Difference Between Single-Stream Pour and One-Pour Methods in Pour-Over Coffee: Tetsu Kasuya's One-Pour Tutorial for Beginners

Introduction to the One-Pour Brewing Method

There are many pour-over coffee brewing methods, but most have high requirements for water pouring technique. Many coffee enthusiasts need to practice consistently for at least half a month to brew good coffee. Today, FrontStreet Coffee will share a brewing method that neither requires skilled pouring techniques nor expensive equipment.

What is the One-Pour Method?

The brewing method introduced today is called "One-Pour." Simply put, it involves using a large water flow to pour the target amount of water in one go. The process is complete once the coffee liquid has filtered through, making the entire process very fast—even skipping the blooming step. It might sound a bit unconventional, doesn't it?

Actually, this method has existed for a long time but has only been circulated within small circles, which is why many people are unaware of it. Of course, many people have also developed similar brewing concepts. Among these, FrontStreet Coffee wants to introduce the "One-Pour" brewing method published by Tetsu Kasuya in 2019. [Tetsu Kasuya was the 2016 World Brewers Cup Champion, and his 46 brewing method used in competition is surely unforgettable to everyone].

Kasuya's One-Pour Method

In fact, Tetsu Kasuya's brewing philosophy has always been to simplify coffee brewing—no frills, no fuss. This time, he aimed to brew delicious coffee in a simple way. He uses a V60 dripper, 30g of coffee ground much finer than normal grinding, 95°C hot water, and pours 300ml of water within 15 seconds using a large water flow. The pouring technique is simple circular motion. The ideal time is 1 minute and 30 seconds for all coffee liquid to finish dripping. After brewing, the coffee grounds evenly adhere to the dripper walls.

Japanese coffee magazine "CAFERS" book cover

Characteristics of This Method

This brewing method is actually a high-concentration, low-extraction approach. The slightly finer grinding allows water to wet the interior of the coffee grounds more quickly, so the blooming step isn't necessary. Using high-temperature hot water to complete pouring in a short time, then letting the dripper handle the dripping on its own reduces the need for water control techniques. The extracted coffee flavor exhibits rich and active fruit notes. The high concentration of coffee liquid compensates for the lack of flavor from low extraction, creating an alternative sensory experience.

One-Pour Method Considerations

Although this is a simple and straightforward brewing method, some details still need attention:

△ Choose a larger dripper (2-4 cup capacity), as short-time pouring will raise the coffee grounds level very high, and small drippers might not accommodate so much water.

△ It's recommended to select light-roast coffee beans with floral and fruity notes for brewing. This method is particularly suitable for brewing coffee beans with these fresh aromas.

△ Pouring doesn't require water control, but you should use a large water flow to quickly circle in one direction, creating a "whirlpool" effect.

△ This method doesn't require watching your hands; you only need to adjust the grind size and use time to measure whether your grind is correct.

△ The coffee grounds after brewing look very beautiful—they will evenly adhere to the dripper walls with a flat bottom, shaped like a bowl.

FrontStreet Coffee's One-Pour Method

FrontStreet Coffee also briefly described this brewing method in its review article of the Hario Infinity Dripper, noting that this dripper is very suitable for the One-Pour brewing method. FrontStreet Coffee has improved some parameters specifically for this dripper to express better flavors.

FrontStreet Coffee chose Costa Rica Musician Beethoven, which has yellow floral notes with flavors of honeydew melon and papaya. Using 20g of coffee ground at approximately 95% passing through a #20 standard sieve (coarser than Tetsu Kasuya's), because the Infinity Dripper itself has a slightly slower flow rate. The water temperature is 94°C, and the pouring method is the same as Tetsu Kasuya's. However, the water amount is poured to 240ml, with a ratio of 1:12.

The concentration measured with a refractometer was 1.47%, calculating an extraction rate of 15.56%—truly high concentration with low extraction. However, when tasting, there was no sense of discomfort from high concentration or lack of flavor. Instead, the active acidity and distinct floral notes were very pleasant to drink.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473