Introduction:While the three-stage pouring technique in pour over coffee may seem simple, how should the water volume be allocated for the second and third pours after the bloom? Different water ratios directly affect the expression of acidity, body, and aftertaste. This article, through experimental comparison, helps you understand how adjusting the water volume at each stage of the three-pour method influences the flavor profile of the coffee, and provides practical operational guidance to help you more precisely control flavor tuning.
The three-stage pouring method is a common technique in pour over brewing, but many coffee enthusiasts often feel puzzled about how to distribute the water volume for the two stages after the bloom. Based on 15 grams of coffee grounds and a 1:15 coffee-to-water ratio, this article compares the impact of different water distribution ratios between the second and third stages (such as more water in the second stage, equal distribution, or more water in the third stage) on coffee flavor through actual brewing tests. From the clarity of acidity, body, to aftertaste performance, the experimental results reveal the flavor differences brought by various pouring strategies, helping you master the pouring rhythm more scientifically.
The so-called three-stage extraction divides the total water volume used in the entire pour over process into three pours: the first is the bloom, followed by two subsequent pours. After each pour, a brief pause is made, and finally, all the coffee liquid is allowed to drip through. Calculated with the commonly used 15 grams of coffee and a 1:15 ratio, the total water volume is 225 grams. The first 30 grams are used for the bloom, lasting about 30 seconds, which is the standard practice for most pour over enthusiasts. The remaining 195 grams of water must then be divided between the second and third pours. So, how should these two stages be allocated to achieve an ideal flavor profile?
To explore this question, we selected a medium-roasted Yunnan small-bean Typica coffee as the test subject. This coffee features chocolate-like richness, bright acidity reminiscent of berries, and a gentle sweetness akin to brown sugar—making it highly suitable for observing how different pouring ratios affect flavor layers. In the experiment, aside from the fixed 30-gram bloom, the remaining 195 grams of water were divided into three combinations: Plan 1 used 125 grams for the second pour and 70 grams for the third; Plan 2 split the water evenly with 97.5 grams for each stage; and Plan 3 used 70 grams for the second pour and 125 grams for the third. During the experiment, the starting time for all three groups was uniformly controlled, at 1 second, 30 seconds, and 1 minute 6 seconds respectively, to minimize variables caused by human error and timing differences.
The experimental results showed that although all three cups of coffee exhibited overall flavors of hazelnut, cocoa aroma, and brown sugar aftertaste, closer tasting revealed clear differences in acidity intensity, body, and mouthfeel aftertaste. Group 1, with a larger water volume in the second pour, displayed a more pronounced acidity—similar to the fruit acidity of black plums—which was especially prominent at optimal temperatures, shifting to caramel sweetness as the temperature slightly dropped, though the overall body was thinner. Group 2 achieved the best balance, with solid aroma and a rounded, full-bodied flavor. Its acidity was not as vibrant as Group 1, but the overall profile was more harmonious. Group 3, with the most water in the third pour, had an entry feel reminiscent of black tea—heavy-bodied—with acidity almost imperceptible and bitterness relatively prominent. As it cooled, it even showed slight astringency, suggesting possible minor over-extraction.
These results show that in the three-stage pouring method, the greater the water volume in a given stage, the higher the extraction efficiency of soluble substances typically is during that stage. When the second pour has a larger volume, the “coffee wall” formed by the coffee bed is taller, which helps concentrate the release of acidic compounds. However, if subsequent water volumes are insufficient, some coffee particles may not fully participate in extraction, affecting body and overall mouthfeel. Conversely, if the third pour has a high water volume while the second pour is low, the coffee wall may not maintain sufficient height, causing hot water to pass through shorter pathways such as the channeling areas or prompting fine particles to settle prematurely and over-extract, leading to increased bitterness or astringency.
Therefore, when planning the three-stage pouring, in addition to considering the flavor characteristics of the coffee beans, attention should also be paid to the water level height and the rate of liquid level descent at each stage. For example, for light-roasted beans dominated by floral and fruity acidity, the water volume for the second pour can be moderately increased to promote the release of acidic compounds, and the timing of the next pour can be determined based on when the liquid level drops to “half the height of the coffee wall.” This approach not only helps enhance the brightness of the acidity but also takes into account subsequent sweetness and body expression.
In practical operation, if you are brewing a bright-flavored light roast such as Panamanian Boquete Geisha, you might consider the following stage suggestion: 30 grams for the bloom, 120 grams for the second pour, and 75 grams for the third. During the actual pouring process, observe the descent of the liquid level. When the water level drops to about half the height of the coffee wall, it’s the right time to add the final pour. This arrangement highlights the lively tone of fruity acidity while preserving a caramel-like finish and smooth mouthfeel.
In summary, the three-stage pouring method is not a fixed formula, but rather one that requires flexible adjustment of water volume and timing for each stage based on the coffee bean’s roast level, flavor characteristics, and personal preference. By observing the coffee wall height, liquid level changes, and extraction rhythm, you will be able to more accurately control flavor balance and brew pour over coffee with more layers and personal style.
The above content is compiled by CoffeeHunters, a coffee news website.
