Nav: Home > Coffee >

[FrontStreet Coffee Barista Notes] Strawberry Dripper: Should I Use Poured Extraction or Single-Pour?

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Yesterday we explored brewing a light roast coffee bean with the [Strawberry Dripper] at different grind sizes. We found that using a V60 grind size resulted in higher extraction rates, more complete flavor profiles, and richer layers. If you prefer abundant fruit flavors, you can adjust to a coarser grind. For details, see: "[FrontStreet Coffee Barista Notes] What Grind Size Should Be Used for Brewing Light Roast Beans with the Strawberry Dripper"

Introduction

The day before yesterday, we explored the extraction of a light-roasted coffee bean using the [Strberry Dripper] with different grind sizes. The results showed that using the V60 grind size yielded a higher extraction rate with more complete and layered flavors. If you prefer rich fruit flavors, you can adjust to a coarser grind. For details, you can refer to: "[FrontStreet Coffee Barista's Notes] What Grind Size is Suitable for Brewing Light-Roasted Beans with the Strawberry Dripper?"

Today, we'll use the V60 grind size (BG-5R, with 56% pass-through rate on China standard #20 sieve) to brew the medium-roasted [Honduras El Naranjo Estate]. We'll use both single-pour and分段萃取 techniques to see which method yields better flavors!

Honduras El Naranjo Estate

Country: Honduras

Region: Marcala

Altitude: 1,425 meters

Variety: Catuai

Processing Method: Washed

Agtron bean color value: 64.4 (left image), Agtron ground color value: 82.7 (right image), with a Roast Delta of 18.3

Cupping Notes: This washed process coffee features a dry aroma of spices and roasted peanuts, which makes the acidity more pronounced. It offers soft berry acidity, with flavors of orange, muskmelon, cream, nuts, and dark chocolate, finishing with a genmaicha tea-like sensation.

分段萃取 (Segmented Extraction)

Parameters: Strawberry Dripper / 1:15 ratio / 90°C / BG 5R grind size / 15g coffee grounds

Technique: After a 30-second bloom with 30g of water, pour to 132g. Wait until the coffee bed becomes visible, then pour to 276g. Remove the dripper when the coffee bed is visible. Total extraction time: 1'58".

Flavor: Nutty, licorice, cream, chocolate, and caramel, with the aroma of orange peel oil and smoky notes. Almond fragrance appears when cooled, with a juicy mouthfeel. The overall flavor is full-bodied and rich.

一刀流 (Single-Pour)

Parameters: Strawberry Dripper / 1:15 ratio / 90°C / BG 5R grind size / 15g coffee grounds

Technique: After a 30-second bloom with 32g of water, pour to 226g. Remove the dripper when the coffee bed is visible. Total extraction time: 1'57".

Flavor: Hazelnut, cream, sucrose, and chocolate, with a grassy aroma and a sweet aftertaste. Overall relatively fresh and clean, with softer flavors and less complexity in layers.

The editor felt that the short extraction time led to incomplete extraction, so let's try extending the extraction time!

一刀流·延时 (Single-Pour with Extended Time)

Parameters: Strawberry Dripper / 1:15 ratio / 90°C / BG 5R grind size / 15g coffee grounds

Technique: After a 30-second bloom with 29g of water, pour to 227g. Remove the dripper when the coffee bed is visible. Total extraction time: 2'16".

Flavor: Orange, herbal notes, floral, and cream, resembling lemon tea and grapefruit when slightly cooled. Very well-balanced overall with rich aroma.

Strawberry Dripper & Segmented Extraction

The convex point design of the [Strawberry Dripper] is intended to prevent over-extraction caused by long steeping times. Due to the numerous convex points, the fit between the filter paper and dripper is not very tight. In segmented extraction, coffee grounds and water remain in a static state for a longer period, allowing the flow to seep through the filter paper from the gaps between the convex points. Therefore, the extracted coffee flavor avoids over-extraction while achieving a higher extraction rate and more complete flavors.

Strawberry Dripper & Single-Pour

Single-pour technique utilizes continuous water flow to stir the coffee grounds, thereby increasing the extraction rate. When the editor first attempted the single-pour method, they found that with the same extraction time as segmented extraction, the resulting flavors were not complete. This might be due to the shorter time and the design characteristics of the [Strawberry Dripper], causing the initial coffee extraction rate to be low before flowing into the sharing pot, resulting in lighter and incomplete flavors. Therefore, the editor tried controlling the water flow more finely and extending the time for another extraction, which significantly improved the flavors compared to the first cup, with fruity notes and a balanced mouthfeel.

Through the above experiments, the editor feels that when brewing light-roasted beans like [Honduras El Naranjo Estate] with the [Strawberry Dripper], the segmented extraction method yields a higher extraction rate and more complete, richly layered flavors compared to the single-pour method. The single-pour technique enhances fruit flavors, making it taste like fruit juice and fruit tea, with a more intense aroma than segmented extraction. However, the water flow must be controlled more finely to allow for a longer extraction time, in order to extract the coffee flavors more completely.