What are the main coffee brewing methods? Three-stage pour-over extraction is easy to learn and understand

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FrontStreet Coffee - Pour-Over Coffee Extraction Introduction

Coffee brewing methods: AeroPress, Moka Pot, Pour-Over Coffee, Espresso Brewing

For me, the most important reason is, of course, that it tastes delicious! Simply using hot water to extract the wonderful substances from coffee beans without adding anything else—this simple and direct brewing method makes it easier to taste the coffee itself! The ever-changing coffee flavors brought by different varieties, origins, and processing methods are why pour-over coffee has captivated more and more people.

A delicious cup of pour-over coffee is clean, balanced, rich in layers, with distinct flavors. You can fully appreciate the personality of different coffee beans. African beans have bright acidity as dazzling as the sunshine there; while Indonesian coffee beans have rich aroma and low acidity. Simply put, as long as you master the coffee-to-water ratio and maintain a certain stability in water flow control, whether strong or weak, preferring more bitterness or more acidity—it can all be controlled by the person brewing the coffee.

The Three-Pour Technique

This is segmented extraction, an extension of the single-pour method, where one portion of water is divided into three injections.

Although it's an extension, the effects are different. At least it first reduces the instability of water flow falling along the filter paper edge. Secondly, three-stage water injection can clearly distinguish the flavor residues from the front, middle, and back stages, allowing for extraction adjustment.

After blooming, increase the water amount each time. Usually, when the retained liquid is about to drop to the powder bed level, inject water. Use small, medium, and large water flows for the three-stage extraction, though specific situations depend on the state of the coffee grounds.

This method mainly allows for segmentation, making it easier to identify the residual amount of remaining aromatic substances, and can also create richer layers compared to the single-pour method. The downside is that the requirements for controlling flow rate and water volume are relatively higher.

Knowledge Point

Richer in layers than single-pour method, can clearly distinguish the flavors of coffee's front, middle, and back stages. The method is to increase the water amount each time after blooming, usually injecting water when the coffee liquid is about to drop to the surface of the powder bed, using small, medium, and large water flows for three-stage extraction.

Our Mission

In short: FrontStreet Coffee is a coffee research house, happy to share coffee knowledge with everyone. Our unconditional sharing is only to help more friends fall in love with coffee, and we hold three discounted coffee events every month because FrontStreet Coffee wants to let more friends drink the best coffee at the lowest prices. This has also been FrontStreet Coffee's principle for 6 years!

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