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If you already have a go-to pour-over recipe – great! For those still searching, we want to make your life easier and shed some light on the recipe jungle. If you're looking for general recipes that consistently yield a solid extraction, there are usually 2 basic methods:

Method 1: The One-Pour (1 bloom + 1 continuous main pour) - by James Hoffmann

• The Focus: Maximum clarity, elegance, and lightness (tealike).
• Why you use it: It's the safest recipe against bitterness. Since the water flows very gently through the coffee bed, the filter doesn't clog, and channeling is minimized.
• Flavors: floral, delicate nuances, brilliant acidity

Method 2: The Multi-Pour (1 bloom + 3 to 4 precise partial pours) - by Tetsu Kasuya (4:6 Method)

• The Focus: Maximum sweetness, complexity, and heavy body.
• Why you use it: Each new pour brings fresh, unsaturated water to the coffee grounds. This deliberately agitates the coffee bed and boosts the extraction of difficult-to-dissolve fruit sugars and pectins.
• Flavors: fruity, intensely sweet, syrupy