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What's the Best Dripper for Volcanic Pour-Over? Which Beans Are Most Suitable for the Volcanic Pour-Over Method?

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional coffee knowledge exchange. For more coffee bean information, please follow Coffee Workshop (WeChat official account: cafe_style). The volcanic pour-over method originates from Japan and is more suitable for dark-roasted coffee beans. It utilizes the carbon dioxide contained in the beans, and through multiple blooming stages, the coffee grounds swell up like a volcanic eruption. This is precisely why dark-roasted beans are more suitable—they contain more carbon dioxide.

For professional coffee knowledge exchange and more coffee bean information, please follow Coffee Workshop (WeChat official account: cafe_style).

What is Volcano Pour-Over?

The volcano pour-over technique originates from Japan and is particularly suitable for dark-roasted coffee beans. It utilizes the carbon dioxide contained in the beans through multiple pre-infusion stages, causing the coffee grounds to swell like a volcanic eruption. This is why dark-roasted beans are more suitable – they contain more carbon dioxide.

Technique and Method

Volcano pour-over is typically performed using flannel filters and V60 drippers. Because the coffee bed in the center is quite thick, the main focus is pouring water in a circular motion around the center area, approximately the size of a one-yuan coin. The key to the first half of the volcano pour-over is to achieve full extraction without disturbing the coffee bed structure. The second half involves even water distribution to prevent over-extraction in the center, serving as a dilution effect.

Which Beans are Suitable for Volcano Pour-Over?

Single-origin beans with a darker roast degree are preferred, using small circular motions in the center (about the size of a one-yuan silver coin) to create a continuous pre-infusion process. Fresh dark-roasted beans are used because they release sufficient gas, making it easier to observe the state of the pre-infusion bloom. When FrontStreet Coffee practices this technique, we typically use Golden Mandheling beans, as this variety is roasted to a medium-dark degree, causing the coffee grounds to swell like a volcanic eruption as soon as water is poured.