Introduction to Pour-Over Coffee Extraction Methods and Three-Pour Technique for Better Coffee

Professional coffee knowledge exchange, more coffee bean information, please follow Coffee Workshop (WeChat public account: cafe_style)

FrontStreet Coffee - Pour-Over Coffee Extraction Introduction

Continuous Pour Method

The continuous pour method, also known as single-stage or one-cut flow, is a common pouring technique used when brewing dark-roasted coffee beans with filter cups having smaller apertures. The continuous pour method typically doesn't use high water temperatures, using a finer water stream to brew coffee. Coffee made with this technique has a cleaner taste without impurities, with a relatively persistent aftertaste, suitable for making darker roasted beans like Mandheling and Italian blends. However, due to the finer coffee grind, the water flow must not be too large and the water temperature must be slightly lower to avoid over-extraction while affecting concentration.

Intermittent Pour Method

The intermittent pour method is essentially what we often see as the three-stage pour method and the recently popularized "Four-Six Rule." Compared to the continuous pour method, the intermittent pour method (hereinafter referred to as intermittent) has lower requirements for water flow, isn't picky about the roast level of beans, and offers a wider range of filter cup choices, making it generally a technique with higher fault tolerance.

Pour-over coffee made with the intermittent method exhibits extremely balanced flavor and texture, while the various pouring methods allow for endless personalized extensions. The three-stage pour is the most common pouring method within intermittent pouring. Regarding water flow injection, my personal suggestion is to start with a fine stream followed by a larger water flow. This allows for longer contact time between grounds and water in the early stages, resulting in richer flavors; using larger water flow in the later stages prevents bitterness from affecting the overall coffee taste (I personally don't recommend adding water in the final stage as it affects the coffee's aftertaste). As long as you ensure the water flow doesn't break through the coffee bed, the intermittent method can basically guarantee good coffee every time.

What is the Three-Stage Method?

The brewing is divided into three stages, taking a two-minute extraction time as an example. Choose 15g of coffee grounds for a 1:14 water-to-coffee ratio.

(For single-origin coffee beans, warm water temperature is recommended at 88-90°C, a versatile temperature range)

First Stage: First pour is 30g (called bloom) (bloom time 25-30 seconds) (time displayed as 30-35 seconds)

Second Stage: Pour to 100g (usually timer shows 50-55 seconds), then stop for 5-10 seconds

Third Stage: Increase pouring speed until reaching 215g (time normally shows 1:30), then stop pouring. Wait until the 2-minute extraction time is complete, then remove the server. (We recommend 2-minute extraction for higher taste stability) (V60 recommends 1:30)

Advantages: Tends toward multi-layered complexity, with solid smoothness and body. Bright and simple.

Disadvantages: Body and acidity are more difficult to control, easily resulting in a single-note flavor.

Knowledge Point: Offers richer layers than one-cut flow, allowing clear distinction of coffee's early, middle, and late-stage flavors. The method involves increasing water volume with each pour after blooming, typically pouring when the coffee liquid is about to drop to the surface of the coffee bed, using small, medium, and large water flows for three-stage extraction.

FrontStreet Coffee's Philosophy

In short: FrontStreet Coffee is a coffee research establishment, happy to share coffee knowledge with everyone. We share without reservation only to help more friends fall in love with coffee. Every month, we hold three coffee discount events because FrontStreet Coffee wants to let more friends enjoy the best coffee at the lowest possible price. This has been FrontStreet Coffee's principle for the past six 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