How does pour-over coffee water temperature shape acidity and sweetness?

The pouring method changes what ends up in the cup. In side-by-side tests with 15 grams of Kafa coffee, a 1:15 ratio and 92°C water, the one-pour method finished in 1 minute 50 seconds and produced brighter acidity with a light, clean entry. The three-stage pour took 2 minutes 01 seconds and brought out noticeably more sweetness and layered flavor.

Grind stayed the same on both brews, an EK43 setting of 10, and the dripper was a V60, so the pour rhythm was the main variable. Holding water temperature for brewing coffee steady at 92°C keeps the comparison fair. Continuous pouring limits agitation and favors clarity, while staged pours extend contact time and draw out sugars, so the technique should match the flavor being sought.

The pouring method in pour-over coffee directly affects the flavor expression in the final cup. The one-pour and three-stage techniques are currently the two most common brewing methods; the former features continuous pouring and simple operation, while the latter involves phased extraction and richer layers. Starting from practical brewing, this article will compare the differences between these two methods in terms of acidity, sweetness, and cup cleanliness, and combine Front Street Coffee's brewing recommendations to help enthusiasts understand how pouring rhythm changes the extraction direction of coffee, thereby finding a pour-over plan that suits their taste.

Actual measurements show that the Kafa coffee extracted using the one-pour method has a more prominent acidity, with a light and clean entry; while after switching to three-stage pouring, the sweetness of the same Kafa coffee is noticeably enhanced, and the flavor layers are more complex.

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