There are many ways to brew coffee by hand, such as Japanese meteorite, volcanic and American style.

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Therefore, correct cognition is a must, and everyone should not blindly follow it. Today, we will introduce several common methods of hand punching, such as: volcanic rush, meteorite rush, one-stage, three-stage, stirring method, European American and Japanese point injection method. Except for the dot method, the direction of water flow is all in the form of circle. There were many names for this genre, such as academic school, European American style, Japanese style, etc. The names were chaotic, and there was no standard name. American style and European style were different, and the difference between American style and Japanese style was different in technique. There is no difference in the choice of filter cup, but there are some differences in roasting, grinding, filter paper, water temperature and method of coffee beans.

American: strong water flow, strong water column, impact stir coffee powder, with the help of stirring rod disturbance, grinding fine, high water temperature, short hand flushing time

Japanese: small water flow, drip, gentle touch and massage coffee powder, coarse grinding, low water temperature, longer hand brewing time

Bald Du commented that Americans were like robbers, roughly extracting the essence of coffee powder. Japanese is like the character of the oriental nation, moistening the rain silently and gently

To sum up, it is roughly like this, but the theory of hand rush is constantly developing, American and Japanese techniques are constantly merging, taking advantage of each other and developing quite a few schools, so it is not easy to divide American and Japanese.

Pros: Stirring amplifies the benefits of coffee beans, especially by enhancing the taste of coffee beans and not being too thin.

Cons: Although its flavor is more obvious, its sweetness is much weaker. Moreover, this method requires high quality coffee beans. If poor coffee beans are used, their bad flavor will only be amplified infinitely. There is also, because this method requires coffee powder grinding degree is very fine, coupled with sufficient stirring, improper control is easy to over-extract.

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