Will it make pour-over coffee taste different if we pour water constantly or with pause during brewing?
Pause during water stream is to have a break during pour-over coffee’s water stream and pour water again after the water level drops. Constant water flow is to continue water stream except blooming. Will these two different techniques affect the coffee flavor and taste?
Constant water stream is to continue water stream except blooming. Will these two different techniques affect the coffee flavor and taste?
Pour-over coffee is made by contacting hot water with coffee powder. The more frequent the contact, the higher the extraction rate, the higher the extraction rate, the stronger the flavor, and the stronger the taste. We know that there are many factors that affect the extraction rate, and there are four main factors: roasting degrees, grinding sizes, extraction time, brewing water temperature, etc.
│Further reading: Perfect Pour-Over Coffee Golden Ratio
From the above four factors, we can see that the method of pause during water stream is mainly to adjust the extraction time to meet (improve) the extraction rate we want. If we want the entire extraction time to be completed within 2 minutes and 30 seconds (including blooming), when the flow rate is too fast and the time will be completed earlier, we can cut off the water and delay the time. This increases flavor intensity, taste intensity.
Use the constant water stream for pour-over coffee, control the completion time to 2 minutes and 30 seconds (including blooming), so that the extraction time is also met, so will the two methods taste different?
TEST
Tested with "Ethiopia Yirgacheffe T.O.H Champion Adoris limited edition Natural"
Use 20g of coffee, the same powder water ratio of 1:15, the same grinding size, the same water temperature of 87 degrees, and the same extraction time of 2 minutes and 30 seconds.
Extraction in two ways: pause during water stream and constant water stream.
The techniques are all based on center water stream as much as possible.
Pause during water stream
Grape, less flavors, acid less bright acidity, less sweetness
Constant water stream
Grape, berry, rich flavors, bright acidity, good sweetness, good structures
We learn from the test that brewing coffee with continuous water stream can get better flavor and better taste under the same conditions. In the constant water stream method, there is one biggest difference, which is the water pouring. The water is continuously poured into the filter cup, like a stirring rod, which can increase the extraction rate. Try alternating techniques for different flavors and taste!
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