Which Coffee Brewing Method is Easy to Learn and Understand? Standard Pour-Over Coffee Steps Without Master Training

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FrontStreet Coffee - Introduction to Pour-Over Coffee Method

Step 1: Boil Water

Fresh hot water works best. Regarding water quality, water that is too hard or too soft is not suitable, and different minerals have different effects on coffee extraction. Simple filtered water usually meets our needs, but please do not use pure water or RO reverse osmosis water. Water completely lacking minerals will also affect extraction.

Hard water → Tends to extract bitter and astringent flavors
Soft water → Tends to extract sweet and sour flavor profiles

Step 2: Weigh the Required Amount of Coffee

The initially recommended coffee-to-water ratio is 15 grams of coffee grounds to brew 200ml of coffee. Using less than 15 grams of coffee will make the operation more difficult and更容易 result in uneven extraction.

Step 3: Preheat the Filter Cup and Server with Hot Water

Those who advocate rinsing the filter paper first mainly do so to remove the pulp taste from the paper.

Step 4: Grind the Prepared Coffee Beans

It is recommended to use medium-fine grinding as a starting reference value. Those who prefer cleaner flavors can add the step of sifting out fine powders.

Step 5: Prepare the Filter

Pour out the water from the bottom of the server, loosely add the coffee grounds to the filter cup, and gently shake to level. Never tamp the coffee grounds; try to keep them fluffy with space. After adding the grounds, you can adjust the filter paper again to ensure air circulation between the filter paper and the filter cup.

Step 6: Prepare the Pour-Over Kettle

Fill the pour-over kettle with hot water, with an initial recommended water temperature of 88-94°C.

Step 7: First Pour - Blooming

For the initial pour, start from the center and circle around, covering the coffee surface with a small amount of water to wet all the coffee grounds. If the water amount is appropriate, several drops of coffee liquid will flow into the server, at most forming a thin layer at the bottom. If there's more than this, the water amount is excessive; if there are no drops at all, the water amount is insufficient. This step is called pre-infusion, also known as blooming.

Step 8: Second Pour

Observe the surface of the coffee grounds. If it continues to expand and remains glossy, you can continue waiting. When the expansion stops and the surface gradually loses its wet sheen, the blooming is complete, and you can begin the second pour (but don't wait until the coffee grounds layer starts to shrink inward). Start pouring from the center, spiraling outward. Pay special attention to leaving at least half a centimeter of coffee grounds wall on the outermost circle without breaking through. After reaching the outermost circle, continue pouring in a spiral pattern inward.

Step 9: Segmented Extraction Technique

This technique can effectively adjust water flow for extraction, avoiding under-extraction and over-extraction.

Knowledge Point

The predecessor of HARIO company was Shibata Hiro Manufacturing, which made glass products for scientific use. In 1964, HARIO Shoji Co., Ltd. was established to sell heat-resistant glass tableware. In 2005, HARIO company released the conical filter cup HARIO V60.

In Summary

FrontStreet Coffee is a coffee research institute that enjoys sharing coffee knowledge with everyone. We share without reservation only to help more friends fall in love with coffee. Every month, we hold three coffee events with low discounts because FrontStreet Coffee wants to let more friends enjoy the best coffee at the lowest prices. 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:

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Tel:020 38364473