For beginners, the operation procedure of hand-brewing coffee is simple, including the temperature of brewing water, steaming and grinding degree.

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Many people think that making coffee by hand is simple and easy, just make it casually.

Some people think that the hand bubble is profound and mysterious, and they are preoccupied with digging up the so-called "skills" and "secrets".

Both are misunderstandings. Hand-brewing coffee seems simple, but it certainly takes time to make a deep and rich taste. Here, I would like to tidy it up and give some advice to students who have doubts and misunderstandings in the production.

The first step

Prepare hot water, weighing 18g coffee beans (water ratio 1:15 as an example)

Put the folding filter paper into the filter cup and rinse the filter paper and the filter cup with hot water: the filter paper will taste. To avoid affecting the flavor of the coffee, make the filter paper and the filter cup fit better (one of the key techniques).

The second step

Warm the filter cup and the pot at the same time in order to prevent the coffee from getting cold during the filtration process, and the temperature will affect the flavor of the coffee.

The third step

Grind (the thickness is close to the coarse sugar), pour in the coffee powder and gently pat the filter cup to make the coffee powder uniform and smooth, which is conducive to uniform extraction.

The fourth step

Pour 85-90 degrees hot water (depending on the roasting degree and grinding thickness of the coffee) slowly from the middle of the coffee powder, not on the filter paper (one of the key techniques, trained to perfectly control the size and flow rate of the water). After the coffee powder is basically soaked, and the next pot begins to drip coffee liquid, stop injecting water, and stew for 30-45 seconds (one of the key skills), the effect of steaming is to release the gas of coffee (mainly carbon dioxide), and the coffee particles after removing the gas are evenly saturated with water, so that the extraction is uniform, and the coffee powder will expand in appearance.

Step five

At the end of steaming, start in the middle and inject hot water for the first time (you can inject water one or more times). The flow should not be too large / too fast and should be kept continuously, which requires professional training to control the flow perfectly.

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