Can Coffee Grounds Be Brewed Directly? Pour-Over vs. Brewing for a More Ritualistic Coffee Experience

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FrontStreet Coffee - Introduction to Pour-Over Coffee Brewing

When coffee becomes a part of life, brewing coffee by hand becomes a concrete manifestation of life's sense of ritual. From selecting coffee beans to grinding them, and then through the brewing process, every choice and operation method will determine the final flavor and temperature of this cup of coffee. This is also a unique feeling that no commercial coffee shop can replicate.

The sense of ritual in brewing coffee is first reflected in the selection of coffee bean origins. You can choose balanced Colombian beans; you can also choose full-bodied Brazilian beans; if you like strong fruit acidity, you can also choose Honduran or Kenyan coffee beans. As the hometown of coffee, Ethiopian coffee beans have a chocolate-rich texture, full of floral and fruity notes...

Step One

Prepare hot water, weigh 18g of coffee beans (using a 1:15 water-to-coffee ratio as an example).

Fold the filter paper and place it in the filter cup, then rinse the filter paper and filter cup with hot water: The filter paper will have a flavor, and to avoid affecting the coffee's flavor and ensure better adhesion between the filter paper and filter cup (key technique one).

Step Two

Warm both the filter cup and the lower pot simultaneously. The reason is to avoid the coffee cooling during the filtration process, as temperature affects the coffee's flavor.

Step Three

Grind (to a consistency similar to raw sugar), pour the coffee grounds into the filter cup and gently tap to make the coffee powder even and flat, which facilitates uniform extraction.

Step Four

Slowly pour 85-90°C hot water (depending on the coffee roast level and grind coarseness) from the center of the coffee grounds, avoiding pouring on the filter paper (key technique two, requiring training to perfectly control water flow size and speed). After the coffee grounds are basically wet and the lower pot starts to receive coffee liquid drops, stop pouring and let it bloom for 30-45 seconds (key technique three). The purpose of blooming is to release gases from the coffee (mainly carbon dioxide), allowing the degassed coffee particles to absorb water evenly for uniform extraction. Visually, you'll see the coffee grounds expand.

Step Five

After blooming ends, start pouring hot water in a circular motion from the center (can be done in one or multiple pours). The water flow cannot be too large/fast and must remain continuous, which also requires professional training to achieve perfect control of water flow.

At this time, the coffee grounds will fully infuse, and oils, some soluble substances, and aromatic compounds will continuously release, creating an intoxicating aroma that fills the air.

Knowledge Point

The selection of coffee beans and their roast degree will affect the taste of pour-over coffee. You can choose medium or light roast according to personal preference.

In Summary

FrontStreet Coffee is a coffee research house that enjoys sharing coffee knowledge with everyone. We share without reservation only to help more friends fall in love with coffee. Additionally, we hold three coffee promotion events with low discounts every month because FrontStreet Coffee wants to let more friends enjoy the best coffee at the lowest prices. This has also been FrontStreet Coffee's principle 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