Do You Understand Pour-Over Coffee? Master Every Step of the Pour-Over Coffee Process

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FrontStreet Coffee - Pour-Over Coffee Tutorial

Specialty coffee generally refers to single-origin coffee beans, and can even be classified to specific regions, estates, or even individual plots of land. We then extract them through the pour-over method. Pour-over coffee is one of the most important extraction methods in specialty coffee. It doesn't use any machines for extraction, allowing for better expression of the coffee beans' inherent sour, sweet, bitter, and various other flavors. 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.

Step 1: Preparation

Prepare hot water and weigh 18g of coffee beans (using a 1:15 water ratio as an example). Fold the filter paper and place it in the filter cup. Rinse the filter paper and filter cup with hot water: the filter paper has a taste, and rinsing prevents it from affecting the coffee's flavor while ensuring better fit between the filter paper and filter cup (one of the key techniques).

Step 2: Warming

Warm both the filter cup and the server simultaneously. The reason is to prevent the coffee from cooling during the filtration process, as temperature affects the coffee's flavor.

Step 3: Grinding

Grind (to a coarseness similar to raw sugar), pour the coffee grounds into the filter cup, and gently tap to make the coffee powder even and compact, which facilitates uniform extraction.

Step 4: Blooming

Slowly pour 85-90°C hot water (determined by coffee roast level and grind coarseness) from the center of the coffee grounds, avoiding pouring onto the filter paper (one of the key techniques, requiring training to perfectly control water flow size and speed). Once the coffee grounds are essentially moistened and coffee liquid begins dripping into the server, stop pouring and let it bloom for 30-45 seconds (one of the key techniques). The purpose of blooming is to release gases from the coffee (mainly carbon dioxide). After the gases are expelled, the coffee particles can absorb water evenly and become saturated for uniform extraction. Visually, you'll see the coffee grounds expand.

Step 5: Extraction

After blooming ends, begin the first pour from the center in circular motions (can be done in one or multiple pours). The water flow shouldn't be too large/fast and must remain continuous - this also requires professional training to achieve perfect control of water flow. At this point, the coffee grounds will fully infuse, releasing oils, some soluble substances, and aromatic compounds continuously, creating an intoxicating aroma that fills the air.

Step 6: Completion

Stop when reaching 270ml of water → warm the cup and taste.

OK, you can now start enjoying your own pour-over coffee.

In Brief

FrontStreet Coffee is a coffee research establishment that loves to share coffee knowledge with everyone. We share without reservation just to help more friends fall in love with coffee, and we hold three low-discount coffee activities every month. The reason is that FrontStreet Coffee wants to let more friends enjoy the best coffee at the lowest possible price - this has been FrontStreet Coffee's mission 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