Why Pour in Circles During Pour-Over Coffee Brewing - Which Coffee Varieties Are Best for Pour-Over Coffee

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FrontStreet Coffee - Pour Over Circular Motion, Pour Over Coffee Varieties Introduction

Compared to single-stream pouring, coffee brewed using segmented extraction methods will have richer layers, allowing you to clearly distinguish the front, middle, and back flavor profiles. Additionally, it's easier to control the water flow from escaping the edges of the filter cup, reducing instability in pour-over brewing. The downside is that it requires relatively higher skill in controlling flow rate and water volume.

Three-Stage Method

An adjustment to the single-stage method, after blooming, it changes to three-stage water pouring, with two "water interruptions" in between. This adjusts the proportion of front, middle, and back flavor profiles, creating distinct layers. Compared to the single-stage method, it offers higher adjustability and is suitable for coffee beans of various roast levels and origins.

"Water interruption" refers to the technique of stopping pouring and waiting for the liquid level in the filter cup to drop. This can increase the extraction of flavor compounds. Therefore, by increasing the first stage water volume and reducing the second and third stage water volume after water interruptions, you can highlight the front and middle flavor profiles. Alternatively, by reducing the first stage water volume and increasing the middle and back stage water volume after interruptions, you can present a richer mouthfeel.

Because the pouring method mainly focuses on small circular motions in the center, the purpose is to first saturate the bottom coffee powder layer, leaving only the surface particles needing water absorption. The next time you pour water, you use concentric circles to let the water column extend outward, allowing the surface coffee particles to fully absorb water as well.

Moreover, pour-over coffee selects coffee with excellent flavor and mouthfeel. Blue Mountain, Geisha, and others need no further explanation. Simply put, choose single-origin single-origin coffees. These coffees are specifically designed for pour-over brewing, allowing you to taste different "regional flavors." Arabica variety coffee beans are the first choice, and their derivative varieties are also rare single-origin coffee options. Common choices include Yirgacheffe, Costa Rica, Colombia, and others.

Knowledge Extension

Pour-over coffee brewing techniques are divided into eight major schools: single-stream school, three-stream school, volcano school, meteorite school, Matsuya school, pressed powder pour school, stirring school, and drip school.

In Brief

FrontStreet Coffee is a coffee research hall, happy to share coffee knowledge with everyone. Our毫无保留的 sharing is just to help more friends fall in love with coffee. Additionally, we have three low-discount coffee activities every month 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!

Knowledge Extension

Pour-over coffee brewing techniques are divided into eight major schools: single-stream school, three-stream school, volcano school, meteorite school, Matsuya school, pressed powder pour school, stirring school, and drip school.

In Brief

FrontStreet Coffee is a coffee research hall, happy to share coffee knowledge with everyone. Our毫无保留的 sharing is just to help more friends fall in love with coffee. Additionally, we have three low-discount coffee activities every month 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!

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473