How to make coffee by hand

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The key to whether the aroma and hierarchy of coffee can be released as much as possible lies in water injection. Common mistakes are:

A. the injected water column is too large and the direction of the water column is too inclined.

This will cause the current to flush a hole in the side of the powder layer and run away directly from the filter paper, resulting in insufficient coffee extraction.

B, the water column is pulled too high.

Cause the water flow to destroy the coffee powder, easy to inject bubbles, and the coffee extraction is uneven. It will also lead to too much water column and contact air area, and the water temperature will be affected, so the water column must be as close to the coffee as possible.

C, the water flow is unstable, and the water flow is suddenly large and small.

Sometimes rush, sometimes tick-tock cut off, resulting in different degrees of soaking in different areas of coffee powder, the taste of coffee will be affected.

06. To make coffee by hand

Grind coffee beans, because hand-made, coffee bean powder should not be ground too fine (20g beans = 300ml solution)

Fold the filter paper into a triangular funnel

Put the folded filter paper into the filter cup and wet it with hot water to remove the smell from the filter paper and warm the cup to prevent the coffee from suddenly turning sour (note: pour out after filtering water)

Steam, grind the coffee and pour it into the filter paper. when the hot water is cooled, pour hot water from the top of the filter cup and the water will not pass the powder.

Continue to inject water, draw a circle from the center to inject, the flow is fine and slow, and the extraction is sufficient.

When you reach the amount of coffee liquid extraction, remove the filter paper immediately.