Which Pour-Over Methods Came Out of the WBC Coffee Championship?

Five common pour-over methods each suit different beans and goals. The Japanese volcano pour uses repeated blooming to swell the coffee bed for dark roasts. The Matsuya method, the stirring method that gained attention after the WBC coffee championship, the delicate drip method, and the stable academy-style pour round out the set, each with distinct steps and trade-offs.

The volcano pour, often paired with a flannel or V60 dripper, pours mainly within a coin-sized center area. Its drawback is uneven extraction: the first third is over-extracted and the latter two thirds under-extracted, so the brew needs a full swirl to merge into one cup, which also lowers the temperature. Choosing among the methods comes down to bean characteristics and preferred mouthfeel.

Pour-over coffee seems simple, yet it actually hides many intricacies. For those just starting out, mastering different pouring techniques can make the same beans express completely different flavors. This article will break down five common pour-over methods one by one—the volcano pour and Matsuya method from Japan, the stirring method that swept the US and Europe after winning WBC, the delicate drip method, and the highly stable academy-style pour. Each method will be fully explained from operational key points, suitable scenarios, to pros and cons, helping coffee lovers find the most suitable brewing method based on their needs and bean characteristics. Whether you pursue a rich mouthfeel or bright sweetness, you can gain practical reference from it.

Friends new to pour-over coffee may feel a bit at a loss at first. It looks like just pouring water to brew, but in fact there is quite a lot of knowledge behind it. If you want to get a cup of excellent coffee, among the five pouring methods below, you might as well see which one suits you better.

Five common pouring techniques in pour-over coffee:

Volcano Pour

The volcano pour originates from Japan and is more suitable for brewing dark-roasted beans. It relies on the carbon dioxide released from the coffee grounds, and through repeated blooming, it makes the coffee bed swell up like a volcanic eruption. Dark-roasted beans are a better match precisely because they contain more carbon dioxide.

The volcano pour is usually used with a flannel or V60 dripper. Because the coffee bed is thicker in the middle, pouring is mainly concentrated within the center area about the size of a coin. The key in the first half is to complete full extraction without destroying the structure of the coffee bed, while in the second half the pouring becomes even, avoiding over-extraction in the center area while also diluting the brew.

Pros: The finished coffee has a full aroma, a rich and solid mouthfeel, and a prominent sweet aftertaste.

Cons: The first one-third of the volcano pour is over-extracted, while the latter two-thirds is under-extracted, resulting in poor uniformity in the coffee liquid. After brewing, it needs to be fully swirled to let the two "imperfect" segments of coffee liquid merge into one complete cup. But during swirling, the temperature will drop; if high-temperature extraction is used to keep it warm, the coffee easily becomes dry and astringent.

Matsuya Method

The Matsuya method also comes from Japan, and the inventor's original goal was to extract only the tasty components from the coffee.

The specific operation is to use a spoon to dig a large hole in the coffee grounds, start pouring water into the middle from a height of about 30 cm above the coffee bed, and after the coffee liquid begins to drip, pour outward in a circular motion to wet all the coffee grounds, then cover with a lid and let it bloom. After three minutes, begin pouring evenly and continuously. When the coffee liquid reaches half the height of the coffee pot, stop pouring, then add hot water to dilute.

Pros: Even after sitting for a while, the coffee's flavor will not fluctuate much.

Cons: Some enthusiasts also believe that too long an extraction time will cause many flavor compounds to evaporate, which is why the flavor changes little. Whether this counts as a pro or a con depends on how you understand it.

Stirring Method

Why is the stirring method popular? In the 2012 WBC competition, Matt Perger used this technique and won the championship, and afterward it spread rapidly in the US, Europe, and Australia.

The stirring method requires grinding the coffee very fine. First pour about 50 g of water, stir evenly back and forth in a cross pattern, and let the coffee grounds fully contact the water. After 30 seconds, pour water again, and complete the whole process at 2 minutes. If using dark-roasted beans, then bloom until 15 seconds before pouring, and finish pouring at 1 minute 30 seconds.

Pros: The stirring method can amplify the strengths of the coffee beans, especially enhancing the mouthfeel, and it will not seem thin.

Cons: Although the flavor is more prominent, the sweet aftertaste is noticeably weakened. In addition, this method has very high requirements for bean quality. If the beans themselves are poor, it will only magnify undesirable flavors endlessly. Combined with the very fine grind required and sufficient stirring, improper operation can easily cause over-extraction.

Drip Method

The drip method, as the name suggests, completes the brew by dripping water. Like an hourglass, it falls drop by drop onto the coffee grounds. The whole process is very delicate and also quite time-consuming.

First use a concentrated stream of water to pre-wet the coffee grounds little by little. When about one-third has dripped, you can begin pouring water. Pause when the water level in the coffee grounds rises to the top, and when the water level drops to halfway, pour water again.

Pros: The drip method can highlight the sweetness of the coffee beans and avoid sourness, astringency, and bitter off-flavors.

Cons: It requires a very stable hand on the kettle and enough patience. It can be said that the sourness and astringency removed from the coffee are all transferred to your hands. Some friends also believe that after removing the sour and bitter flavors, the coffee's flavor appears less complete.

Academy-Style Pour

The academy-style pour is the most common brewing method in pour-over coffee. Because of its good stability, it is also one of the top choices for most coffee lovers.

The operation is very simple: pour from the center outward, then bloom, and after the coffee bed collapses, slowly pour again from the inside out. However, this method has higher requirements for the pour-over kettle. The stream needs to be fine, vertical, stable, and even in order to brew a good cup of coffee.

Pros: The academy-style brewing method is very stable and suitable for most drippers and beginners.

Cons: Likewise, its advantages also bring limitations. Many coffee lovers feel that this pouring method is too stable, making it hard to develop a personal style and characteristics.

Related recommendations: Is pour-over coffee really that good? Why does coffee smell better than it tastes?

The above content is compiled by CoffeeHunters, a coffee news website.