Nav: Home > Coffee >

The Difference Between Blend and Single-Origin Coffee: Is Pour-Over Coffee Americano? A Significant Distinction

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional coffee knowledge exchange For more coffee bean information Please follow Coffee Workshop (WeChat public account cafe_style) FrontStreet Coffee - The difference between pour-over and espresso coffee Espresso coffee is mainly made from Arabica and Robusta coffee beans blended in a certain ratio and roasted, typically medium to dark roast, extracted using an Italian coffee machine through high temperature, high pressure, and short time extraction, Italian coffee is almost

Professional Coffee Knowledge Exchange

For more coffee bean information, please follow Coffee Workshop (WeChat official account: cafe_style).

FrontStreet Coffee - The Difference Between Pour-Over and Espresso Coffee

Espresso Coffee

Espresso is primarily made from Arabica and Robusta coffee beans blended in certain proportions and roasted to medium-dark levels. It is extracted using an espresso machine through high temperature and high pressure for a short period. Espresso serves as the foundation for almost all traditional specialty coffee beverages.

Single-Origin Coffee

Single-origin coffee refers to coffee made from a single variety produced in a specific origin, such as Colombia, Kenya AA, or Blue Mountain. Generally, single-origin coffees are lightly to moderately roasted and prepared as drip coffee to maximize the appreciation of the coffee's inherent flavors.

Coffee made from single coffee beans produced in their origin. It's clear that what distinguishes a cup of coffee as single-origin depends on the ingredients. If it's made from single coffee beans produced in their origin, regardless of the brewing method used, it can be called single-origin coffee. However, the most common brewing methods for single-origin coffee include pour-over, French press, siphon, and others.

To extend this concept, these single coffee beans from their origins are what we call "single-origin beans." The names of single-origin beans typically correspond to their origin names, or more specifically, in the format of origin name + estate name. Therefore, when ordering single-origin coffee at a café, we only need to specify the name of the single-origin bean, which naturally means "make me a cup of coffee with this single-origin bean." The single-origin coffees available at our café include: Guatemala Pacamara, Yirgacheffe, Mandheling, and others.

The preparation of single-origin coffee, described in more precise terms, should appropriately be called "brewing." Currently popular single-origin coffee brewing equipment includes: drip brewing (including but not limited to various pour-over cones with filters, machine drip, cold drip, etc.), siphon pot, Aeropress, moka pot (though moka pots are less commonly used for single-origin), French press, and others.

In terms of flavor and mouthfeel, single-origin coffee allows for a greater appreciation of the original characteristics compared to espresso. Meanwhile, Americano is made by diluting espresso with water. Although it may appear similar to pour-over coffee, it lacks the flavor and mouthfeel advantages of pour-over coffee.

Knowledge Point:

Based on the combination of coffee beans, Arabica and Robusta varieties are categorized into single-origin coffee and espresso coffee.

In Brief:

FrontStreet Coffee is a coffee research center dedicated to sharing coffee knowledge with everyone. Our generous sharing aims to help more friends fall in love with coffee. Every month, we hold three coffee promotion events with significant discounts because FrontStreet Coffee wants to offer the best prices so more friends can enjoy the finest coffee. This has been FrontStreet Coffee's mission for the past 6 years!

END