What Is the Secret for A perfect Pour Over Coffee [Perfecting the Pour]

When we think about coffee competitions, the World Barista Championships or the World Latte Art Championships likely come to mind first. We often forget how much technique goes into proper pour-over coffee preparation.

Nobody would doubt the complex technique necessary for pour-over coffee after watching the World Brewer’s Cup 2019. The winner, Du Jianing demonstrated a groundbreaking and masterful technique for pour-over coffee brewing. Let’s see what is so special about Jia Ning Du’s  recipe and method as this gives us a great idea on how to brew the perfect cup of pour over coffee.Perfecting the pour

World Brewer’s Cup 2019 – Winning Pour-over Coffee Recipe and Method


Firstly, let’s discuss the equipment that Du Jianing used.

  • The champion elected to use a different pour-over brewer with a wide bottom, which allowed her to use thinner filters for optimum flavor.
  • Jia Ning Du also made use of two pour-over kettles simultaneously.

The Grind

Du Jianing strayed away from conventional grinding technique, by using a two step grinding process, instead of one. The first grind broke down the beans into large, coarsely ground pieces. This was evenly distribute the coffee and to remove any pieces of silver skin from the beans.

The second grind then ground the coffee to the desired size for brewing.


The recipe the World Brewer’s Cup champion used consisted of:

  • 16g coffee
  • 240g water
  • a 190g yield
  • A temperature of 94 degrees C
  • A total brew time of 1 minute, 40 seconds

The recipe is relatively standard for pour-over brewing. 16g of coffee to 240g water is slightly more coffee to water than industry standard (60 grams of coffee to one liter, (about 4 US cups), of water). This results in a slightly stronger cup of coffee. The brew time is also quite quick for pour-over, which is due to the thin filters and wide-bottomed brewer.


Now, this wouldn’t be a proper coffee brewing competition recipe if it wasn’t a little different to what we are accustomed to. Again, Jia Ning Du didn’t disappoint.

The champion poured in 4 stages, at a precise speed, for perfect extraction.

  1. For the first, pre-infusion stage, The Chinese competitor poured 60g of water at a rate of 6 grams per second, for 10 seconds.
  2. This was followed by 80g of water, poured at a rate of 4g per second, for 20 seconds.
  3. Du Jianing brewed two coffees at a time by pouring with two different kettles in both hands, simultaneously.
  4. After brewing, the champ asked the judges to lightly swirl their coffees before sampling.
  5. Finally, the judges were instructed to drink their brews at 3 different stages of cooling, as the flavors change as the coffee cools.

More Facts About the Winner of the World Brewer’s Cup 2019

The interview with Du really highlighted the dedication necessary for competitions on the world scale.

  • She spent a year practicing the simultaneous, two-handed pour, which was arguably the most impressive part of her presentation.
  • Du Jianing also practiced her award winning performance 300 times to really perfect it.
  • After failing to win the World Brewer’s Cup in 2016, the barista took a year off from competing in order to prepare as well as she possibly could for the 2019 competition.
  • Finally, Jia Ning Du didn’t describe the brew notes in too much detail. She just briefly mentioned the flavor profile, then let her actions and performance do the talking.

Looking at the Brewer’s Cup 2019, we can really get an idea of the dedication and technique necessary for good pour-over coffee brewing. A proper manual filter brewing technique is every bit as difficult as that of espresso, and perhaps even more so. It doesn’t seem so impressive, like latte art does, but once we look a little closer, we realise just how awe-inspiring manual coffee brewing really is!

Du Jianing’s is a great example on how we should all tweak the recipes we use to suit our needs and match our beans. We talk about this on Coffee-Brewing-Methods.com all the time.