Pour-Over Coffee Grinding Standards: Complete Step-by-Step Guide

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FrontStreet Coffee - Pour-Over Coffee Steps and Grind Introduction

Pour-over coffee typically uses single-origin coffee beans as the base ingredient, as pour-over brewing can maximize the personality and characteristics of the coffee beans themselves. Coffee beans can be light, medium, or dark roast. Pour-over coffee is mostly brewed using a drip cone. After grinding the coffee beans into powder and placing it in filter paper, hot water is slowly poured over the entire coffee grounds. The coffee liquid extracted through the filter paper and drip cone slowly drips down, and a cup of pour-over coffee is complete.

Required materials: coffee beans, grinder, temperature-controlled kettle, electronic scale, coffee server, drip cone, filter paper, timer.

Pour-over Steps:

Step 1: Bean Selection

Step 2: Grinding

For grinding, you need to choose a grinder that suits you. Remember not to grind too finely. The coarseness of the coffee grounds should be approximately similar to granulated sugar.

Step 3: Coffee-to-Water Ratio

The typical coffee-to-water ratio is 1:12-17. The specific amount of coffee depends on the number of people sharing, but most standard drip cones can handle a range between 20-30 grams.

Step 4: Water Temperature Control

This is crucial in the coffee brewing process and directly affects the taste of the coffee liquid. It's best to use a temperature-controlled kettle when boiling water to maintain the optimal water temperature at all times. According to the coffee's roast level, there's an approximate range for water temperature selection:

Step 5: Blooming

Pour-over coffee emphasizes "three pours and three pauses," meaning the water is poured in three stages. The entire brewing process should be controlled within 1 minute 40 seconds to 2 minutes 30 seconds. It's recommended to use a timer.

Step 6: Second Pour

Choose to pour with a fine water stream. Pay attention to maintaining a consistent water flow rate. Pour in a counterclockwise direction (depending on the specific drip cone), starting from the center of the drip cone and spiraling evenly outward.

Step 7: Third Pour

Choose to pour quickly with a coarse water stream. Note that whether using a coarse or fine water stream, the pour must be steady and uniform. Remember: steady, steady, steady! Pay attention to small details and constantly monitor the electronic scale under the coffee server. The amount of water poured must be strictly controlled within the corresponding range (i.e., 20 grams strictly controlled between 240-340ml, not exceeding 340ml).

Knowledge Point:

Pour-over coffee is always manually brewed using single-variety, single-origin coffee beans. Connoisseurs even roast and grind their own beans.

In Brief:

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Important Notice :

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