Pour Over Coffee Tutorial: Three-Stage Pouring Guide & Detailed Brewing Ratio Analysis

Pouring Technique: Unlocking Different Flavors and Textures

Pouring technique has always been the most studied aspect for pour-over enthusiasts. Using different pouring methods can indeed make coffee exhibit distinct flavors and textures. For beginners just starting with pour-over coffee, FrontStreet Coffee generally recommends adopting the three-stage pouring method, known as the "universal pour-over technique."

What is Three-Stage Pouring?

Three-stage extraction, simply put, divides the entire pouring process into three parts, including the first stage of blooming, followed by two stages of water extraction. The main factor affecting water distribution is the coffee-to-water ratio. Taking FrontStreet Coffee's 15-gram coffee dose as an example, using a 1:15 ratio, FrontStreet Coffee would use a water distribution of 30ml for the first stage (blooming), 100ml for the second stage, and 95ml for the third stage.

Advantages of Three-Stage Extraction

Three-stage extraction offers high controllability and versatility, making it one of the mainstream extraction methods in specialty coffee today, as well as one of the most practical and simple extraction techniques. The three-stage method is compatible with light, medium, and dark roast coffee beans, suitable for the majority of coffee varieties, and strikes a balance between flavor and texture.

The reason FrontStreet Coffee says the three-stage method is beginner-friendly and easy to master is that controlling water flow is often quite difficult to manage. If one chooses a single continuous pour method, where all remaining water is poured into the filter at once after blooming, then if the pour is too fast resulting in short extraction time or too slow resulting in long extraction time, there's nothing to do but watch helplessly with no way to remedy the situation. The three-stage method adds an opportunity for observation. If there are deviations in the early extraction, one can make adjustments in the third pour based on personal experience to coordinate the entire extraction process. FrontStreet Coffee is here today to share how to operate this technique, allowing you to brew the flavors you desire at home.

Practical Analysis

First Pour

The water flow should be gentle and light, with just enough water to wet all the coffee grounds. The main purpose is to promote the release of carbon dioxide from the coffee grounds, causing them to compress against each other, bulge up as the gas escapes, form a solid crust, and build a thick filtration layer at the bottom. During this stage, the water flow should circle quickly to avoid uneven wetting.

Second Pour

This should be done when the coffee expansion is about to end. The water flow should initially be gentle and fine to further promote degassing. When there is sufficient solution between the coffee grounds, appropriately increase the pouring force, with water amounting to about 3/4 of the total extraction. The change in pouring rhythm is intended to control the tumbling of coffee grounds through water flow force after forming enough solution between them, achieving even extraction and avoiding over-extraction of any particular layer of coffee grounds.

Third Pour

This should be performed when the filtration device's water drainage speed begins to slow but before it's completely drained. My habit is to use relatively strong force at this step to promote thorough tumbling of larger coffee particles, which helps avoid blockage at the lower filtration position and ensures overall extraction effectiveness. Three-stage extraction can enhance layering, smoothness, body, and substantial texture. Simply extract a clean, bright coffee!

Water Temperature Considerations

Regarding water temperature, the first stage starts at 92°C, the second stage at 88°C and ends around 75°C, while the third stage starts at 80°C. The first stage temperature ensures complete release of gases from the coffee grounds. The second stage temperature ensures full dissolution of fruit acids and aromatic compounds in the coffee. The third stage temperature advances extraction while avoiding excessive bitterness release. It's important to note that the water temperature mentioned here refers to the contact temperature when hot water hits the coffee powder, not the temperature of water in the kettle. Mastery of this can only be achieved through practice, adjusting by raising or lowering the kettle spout height.

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Important Notice :

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FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473