Popular Coffee Brewing Methods: What is Pour-Over Coffee and Why It's Hand-Brewed

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FrontStreet Coffee - Introduction to Pour-Over Coffee

Pour-over, as an extraction method, is scientifically known as "drip brewing method." It was invented in 1908 by German lady Melitta (which is also the well-known German filter paper brand Melitta). Extraction principle: Coffee grounds are placed in filter paper or a filter screen, hot water at 85-94 degrees Celsius is poured under normal pressure, and coffee liquid is obtained through natural drip extraction by gravity. Common pour-over equipment includes: V60 dripper, coffee grinder, pour-over kettle, electronic scale, digital thermometer, etc.

Pour-over coffee requires testing coffee grinding, water flow during brewing, water temperature, as well as powder-to-water ratio and brewing method. Simply put, it means controlling every aspect of coffee brewing. The main schools of pour-over coffee include American brewing method and Japanese brewing method. The characteristics of American brewing method are as simple and direct as American cowboys, preferring large water flow, strong water columns, fine grinding, simple and direct, while also stirring to quickly extract flavor substances inside the coffee.

Japanese coffee brewing mostly has various methods, such as volcano pour, single-stream pour, double-stream pour, Matsuya brewing method, and various drop-by-drop methods. At the same time, it uses various trapezoidal, cake-shaped, and flannel filters, with lower water temperature and also methods like sifting fine powder.

Different coffee brewing methods will have different effects on coffee taste. Each brewing school has different coffee characteristics, which is undoubtedly the unique charm of pour-over coffee. If you want to drink a good cup of pour-over coffee, then many personalized small coffee shops are naturally a good choice, and consumers trying it at home with equipment during their leisure time is also a good option.

Pour-over coffee mostly uses single-origin beans or blended beans with stronger flavors. Using the pour-over extraction method can better restore the original flavor of coffee beans. Single-origin, as the name suggests, refers to unblended coffee beans from the same producing area or estate, using the same processing method. The "sun-dried Yirgacheffe," "Huila Colombia washed," "Brazil FC sun-dried" etc. that we usually hear are names of single-origin beans, usually indicating the producing area/estate/processing station of the coffee beans and the processing method used.

Knowledge Point:

Unlike the French press, siphon, and espresso that we know, it is also superior in terms of ease of production and cleaning.

In Summary:

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