"Small but complete." Occasionally, customers and friends would describe Front Street Coffee's offline store this way. Because in Front Street Coffee's small store, besides displaying the various coffee beans sold online, various coffee equipment is also placed in different corners. Such as siphon pots, French presses, clever drippers, Turkish coffee pots, Eritrean coffee pots, and so on...

Thanks to this, customers and friends often ask whether Front Street Coffee can use this equipment to make single-origin coffee. And after receiving a negative answer, these customers and friends often ask: "Is it because the coffee brewed with this equipment doesn't taste as good as pour-over?", "Why do coffee shops like to serve single-origin coffee as pour-over?" and other questions.

I believe many friends online also have the same questions, so today Front Street Coffee will share with everyone why coffee shops always make single-origin coffee using pour-over!

Why do coffee shops always like to make single-origin coffee using pour-over?

Actually, it's very simple, just like what Front Street Coffee explains to customers and friends on the spot. Compared with other equipment, pour-over coffee is more comprehensive in function. We can regard it as an "all-round warrior." Although one of its abilities may not be the absolute best or most outstanding among all equipment, overall, it is definitely the ideal choice for coffee shops to serve single-origin coffee.

1. It can easily make coffee with prominent flavor

Since the 1990s, the popularization of the concept of specialty coffee has led people to pursue coffee flavor, so a series of steps from coffee cultivation, roasting, to brewing have all begun to serve more prominent flavor.

Pour-over coffee is one of the best choices among all extraction methods for showcasing flavor. Because it is drip extraction, drip extraction can easily make coffee with rich layers and distinct flavor. For example, both areIn Front Street Coffee's bean list, Front Street Coffee Ethiopia Guji Hambela, the Hambela made by pour-over has prominent strawberry, floral, creamy, citrus and other flavor expressions, with a sweet and sour taste and a light mouthfeel, we can very easily identify the coffee flavor.

If immersion extraction equipment such as a French press is used for production, then although the coffee will have a fuller mouthfeel and a more balanced taste, the expressiveness of the flavor will be somewhat weaker in comparison.

But this alone is not enough to make pour-over coffee the mainstream method for extracting single-origin coffee, because by adjusting extraction parameters and operating steps, other equipment can also make similar coffee. Front Street Coffee mentioned earlier that pour-over coffee, as an extraction method, is an "all-round warrior." Besides being able to easily make coffee with prominent flavor, it also has many other advantages, such as--convenience.

2. Convenience

Convenience is a characteristic that makes pour-over coffee widely popular. Whether in operation or cleaning, using pour-over coffee is much more convenient than most equipment. It does not have a very complicated operation process, and cleaning it is also very simple. All you need is a tool for pouring water, plus filter paper and a dripper, and coffee production can begin.

Then, because the filter paper is a disposable filter, after brewing is finished, you only need to lift it up and throw it into the trash can together with the coffee grounds. Finally, simply rinse the dripper and container with clean water, and cleaning is complete. Very simple, very convenient!

3. Quick

Besides being convenient, quickness is also one of the reasons pour-over coffee has a broad audience. From the start of production to the end, the time needed to brew a delicious pot of pour-over coffee is about 5 minutes. Most equipment takes around 10 minutes to make coffee. In comparison, pour-over coffee takes only half or even less time. Combined with the convenience of production and cleaning, choosing pour-over coffee can greatly improve a coffee shop's efficiency.

4. High controllability

Compared with most extraction methods, pour-over coffee has higher controllability. It is not like pressure extraction, which can be troubled by too much carbon dioxide in the coffee beans. You only need to simply adjust the parameters or pouring method to easily brew delicious coffee.

Not only that, because the parameters used are not so extreme, we can also judge whether extraction is normal during brewing according to the coffee bed and water level in the dripper, and then make timely adjustments to the brewing so that the coffee will not have flavors from poor extraction.

5. Extremely high playability

Of course, we must mention its playability, because pour-over coffee has very high playability! Just the choices in equipment such as drippers and filter paper are already very rich. And in the brewing stage, there are different pouring methods to choose from. Such as three-pour, 4:6 method, stirring method, variable-temperature brewing, and so on and so on.

These different choices allow us to brew coffee with different characteristics. For example, some brewing methods can make the coffee sweeter, some can give the coffee an excellent juicy feel, coffee brewed with this filter paper will be more aromatic, coffee brewed with that filter paper will be cleaner.......

6. Highly visually appealing

Finally, there is visual appeal. The production of pour-over coffee has excellent visual appeal! Whether it is the barista's focused appearance while pouring water during brewing, or the vortex drawn out when the water stream is poured in circles, or the dome during blooming, or the deep pit coffee bed revealed after the coffee has fully drained.......these are all scenes that can provide customers with a full visual experience.

So combining the above six points, we can know why most single-origin coffee in coffee shops is made using pour-over rather than other methods such as siphon pots and French presses. Of course, it's not that other methods don't exist, they are just relatively much fewer~

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