Five Pour-Over Coffee Brewing Methods: Techniques and Characteristics

FrontStreet Coffee knows that there are many ways to brew a single coffee bean, and different brewing methods present different flavors and textures, which can bring different experiences to guests. FrontStreet Coffee is experimental and will use different brewing methods to discover the unique characteristics of different coffees. Whether it's French press, siphon, espresso extraction, or other methods, they are all experiences in brewing. So today, FrontStreet Coffee will share different brewing methods for a single bean to see what different distinctions there are!

Bean Introduction

Yirgacheffe is a small town located in Ethiopia, with an altitude of 1700-2100 meters, making it one of the highest altitude coffee growing regions in the world. It's said that the Yirgacheffe region originally belonged to the Sidamo region, but because the coffee produced here has unique flavors, it was separated into its own region.

Ethiopia Yirgacheffe

FrontStreet Coffee Washed Yirgacheffe

Country: Ethiopia

Region: Yirgacheffe

Altitude: 1800-2000 meters

Processing: Washed

Variety: Local native varieties

Cake Dripper

The bottom of the cake dripper is flat, and this flat-bottom design allows coffee extraction to become more complete. Moreover, there are only three small holes at the bottom, so its flow rate is relatively slow, which allows the coffee grounds to be soaked, resulting in more balanced extracted coffee.

Parameters & Technique: 15g coffee; medium-fine grind (BG 5R: 58% pass-through rate on China standard #20 sieve); water temperature 90°C, coffee-to-water ratio 1:15; bloom with 31g water for 30 seconds, small stream center pour to 122g, continue pouring to 227g when water level drops and is about to expose the coffee bed, remove the dripper when water level drops and is about to expose the coffee bed. (Timing starts from bloom) Extraction time is two minutes.

Flavor: Aroma of lemon and nuts, entry is lemon acidity, clean sucrose sweetness, with a light floral fragrance, oolong tea finish.

KONO

The KONO dripper has relatively short ribs, and the fit between filter paper and dripper is relatively high. This limits the exhaust space of the dripper during brewing, naturally restricting air flow and slowing the flow rate, allowing the coffee grounds to be soaked for a large portion of time. This increases the water absorption time of coffee ground particles, resulting in more balanced extracted coffee that is less likely to be under-extracted.

Parameters & Technique: 15g coffee; medium-fine grind (BG 6M: 50% pass-through rate on China standard #20 sieve); water temperature 90°C, coffee-to-water ratio 1:15; bloom with 31g water for 30 seconds, small stream center pour to 124g, continue pouring to 228g when water level drops and is about to expose the coffee bed, remove the dripper when water level drops and is about to expose the coffee bed. (Timing starts from bloom) Extraction time is 2'10".

Flavor: Cream and lemon flavors on entry, black tea finish. The aroma is relatively restrained, with noticeable sweetness.

French Press

The French press can be said to be quite a convenient device! Making coffee with a French press is quite simple - just completely soak the coffee in the pot, then use a plunger with a metal filter screen to separate the coffee from the grounds. This brewing method yields coffee with excellent body, can increase texture and oils, and is a relatively convenient and easy-to-use device.

Parameters & Technique: 20g coffee; medium-fine grind (BG 6M: 50% pass-through rate on China standard #20 sieve); water temperature 90°C, coffee-to-water ratio 1:15; directly pour to 300g, stir 5 circles at 1'30" to allow full contact between coffee and water, soak for two minutes then press and filter, pour out all coffee. Total extraction time is 2'30".

Flavor: Floral notes, lemon acidity on entry, cream and sucrose sweetness, black tea finish, relatively thick and smooth texture.

Strawberry Dripper

The design of the ribs on the inner side of the dripper is a dotted distribution structure, very much resembling the small seeds on a strawberry, and the hole diameter at the bottom is relatively small. From this, it can be seen that its flow rate should be relatively slower, thus serving to increase extraction rate.

After adding filter paper, the fit between the dripper and filter paper is not very high due to many raised points. Water can penetrate the filter paper and flow through the gaps between the raised points, which serves to prevent over-extraction. Moreover, these raised points can trap fine powder. In this way, when fine powder is attached to the cup wall, the bottom浸泡的大部分 is relatively coarser grinding particles, thus increasing extraction rate while greatly reducing the chance of over-extraction.

Parameters & Technique: 15g coffee; medium-fine grind (BG 5R: 58% pass-through rate on China standard #20 sieve); water temperature 90°C, coffee-to-water ratio 1:15; bloom with 30g water for 30 seconds, small stream center pour to 121g, continue pouring to 226g when water level drops and is about to expose the coffee bed, remove the dripper when water level drops and is about to expose the coffee bed. (Timing starts from bloom) Extraction time is 1'58".

Flavor: Floral and tea aroma, lemon and citrus acidity on entry, chocolate finish, relatively rich body.

SOE

Extraction parameters are as follows: Coffee amount: 20g, Coffee liquid amount: 40g, Extraction time: 27 seconds

Flavor Description

Citrus, berries, fermented aroma, viscous, medium bitterness, medium-high acidity, bright and lively acidity

Conclusion

When different equipment is used to brew the same bean, the flavors and textures presented are all different. Therefore, when choosing what equipment to use for brewing, you can choose according to the flavors you want to express from the bean, combined with the characteristics of the equipment!

Important Notice :

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FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473