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What does it mean to make coffee by hand and steam it? Detailed explanation of the secondary interception operation steps for coffee brewing!

Published: 2026-05-19 Author:

Last Updated: 2026/05/19, As we all know, interception is a very common operation in hand-brewed coffee making. The specific method is to remove the filter cup when there is still coffee liquor in the filter cup that has not yet flowed out, and cut off the coffee liquor to prevent it from being added to the coffee. The purpose of interception is to avoid negative flavors and make the brewed coffee better.

As we all know, interception is a very common operation in hand-brewed coffee making. The specific method is to remove the filter cup when there is still coffee liquor in the filter cup that has not yet flowed out, and cut off the coffee liquor to prevent it from being added to the coffee.

The purpose of interception is to avoid negative flavors and allow the brewed coffee to have a better taste and taste, which is usually only carried out at the last stage of extraction. But ~~ At last year's World Coffee Competition, a contestant made a "second interception" operation. What does it mean? It was he who cut off two times during one brewing. In addition to the cut off at the last stage, he also cut off the coffee liquor at the first stage, that is, during steaming.

It is reported that such an operation can not only reduce the bitterness of coffee, but also reduce the acidity of coffee, giving it a better sweetness. Many bloggers also said that this was true after the replica, and also said that the brewed coffee not only had an explosive sweetness, but also had a clearer flavor display. So this made many friends eager to try and try to make a delicious cup of coffee with such an operation. In theory, this can indeed effectively reduce the acidity of coffee, because the taste and dissolution rate of coffee will vary depending on the size of the molecule.

Sour molecules are the smallest and dissolve at the fastest rate, so they will dissolve in large quantities at the beginning of brewing; sweet molecules are the second; bitter molecules are the largest and dissolve at the slowest rate. Therefore, even if the acid and sweet substances have been completely dissolved, there may be bitter substances that have not been completely dissolved. This is also the reason why bitter substances account for the largest proportion at the end of the extraction. Based on the above principles, cutting off the first and last sections of coffee can indeed effectively reduce the acidity and bitterness of coffee and increase the sweetness of coffee. But will the coffee brewed like this really taste better? So today, Qianjie will come to test it for everyone. Whether this "secondary interception" approach can really make coffee better ~

Since brewing and sharing is said to reduce the acidity of coffee, the coffee beans used by Qianjie this time will be Kenyan coffee known for its rich sweetness and sweetness-Qianjie Kenyan Tomatoes.

Front Street Kenyan Tomato is a medium and light roasted Kenyan coffee bean. The bean seeds are Kenya's classic star varieties SL28 &SL34, and the processing method is traditional Kenyan washing. The coffee brewed with it will have very classic Kenyan sour aromas such as tomato and black plum, and it will be super delicious. This time, two pots of coffee will be brewed in front of the street for comparison. One pot will be brewed using normal methods and parameters, and the other pot will be brewed using double interception to see if there is any difference between the two. The parameters are as follows ~

Conventional brewing parameters: powder amount 15g, powder and water ratio 1:15, grinding degree 75%~80% of sieve rate of No. 20 screen, brewing water temperature 92°C, matching filter cup V60, brewing method three-stage. "Double interception" brewing parameters: powder quantity 15g, powder and water ratio 1:15, grinding degree 80% sieving rate of No. 20 screen, brewing water temperature 93°C, matching filter cup V60, brewing method Three-stage +"Double interception". Because regular brewing has been shared many times, Qianjie here only makes brewing introductions that include "double interception". So first we use twice the amount of water to steam for 30 seconds.

After the steaming, we poured the coffee liquid that had dropped during the steaming into another cup, then zeroed the measurement of the electronic scale, and injected the second section of hot water with moderate water flow around a large circle. This section of hot water totals 120ml.

When the second section of hot water is finished, we use a smaller water stream to inject the third section of hot water in a small circle. The total amount of hot water in this section is 75ml. Then we wait for the hot water to run out, remove the filter cup, cut off the water flow, and complete the brewing.

The conventionally brewed Qianjie Kenyan tomato liquid weighs 197ml. It tastes very full of sour flavors of tomato and black plum. It has an outstanding sweetness. It is the aroma of yellow sugar, and the aftertaste has the flavor of oolong tea and black blin. The overall taste is full and mellow, with strong sweetness, and very good. The final liquid weight obtained by adding secondary interception was 176ml, which was 21ml different from the former. Although the two do not seem too big from the outside, after tasting, I found that the difference is still quite big.

As various bloggers have introduced, the coffee brewed in this way does have a very excellent sweetness. Compared with the former, coffee tastes less sour and has a much weaker bitterness. There is not much difference in concentration, and the flavor of coffee is slightly different. Because the sweetness is higher, the flavor you taste will be more inclined to the sweeter tomatoes and fruits, which can be said to have a unique flavor. The above brewing street only removed a small amount of coffee liquid from the steaming and end section from the original plan, and did not make much adjustment. But even so, coffee has made a very obvious difference. Therefore, we can know that this "secondary interception" method has great potential and needs to be developed!

So if friends are interested, they may wish to try this brewing method. With different water injections and parameters, they may be able to brew a very unique cup of coffee. Of course, we can prepare a clean cup to retain the removed coffee liquor before brewing. If you think the coffee from the second interception is not so delicious, then we can also pour the removed coffee liquor back into the coffee and re-blend it, so that we can get a normal and delicious coffee ~

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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 。