The One-Pour Brewing Method Invented by a World Champion, Surprisingly Simple
The Difference Between Single-Pour and One-Stream Brewing Methods
"Hmm? Why does your one-stream pour method have a pre-infusion phase? Shouldn't you pour all the water in one go?"
"Oh! What you're referring to isn't actually the one-stream method. The one-stream method divides the brewing process into two stages, while the method you're describing—pouring all at once—is another brewing invention by Tetsu Kasuya, the inventor of the 4:6 method, called the 'Single-Pour Method.'"
The Single-Pour Method
As the name suggests, the Single-Pour Method involves pouring all the target water amount in one go! Because its name is similar to the one-stream method, people often confuse them, but they actually have significant differences!
Tetsu Kasuya, embracing the brewing philosophy of "making brewing simple," introduced this Single-Pour Method in 2019. He said it, and he did it! This brewing method has no pre-infusion—you simply pour all the proportional water in one go and wait for the drip to finish! Extremely simple!
This brewing approach is exactly one of the "high concentration, low extraction" methods we discussed recently. Let's first look at how the inventor himself introduces it!
(Can't understand? Don't worry, let's translate!) Use a V60 dripper with 30g of coffee grounds ground much finer than normal. Use 95°C hot water and pour all 300ml in a large water flow within 15 seconds. The pouring method is simply circular. 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 wall.
The grind is much finer than regular pour-over coffee, with high water temperature at 95°C, combined with a large amount of coffee! This perfectly aligns with the high concentration, low extraction philosophy. And because of the large coffee amount, fine grind, and high water temperature, this brewing method doesn't require pre-infusion—you just pour all the hot water in and let the extraction happen through soaking!
It requires no water control techniques and isn't restricted by time—just ensure you pour the right amount of water! High extraction rate extracting a large amount of coffee in a very short time, while maintaining simplicity and providing sufficient coffee concentration to ensure flavor. As mentioned in our article on high concentration, low extraction, coffee brewed this way will have rich sweet and sour flavors. If we must mention a drawback, it might be that the aftertaste isn't as long!
Brewing Comparison
For the brewing session, FrontStreet Coffee will use both the Single-Pour and One-Stream methods to brew a coffee, seeing what differences these two often-confused "brothers" might have! The beans used this time are Panama Boquete Geisha, which has rich white floral aromas, citrus, and berry fruit acidity—perfect for serving as the "selected bean" for this comparison.
Brewing Parameters
Single-Pour Method: V60 #02 dripper (large), 30g coffee, 1:10 ratio (300ml water), 95°C water temperature, EK43 grind setting 2.5.
One-Stream Method: V60 #01 dripper (small), 20g coffee, 1:15 ratio (300ml water), 92°C water temperature, EK43 grind setting 10.
Single-Pour Brewing:
Once water reaches target temperature, you can start pouring the coffee grounds and begin brewing! Following Tetsu Kasuya's description in his book, pour continuously in circular motions until all target water (300ml) is poured, then wait for dripping to complete!
One-Stream Brewing:
Cut cleanly in two streams—first use double the amount of water (40ml) for 30 seconds of pre-infusion, then pour all remaining target water (260ml) at once, and wait for dripping to finish!
Tasting Results
The total time for the Single-Pour Method was 1 minute and 20 seconds. Its taste has very rounded citrus acidity and elegant jasmine floral aromas, with high sweetness!
The total time for the One-Stream Method was 2 minutes. Its taste has more intense jasmine floral aromas, and the overall experience is more balanced compared to the Single-Pour coffee, with higher body!
Important Considerations
The differences between the two brewing methods are quite significant, so everyone should be careful not to confuse the Single-Pour and One-Stream methods! Also, while the Single-Pour Method is very simple to operate, there are quite a few details to pay attention to.
Points to Note for Single-Pour Method:
1. Dripper Selection: It's best to use a #02 large dripper! Because you need to pour all the target water at once, a small dripper might get clogged by the coffee grounds, making it impossible to pour all the water in one go, turning your Single-Pour into a "One-Stream"!
2. Coffee Bean Selection: Since this is a high concentration, low extraction method, it's best to choose light-roasted beans that release abundant sweet and sour flavors in the early to middle stages of extraction!
3. Water Flow Control: The circular pouring reasons we shared yesterday come in handy now! For pouring, it's best to use circular motions to reduce turbulence! Maximize fault tolerance!
4. Grind Adjustment: Since the grind is quite fine, FrontStreet Coffee cannot provide very detailed parameters—just control the time within 1 minute and 30 seconds, and that's the correct grind!
(Left image shows EK43 grind setting 2.5, right image shows EK43 grind setting 10)
5. Coffee Bed Appearance: With proper brewing, the coffee bed will finally present the "big crater" that everyone loves to show off! If yours comes out flat, it means it might not have been sufficiently stirred, so it's best to adjust your brewing technique accordingly!
- END -
FrontStreet Coffee
No. 10, Bao'an Qianjie, Yandun Road, Dongshankou, Yuexiu District, Guangzhou, Guangdong Province
Important Notice :
前街咖啡 FrontStreet Coffee has moved to new addredd:
FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou
Tel:020 38364473
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