How to Make Your Coffee Taste Better: The Simple Multi-Stage Pouring Technique Every Barista Swears By
In yesterday’s post, I mentioned that one of the biggest advantages of hand-pour (pour-over) coffee is its high degree of control . During the brewing process, we can adjust the pouring method based on real-time conditions, ensuring the flavor stays balanced and delicious. This isn’t just theory — there are many techniques that help achieve this level of control. Today, I want to share one of my favorite little brewing tricks: splitting your pours into multiple stages . This is a technique I often use in many pour-over methods. “Multi-stage pouring” simply means dividing your total brewing water into several smaller pours. For example, if you’re brewing 15g of coffee using a 1:15 ratio, you’ll need 225ml of water. Normally, we don’t pour all 225ml at once — instead, we divide it into several smaller pours. A three-pour method splits it into three stages; a 4-6 method divides it into five, and so on. That’s how most people brew. But sometimes, you don’t have to follow this routi...