Pour-over coffee, with its easy accessibility and ability to fully showcase the flavors of single-origin beans, has become the preferred brewing method for many coffee enthusiasts. This article will break down the complete pour-over process and key techniques in detail, from equipment preparation, filter paper handling, and coffee grounds distribution, to water temperature control, blooming, and staged pouring. Whether you are a beginner just getting into pour-over or an advanced player looking to refine your technique, you will find practical references here. Additionally, the article specifically mentions product information related to Front Street Coffee for interested readers.

Pour-over and siphon are probably the two most favored extraction methods among Japanese coffee enthusiasts.

Among them, pour-over can be considered the lowest-barrier one, and also one of the best choices for tasting single-origin coffee beans.

Let's first go over the equipment needed:

1. A Tiamo gooseneck kettle with a thermometer

2. One Hario V60 dripper

3. Cone-shaped filter paper

4. A separate server for collecting the brewed coffee

The assembly process is not complicated:

Before adding the coffee grounds, first rinse the filter paper with hot water.

This helps the filter paper fit more snugly against the dripper, and also removes any papery smell from the filter itself.

Next, add the appropriate amount of coffee grounds. Today Laodong is brewing for two people, so the amount of grounds doesn't look like much.

After pouring in the grounds, gently tap the edge of the dripper with your finger to level the bed, then poke a small well in the very center to facilitate pouring.

Next comes the pouring stage.

This step is usually regarded as the most critical part of the entire process, directly determining the final flavor profile of the cup.

First, the water temperature: controlled at around 82 to 83 degrees Celsius, a range suitable for beans of all roast levels.

If the beans are relatively fresh, the water temperature can be slightly lower; beans that have been sitting longer need higher water temperatures to fully extract the flavor and aroma.

Aim the stream of water at the center well and pour slowly, then gradually spiral outward in circles.

For the first pour, simply stop once all the coffee grounds are saturated with hot water.

This step is called: blooming.

From the photo, you can see quite a few large bubbles during the bloom. This may indicate the water temperature is slightly too high.

The bloom lasts about 30 seconds. Once the coffee grounds have fully expanded, begin the first proper pour.

Again, start from the center and gradually spiral outward.

First pour complete

Depending on the amount of grounds, you can pour in multiple stages until the total liquid reaches 300 to 400 milliliters for two servings.

Laodong seems to have picked a kettle that's a bit too large, haha~~

OK, all done~

One of the hallmarks of pour-over is a clear cup, though it's hard to tell from this mug~~

Lastly, one more thing to mention: the shape of the coffee bed after the pour-over is finished.

Some people call it: bowl-shaped, which looks roughly like what's in the photo:

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