Pour-Over Coffee Three-Cut Technique Introduction and Beginner-Friendly Dripper Guide

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FrontStreet Coffee - Pourover Segmentation Technique and Beginner Kettle Introduction

Three-Pour Method

Suitable for medium-roasted coffee beans using a conical filter + Kalita copper hammered kettle. The brewed coffee is Colombian Nariño, with balanced, gentle, clean flavor, featuring rich notes of almond, citrus, and white chocolate. The segmented extraction method of three pours: offers more layers than the single-pour method, clearly distinguishing the front, middle, and back-end flavors of the coffee. The technique involves increasing water volume each time after blooming, typically pouring when the coffee liquid is about to descend to the surface of the coffee grounds, using small, medium, and large water flows for three-stage extraction. Relatively speaking, this requires higher demands on water flow rate and volume.

The blooming process of the three-pour method doesn't require stirring to improve the uniformity of coffee ground immersion, nor does it need the drip method to increase soaking depth, making it relatively suitable for most specialty coffee beans, especially medium-roasted coffee beans from Central and South America. This is the brewing technique used by most coffee shops. The key points to focus on are stopwatch, scale, flow rate, and water control - this is the method that most people delve into most deeply.

TAKAHIRO

TAKAHIRO, commonly known as the "cheating kettle," originates from Japan. Its water flow is exceptionally stable, hence earning the reputation of allowing even beginners to pour steadily as if cheating. Generally, pour-over techniques are divided into fast and slow brewing. Fast brewing typically completes the entire process including blooming within 2 minutes, while slow brewing takes over 3 minutes. In terms of pouring technique, it's divided into continuous steady pouring and drip pouring. Whether steady or drip, both require high water control ability, while this new kettle makes controlling water flow more effortless. Even beginners can easily control it.

For the first time practicing the three-pour method, you can follow the brewing parameters we provide:

Coffee grounds: 15g
Water: 235g
Water temperature: 93°C
Time: 2 minutes
Grind size: Sugar crystal size

Knowledge Extension

In the world of pour-over coffee, restoring the bean's flavor as much as possible and making it delicious are the most important aspects. Every step to achieve this goal can be full of creativity, so there are many brewing techniques - what we commonly call pour-over schools.

In Summary

FrontStreet Coffee is a coffee research hall, happy to share coffee knowledge with everyone. Our毫无保留的 sharing is only to let more friends fall in love with coffee. Additionally, we hold three low-discount coffee activities every month, because FrontStreet Coffee wants to let more friends drink the best coffee at the lowest price. This has been FrontStreet Coffee's mission for 6 years!

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473