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

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional coffee knowledge exchange, more coffee bean information, please follow Coffee Workshop (WeChat official account: cafe_style). FrontStreet Coffee - Pour-Over Coffee Method Introduction. Step 1: Fold the filter paper and place it inside the filter cup. Step 2: Rinse the filter paper with hot water, ensuring the entire paper is wetted, thereby removing the paper taste. (Although the water used to rinse the paper is only a little, don't forget to pour it out first.)

FrontStreet Coffee - Pour-Over Coffee Method Introduction

For professional coffee knowledge exchange and more coffee bean information, please follow Coffee Workshop (WeChat public account: cafe_style)

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, ensuring it becomes completely wet. This process helps remove any paper taste from the filter. (Although only a small amount of water is used for rinsing, don't forget to discard it before proceeding with the next steps.)

Step 3: Add Coffee Grounds

Pour the coffee grounds into the filter, distributing them evenly. Make a small depression in the center using your pinky finger.

Step 3: Add Coffee Grounds

Pour the coffee grounds into the filter, distributing them evenly. Make a small depression in the center using 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 coffee grounds until you notice dripping. Stop pouring and allow the coffee to bloom for 30 seconds. (Blooming allows the coffee grounds to absorb hot water and release carbon dioxide, which helps extract aromatic compounds later.)

Step 5: Monitor the Bloom

During blooming, the coffee grounds will expand and puff up (fresher coffee grounds will expand more). When the puffed-up grounds begin 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 allows the hot water to spread horizontally through the coffee grounds to extract rich coffee flavors. (When making circular pours, avoid pouring directly on the outermost edge, as this will cause hot water to run down along the filter cup edge without proper extraction, which will dilute the coffee concentration.)

Step 7: Final Extraction

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

Step 8: Finish and Serve

Stop pouring and allow the water in the filter to 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 Company launched the conical filter cup - the HARIO V60.

In Summary

FrontStreet Coffee is a coffee research center dedicated to sharing coffee knowledge with everyone. We share our knowledge without reservation, hoping to help more friends fall in love with coffee. Additionally, we offer three discounted coffee events every month, because FrontStreet Coffee wants to provide more friends with the best coffee at the lowest possible price. This has been our mission for the past six years!