pour over in phases

( from instagram post 2025.1.15 )

I believe that "getting coffee grounds evenly wetted as early as possible" is the key to successful pour overs. This is why we need a "bloom" phase: to allow time for the grounds to be fully soaked and degas. When grounds are well saturated, the "pour" phase can begin with high quality, even extraction. There is no need for fast-and-strong pour all the way to strive for more evenness at the price of clogging risk and excessive bypass. We are more free to decide a suitable pouring style, and get the best out of the dose.

Making divot in the coffee bed is a well-known prep trick to boost evenness with zero risk of clogging. Bottom grounds are exposed and can make first contact with hot, fresh water. Thorough saturation also allows degas to take place effectively, then we can eliminate bubbles by gently swirling the dripper (or shaking if it is a non-conical one e.g. Kalita).

Another technique I learnt from some baristas is to pour at reducing speeds. I find it particularly useful for coffees that tend to clog easily. In the first half (or shorter) of "pour" phase, pour at average speed (gentle turbulence) then slow down to a small, steady water stream to the finish line. It is recommended to everyone who seeks balance between flavor richness and clarity.

The diagrams indicate my idea of how "evenness of extraction" and "risk of clogging" change in different phases, and how they can be adjusted by various techniques ( Disclaimer: these are graphical illustrations only and are by no means in proportion, accurate or supported by scientific studies ).

If you have other great pouring tips, let's share and discuss.