Mastering Pour-Over Coffee | Taiwan Pour-Over Coffee Champion Chen Huihuan Shares 6 Expert Techniques

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

Today, I'm sharing 6 basic pour-over coffee technique details from Taiwan's pour-over coffee champion Chen Huihuan, to help you brew a delicious single-origin coffee with joy.

1. Wet the Filter Paper

1. Fold the filter paper and place it in the brewer. Filter paper selection: We generally choose bleached filter paper, as the pulp taste is not as strong.
2. Use hot water from the pour-over kettle to pour over the filter paper in a clockwise circular motion. There are three purposes:
   • A. To make the filter paper adhere more closely to the filter cup, preventing channeling effects.
   • B. To remove the paper taste from the filter.
   • C. The hot water will flow into the lower pot, serving to warm it, making the coffee more delicious.

2. Tap the Grounds Container

Two benefits: 1, More exposure to air (degassing). 2, Let fine particles fall to the bottom.

3. Level the Coffee Grounds

Pour the coffee grounds into the center of the filter paper, shake the filter cup horizontally to level the grounds, and gently tap the surface.

4. Weigh the Coffee Beans

Today, using 22g of coffee with 350cc of water. It should be 22 x 16 = 352ml (water-to-coffee ratio is 1:16). Calculate this before preparing to brew.

5. Bloom

Place the brewer with leveled grounds back on the coffee pot, then use hot water from the pour-over kettle to pour in clockwise circles, starting from the center of the filter cup.

In the pour-over coffee brewing process, blooming is a very important step, marking the beginning of coffee extraction.

It needs to be both gentle and quick to wet evenly, while controlling for minimal water usage.

If there's too much water, you'll see coffee liquid flowing out in a column shape.

If there's insufficient water, although no coffee liquid drops, you'll still see dry powder remaining, or the bottom and middle parts of the coffee layer will definitely have insufficient blooming. After understanding the principle of blooming, what should you pay attention to during blooming?

• Water amount: Typically, we use a ratio where the water amount is about twice the weight of the grounds. Generally, just enough to completely wet the coffee grounds.
• Time: The blooming time is about 20-30 seconds after pouring water, related to freshness and roast degree.

In the video, the pre-infusion is 20 seconds.

Starting from the center of the filter cup, pour in clockwise circles. The water flow should not hit the area where coffee grounds connect with the filter paper to avoid channeling effects (channeling effect means water flows directly to the lower pot without contacting the coffee grounds).

6. Pouring Water

It needs to be both gentle and quick to wet evenly, while controlling for minimal water usage. Gentleness helps extend the steeping and extraction time of water in the coffee grounds.

Interrupt the water flow in the middle.

For the second segment, it's advisable to pour from the center, and the water level should not exceed the original height of the coffee grounds.

7. Remove the Filter Cup

Remove the filter cup before fine bubbles flow out, reducing the amount of coffee liquid with strong aftertaste flowing into the filter pot.

Practice several times to find a balance point.

The best part is experiencing the joy of pour-over coffee from this process!

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473