Pour Over Coffee Tutorial Equipment Recommendations Three-Stage Pouring Ratio Water Temperature Brewing Process How Beginners Can Learn to Make Coffee

More and more people are beginning to enjoy the pleasure of pour-over coffee, but are you unfamiliar with some steps or unable to master certain techniques? In this article, FrontStreet Coffee will share some tips about pour-over coffee with you.

Pour-over coffee is a brewing method that requires a dedicated dripper and uses filter paper or other filtering media to remove grounds. Therefore, before making pour-over coffee, we need to prepare equipment and materials: freshly roasted coffee beans, mountain water/filtered water, pour-over kettle, dripper, server, grinder, filter paper, electronic scale, thermometer, and a relaxed and happy mood.

Freshly Roasted Coffee Beans

The taste and flavor profile of a cup of coffee depend on the freshness of the coffee beans. According to FrontStreet Coffee's experience, generally, coffee beans are at their best flavor window within 4-30 days after roasting.

As the time since roasting increases, the aroma and flavor of the coffee will gradually weaken. All coffee beans currently sold by FrontStreet Coffee are shipped within 5 days after roasting, ensuring that all customers receive 100% freshly roasted coffee beans.

Grinder

A grinder is used for grinding coffee beans, and different roast levels require different appropriate grind sizes. According to FrontStreet Coffee's brewing experience, light to medium roast coffee beans are suitable for medium-fine grinding (75-80% retention on China standard #20 sieve), which visually appears like fine granulated sugar; medium-dark to dark roast coffee beans are suitable for medium-coarse grinding (65-70% retention on China standard #20 sieve), which feels closer to coarse granulated sugar.

Mountain Water/Filtered Water

Regarding water quality, water that is too hard or too soft is not suitable, and different minerals have different effects on coffee extraction. Simple filtered water or mountain water usually meets the requirements for pour-over coffee.

However, it's best not to use pure water or mineral water directly, as most of them either completely lack or contain excessive minerals, which can affect the extraction of coffee flavors. Hard water is more likely to extract bitterness and astringency, such as tap water, which is considered hard water; soft water tends to extract overly sour flavors. If you're not sure whether your home water meets the requirements, FrontStreet Coffee suggests buying a bottle of Nongfu Spring water.

Pour-over Kettle

Beginners are recommended to choose a narrow-spouted gooseneck kettle, which makes it easier to control the water flow.

Coffee Dripper

Beginners are recommended to use a V60 dripper. The large hole spiral rib design not only enhances the layered quality of coffee but also allows for flow rate adjustments based on the desired flavor characteristics. It offers high versatility and is cost-effective!

Server

You must, must, must choose one that is both heat-resistant and cold-resistant. Don't be cheap! To prevent the coffee pot from cracking during the brewing process.

Electronic Scale

Used to determine the weight of coffee grounds for each brew, as well as the weight of water injected and the water temperature.

Thermometer

Used to determine the water temperature for each brew. Different roast levels require different appropriate brewing temperatures. According to FrontStreet Coffee's brewing experience, light to medium roast coffee beans are suitable for 90-92°C; medium-dark to dark roast coffee beans are suitable for 87-89°C.

Brew Ratio

Taking FrontStreet Coffee's store offerings as an example, they use 15 grams of coffee grounds and inject 225 grams of water during the brewing process, which is a brew ratio of 1:15. More coffee grounds require more pouring time and create a thicker coffee bed, resulting in slower flow. FrontStreet Coffee chooses the 1:15 ratio because they prefer how coffee tastes at this ratio – it's more balanced with more evenly distributed flavors.

Brewing Technique

For those new to pour-over coffee, FrontStreet Coffee recommends using segmented extraction. With appropriate grind size and water temperature, segmented extraction can improve the overall extraction rate, making the coffee fuller-bodied.

FrontStreet Coffee's baristas often share brewing recipes from their store offerings: 15 grams of coffee grounds, 225 grams of hot water (1:15 ratio), medium-fine grind size, and three-stage pouring. The first stage injects 30 grams of water for blooming for 30 seconds, the second stage injects to 125 grams with a 10-second interval, and the third stage injects the remaining water to 225 grams. The total extraction time is about 2 minutes after the water has completely passed through the coffee grounds. Below, FrontStreet Coffee will demonstrate the specific operation steps and details using the scenario of brewing a cup of Panama Geisha from their store.

Geisha coffee, popular worldwide, is renowned for its rich and elegant floral aroma, citrus, peach, and complex fruit acidity, cream-like smooth texture, and an aftertaste with the sweet fragrance of oolong tea. Its exquisite flavor profile makes one feel as if they're not drinking coffee but tasting a cup of fragrant fruit tea. FrontStreet Coffee often mentions in many articles that coffee, as an agricultural product, always has flavor profiles closely related to factors such as variety, climate, altitude, soil, and management. It is a natural and authentic reflection of the variety and local terroir, while post-processing methods and roasting should aim to maximize the preservation, restoration, and presentation of their most authentic flavors. Therefore, Geisha's excellence is inseparable from the combination of all the above factors.

Friends who visit FrontStreet Coffee to taste Geisha for the first time will generally be recommended the Panama region by baristas. Because not only is this the stage where Geisha became famous, but it's also a gathering place for many renowned estates. Therefore, the Geisha produced here is more representative, and the brewed coffee flavor is more elegant, such as the Boquete Washed Geisha, which is deeply loved by customers.

The parameters for Geisha coffee pour-over are: Dripper: V60, Water Temperature: 91-92°C, Coffee Amount: 15g, Brew Ratio: 1:15, Grind Size: Fine granulated sugar (80% retention on #20 sieve)

Three-stage extraction: First, pour 15 grams of coffee grounds into the dripper and zero the scale. The first stage injects 30g of water for 30 seconds of blooming while starting the timer. Throughout the process, use a small water flow starting from the center point and moving outward in circles, making sure to moisten the entire coffee bed.

In the second stage, use a slightly larger water flow to inject 100g of water, aiming to raise the entire coffee bed. The water column needs to be poured vertically and evenly. At this time, the scale shows 130g, and pouring should be completed in about 55 seconds.

When the liquid level drops to about halfway, start using a small water flow in small circles to inject the third stage of 95g. Try to control the water flow not to be too large, as it can easily scatter the coffee bed and cause under-extraction. Finally, the total water injected is 225 grams, and the drip completion time is about 2 minutes and 5 seconds. After removing the dripper, shake the coffee liquid in the server evenly and you can start tasting.

This brewed Boquete Geisha coffee has a noticeable white jasmine aroma in the fragrance, with lemon-like acidity in the first sip. The bright citrus notes paired with sweet caramel are very pleasant. As the temperature decreases, we can also sense bergamot and honey flavors, with a green tea-like texture and a refreshing mouthfeel.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473