How Many Coffee Brewing Methods Are There? The Single-Pour Hand Brew Technique - The Ultimate Art of Coffee Mastery

FrontStreet Coffee - Introduction to Single-Pour Brewing Method

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Single-Pour Brewing Method

Single-pour brewing involves completing the entire brewing process with one continuous pour. The coffee grounds are continuously immersed in water, fully releasing the aromatic substances within. By controlling the water volume, one can achieve complete extraction without disrupting the overall balance. How do different filter cups present flavors when using the "single-pour" brewing method?

Kenya Coffee

Kenya coffee possesses wonderfully delightful fruity aromatics, balanced and pleasant acidity, rich layers, and a relatively light body, making it quite unique.

The grading of Kenya green beans is also extremely strict. Grades are distinguished by size, shape, and hardness. The highest grade by bean type is PB (Peaberry), accounting for 10% of exports. By size order: E (Elephant), AA++, AA+, AA, AB, C, T, TT, and so on. For this experiment, we selected "Kenya AB TOP (Top Grade)" coffee beans for extraction.

Origin: Nyeri

Roast: Medium-dark roast

Processing: Washed

Water-to-coffee ratio: 1:15 (12g coffee grounds)

Water temperature: 90°C

Grind size: Slightly coarse (slightly coarser than raw sugar)

(For the full pour, I try to control the water volume within a difference of "2ml" to maintain extraction accuracy)

Kalita 185 Filter Cup (Cake Cup)

Extraction: Single-pour brewing method, no pre-infusion, slowly pour the required water-to-coffee ratio with a fine water stream. I used 12g of coffee grounds and poured 175ml of water at a 1:15 ratio, waiting for the drip filtration to complete.

Extraction time: 1 minute 45 seconds

Extraction flavor: Dark plum, orange peel, berry ripeness notes. Clear and bright sweetness, relatively full body. Gentle acidity, sweet aftertaste, long-lasting finish.

The "cake cup" provides overall balanced extraction. Even without pre-infusion, the front-end flavors remain very bright, enticing one to take action. However, due to the slower drainage speed, it can easily cause over-extraction at the end. Attention must be paid to pouring speed.

Knowledge Point

Three-pour brewing offers richer layers than single-pour, allowing for clear distinction between front, middle, and back-end flavors. The method involves increasing water volume with each pour after pre-infusion, typically pouring when the coffee liquid is about to drop to the surface of the grounds layer, using small, medium, and large water streams for three-stage extraction.

In summary: FrontStreet Coffee is a coffee research center that loves to share coffee knowledge with everyone. We share without reservation to help more friends fall in love with coffee. Every month, we hold three low-discount coffee events because FrontStreet Coffee wants to let more friends enjoy the best coffee at the lowest prices - this has been our mission for the past 6 years!