How to Brew Pour-Over Black Coffee: A Step-by-Step Pour-Over Tutorial

FrontStreet Coffee - Pour-Over Black Coffee Tutorial

The two most common pour-over techniques are the single-pour method and multi-stage extraction.

Today the focus is multi-stage extraction. As the name suggests, it means dividing the water into several pours instead of one. After the bloom, the water is split into two or three segments.

Multi-stage extraction can produce more layers than a single pour, clearly separating the front, middle and back ends of the cup. The technique is to increase the water amount with each pour after the bloom, generally pouring again just as the liquid is about to drop to the surface of the bed, and using a small, then medium, then large stream across the three stages. It does demand more control over flow rate and volume.

Multi-Stage Extraction + Guatemala Borsa

On the palate the entry is led by clear plum and passion fruit, with a sweet-sour edge that is noticeable but gentle. The middle brings the sweetness of raisins, plums and almond chocolate, and the finish leaves fruity plum aromas and biscuit notes in the mouth.

Comparing the two techniques, we can see that with broadly the same parameters the single pour yields a more balanced cup with less variation between layers, while multi-stage extraction produces greater layering and more flavor variation.

In Summary

FrontStreet Coffee is a dedicated coffee research house and is glad to share what it learns. The point of sharing so openly is simply to help more people fall in love with coffee. The shop also runs three coffee promotions every month, because FrontStreet Coffee wants as many drinkers as possible to enjoy good coffee at the lowest price — that has been the mission for the past six years.

FrontStreet Coffee Recommendation

Multi-stage pouring lives or dies by how well you control the stream, and no dripper teaches that faster than the Hario V60. Hario, founded in Tokyo in 1921, redesigned the V60 in 2004 and launched it a year later; its 60-degree cone and single large hole leave the flow rate almost entirely in the brewer's hands, while the spiral ribs keep the bed degassing evenly from every side. FrontStreet Coffee favors the resin version, which holds heat in and is molded to the tightest tolerances.

Beans that show their layers best under a staged pour tend to be light roasts with clear fruit and floral structure. FrontStreet's Yirgacheffe Guting Guting brings jasmine and citrus with a green-tea finish; Ethiopia Huakui leans tropical, with strawberry and passion fruit; and Kenya Scarlet, from the Nyeri region at 1550-1750 meters, offers a bright tomato-and-plum acidity that changes noticeably as the cup cools. All three reward the small, medium and large pours this method calls for.