Different Coffee Brewing Methods: Pour-Over - Mastering the Single-Pour Technique with Ease

FrontStreet Coffee - Introduction to Single-Pour Pour-Over Extraction

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Nowadays, more and more coffee enthusiasts are enjoying pour-over coffee, and many have even set up a complete set of pour-over equipment at home to experiment with pour-over coffee. However, both beginners and experienced professionals inevitably encounter a problem: "A coffee bean that has been stored for a long time no longer tastes as it did initially, but throwing it away feels wasteful—what should be done?" In fact, for a quality single-origin coffee bean, aside from the initial one-week bean resting period, it's best to consume it within three weeks.

Single-Pour Method

From the beginning of pouring water without stopping, without going through a pre-infusion stage, until the brewing is complete, the entire process involves only one pour of water. Generally suitable for medium or dark roast.

Advantages: Even pouring, resulting in a relatively balanced and mild taste.

Disadvantages: Water flow is difficult to control, easily bypassing the coffee grounds and flowing directly through the filter paper edge, resulting in a thin taste.

1. Grinding and Boiling Water

Grind size: similar to white sugar granules. Powder amount: 15g. High temperature: 90°C, medium temperature: 85°C, low temperature: 80°C. Higher water temperature leads to more bitter taste, while lower temperature leads to more sour taste.

2. Wetting Filter Paper / Adding Coffee Grounds

Wet the filter paper to make it fit better with the filter cup, pour out the water used to wet the filter paper, then add the coffee grounds.

For 1-2 servings: filter cup and filter paper with 15g of grounds to extract 240ml of coffee. For 1-4 servings: 24g of coffee grounds to extract 408ml of coffee. Coffee-to-water ratio: 1:17.

3. Blooming (First Pour Called Blooming)

The purpose of blooming is to let the coffee grounds spread out and expand into a thick filter layer, releasing coffee components for effective extraction.

Water flow during blooming: Bring the front of the pour-over kettle close to the coffee grounds, use a thin water stream of 2-3mm diameter to pour from the center outward. If the water flow is too strong, proper blooming cannot form.

Blooming time: 20-30 seconds. Adequate blooming allows full flavor release. If blooming time is too short, the taste will be bland.

Blooming precautions: Be careful not to let the water stream reach the edge of the coffee grounds; the same applies to the second pour. Pause pouring after all coffee grounds are wetted with hot water. Pouring to the edge will cause the filter layer to collapse, resulting in lower extraction concentration.

4. Second Pour

For the second pour, bring the front of the pour-over kettle close to the coffee grounds, starting from a slightly lower position and pouring water in a straight line (vertically onto the coffee grounds), slowly adding water as if "placing hot water on top."

Knowledge Point: This method creates richer layers than single-pour extraction, allowing clear distinction between the front, middle, and back flavor notes of the coffee. The approach involves increasing water amount with each pour after blooming, typically pouring when the coffee liquid is about to drop to the surface of the grounds, using small, medium, and large water flows for three-stage extraction.

In short: FrontStreet Coffee is a coffee research house, 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 promotion events with deep discounts 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!

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473