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Nonstop Single Pour or Pour & Pause

Want to share some personal experience on nonstop single pour (SP) and pour & pause (PP) method. We all have our preference and there is no absolute good and bad, but it is always good to know the difference. One of the main differences is Extraction Yield. Under same condition, extraction yield of PP will always higher than SP, why?


1. Contact time. For PP, when you stop adding water, there still some water within the coffee ground, so the contact time for PP will be pourtime + pause time versus pour time for SP (both methods have the last stage dripping time). Total contact time of PP is obviously longer.


2. First we need to understand that “fresh water from our kettle can dissolve more solubles on coffee and the water in dripper dissolve less (because some already dissolved in it). Now for example, PP is like 80% fresh water + 20% water in dripper, and SP is like 50% fresh water + 50% water in dripper, which method do you think will extract more?


For the difference in flavours, it is a bit too subjective, maybe I will do a comparison later. Again, there is no absolute good or bad method, the method that you tried, adjusted, and satisfied is your good method.