The correct steaming method of hand-brewed coffee the steps of hand-brewing coffee are illustrated to illustrate the steaming process.

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Methods of steaming and water injection of hand-brewed coffee data of water temperature and powder-to-water ratio of hand-made coffee

First boil the water, lower the temperature to 90 degrees, slowly inject the water into the pot with a fine hand, and then circle outward in the direction of the clock, then the coffee powder will swell up, and the water injection can be stopped after a few drops of coffee powder (that is, steaming). The steaming time is generally 30 seconds. During this period, the kettle continues to keep it warm at 90 degrees. After steaming, there will be a subsidence on the surface of the coffee powder at the same time, that is, for the second time of water injection, it will still take the center point just now and circle in the direction of the clock. Slowly inject water to the periphery, and then circle back from the periphery to the central point once, and stop the water injection. When the coffee powder surface sinks again, carry out the third water injection, repeat the previous action, and stop when you reach the capacity of one cup. (if the bottom of the filter is an opening, in addition to steaming, just inject water once more to the capacity of one cup.) Tips: the flow of water injection should be stable, the flow should not be large or small, intermittent or continuous, you can first use a filter without filter paper and coffee powder, practice the strength and stability of your wrist, and remember to feel the rhythm of water injection, the rhythm of brewing and controlling the speed and thickness of water flow, which is the key to brewing out your own personal style and flavor.

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