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Coffee Pour-Over Methods: An Introduction to Three-Stage Pouring Ratios, Characteristics, and Advantages

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional coffee knowledge exchange and more coffee bean information, please follow Coffee Workshop (WeChat public account: cafe_style). FrontStreet Coffee - Sharing Three-Stage Pouring Techniques for Hand-Drip Coffee. The brewing techniques for hand-drip coffee are divided into eight major schools: One-Cut School, Three-Cut School, Volcano School, Meteorite School, Matsuya School, Pressed Powder Brew School, Stirring School, and Drip School. Each major school holds its place in the coffee world.

FrontStreet Coffee - Pour Over Coffee Method · Three-Stage Brewing Guide

Pour over coffee brewing methods are divided into eight major schools: Single-Pour School, Three-Pour School, Volcano School, Meteorite School, Matsuya School, Pressed Powder Brewing School, Stirring School, and Drip School. Each school holds its place in the coffee world, and among these, the Three-Pour School belongs to segmented extraction.

Segmented Extraction

This is a relatively common brewing method and an extension of the Single-Pour technique. Simply put, segmented extraction involves dividing the water into several portions for injection. Among segmented extraction methods, the Three-Pour technique is the most famous. Many customers ask FrontStreet Coffee about the advantages and characteristics of three-stage extraction, and why baristas love this brewing method so much.

Compared to the Single-Pour method, coffee brewed using segmented extraction has richer layers, allowing for clear distinction between front, middle, and back-end flavor profiles. Additionally, it's easier to control water flow from escaping the filter cup edges, reducing instability in pour-over brewing. The downside is that it requires relatively higher skill in controlling flow rate and water volume.

Talk is cheap, so FrontStreet Coffee will share a three-stage brewing demonstration. This time, we've selected Rose Valley from Colombia!

Colombia Santander Rose Valley

Farm: Santander
Variety: Caturra
Altitude: 1700m
Processing: Double Anaerobic Processing

Pour Over Parameters: 15g coffee grounds, V60 dripper, water temperature 90°C, coffee-to-water ratio 1:15, grind size BG 6S (Chinese standard #20 sieve pass rate 58%).

Method: Bloom with 30g water for 30 seconds. Use small water flow to quickly inject to 125g for the first segment. When the water level drops and is about to expose the coffee bed, continue pouring to 227g and stop. When about to expose the coffee bed again, remove the filter cup. Do not use the tail-end water. Extraction time should be around 2 minutes from the start of blooming.

Flavor Notes: Melon, peach, strawberry.

Knowledge Extension

Segmented extraction helps prevent the coffee powder wall at the filter paper edge from being easily broken, and segmented water injection also helps increase agitation of coffee grounds during brewing. The water flow can penetrate the coffee grounds to improve extraction rate.

In Summary

FrontStreet Coffee is a coffee research hall, happy to share coffee knowledge with everyone. Our sharing without reservation is just to help more friends fall in love with coffee. Every month, we hold three coffee promotion events with deep discounts because FrontStreet Coffee wants to let more friends enjoy the best coffee at the lowest price. This has been FrontStreet Coffee's mission for the past 6 years!