What's the Ideal Pour-Over Coffee Time? Must Pour-Over Coffee Be Completed in 2 Minutes? Pour-Over Coffee Pacing and Timing! How to Adjust Pour-Over Coffee Grind Size?

When brewing most coffees, we instinctively press the timer function on our scale to start timing—something that experienced baristas emphasize as crucial from the very beginning of our coffee journey.

However, some coffee enthusiasts find this practice puzzling, believing that timing doesn't affect the final brew. They argue they can make delicious coffee even when "blind brewing" without timing. While it's true that we can still brew a delicious pot of coffee without timing, this doesn't mean timing records are unimportant. With limited brewing experience, keeping timing records helps us brew good coffee more easily and frequently. Additionally, after brewing, we can review these timing records to identify and correct the culprits behind any brewing problems.

So today, FrontStreet Coffee will share why we need to record timing during coffee brewing and how we can use timing to identify or improve issues that arise during the brewing process!

Why Do We Need Timing When Brewing Coffee?

First, everyone should understand that the timing we record during brewing primarily refers to the contact time between water and coffee grounds—the extraction time. Timing starts when water first contacts the coffee grounds and ends when the target water volume has completely passed through the coffee grounds.

With other parameters unchanged, longer extraction time means water and coffee grounds remain in contact longer, resulting in more dissolved flavor compounds. Conversely, shorter extraction time means less contact time, resulting in fewer dissolved flavor compounds. In other words, by controlling extraction time, we can determine the amount of dissolved substances and influence the coffee's extraction rate. However... timing is a passive parameter. Unlike water temperature, grind size, or water volume, we cannot directly control its duration. Instead, we need to adjust other parameters or factors to influence timing.

But precisely because of this, timing can also serve as an indicator to measure whether other parameters are correct. When we notice that coffee extraction is too fast or too slow, it means other parameters might be too "conservative" or too "extreme." At this point, we need to evaluate the coffee's taste to determine whether these parameters need adjustment. Now, for fun—what factors affect extraction time in pour-over coffee?

1. Coffee Grind Size and Amount

For drip extraction, both the coarseness and quantity of coffee grounds affect extraction time. When coffee grounds are coarser, the gaps between grounds are larger, allowing the same water volume to flow through more quickly, resulting in shorter extraction time. Conversely, when coffee grounds are finer, the gaps are smaller, flow rate is relatively slower, and extraction time is longer. This difference is particularly noticeable in espresso extraction. (The same principle applies to the amount of coffee grounds, so FrontStreet Coffee won't elaborate further here.)

This is where timing can serve as an indicator of whether the grind size is appropriate! What does this mean? For example, we can establish a target extraction time for coffee—FrontStreet Coffee sets a target of 2 minutes when brewing pour-over coffee with 15g of coffee beans. With other parameters and pouring techniques unchanged, if extraction time exceeds 2 minutes, it means the grind might be too fine. If it's under 2 minutes, the grind might be too coarse. But whether too coarse or too fine isn't necessarily problematic, as some coffee beans might require precisely such fine/coarse grinds for optimal extraction. Therefore, we need to evaluate the actual taste of the brewed coffee to determine if the grind is appropriate. This is one major application of timing!

2. Coffee Brewing Technique

Brewing technique is another factor that affects extraction time! In the article "Pouring Water in Pour-Over Coffee," FrontStreet Coffee explained in detail how water flow rate and number of pour segments directly impact flow rate and extraction time. Small water flow and multiple pour segments can extend coffee extraction time, while large water flow and fewer pour segments reduce extraction time.

When we understand how water flow rate and pour segments affect timing, we can adjust coffee extraction during the brewing process based on timing/flow rate, rather than waiting until after brewing is complete. For example, when using our usual recipe to brew an unfamiliar coffee bean, we might notice during brewing that the coffee's flow rate is much faster than usual. If we continue at this pace, the coffee will likely be under-extracted!

In situations like this, we can switch to smaller water flow and multiple pour segments to slow down the flow rate and extend extraction time, helping the coffee avoid under-extraction.

3. Coffee Equipment

Beyond human-controlled factors like grind size, amount of coffee, and pouring method, the equipment we choose also affects extraction time/flow rate. For example, among conical drippers, with extraction parameters unchanged, the V60 has many ridges and a larger bottom hole, so coffee brewed with it flows faster, resulting in shorter extraction time. The Kono, however, has fewer ridges and a smaller bottom hole, so coffee brewed with it flows slower, resulting in longer extraction time.

Filter paper also plays a role. In the article "Differences Between Filter Papers," FrontStreet Coffee shared that different filter papers have different flow rates, influenced by factors such as thickness, material, and manufacturing process. Similar situations exist in espresso, where the hole size and density in the portafilter basket directly impact flow rate and extraction time. Therefore, besides adjusting grind size and technique, changing brewing filters is also an excellent method for adjusting timing!

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