Pour-over and French press are the two most popular manual brewing methods for home baristas, yet they deliver dramatically different cups.
At a Glance: Key Differences
| Aspect | Pour-over coffee | French press coffee |
| Body | Light to medium, clean texture | Full-bodied, heavier mouthfeel |
| Flavour | Bright, clear, nuanced notes | Bold, rich, sometimes slightly muddy |
| Filter type | Paper (or metal) filter | Metal mesh plunger |
| Effort level | More technique and attention | Very simple and forgiving |
How Pour-Over Works (and When to Use It)
- Hot water is poured in controlled stages over coffee grounds in a dripper, and a filter holds back fines and oils for a cleaner cup.
- Pour-over is ideal for lighter and medium roasts, especially complex Indian Arabicas showing fruity, floral, or caramel notes.
How French Press Works (and When to Use It)
- Coffee steeps fully immersed in water, then a plunger with a metal mesh pushes the grounds to the bottom, leaving a rich, oily brew.
- This method suits darker roasts and blends that highlight chocolate, nuts, and spice, which are common in Indian coffees.
What Most People Get Wrong
- Using too fine a grind in French press, leading to sludge and bitterness, instead of a proper coarse grind.
- Expecting pour-over to taste “strong” in the same way as French press; it is designed for clarity, not heaviness.
Pro Tips for Matching Seven Beans Coffees
- Use Seven Beans “100% Arabica” single origin or Mishta in pour-over to highlight their balanced acidity and nuanced sweetness.
- Brew Eka or other medium-dark offerings in a French press to accentuate their bold, smoky, nutty character and creamy body.
If you’re still undecided, pick up a French press and a simple dripper, then try the same Seven Beans coffee on both – it’s the easiest way to discover your personal brew style