Pour-over Guji Coffee Tutorial: Perfect Grind Size, Water Temperature, and Ratio for Guji 8.0 Black Coffee

Frequently, guests ask FrontStreet Coffee how to brew a good cup of coffee. In fact, if we set aside human factors and look at coffee brewing, the biggest factors for brewing coffee are coffee dose, grind size, water temperature, and coffee-to-water ratio. It's no exaggeration to say that as long as you follow the principles of these parameters, you can basically brew a decent-tasting coffee.

Coffee Dose

This is a point that many beginners tend to overlook. The amount of coffee directly affects the thickness of the coffee bed, which will behave differently during the brewing process. Moreover, the amount of coffee should be based on the size of the filter cup.

For example, for small filter cups serving 1-2 people, the recommended coffee dose is generally between 10-20 grams. FrontStreet Coffee suggests beginners use 15 grams. For large filter cups serving 2-4 people, the recommended coffee dose is generally between 20-40 grams. FrontStreet Coffee suggests beginners use 30 grams. Coffee doses outside the recommended range for the filter cup can still be brewed, but it will be more difficult and tests your control abilities.

Grind Size

This parameter can be said to be the number one challenge for beginners. Most poor brews are caused by incorrect grind size. This is related to the grinders that beginners use. Generally, those new to coffee won't invest too much in coffee equipment, and the grinders they use typically produce more fine particles, causing the coffee to taste bitter and astringent.

The second problem is not knowing what the appropriate coarseness should be. Many people like to use sugar granules as an analogy, but this often leads to ambiguity. If you genuinely want to calibrate your grind size, FrontStreet Coffee suggests purchasing a #20 sieve (0.85mm aperture).

For pour-over grind size, it's recommended to use a grind setting with 80% retention rate on a #20 sieve for light roast coffee. For dark roast coffee, a grind setting with 70% retention rate on a #20 sieve is recommended. This setting isn't the only one that can produce good-tasting coffee, but if you're a beginner, following this setting is the easiest and simplest way to brew good coffee.

Water Temperature

This parameter is relatively easy to control, but it shouldn't be taken lightly. If the temperature is too low, the flavor will be insufficient; if it's too high, it's easy for the coffee to become bitter. FrontStreet Coffee suggests beginners use 90-93°C for light roast coffee (acidic) and 86-89°C for dark roast coffee (bitter).

During brewing, you also need to avoid temperature loss issues. For example, when pouring water, try not to pull the water stream too high - it's recommended to control it at a height of 3-4cm, keep the lid on the kettle while brewing, and so on...

Coffee-to-Water Ratio

Simply put, for a given amount of coffee, inject the corresponding amount of water according to a fixed ratio. This has a profound impact on coffee extraction rate and coffee concentration. As the amount of water increases, the coffee extraction rate becomes higher, and the coffee concentration becomes lower.

A suitable coffee-to-water ratio strikes the balance point where the coffee has basically extracted desirable flavor compounds, and the concentration is just right. This is between 1:15 and 1:16. Within this coffee-to-water ratio range, the probability of brewing good-tasting coffee is relatively high, making it very suitable for beginners to apply directly as a formula.

Pouring Technique

Pouring technique is the combination and arrangement of details such as water distribution, water flow rate, and pouring path. When the previous parameters are set within a reasonable range, the brewing technique can be seen as a means to maintain the dynamic balance point of the coffee. Whether you use one-pour, three-stage, four-six pour, or more advanced tornado brewing, even extraction is our primary goal - that is, achieving even water distribution. The simplest way to judge this is to look at the coffee bed after brewing. Specific situations require specific analysis, and everyone can find answers in FrontStreet Coffee's article published last week, "Complete Guide to Pour-Over Coffee Beds!"

Compared to the previous visualizable parameters, pouring technique is more subject to human control, so it's actually the biggest uncertain factor. Therefore, if you're in the early stages of exploration and learning, FrontStreet Coffee suggests using a more stable brewing method, such as the three-stage pour. After all, as long as you master the water flow rate and circular motion with this method, you can brew any coffee bean, making it the "universal remedy of the pour-over world."

Of course, pouring technique can also be a flexible parameter that helps us achieve more complete extraction.

For example, FrontStreet Coffee plans to brew Yirgacheffe's Guji 8.0 coffee using standard parameters (15g coffee grounds, 1:15 coffee-to-water ratio, 91°C, 80% sieve retention rate) with a three-stage pour (30ml, 95ml, 100ml). This coffee bean, processed using traditional natural methods, exhibits rich aromatic notes. When FrontStreet Coffee ground it, we detected sweet aromas of honey and berries. On tasting, it presents flavors like guava, jackfruit, apricot, dried fruit, citrus, and floral notes. Not only is its aroma full and pleasant, but its price is also very affordable, making it an excellent choice for beginners to practice brewing.

Specific Steps

First, pour 15g of coffee grounds into the filter cup and zero the scale. For the first stage, pour 30g of water for a 30-second bloom, while starting the timer. Throughout, use a small water stream starting from the center point and spiraling outward, making sure to wet the entire coffee bed.

For the second stage, start pouring 120g of water with a slightly larger flow rate, aiming to raise the entire coffee bed. The water stream needs to be poured vertically and evenly. At this point, the timer scale shows 150g, and pouring should be completed in about 55 seconds.

When the liquid level drops to about halfway, begin the third stage by pouring 90g of water in small circular motions. Try to control the water flow to avoid circles that are too large, as this can easily disperse the coffee bed and cause under-extraction. The final water amount should total 240g, and the drip completion time should be around 2 minutes and 10 seconds. After removing the filter cup, shake the coffee in the sharing pot evenly, and you can start tasting.

Important Notice :

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