Single-pour | Two-pour/One-pour (no bloom)

After the bloom, pour water in a continuous “の”-shaped motion from the center outward without interruption until the lower vessel reaches the preset coffee volume. The characteristic of this method is that it extracts the coffee’s early, middle, and late-stage compounds by continuously soaking and filtering the grounds in the filter, delivering a balanced flavor and mouthfeel. To achieve a brighter, more acidic and refreshing taste, increase the maximum water level in the filter during brewing; for a richer, fuller body, lower the maximum water level. This method is suitable for medium- to low-acid coffees from Central and South America.

A key point in pour-over technique is that since you pour all the water in one go, you need to preset the maximum water level in the filter and quickly adjust the pour rate to avoid exceeding the preset level or hitting the filter walls, which can result in a thin or watery mouthfeel.

Recommended brewing parameters:

　　Water temperature: 90°C

Grind size: 3–4 (small Hario Mini Mill or small Fellow Ode, roughly the coarseness of granulated white sugar)

Coffee-to-water ratio: 15–17 grams of coffee, extract 200–250 grams into the lower vessel (1:14–15)

Brewing time: 1.5–3 minutes

　　Three-pour | Three-pour/Academic style

A variation of the single-pour method, where after the bloom, the water is poured in three stages with two “pauses” in between to adjust the balance of early, middle, and late-stage flavors, creating a distinct layered profile. Compared to the single-pour, it offers greater adjustability and is suitable for coffees of various roast levels and origins.

A “pause” refers to interrupting the pour and waiting for the water level in the filter to drop. This extends the brew time and increases the extraction of flavor compounds. By increasing the first pour and reducing the second and third pours after the pauses, you can highlight early- to mid-stage flavors. Alternatively, reducing the first pour and increasing the second and third pours after the pauses can produce a fuller body.

Recommended brewing parameters:

Same as the single-pour method, but brewing time is longer due to the pauses

　　Stirring method

Popularized by Matt Perger during his 2012 WBrC World Brewers Cup win, this method involves grinding the coffee slightly coarser than espresso, then thoroughly mixing the water and grounds during the bloom phase using a stirring stick. This accelerates the extraction of early-stage flavors and “saturates” the water, followed by sequential pouring of water at the preset coffee-to-water ratio. A high pour rate is used to raise the water level and speed up filtration, effectively diluting the brew. Suitable for bright, high-quality African or Central and South American coffees due to the very fine grind and high brewing temperature.

“Saturating” the water involves using a very fine grind and hot water to extract early-stage flavors, with stirring accelerating the dissolution of these compounds into the water until the water approaches saturation for flavor compounds, making it harder to extract later-stage flavors. This amplifies early-stage flavors but also accentuates any flaws in the coffee beans.

Recommended brewing parameters:

　　Water temperature: 95°C

Grind size: Due to the difficulty of obtaining high-end grinders, simply grind to setting 1 on the small Hario Mini Mill or small Fellow Ode

Coffee-to-water ratio: 12 grams of coffee, total water poured 200 grams (approx. 1:16)

Brewing time: approx. 2 minutes 20 seconds

Process: Pour 50 grams of hot water → stir evenly in a cross pattern → pour 50 grams at 30 seconds → pour 100 grams at 60 seconds → finish extraction at approx. 2 minutes 20 seconds

　　Drip method

Also known as the Japanese Kono method, this replaces the traditional bloom with a slow drip of water to moisten the coffee bed’s center, minimizing water flow disturbance and inconsistent stirring, significantly extending the bloom effect. Once the coffee liquid transitions from dripping to a “stream,” switch to a small, localized pour. In the final stage, use a larger pour to lift foam and impurities from the coffee bed to the top of the filter, preventing them from entering the brewed coffee. Designed for Japan’s preference for low-acid, full-bodied flavors, it suits non-acidic Sumatran or medium-to-dark-roasted Central and South American beans.

Replacing the bloom with drip allows water to infiltrate the coffee grounds with minimal disturbance while extracting mid- to late-stage flavor compounds, accelerating extraction during subsequent pours. The resulting cup is rich and full-bodied. The key technique lies in maintaining stable drip control during the bloom and judging the right timing to switch pouring methods.

Recommended brewing parameters:

　 Water temperature: 88°C

Grind size: 3–4

Coffee-to-water ratio: 24 grams of coffee, extract 240 grams into the lower vessel (1:10)

Brewing time: 5–10 minutes

　　Kanazawa method

Another drip-style pour-over technique that uses less water than a typical bloom. After the coffee grounds stop expanding, drip water in pinpoint increments at the center of the coffee bed. When the coffee liquid starts dripping as “drops,” switch to a “の”-shaped circular drip. Once the liquid flows as a “stream,” switch to a normal pour. Stop brewing once the lower vessel reaches 80 grams of coffee liquid. This preserves a higher concentration of early- to mid-stage flavors. Before drinking, dilute with 160 grams of hot water to enhance layering. Compared to the drip method, the flavor is cleaner yet retains roundness. Though also originating from Japan, it suits medium-to-dark-roasted beans. Due to its early- to mid-stage extraction focus, it can also work well with bright, acidic African beans. The technique requires stable dripping control and good timing judgment when switching pour methods, similar to the drip method.

Recommended brewing parameters:

Water temperature: 88°C

Grind size: 3–4

Coffee-to-water ratio: 24 grams of coffee, extract 80 grams before adding 160 grams of hot water before drinking

Brewing time: 3–5 minutes

　　Four-Six method

Developed by Tetsu Kasuya, who won the 2016 WBrC using this method. The concept is to allow anyone to brew delicious coffee with this approach, consisting of five pours including the bloom. The first two pours adjust the acidity-to-sweetness ratio of the first 40% of flavors, while the last three pours adjust the body intensity of the remaining 60%. With simple variables and high stability, it’s highly controllable and suitable for coffees from various origins. Due to its focus on adjusting the first 40% of flavors, it’s also recommended for acidic or softly acidic African and Central and South American beans.

No advanced pour control is needed—just maintain consistent conditions during each brew. A simple scale and time management suffice. For the first 40% flavor adjustment, increase the first pour and reduce the second for a brighter taste, or do the opposite for a sweeter profile. For the last 60% body adjustment, reduce the three pours to two for a lighter body or increase to four for a heavier mouthfeel.