What is Pour-Over Coffee Progression for Beginners: Coffee Knowledge and Tasting Steps for New Learners Without Confusion

FrontStreet Coffee - Introduction to Pour-Over Coffee

Specialty coffee generally refers to single-origin coffee beans, which can even be classified to specific regions, estates, or even individual plots of land. We then extract them through pour-over methods. Pour-over coffee is one of the most important extraction methods in specialty coffee. It doesn't rely on any machines for extraction, allowing it to better express the various flavors of the coffee beans itself, including acidity, sweetness, and bitterness. Simply put, specialty coffee restores the most original flavors of coffee. We brew different types of beans to experience the various pleasures they bring us.

1. Smelling the Dry Aroma

In many coffee shops, when you order a single-origin coffee, the barista will bring you a cup of freshly ground coffee powder to smell. This is the first step in coffee appreciation, starting from the dry aroma. For example, in Latin American coffees, you'll smell nutty and dark chocolate-like flavors, while African coffees often have floral and fruit-like characteristics. These differences come from variations in the plantations.

2. Flavor

When you taste the coffee in your mouth, you can perceive its flavor. Each coffee bean displays different flavors due to differences in variety, origin, cultivation methods, processing methods, and storage techniques. Try to compare with the flavor descriptions and record your own feelings about the coffee beans. The more you taste, the clearer you'll understand your preferences and style!

3. Perceiving the Aftertaste

Coffee always leaves a flavor that returns from the throat after drinking. Some aftertastes are persistent and clear, while others are brief and vague. Only coffee with deep aftertaste can awaken the memory of your taste buds!

4. Understanding Acidity

Too many friends show a "I refuse" attitude when it comes to acidity in coffee. Many people prefer very full-bodied or even strong-flavored coffee, thinking that's what gives them a kick. But if you want to become a coffee connoisseur, the key to getting started is recognizing the acidity in coffee.

It must be noted here that the more acidic coffee is not necessarily better. The sweet and acidic substances in coffee are components that contribute to the complexity of coffee flavor.

5. Perceiving Body

This indicator is also known as mouthfeel. To explain it visually, think of water and oil. Oil is more viscous than water, so the mouthfeel value will be higher than water. High-quality coffee will have a fuller mouthfeel than low-quality coffee. Some coffees feel very full in the mouth, while others feel very watery with fleeting and brief flavor sensations. The former is superior, the latter inferior.

6. Identifying Defects

A cup of coffee from smelling the dry aroma to the aftertaste should have no negative flavors throughout the entire process, such as unclean, astringent, or fermented tastes. If such flavors exist, we consider this coffee to have an unclean cup and it absolutely cannot become specialty coffee. When we taste a cup of coffee, we generally follow this sequence, appreciating each aspect one by one. If every indicator is positive, then we give this coffee a higher overall score.

Knowledge Point

Coffee beans contain various organic compounds after roasting, especially acidic fats and volatile fats.

In Summary

FrontStreet Coffee is a coffee research establishment, happy to share coffee knowledge with everyone. We share without reservation just to help more friends fall in love with coffee. Additionally, we hold three low-discount coffee activities every month, because FrontStreet Coffee wants to let more friends drink the best coffee at the lowest price. This has been FrontStreet Coffee's principle 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