Can Coffee Grounds Be Brewed Directly? Introduction to Convenient and Delicious Coffee Brewing Methods

FrontStreet Coffee - Pour-Over Coffee Brewing Guide

First, assemble your tools. Beginners can happily start with budget-friendly gear, then upgrade as your palate grows more demanding.

Required Equipment:

1. Filter paper

2. Filter cone (dripper)

3. Server carafe

4. Coffee beans

5. Manual coffee grinder

6. Pour-over kettle

Brewing Steps:

Step 1: Heat water (after boiling, let it rest for 1 minute to reach approximately 90°C). Fold the filter paper (this is Hario V60 paper) with the textured side facing inward, then open it and set it into the cone.

Step 2: Weigh out 15g of coffee beans. The plan is to brew with 225ml of water against 15g of ground coffee (a 1:18 water-to-coffee ratio).

Step 3: Pour water in circles from the center outward to rinse the filter paper so it hugs the cone (if you're using unbleached natural-colored paper, rinse longer to wash away any papery taste).

Step 4: Grind the beans (always grind last, after every other preparation step, to minimize the loss of aroma and flavor). Aim for a consistency slightly finer than granulated sugar.

Step 5: Bloom. Pour in circles from the center outward until the grounds are thoroughly wet, then wait about 30 seconds for the bloom...

Step 6: After blooming, keep pouring in circles from the center outward, then back from the edges to the center, repeating the pattern until you've added the target water (the plan is 270ml total; if you don't have a scale, use the carafe's markings). Total brew time: 2 minutes 30 seconds.

Step 7: Lift off the cone and gently swirl the carafe to blend the coffee from the beginning and end of the brew (the spent grounds in the filter can be dried later and used as a deodorizer).

Key Knowledge Point:

Unlike the French press, siphon, and espresso methods we know so well, pour-over coffee wins on ease of preparation and cleanup.

In short: FrontStreet Coffee is a coffee research house dedicated to sharing coffee knowledge with everyone. We share without reservation to help more friends fall in love with coffee. Every month we hold three coffee promotion events with significant discounts, because FrontStreet Coffee wants more friends to enjoy the best coffee at the lowest possible price — this has been our principle for the past 6 years!

FrontStreet Coffee Recommendation

A great pour-over starts with the right dripper — and the right beans. If you ask an experienced friend to recommend one dripper that's practical, easy to learn, and good-looking, chances are they'll say the Hario V60. Designed by Hario, a Tokyo glassware maker founded in 1921, and redesigned in 2004 around its signature 60° cone and V-shaped ribs, the V60 channels water through the center of the bed for full extraction, and its fast flow flatters delicate, floral-fruity coffees. Two FrontStreet beans are tailor-made for it:

FrontStreet Coffee Ethiopia Yirgacheffe Guodingding: The classic first step into specialty coffee. Expect vivid citrus, berry, and floral notes with a green-tea-like sweetness, and an acidity that is soft, bright, and fruit-like rather than harsh — an easy cup for anyone new to pour-over.

FrontStreet Coffee Ethiopia Hongguo (Flower Queen): One of the biggest stars of the specialty market in recent years, with striking tropical fruit aromatics — strawberry, passion fruit, jackfruit, even lychee. Sweetness is pronounced, bitterness almost absent, and the mouthfeel silky and juice-filled, which is why drinkers call it "the coffee for people who don't like coffee." Through the V60, it is simply stunning.