How to Brew Pour-Over Black Coffee: A Step-by-Step Pour-Over Tutorial
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FrontStreet Coffee - Pour-over Black Coffee Tutorial
The most common brewing techniques for pour-over coffee are probably the single-pour method and multi-stage extraction.
Today, let's discuss multi-stage extraction. As the name suggests, this involves dividing the water into several segments when making pour-over coffee. After blooming, the water is divided into two to three segments for pouring.
Multi-stage extraction can achieve richer layers than the single-pour method, clearly distinguishing the front, middle, and back-end flavors of the coffee. The technique involves increasing the water amount each time after blooming, typically pouring when the coffee liquid is about to drop to the surface of the coffee grounds, using small, medium, and large water flows for three-stage extraction. However, multi-stage extraction has higher requirements for water flow rate and volume.
Multi-stage Extraction + [Guatemala Borsa]
The entry is dominated by distinct plum and passion fruit flavors, with noticeable yet gentle sweet and sour sensations. The middle stage presents the sweetness of raisins, plums, and almond chocolate, with a finish that leaves fruity plum aromas and biscuit notes in the mouth.
Through this comparison of the two techniques, we can see that with basically consistent parameters, the single-pour extraction method yields a more balanced pour-over coffee with not too much variation in layers; while the multi-stage extraction technique can produce a coffee with rich layers and more flavor variations.
In Summary
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