Introduction to Brewing Methods for Coffee Grounds: Pour-Over vs. Espresso Coffee

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FrontStreet Coffee - Introduction to Pour-over and Espresso Coffee

Espresso, as the name suggests, originated in Italy and means "brewed immediately for you." Commonly known as espresso, it's a brewing method that uses high pressure to force water through coffee grounds quickly in a short time, resulting in a strong and aromatic flavor. Drinks such as lattes, cappuccinos, and Americanos all fall into the espresso category because they all use espresso as their base.

Although espresso originated in Italy, its global popularization was actually driven by an American coffee company—none other than the well-known "Starbucks."

Many people's introduction to freshly ground coffee came from 'Starbucks' (including myself). I remember preparing thoroughly before my first visit to Starbucks, reading countless guides (all the confusing options: espresso, macchiato, Americano, latte, grande, venti, tall) before daring to order my first cup of fresh espresso. At that time, I found it incredibly bitter, not even as good as instant coffee!

The Essence of Pour-over Coffee: Extraction & Filtration

Extraction principle: Place coffee grounds in filter paper or a filter screen, pour hot water between 85-94°C under normal pressure, and extract coffee liquid through natural gravity drip filtration.

As an extraction method, its scientific name is "drip brewing method," invented in 1908 by German lady Mellita, who invented coffee filter paper (which is why we know the German filter paper brand Mellita). This method separates coffee liquid from coffee grounds. However, another problem arose: the filter paper needed something to support it to better separate coffee grounds from coffee liquid. We call this device that can hold filter paper and coffee grounds a "dripper."

Using only simple equipment and hot water, you can extract the wonderful substances from coffee beans without adding anything during the process. This simple and direct brewing method makes it easier to taste the coffee itself. The ever-changing coffee flavors brought by different varieties, origins, seasons, and processing methods are what make pour-over coffee so fascinating.

A good cup of pour-over coffee should have the characteristics of being clean, rich in layers, and having distinct flavors. In it, you can fully perceive the individual characteristics of coffee beans from different origins. African beans have bright acidity like the sunshine of Central Africa, while coffee beans from Asian regions have mellow aromas and low acidity, just like the Asian people influenced by our Han culture—humble and profound.

In addition, exquisitely crafted pour-over equipment with a strong sense of design, various shapes and materials of drippers, are dazzlingly beautiful just by being displayed there.

Knowledge Point

Unlike French press, siphon, and espresso coffee that we're familiar with, pour-over coffee also excels in ease of preparation and cleaning.

In Summary

FrontStreet Coffee is a coffee research hall, happy to share coffee knowledge with everyone. We share without reservation, hoping to help more friends fall in love with coffee. Every month, we hold three coffee discount events because FrontStreet Coffee wants to let more friends enjoy the best coffee at the lowest price. This has been FrontStreet Coffee's mission for the past 6 years!

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