range of this device is quite small, perhaps very suitable for stable extraction. I've experimented with it before, and its sweet flavor performance is excellent. Due to its structure—a deep V shape that goes straight to the navel—and a small powder bed, it naturally reduces disturbance of coffee grounds.

Finally, let's mention a niche item that looks like a cupcake, from Kalita. According to Professor Coffee Leaf, single-point water injection creates self-rotation, which is quite interesting. I don't have this device either—please consult Fengyuan Coffee Leaf. The professor is approachable and will surely answer your questions.

After all this discussion, I've discovered one thing: most shop owners use V-shaped filters.

V60

It's absolutely not because shop owners have a special preference for V-shaped filters—it's because they're cheap.

This device has the most coffee powder in the center and less on the sides, so extraction still focuses on the middle. But! There are exceptions—at least I've seen other shops that pour around the perimeter. We'll discuss the water flow aspect later.

The Clever Dripper: A Convenient Alternative

Speaking of filters, let's have a side story!

The shop manager was terrible at sports. In college, he chose self-defense as an elective. That course actually taught Shaolin Long Fist, but in the first class, the female teacher said that if you really encountered a bad person, female students should run first—don't foolishly fight using self-defense techniques. If really necessary, practice groin kicks and eye jabs thoroughly. So the teacher started teaching these two movements (these moves really have techniques!!). The male students nearby were horrified...

This story teaches us a principle: if your skills aren't well-practiced, basic routines might not be as effective as some sneaky tricks. As for something like Dragon-Subduing 18 Palms, you probably don't have that talent anyway.

Adapting to this fast-paced, convenience-oriented era, a magical filter appeared! We call it the Clever Dripper!

This device is very inexpensive, around 300-400 yuan. Just ask the shop owner to grind the beans into powder for you, and you can use it.

The process is roughly like this: place filter paper in the filter cup, pour some hot water first to pretend you're blooming professionally, pick it up to smell the aroma, show off a bit to your friends, brag about how good this coffee is, how it contains 87 million types of aromas, and how drinking it will make you see God, etc. It doesn't matter what you use to pour. Then fill with water to about nine-tenths full, let it steep, use a spoon to press down the powder floating on the surface while stirring gently, place a mug underneath, put the Clever Dripper on top, and wait for all water to flow into the mug before drinking.

Don't think the Clever Dripper is weak—its output quality is actually quite good. Even specialty coffee shops in the United States use it. Its coffee level roughly maintains the basic character of the coffee beans, though it might still be somewhat inferior to experienced pour-over, but definitely much better than inexperienced pour-over.

These days... everyone is busy. If you don't have time to practice seriously, the Clever Dripper will be your good choice.

A famous figure from Taipei's Anhe nightlife district once asked about its drawbacks. If I had to point one out, I think pour-over water flow is the best way to quickly adjust coffee flavor, but the Clever Dripper environment is relatively closed, with fewer adjustable parameters. But if you don't even know what these parameters are for, why worry about them...

Pour-over Kettles and Their Impact

Next, let's discuss pour-over kettles. First, let me introduce something that looks like a bronze magic lamp. You fill it with hot water, then rub your hands on the kettle body while chanting "I want pretty girls, I want pretty girls," and next... your hands will get burned...

Some people call this kettle the "King of Kettles"—it's Kalita's narrow-spout kettle. Narrow-spout kettles work like this: because their spout opening is very narrow, even if your hand slips, you won't have problems with water flow bursting out of control. This kettle's advantage is its very stable water flow—it maintains the same flow rate until empty. This is very difficult to achieve. This means you don't need to adjust angles during brewing; the water flow remains consistent. Other strengths include its gentle water flow and excellent heat retention. We'll discuss the temperature factor later. But its disadvantages are also clear: it's very expensive, over 3,000 yuan.

But secretly, there are knockoffs. Some online platforms have the same kettle style, just in stainless steel... but the price is much cheaper.

From this case, we can understand several criteria for choosing a kettle: water flow stability, water flow gentleness, and heat retention (which is less critical unless you care about reheating in winter).

Water flow gentleness affects extraction because too strong a flow only washes the surface of coffee grounds, meaning the outer layer of particles reaches high molecular weight extraction while the medium and low molecular weight compounds inside haven't been exchanged yet. Additionally, you might accidentally break through the coffee bed, causing water to fall through.

Just as there are narrow spouts, there are wide spouts (not that kind of "wide spout") and medium spouts. Why so many divisions? This is closely related to brewing techniques, which in turn relate to beans from different roasters.

Simply put, if you want to focus on disturbing coffee grounds with pouring techniques, consider using medium to narrow spouts, or if you feel your hands are clumsy and you can't control water flow well—often spraying water everywhere—use medium to narrow spouts.

