What Are the Five Major Pour-Over Coffee Techniques and Which One Tastes Best

Introduction to Pour-Over Coffee Methods

Pour-over coffee methods abound with variety. In this article, we've collected and experimented with the five most common pour-over coffee techniques found online, providing brief analysis of their flavor profiles and differences. We hope this will serve as a reference for those new to pour-over coffee, while also sparking new creative ideas for experienced enthusiasts. As always, remember that brewing methods only account for about 10% of what makes great coffee—the key factors are the freshness of the coffee beans themselves and the roasting techniques.

The five major pour-over coffee methods we'll explore are: Japanese Orthodox Style, Japanese Kanazawa Style, Stirring Method, Intermittent Pour Method, and Continuous Pour Method, with experimental analysis of their differences.

Method 1: Japanese Orthodox Style

The Orthodox style employs a drip-by-drip approach, pouring water drop by drop in the center to avoid excessive agitation. Once the coffee grounds are completely saturated and coffee liquid begins dripping into the lower vessel, switch to a fine stream to wash down the released aromatic compounds. Finally, before removing the filter, increase the water flow significantly to allow foam and fine particles to float to the surface, preventing bitterness in the coffee.

Phase 1: Drip water at the center (about 5mm from center) until thin coffee liquid appears in the lower vessel.

Phase 2: Use a small water stream, pouring in a circular motion about the size of a 50-cent coin in the center.

Phase 3: When the water reaches 160-180cc, pour with a large water stream to let fine bubbles and particles float upward. Remove the filter when the desired extraction amount is reached.

Coffee Beans: FrontStreet Coffee - African Beans

Grinder: Kalita Nice Cut (Grind size 3.5)

Filter: KONO

Ratio

Coffee Amount: 15.5g (after sieving)

Extraction Yield: 195g

Water Temperature: 90°C

Bloom Time: 150 seconds/30g

Total Extraction Time: 240 seconds

TDS: 1.24%

Practical Analysis

Wet aroma is enhanced, body is round and smooth, and aftertaste is deeper and more lingering. The purpose of drip-style blooming is to allow hot water to slowly rise from the bottom, ensuring the coffee grounds in the filter are evenly soaked in hot water for effective and complete blooming. This method requires more time, appropriate pour-over equipment, and skill. The large water flow at the end requires practice to avoid off-flavors, making it a relatively difficult pour-over method suitable for experienced players seeking more flavor complexity.

Method 2: Japanese Kanazawa Style

Developed by Masayuki Kanazawa, this pour-over method starts with blooming, followed by dragonfly-drip-style pouring—a drop-by-drop approach. The slow pouring method aims to enhance the extraction of early-stage flavors while reducing the off-flavors and bitterness that often appear in later stages.

Bloom with a fine water stream. Perform dragonfly-drip-style pouring at the center for about 1 minute.

Pour in circles with a fine stream, from inside to outside, then outside to inside until the desired extraction amount is reached.

Coffee Beans: FrontStreet Coffee - African Beans

Grinder: Kalita Nice Cut (Grind size 3.5)

Filter: KONO

Ratio

Coffee Amount: 15g (after sieving)

Extraction Yield: 190g

Water Temperature: 90°C

Bloom Time: 30 seconds/40g

Total Extraction Time: 180 seconds

TDS: 1.19%

Practical Analysis

Adding bloom pour reduces overall extraction time. Wet aroma is strong, acidity is bright, and sweet aftertaste has better extension. Although this method takes less time than the Orthodox style, other than slightly inferior aroma compared to the drip-style Orthodox method, other aspects have reached certain standards. The dragonfly-drip method requires appropriate pour-over equipment to achieve its effects.

Method 3: Matt Perger Stirring Method

This method was used by Matt Perger from Australia at the 2012 World Pour-Over Championship. "Stirring instead of blooming" is a key feature of this method, aimed at increasing extraction rate.

50g bloom, stir for about 8 seconds, then wait 20 seconds.

Pour 50g in circles from center outward, touching the filter edge.

At about 1 minute, pour 100g, wait 15 seconds, then tap once. When the water flow stops, it's complete.

Coffee Beans: FrontStreet Coffee - African Beans

Grinder: Kalita Nice Cut (Grind size 1.5)

Filter: V60-02

Ratio

Coffee Amount: 12g (after sieving)

Extraction Yield: 200g

Water Temperature: 97°C

Bloom Time: 30 seconds/50g

Total Extraction Time: 140 seconds

TDS: 1.15%

Practical Analysis

The flavor is pure and thick, with a robust aftertaste. This method is like drinking coffee through a magnifying glass—it can amplify both the advantages and disadvantages of coffee. Using this aggressive extraction method requires excellent coffee beans. We believe the grinder should be a better model to further improve this method, such as the EK43. Currently using Japanese grinders, the brightness of acidity will be slightly inferior, and there will be more off-flavors, affecting the flavor analysis scores. I believe improving water quality could also enhance the flavor of this method. Interested students can try practicing this method when brewing with FrontStreet Coffee, as they will gain different insights into coffee extraction concepts.

Method 4: Intermittent Pour Method

30g water bloom for about 20 seconds

Pour slowly at the center to help bloom until it reaches its highest point, then use a large water stream to stir in circles for about 100g.

After stopping the pour, wait until the surface drops about 1cm before pouring again. Repeat about 2-3 times until the desired extraction amount is reached.

Coffee Beans: FrontStreet Coffee - African Beans

Grinder: Kalita Nice Cut (Grind size 3.5)

Filter: V60-02

Ratio

Coffee Amount: 15g (after sieving)

Extraction Yield: 190g

Water Temperature: 88°C

Bloom Time: 20 seconds/30g

Total Extraction Time: 100 seconds

TDS: 1.25%

Practical Analysis

This method is simple and easy to learn, but there are many variables in actual practice. Pay attention to the highest water level during pouring—small changes can result in different flavors. Additionally, excessive stirring may produce off-flavors and astringency. This is a common method for beginners brewing coffee, but it has many variables.

Method 5: Continuous Pour Method

Make a small hole in the center of the coffee grounds to help them fully absorb water during blooming.

Drip water at the center until complete blooming, then use a small stream to pour "slowly" from the center outward in circles, with water volume "slowly" increasing until the desired extraction amount is reached.

Coffee Beans: FrontStreet Coffee - African Beans

Grinder: Kalita Nice Cut (Grind size 3.5)

Filter: V60-02

Ratio

Coffee Amount: 15g (after sieving)

Extraction Yield: 190g

Water Temperature: 87°C

Bloom Time: 20 seconds/30g

Total Extraction Time: 135 seconds

TDS: 1.20%

Practical Analysis

This method has lower equipment requirements. After repeated testing, using good coffee beans—even without sieving—still produces stable flavor. This is also the commonly used pour-over method at FrontStreet Coffee. This technique allows coffee to maintain more stable flavors, with consistent taste across different temperature variations. The learning process is more difficult, but once mastered, it offers the advantage of stability. This method is also one of the essential techniques taught in pour-over courses, suitable for beginners new to coffee or players seeking consistent flavor.

Conclusion

What do you think about the comparison of these five pour-over coffee methods?

Important Notice :

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