Pour-over coffee brings out the rich flavors of specialty beans. With precision and patience, you can unlock your coffee’s full potential. This blog shares key tips to perfect your pour-over brew.

One of the first things to consider when brewing pour-over coffee is the coffee-to-water ratio. The ideal starting point for a balanced cup is a ratio of 1 gram of coffee to 16 grams of water (1:16). This ratio ensures a harmonious balance between acidity and bitterness, allowing the coffee's unique flavors to shine.

• More water than 1:16 ➔ Leads to longer brew times, higher extraction, and a lighter, more diluted taste.
• Less water than 1:16 ➔ Results in shorter brew times, lower extraction, and a stronger, more concentrated flavor.

Adjust the ratio to match your personal taste preference, but keep in mind that the contact time between coffee and water is a major factor in determining the final taste.

The pour-over method offers a variety of techniques, each influencing the flavor profile of the brew. Here are some popular methods to consider:

1. Single-Pour Method (One-Pour)

After pre-wetting the coffee grounds (blooming), you pour the water continuously in a spiral motion until the desired water volume is reached. This method requires a steady hand and consistent flow rate to avoid over-extraction or under-extraction.

2. Three-Pour Method

This technique divides the water into three separate pours. Each pour is done evenly, with slight pauses in between. The three-pour method helps create a layered, more complex cup of coffee. Ensure the coffee bed doesn’t fully drain between pours to maintain even extraction.

3. Stirring and Swirling

Sometimes, the coffee grounds can form craters or uneven patches during brewing. Gentle stirring or swirling can help redistribute the grounds, ensuring an even extraction and a richer flavor.

• Stirring: Swirl the grounds during blooming or at the beginning of the brew.
• Swirling: Perform a final gentle swirl after pouring to balance extraction.

4. Drip Method

In this approach, water is dripped onto the coffee bed slowly, extending the contact time. This method enhances the brew’s body and clarity, giving a more intense, well-rounded flavor.

5. 4:6 Method (Four-Six Method)

Developed by Tetsu Kasuya, the 2016 World Brewers Cup Champion, this method involves five pours, with the first two pours accounting for 40% of the water and the remaining third pour making up 60%. This technique simplifies the process, ensuring a consistent and well-balanced brew.