How to Master Japanese Matsuya-style Pour-over Brewing? Is the Matsuya Method Easy?

FrontStreet Coffee's Overview of the Matsuya Brewing Method

The Origins of Matsuya Brewing: Over 100 years ago, the drip coffee brewing method was already popular among the Japanese people. Later, the founder of Matsuya Coffee improved and perfected it based on his own professional experience, eventually creating his own style, known as the Matsuya brewing method.

The Matsuya brewing method was conceived around 1962, with the development of custom-made stitched filter paper and a metal stand that would not hinder the expansion of the coffee grounds. The filter paper adopts a conical shape designed with the water flow during extraction in mind, while the dedicated filter paper metal stand is used to maintain the angle of the filter paper.

Unlike other filter paper methods for placing coffee grounds, the Matsuya pour-over method puts considerable effort into water pouring, the blooming technique, and extraction volume. For a 5-person serving, only extract 3 portions, and supplement the remaining 2 portions with hot water. Even after some time post-extraction, the coffee flavor does not change much and it rarely becomes cloudy—this is the greatest characteristic of the Matsuya method.

Extraction Parameters (1 serving, 120ml)

Bean amount: 18g
Grind setting: Medium-coarse grind
Water temperature: Above 90°C
Extraction volume: 120ml
Extraction time: 4 minutes
Roast level: City roast

Filter paper: The filter paper is always a conical shape stitched with thread. Because of the stitching, when extracting large quantities it can accommodate the expansion of the coffee grounds from large water pours without breaking.

Original metal stand: When it was developed 50 years ago it was made of aluminum, but today it is made of stainless steel to increase strength.

Brewing Steps

1. Pour the coffee grounds into the filter paper, create a depression with a measuring spoon, and distribute the coffee grounds to the sides of the filter paper, making the thickness of the grounds even at the bottom and the sides of the filter paper.

2. Inject a small stream of water into the center of the coffee grounds. The water temperature should be around 95°C, and pour from about 30cm above the grounds surface, imagining that you want to insert the hot water into the coffee grounds. Because the thickness is even, the center is easily penetrated by the hot water.

3. Continue pouring water into the center. When the hot water has wetted about half of the coffee grounds, start circling the water stream along the boundary between the wet and dry grounds. Stop once all the coffee grounds are wetted.

4. After all the coffee grounds are wetted, cover with a lid for blooming, timing 3 minutes. During this time the coffee grounds will expand, and the filter paper will also swell up. Since the optimal temperature within the coffee grounds is 80-82°C, if the water temperature in the pour-over kettle drops, you can reheat it during the blooming process.

5. After blooming is complete, pour hot water again in a fine, slow stream. From center to outside, from outside to center, pour until reaching 120ml, then remove.

FrontStreet Coffee Recommendation

For a slow, low-agitation method like Matsuya, a coffee with clear floral and fruit aromatics rewards the careful pour. Our FrontStreet Yirgacheffe Gordin Cooperative coffee, washed and medium-light roasted, brings jasmine florals, bright citrus and lemon acidity, and green tea and honey notes that the technique lets unfold gently. If you prefer a more fruit-driven cup, our FrontStreet Ethiopia Flower Kui is a natural-process coffee with intense tropical fruit, strawberry, passion fruit, and lychee aromas and a juicy, sweet body. And for those who follow the method's City-roast tradition, our FrontStreet Jamaica Blue Mountain No. 1 offers the balanced, creamy, caramel-and-nut profile that suits a medium-dark roast and a steady hand.