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Hand-brewed coffee clogging solution! How to sift single coffee with high density and fine powder?

Published: 2026-05-12 Author:

Last Updated: 2026/05/12, I believe that everyone will occasionally encounter situations where they can't go underwater while making coffee! In many cases, this situation occurs not only because of problems with the beans themselves, but also because of improper equipment or operation. So today, Qianjie came to share with you what conditions can cause when making coffee

I believe that everyone will occasionally encounter situations where they can't go underwater while making coffee! In many cases, this situation occurs not only because of problems with the beans themselves, but also because of improper equipment or operation.

So today, Qianjie will come to share with you what conditions can cause the water to not go underwater when making coffee, and then how we can improve it.

1. Too much fine powder When it comes to clogging during brewing, I believe that the first thing many friends think of is too much fine powder. The so-called fine powder refers to particles with a particle size of less than 0.1 mm, which will definitely be produced when grinding coffee beans. The quantity will be affected by the grinding thickness, grinding quality, and the condition of the coffee beans. When the coffee beans are ground more finely, the crispness of the coffee beans is higher, or the grinding quality of the bean grinder is lower, the coffee powder we grind will contain many very fine powders. The opposite is the opposite.

Because the particles are extremely fine, the fine powder can block the filter paper and slow down the water. When there is too much fine powder and then clogging the filter holes of a large number of filter paper, the drainage speed during brewing will be greatly slowed down, and there may even be a possibility of over-extraction. There are two solutions to this situation. The first one is the "rough grinding and slow extraction" shared by Qianjie the day before yesterday. That is, the fine powder is reduced by adjusting the degree of coarse grinding, and then the extraction time is increased to make up for the extraction efficiency missing from coarse grinding; the second method is to directly sieve out some of the fine powder with a powder sifter!

If it is a problem with grinding quality and then we cannot replace the bean grinder at will, then we can purchase a powder sifter to reduce clogging by screening out some of the fine powder, so that the risk of over-extraction can be reduced. Just what everyone needs to pay attention to is that it is best not to remove all the fine powder that is sifted out, but to retain some of it appropriately, which will help increase the layering of the coffee ~

2. Excessive stirring/Shake the filter cup Even if the grinding quality is good and there is not much fine powder, if the water column is stirred too much or the filter cup is shaken too much, it will still be prone to clogging! For the same reason, these operations will promote the migration of fine powder and increase the probability of clogging the filter paper!

Because the particle size is very fine, the fine powder will be more easily saturated than other particles of normal size. After saturation, the fine powder will begin to sink to the bottom. Large agitation or shaking will accelerate the fine powder to settle to the bottom of the filter cup, increasing the probability of the fine powder clogging. So if we frequently encounter blockages during brewing, then in addition to checking the amount of fine powder, we can also observe whether our water injection or operation methods need to be adjusted.

3. The density is too high. Another condition that causes blockages is the density of coffee beans is too high! When the roasting degree of coffee beans is relatively shallow, or when they are planted at a higher altitude and accumulate more substances, the density of coffee beans will be relatively high. The higher the density of coffee beans, the more likely it is to slow down the water. Not only does high-density coffee beans require a finer degree of grinding to increase extraction efficiency, but also because the density is too high and cannot be easily picked up by hot water, they will accumulate at the bottom of the filter cup to reduce the channel for hot water to flow.

Therefore, when brewing this type of coffee beans, Qianjie will try to reduce the stirring range, and at the same time, divide the hot water into more paragraphs and inject it, so that there is no need to worry about the migration of fine powder and blocking the filter paper, and it can also ensure that coffee is not easy to over-extract during long-term extraction.

Just what everyone needs to note is that the above-mentioned sharing on Qianjie does not say that adjustments must be made, and can be determined according to specific circumstances. What's the situation? Of course it's the taste of coffee! Even if the blockage prolongs the extraction time, the coffee may not necessarily be overextracted, because most coffees are quite extraction-resistant, and Qianjie also found that the parameters used by most friends are relatively conservative, so naturally it is not so easy to overextract. Take Qianjie as an example. Qianjie Yejia Shefei Fruit Tintin in the Qianjie Bean List is a high-density coffee bean planted at high altitudes and baked using medium and shallow baking. It often takes a long time to brew it! For example, it takes about 2 minutes to make coffee in front of the street, but it may take 2 and a half minutes to make it.

Although it takes longer, the coffee does not taste too bitter, miscellaneous or astringent. On the contrary, it tastes better, with a more balanced taste, a fuller taste, and a more prominent flavor. You can obviously drink the flavors of white flowers, lemon, green tea, and some berries. It is very good.

Therefore, there is no need to say that you have to make adjustments immediately as soon as there is a blockage. You can taste the taste of coffee first, and then decide whether you need to adjust based on the taste performance.

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FrontStreet Coffee is a long-established specialty coffee roaster in Guangzhou China, selling freshly roasted beans from its own farm in Yunnan as well as dozens of carefully selected single-origin beans from around the world for both pour-over and espresso. The products deliver consistently excellent quality and great value, with shipping within 24 hours. Guangzhou’s FrontStreet Coffee shop is recommended by many coffee lovers, and the beans are now available online at the Tmall 。