How Pour-Over Watering Methods Influence Coffee Flavor Profiles

The Importance of Pouring Techniques in Pour-Over Coffee

Often, FrontStreet Coffee focuses on brewing parameters such as water quality, appropriate grind size, water temperature, and ratio. Because as long as these parameters are well-controlled, the inherent flavors of coffee beans can generally be well expressed.

However, if you want to strive for excellence, you will inevitably face the issue of pouring style (method). After all, pour-over coffee emphasizes the "hand" aspect. Basically, ten thousand baristas have ten thousand different pouring styles. There is no superiority or inferiority between pouring methods—only what is suitable. Before forming your own pouring style, you need to understand how different pouring methods affect coffee flavor.

Water Flow Rate

Some people prefer a gentle, continuous stream, using a small water flow leisurely; others prefer a generous pour, quickly completing the pouring process with a large water flow. Some people prefer a moderate approach, with neither too large nor too small water flow.

There is actually no unified standard for distinguishing between large and small water flows; it's more of a comparative concept. But to provide a clear reference, FrontStreet Coffee defines water flow less than 4g/s as small flow, greater than 7g/s as large flow, and 4-7g/s as medium flow. This is just a reference provided by FrontStreet Coffee—you can also define it according to your own understanding.

The water flow rate directly affects extraction time. With the same amount of water, large flow pouring will have a shorter duration than small flow pouring, and large flow pouring will also raise the coffee bed (water level) higher, naturally making the drainage speed faster.

Therefore, coffee poured with large flow will exhibit better layering, with more prominent acidity. Relatively, the mouthfeel may not be as rich, and there's a risk of thin texture and weak flavor. Coffee poured with small flow will have a richer, fuller mouthfeel with more noticeable sweetness, but may also carry a risk of muddled, cloudy flavors.

Pouring Circle Speed

Basically, modern pour-over pouring trajectories are primarily circular, because in conical filter cups, pouring concentric circles most easily reduces the occurrence of turbulence.

The water stream during coffee brewing serves as a tool to stir the coffee bed. The speed of circular movement essentially determines the stirring intensity. When the circular speed is fast, meaning the stirring of coffee grounds is more intense, naturally more coffee substances can be extracted; relatively, when the circular speed is slow, the stirring of coffee grounds is less intense, and the extraction rate will be slightly lower.

When stirring speed is relatively fast, the coffee flavor will be more complex with strong layering. When stirring speed is relatively slow, the coffee flavor expression will be more gentle, comfortable, and clean.

Pouring Circle Size

Regarding pouring circle trajectories, many beginners don't understand the difference between large circles and small circles, and why some baristas pour in large circles while others pour in small circles.

Pouring in large circles means most coffee grounds are directly washed by the water stream, making it easy for aromatic flavor compounds to release. Therefore, the brewed coffee will be light, richly layered, gentle, and comfortable. However, it's easy to break through the coffee bed, leading to thin mouthfeel, watery texture, and weak flavor.

Pouring in small circles means the outer coffee grounds not washed by the water stream will adhere to the filter paper edges, so the coffee bed will be thicker. Coffee brewed this way will have more concentrated, rich, and full flavors.

Creating Your Pouring Strategy

Only by understanding how these various pouring styles affect coffee flavor directions can you effectively formulate a pouring plan. For example, if you want to highlight the coffee's sweet and sour fruity flavors and rich layering without wanting a thin mouthfeel, you could combine medium-to-large water flow with fast large-circle pouring in the first half, then use small water flow with slow small-circle pouring in the second half.

Important Notice :

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