But to achieve steeping through large amounts of water in a short time, only wide-spout kettles can accomplish this.

There's an Arabic proverb: "Drip brewing, as the name suggests, is about steeping, not pouring."

Based on my experiments, to bring out coffee's layers, emphasize mouthfeel changes, and capture subtle flavors, wide-spout kettles are more capable.

For medium to narrow spout kettles to pour large amounts of water quickly, the flow will inevitably become faster. With a narrower spout, water pressure must increase to eject the same volume—this is simple physics, not hard to understand, right?

When water pressure increases, disturbance of coffee grounds increases, and the probability of off-flavors appearing increases significantly.

When I say probability, it means some people still brew very tasty coffee, but it's not that high molecular weight compounds disappear—rather, they achieve good balance in taste perception. Many experienced predecessors use medium to narrow spout kettles with amazing results. Well-controlled medium to narrow spout kettles produce very intense initial mouthfeel—fragrant and stimulating. They belong to the quick-decision type, with full aroma and strong aftertaste.

Coincidentally, these predecessors usually use finer grinds, faster water flow, higher water temperature, and typically darker roasts. The techniques for handling these kettles are also interesting—whipping water, flicking water, stirring the surface—all are employed.

I suggest everyone visit several different shops to observe.

This aspect is very related to personal preference, returning to what we mentioned earlier—everyone has different preferences for extraction rates. But under appropriate extraction rates, they likely pursue slightly higher extraction rates.

As for other kettles... we'll discuss them next time, or I suggest everyone search online. In general, the basic principles are roughly like this.

Temperature: The Critical Variable

Next, we're entering the main event, and the closer we get, the harder it is to write. I must clarify that the following judgments are personal opinions, with knowledge gained from many predecessors in the industry.

My personal preferences are as follows: I like bright, delicate flavors, enjoy layered changes, appreciate acidity, and strongly dislike off-flavors and burnt tastes. I don't care much about aroma, pursuing smooth, easy-to-drink flavors similar to fruit tea. Simply put, my coffee aims to achieve an ethereal feeling like Faye Wong's, with a touch of eccentricity...

Next, we'll discuss temperature. Temperature and brewing technique are the two variables I use most frequently. I personally feel temperature's impact is slightly more important.

Master Taguchi Megumi once had a short video online that explained it very clearly: the higher the pour-over temperature, the more bitter; the lower the temperature, the more acidic. We can understand this through medium and low molecular weight compounds. Low temperatures have lower extraction rates, so they extract medium and low molecular weight flavors. As temperature rises, extraction rate increases, extracting some bitter and off-flavors.

The next question is: what temperature range is appropriate for pour-over coffee? Looking at the entire industry, I've seen people brew anywhere from 98°C to 75°C.

Here I've seen a general rule: dark roasts should use low temperatures, light roasts should use high temperatures. Personally, I cannot accept this because when I choose light roast beans, I want their bright acidity, and when I want dark roast beans, I want sweetness and smoothness.

So if we follow this general rule, it would lead to the problem of flattened acidity.

For me, medium to dark roasts can consider high temperatures because I want to extract sweetness. Light roasts almost never consider high temperatures.

However, this isn't absolute. Once I got beans from a Japanese roaster—medium to dark roast—that simultaneously balanced sweet, sour, and good bitterness without being harsh at all. It was truly the "good bitterness" that Master Taguchi Megumi described in his book. This bean had a very wide temperature range—simply put, it tasted good no matter how you brewed it...

Personally, my baseline is 83°C water temperature at the start of blooming. Two bean varieties once required temperatures of 90°C and 88°C respectively. But most fall between 83-85°C.

Let's use these two bean varieties as examples. First, the one at 90°C—it was a bean with astringency but very clean body and comfortable fruit aroma.

So I chose to raise the temperature to 90°C, brewing 18g of coffee with 250cc of water. The temperature was high, with slightly more water, using high temperature to eliminate astringency and slightly more water to reduce harshness.

The other bean at 88°C was Blue Mountain. Blue Mountain has a special, woody, pleasant bitter-sweet flavor that gets masked by acidity if water temperature is too low.

But generally, my approach is to first brew once using the baseline, then adjust according to personal taste. Too acidic? Raise temperature. Too burnt? Lower temperature.

Pour-over Coffee Bean Brand Recommendations

FrontStreet Coffee's roasted single-origin pour-over coffee beans offer full guarantees in both brand and quality. More importantly, they offer extremely high value—for half a pound (227g), the price averages around 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. Compared to café prices that often reach dozens of yuan per cup, this represents excellent value.

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

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473