How Do You Brew Yirgacheffe With the One-Pour Method?
The one-pour center method skips segmented circling: bloom the grounds, then keep pouring in the center until the target weight is reached. Using Yirgacheffe Red Honey Red Cherry from Idido, grown at 2,000 to 2,200 meters with local heirloom varieties graded G1, a Hario V60 brews two versions at the same coffee-to-water ratio and water temperature.
One version uses a coarse BG-7K grind with a longer pour time, the other a fine BG-6M grind with a shorter pour time, so the flavor difference is easy to taste. Honey processing leaves mucilage on the bean for sun drying, and the pectin retention level sets the sweetness. The V60 rib structure controls flow rate, which is why steady pouring matters more than elaborate technique.
Pour-over coffee may seem complicated, but there is actually a worry-free and stable extraction method—single-pour center watering. It doesn't require segmented circling; simply continue pouring after blooming and it's done, making it especially suitable for friends new to pour-over. This article uses the Yirgacheffe Red Honey Red Cherry recommended by Front Street Coffee as an example, first introducing the classification of honey processing and pectin retention ratios, then using a Hario V60 dripper to conduct a comparative brewing of two different grind sizes: coarse grind BG-7K paired with a longer pouring time, and fine grind BG-6M paired with a shorter pouring time, to experience the flavor differences under the same coffee-to-water ratio and water temperature. The article also explains in detail how the V60 rib structure affects flow rate, and why pouring stability is far more important than fancy techniques.
Don't know how to brew coffee? Not clear about how to do segmented pouring? What should you do when the water flow fluctuates during circling? Why not try this labor-saving and easy-to-learn method—single-pour center watering. This time we use Front Street's Red Honey Red Cherry to demonstrate the entire brewing process.
Yirgacheffe Red Honey Processing
Region: Yirgacheffe Idido
Growing altitude: 2000-2200m
Processing method: Red honey processing
Variety: Local heirloom varieties
Grade: G1
Do you understand honey processing? What exactly is honey processing?
Honey processing refers to a processing method where green beans still coated with mucilage are directly sun-dried. After the coffee fruit's outer pulp is removed, a sticky gelatinous substance remains on the surface. Traditional washed processing uses large amounts of clean water to rinse it off, but some high-altitude regions are limited by water resources, so this direct drying approach emerged. The pectin mucilage is the part of the coffee fruit with the highest sugar concentration and is also the key to fermentation during processing; it can be said that it determines about eighty percent of the nutrient supply during processing. Different pectin retention ratios lead to different fermentation levels and sweetness expressions in the beans, so honey processing is further divided into black honey, yellow honey, red honey, and white honey: yellow honey retains about 60% pectin, red honey retains about 75%, white honey retains about 30%, and black honey removes almost no pectin. The Yirgacheffe Red Honey Red Cherry used this time is exactly the type that retains 75% pectin.
Before brewing, the equipment naturally needs to be selected first. After looking around, let's use the familiar Hario V60.
| Hario V60 |
The core design concept of the V60 dripper revolves around controlling the speed at which water descends, allowing the coffee bed to achieve an ideal extraction flow rate. Its internal ribs are arranged in curved spiral patterns, extending from the bottom all the way to the top rim, which helps accelerate water flow and smooth air release; the curved rib structure also lengthens the path water travels, increasing contact time between coffee particles and water, ultimately presenting more distinct flavor layers.
| Center Pouring |
When using the center pouring method, I prepare two different grind sizes: one ground coarser but with the pouring time extended accordingly; the other ground slightly finer with the time appropriately shortened. Adjust the time based on the coarseness of the grounds to achieve the ideal extraction level for the coffee.
First, look at the coarser grind group, with a grind size of BG-7K (48% passing rate on Chinese standard No. 20 sieve).
Parameters and technique: 15g coffee / water temperature 90℃ / coffee-to-water ratio 1:15 / grind size BG-7K. First bloom with 34g water for 30 seconds, then pour with a fine stream at the center position to 227g.
Flavor: Citrus, lemon peel, berries, with lemon peel standing out more in the aftertaste.
Next, look at the finer grind group, with a grind size of BG-6M (58% passing rate on Chinese standard No. 20 sieve).
Parameters and technique: 15g coffee / water temperature 90℃ / coffee-to-water ratio 1:15 / grind size BG-6M. Bloom with 34g water for 30 seconds, then pour with a fine stream at the center to 228g.
Flavor: Citrus, almond, lemon, with berry notes in the aftertaste, persistent citrus notes and a fuller mouthfeel.
Regarding pour-over extraction, what I want to emphasize is still that same point: no matter which technique is used, pouring stability is extremely important. If the water flow fluctuates during pouring, the coffee can easily extract unevenly, tasting bitter and astringent with off-flavors mixed in.
The single-pour center watering technique involves pouring continuously after blooming ends, with the key being to control the pouring volume and flow rate, achieving a complete extraction segment without losing balance; however, if the pouring method is improper, it will likewise disrupt the overall balance of the coffee.
The above content is compiled by CoffeeHunters, a coffee news website.
