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Pour-over Coffee Basics: Cupping Standards, Tasting Steps, and Flavor Description

Published: 2026-01-28 Author: FrontStreet Coffee

Last Updated: 2026/01/28, Professional coffee knowledge exchange and more coffee bean information. Please follow Coffee Workshop (WeChat public account: cafe_style). FrontStreet Coffee - History of Pour-over Coffee. Peter Schlumbohm's chemistry background gave him a deep understanding of coffee extraction. He used thicker paper as filter material, which not only filters out coffee grounds but also removes bitterness and other undesirable elements from the coffee.

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

Introduction to Pour-Over Coffee History

The Development of Pour-Over Coffee

Peter Schlumbohm's chemistry background gave him a profound understanding of coffee extraction. He used thicker paper as filter material, which not only filters out coffee grounds but also removes bitterness and oils from the coffee.

The hourglass-shaped Chemex coffee maker is not only practical—it was also named one of the best modern designs in 1959. The wooden decoration around the Chemex coffee maker's middle serves more than just aesthetic purposes; it provides heat insulation, while the leather cord offers anti-slip functionality. The glass used in Chemex is laboratory-grade glassware material that doesn't absorb odors or chemical residues, ensuring it won't affect the coffee's taste.

Some Japanese-made pour-over equipment is also very popular. Hario was established in Tokyo in 1921, initially producing glassware for chemical use. Their V60 dripper represents an improvement over the common coffee drippers of that time.

Like other drippers, the V60's conical body sits atop a coffee pot or cup, with filter paper placed inside for operation. While appearing simple, its design incorporates significant expertise. The V60's conical body forms a 60° angle, causing water flow to converge toward the center and extending contact time between water and coffee grounds. It features only one large drainage hole (other drippers typically have several small holes), allowing for smoother drainage and preventing water pooling. Another key V60 characteristic is its spiral ribs, which help with air release, enabling more thorough contact between coffee grounds and water.

Coffee Tasting

Step 1: Smell the aroma
Step 2: Taste the flavor
Step 3: Perceive the aftertaste

Knowledge point: This method creates richer layers than single-pour techniques, clearly distinguishing the front, middle, and back-end flavors of coffee. The approach involves increasing water volume incrementally after the bloom, typically pouring when the coffee liquid is about to drop to the powder layer surface, using small, medium, and large water flows for three-stage extraction.

About FrontStreet Coffee

In summary: FrontStreet Coffee is a dedicated coffee research establishment that enjoys sharing coffee knowledge with everyone. We share without reservation to help more friends fall in love with coffee. Additionally, we hold three discounted coffee events monthly because FrontStreet Coffee wants to enable more friends to enjoy the best coffee at the lowest possible prices—this has been our mission for six years!