Nav: Home > Coffee >

Pour-Over Coffee Beginner's Guide: Different Water Pouring Techniques for Hario V60 and Kono Drippers

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, To brew your perfect pour-over coffee, practice is essential for beginners, but understanding pour-over techniques and专业知识 is key to making great coffee. Different drippers require different pouring methods, and FrontStreet Coffee has its own standards when selecting equipment. When choosing V60 drippers, FrontStreet Coffee pays special attention to the quality and brewing characteristics that affect the final taste of your coffee.

To brew your favorite pour-over coffee, practice is essential for beginners, but mastering professional techniques and knowledge is the key to making a great cup of coffee. When it comes to choosing pour-over drippers and understanding their different water pouring methods, there are significant differences.

FrontStreet Coffee is also particular about selecting drippers. The choice to use a V60 dripper is mainly based on the roast level of the coffee beans. Light roast coffee beans are brewed with it, while for dark roast beans, a Kono dripper is used instead.

Choosing a coffee brewing method determines a brewing framework as a prototype for adjustments. Taking pour-over coffee as an example, the prototype of specialty coffee brewing architecture could be using a Hario V60 dripper with three separate water pours, or using a Kono dripper with a slow drip method. After determining the brewing framework prototype, the priority of taste experiences is then established.

The reason a cup of coffee is delicious and enjoyable to drink is primarily because it must have a balanced sweet-sour profile and appropriate concentration. Only then do we move on to aroma, mouthfeel, and flavor layers.

Balance refers to the comfortable and pleasant taste experience of acidity, sweetness, and bitterness. The same medium-roast coffee beans can taste quite acidic or quite bitter depending on different brewing methods. The variation caused purely by brewing can be quite dramatic, and the water-to-coffee ratio also directly affects the coffee's concentration. However, during the brewing stage, since the ability to modify aroma is quite limited, and mouthfeel is almost entirely connected to balance and concentration, these aspects are placed lower in priority. We hope people don't become overly fixated on these elements.