A pour-over technique where, after the bloom, you maintain a single steady stream of water onto the bed without stopping until the target weight is reached. The opposite of a pulse pour. The water level above the slurry is allowed to rise and stabilize, then drain through together at the end.
What the technique gives you
Continuous pours produce a more even bed at drawdown, fewer agitation events, and a single deterministic flow rate to manage. The slurry equilibrates as you pour rather than going through cycles of fill and drain. For a forgiving recipe and a well-distributed grinder, it produces clean, repeatable cups.
The trade-off is less control over extraction along the brew. With pulses, you can adjust the late pours based on how the bed is responding. With a continuous pour, you commit to the recipe at second one and live with whatever the slurry does for the next two minutes.
How baristas execute one well
The pour usually starts narrow at the centre after the bloom and spirals slowly outward, then back in. The stream stays a constant 3–4 mm thick. The kettle hand stays steady — variable flow within a "continuous" pour creates the worst of both worlds (no stop-and-go control, but inconsistent flow rate). Hoffmann's V60 recipe is the cleanest example in the public canon.
If pulse pours are good for shaping a recipe, continuous pours are good for settling into one. They reward repetition: the more times you brew the same recipe with a steady hand, the cleaner the cup gets.