The Art of Brewing Pure Coffee Powder: Handcrafting Pour-Over Coffee - The Correct Method for Delicious Taste

FrontStreet Coffee - Pour-Over Coffee Method

Step 1: Prepare the Filter

Fold the filter paper and place it inside the filter cup.

Step 2: Rinse the Filter Paper

Pour hot water through the filter paper until it is completely wet. This removes any paper taste from the filter. (Only a small amount of water is needed for rinsing, but don't forget to discard it before moving on.)

Step 3: Add Coffee Grounds

Pour the coffee grounds into the filter and distribute them evenly. Make a small depression in the center with your pinky finger.

Step 4: Bloom the Coffee

Using water heated to 87-92°C (195-198°F), first pour a small amount of hot water into the depression. Then slowly pour in a circular motion (clockwise or counterclockwise) to wet the surrounding grounds until you notice dripping. Stop pouring and let the coffee bloom for 30 seconds. (Blooming lets the grounds absorb hot water and release carbon dioxide, which helps extract aromatic compounds later.)

Step 5: Monitor the Bloom

During blooming, the grounds will expand and puff up (fresher grounds expand more). When the puffed-up bed begins to collapse, you can start pouring hot water again.

Step 6: Pour in Circles

When pouring, start from the center and move in circular motions, gradually expanding outward. This lets the hot water spread horizontally through the grounds and extract rich coffee flavors. (When pouring in circles, avoid hitting the outermost edge directly, since water will run down the side of the filter cup without proper extraction and dilute the coffee.)

Step 7: Final Extraction

Near the end of the pour, lift the kettle slightly and shake it over the center of the coffee bed to increase brewing pressure. This uses pressurized hot water to stir the grounds for a final extraction before finishing.

Step 8: Finish and Serve

Stop pouring and let the water in the filter drip through slowly. Once you have reached your preferred coffee-to-water ratio, remove the filter cup and enjoy your coffee.

Knowledge Point: About HARIO

The predecessor of HARIO Company was the Shibata Hiro Manufacturing Company, which produced scientific glassware. In 1964, HARIO Shoji Co., Ltd. was established to sell heat-resistant glass tableware. In 2005, HARIO launched the conical filter cup, the HARIO V60.

FrontStreet Coffee Recommendation

Once your pour-over technique is dialed in, the coffee itself matters just as much. For a filter-friendly bean that rewards good pouring, try the FrontStreet washed Yirgacheffe Gedingding. It is a bright, clean Ethiopian washed lot with jasmine florals, citrus and lemon acidity, and a green-tea finish, the kind of delicate cup that shows exactly what a steady hand and a well-rinsed filter can do.

If you prefer bigger, sweeter fruit, the FrontStreet Ethiopia Huakui is a sun-dried natural full of strawberry, passion fruit, and jackfruit aromas, with almost no bitterness and a smooth, juice-like body. Both are ideal for the V60 method above, so pour, bloom, and enjoy.