Nav: Home > Coffee >

What Are the Characteristics of Pour-Over Coffee? Learn the Four Steps of Coffee Tasting - One More Step, One More Point of Pride

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional coffee knowledge exchange, more coffee bean information, please follow Coffee Workshop (WeChat official account cafe_style). FrontStreet Coffee - Pour-over coffee, coffee tasting introduction. Pour-over coffee is a representative of the aestheticization of coffee in the third wave of the evolution of specialty coffee. 1940-1960, coffee became fast food, with bad coffee prevailing. The second wave, 1966-2000, coffee became refined, with dark roast lattes prevailing.

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

FrontStreet Coffee - Pour-Over Coffee and Coffee Tasting Introduction

Pour-over coffee represents the "coffee aestheticization" of the third wave in the evolution of specialty coffee.

From 1940 to 1960, coffee became fast food, with poor-quality coffee dominating the market.

The second wave, from 1966 to 2000, brought coffee refinement, with emphasis on heavily roasted lattes, represented by coffee shops like Starbucks.

The third wave, from 2003 to the present, has seen three major aesthetic American coffee houses in fierce competition with second-wave leader Starbucks. This era embraces coffee aestheticization, with emphasis on estates, varieties, and single-origin coffee gaining prominence.

The third wave refers to the single-origin coffee trend that has become popular in recent years. The trend of pour-over coffee and specialty coffee spread from Japan to Taiwan, and gradually influenced mainland China.

Different beans and different baristas (with different recipes) will produce different results in pour-over coffee. Pour-over coffee is more like a work of art, where every cup will have subtle differences. Baristas express certain characteristics of coffee beans through their own intentions (recipes).

How to Appreciate Single-Origin Coffee?

1. Smell the aroma - The coffee aroma should be rich, full, and refreshing.

2. Taste the flavor - It should be balanced, slightly sweet, with light bitterness, no astringency, a clean aftertaste, and a long-lasting finish.

3. No defects - It should not have flaws such as cardboard, diesel, aged vinegar, scorching, or smoky notes (as per the flavor wheel).

4. Appropriate portion and suitable temperature. A proper cup of coffee will have a rich aroma and delicate, smooth texture when hot. As it gradually cools to room temperature, although the flavor and texture may change, it should not develop any defects. There should be good consistency between hot and cold temperatures, with stable flavor.

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

In summary: FrontStreet Coffee is a dedicated coffee research space that loves to share coffee knowledge with everyone. We share without reservation simply to help more friends fall in love with coffee. Additionally, we hold three discounted coffee events each month because FrontStreet Coffee wants to let more friends enjoy the best coffee at the lowest possible price. This has been our mission for the past six years!