How to efficiently produce hand-brewed coffee? Master the steps of making coffee by hand

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Hand-dripping filter coffee has great advantages that can not be replaced by other blending methods: convenient, simple, economical and can be enjoyed anytime and anywhere. Just simple tools: a measuring spoon, a filter cup, a piece of filter paper or a metal filter, a thermos pot, follow clear principles: use fresh beans, drink fresh and grind; drink a good cup of coffee, not expensive, not difficult, not troublesome.

First, boiled water is injected into the thermos and coffee cups to be drunk. The step of preheating the container is commonly known as "warm cups". The aim is to maintain the temperature of the coffee as much as possible and to show the aroma of the coffee most appropriately.

Waiting for the cup to warm up, just in time to bring freshly ground coffee. Moderate grinding is the most suitable, because finely ground coffee powder will form clumps, which can easily prevent the flow of water from flowing evenly. The ideal water temperature for brewing coffee is about 90-96 degrees Celsius. While warming the cup and grinding beans, it is also the time to turn off the heat and wait for the boiling water to cool down slightly.

Cover the filter cup on the mouth of the heat preservation kettle or drink cup, spread the filter paper slightly larger than the size of the filter cup, and place it close to the inner edge of the filter cup, or choose a metal filter suitable for the size of the filter cup instead of the filter paper. The grease and gel that convey the aroma and taste of the coffee powder will be filtered into the coffee cup through a metal filter to add delicacy to the coffee, while the filter paper will block them and bring you a clearer cup of coffee. There is no standard coffee taste that is absolutely suitable for everyone, and both ways are worth a try.

Of course you can do whatever you want, but we still recommend that you scoop a sufficient amount of coffee powder according to the measuring spoon to avoid drinking too strong or too light. Spread the freshly ground coffee powder in a filter paper or filter and inject water around a concentric circle from the center to the outside. The current should be a slow and uniform flow rate that wets the surface, rather than splashing coffee powder or strong enough to open a round hole, so it is recommended to use a small kettle. The first injection is only enough to wet the amount of coffee powder, which is about 10% of the total amount of water injected. When fresh coffee powder is injected into boiling water, the volume expands because the hot water widens the gap between the tissues. Water injection into the left will create a lovely rising dome for the coffee powder, and it is also like a balanced and full brown water bed, allowing later water to flow through at a consistent rate.

Wait 25-30 seconds from the wet rise of the fresh coffee powder to allow the first injection of water to pass through all the coffee powder. Please also judge visually while waiting, and start the second water injection before the beautiful brown dome begins to shrink.

The second injection is still by drawing a circle outward from the center, slowly and evenly injecting the remaining water, unless the flow rate is too fast or the coffee grounds expand high close to the edge of the filter paper, the water injection does not need to be interrupted, it is important to carefully draw the circle to move so that the water flows evenly through all the coffee powder.

When the water flows all over the cup of ground coffee powder, you can remove the filter paper or filter.