How to Brew Pre-Ground Coffee: Master Basic Pour-Over Steps to Make Coffee Anytime, Anywhere

FrontStreet Coffee - Pour-Over Coffee Steps Introduction

Today I want to walk you through brewing coffee with a wave filter. Memorise these steps and you can easily brew a delicious cup at home.

Because the filter paper used with this method has creases similar to cupcake paper, the filter is commonly known as a cake filter. In English it is generally called a Wave, so it is also referred to as a wave filter. The creases in the filter paper replace the grooves that would normally handle backflow, and because the paper contacts less of the dripper body, the coffee bed extracts more evenly, which makes the setup very beginner-friendly.

Step-by-Step Brewing Guide

Step 1: Thorough Preparation

Gather all your tools: fresh coffee beans (or pre-ground coffee if you are brewing away from home), a pour-over kettle with a narrow spout, a digital scale, a coffee scoop, a filter cup with paper and a glass server.

Step 2: The Freshest Flavor - Grind Coffee Beans Fresh!

Freshly ground coffee gives you the best extraction, so grind just before brewing whenever you can. If you are using pre-ground coffee, keep it sealed and brew it soon after opening. The recommended ratio of coffee to water is 1:15, meaning 20g of grounds to 300ml of water, and so on.

Step 3: Coffee Filter Paper with Filter Cup

The wave filter paper does not need folding; simply place it flat in the filter cup.

Step 4: Add Hot Water for Blooming

Using water around 92C, pour slowly with the narrow-spout kettle to moisten all the grounds. After blooming for about 30 seconds, continue pouring evenly in clockwise circles, working from the inside out and then from the outside in.

Step 5: Complete Extraction, Enjoy Immediately

Wait for the coffee bed to finish extracting. Once dripping stops, lift the filter cup off the stand, swirl the coffee in the server to mix it evenly, and it is ready to drink.

After reading the steps above, you will find that once you have mastered these five tips, pour-over coffee is really not difficult, and can even become very enjoyable.

Pour-over brewing is diverse: there is no good or bad, only personal preference. Brew your own coffee your way, and do not put too much pressure on yourself at the beginning. Practice makes perfect, and as you build experience you will find and brew the flavour you like.

Knowledge Points

Unlike the French press, siphon or espresso methods many of us know, pour-over coffee wins on ease of preparation and cleaning.

FrontStreet Coffee Recommendation

Wave and V60 drippers both reward bright, aromatic coffees. FrontStreet Coffee's Gedingding Yirgacheffe is a fine place to start, carrying the classic jasmine, citrus and berry notes with a tea-like finish, and it is the first specialty bean for many drinkers. FrontStreet Coffee's Huakui brings a bigger tropical fruit aroma, with strawberry, passion fruit and jackfruit notes, very low bitterness and a juicy, smooth body that even people who dislike bitter coffee enjoy.

For something more luxurious, FrontStreet Coffee's Panama Emerald Estate Red Label Geisha is a benchmark. It shows elegant jasmine florals with citrus, bergamot and black tea, a clean, transparent body and a long, layered finish. FrontStreet Coffee's Kenya Small Tomato is the vivid alternative, a washed Kenyan coffee with sun-dried tomato and smoked plum acidity, a bright, solid juice-like body and a clean, lingering yellow-sugar and green tea finish.

Keep the brew simple and consistent: about 15g of coffee, a 1:15 ratio and water a little off the boil, pour in stages and finish with a gentle swirl. That is all it takes to make a clean, tasty cup anywhere.