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Coffee extraction knowledge: Can I make the brewed coffee again? Will coffee brewed twice taste better?

Published: 2026-05-23 Author:

Last Updated: 2026/05/23, Under normal circumstances, all coffee making methods are recommended to brew only once. In order to obtain a good taste, we will adjust various parameters to ensure that the positive coffee flavor is extracted in one go. Recently, Qianjie has experienced another almost crazy operation "2 hand-flushing", claiming to make coffee more "sweeter"

Under normal circumstances, all coffee making methods are recommended to brew only once. In order to obtain a good taste, we will adjust various parameters to ensure that the positive coffee flavor is extracted in one go.

Recently, Qianjie has experienced another almost crazy operation "2 hand-flushing", claiming to make coffee more "sweeter." Attention! The "twice" here does not mean that water is continued to be poured into the coffee grounds, but that the brewed coffee liquor is "returned" to the pot twice and used to re-extract the powder layer in the filter cup to obtain more soluble substances.

Although it may sound unbelievable, we also know that Qianjie has always liked to challenge such interesting and strange experiments. Today, we specially selected three different baking degrees from Qianjie Tmall flagship store for it. Through comparison before and after, we will see who wins and who loses.

Coffee beans: Qianjie Queen Estate (medium and deep roast), Qianjie 2013 Iron Pickup (medium roast), Qianjie Guodingding (light roast)

Considering that if the first round of extraction is carried out according to normal methods, most of the aromatic components in the coffee will have been released into the water, and the rest will be the tail substances. The taste is mostly sweet and bitter, and it is easy to have mixed flavors. In order to avoid serious overextraction, Qianjie decided to take only half of each pot of coffee and pour it back into the powder.

Powder amount: 15 grams

Powder to water ratio: 1:15

Water temperature: 88℃/90℃/93℃

Abrasion degree: EK43s-10 grids ~10.5 grids/C40-24~26 grids (sieve rate of No. 20 sieve is 75~80%)

Filter cups: V60 and KONO

Brewing technique: 3-stage style

First pour 15 grams of coffee powder into a filter cup to clear the weight. In the first stage, inject 30 grams of water and steam for 30 seconds. In the second section, 110g of water is injected with a larger water flow. The purpose is to raise the entire powder layer. The water column needs to be injected vertically and evenly. At this time, the chronometer displays 140g, and the injection will be completed in about 55 seconds.

When the liquid level drops to halfway, start injecting 85 grams of water into the third section with a small circle. Try to control the water flow not to be too large, which will easily disperse the coffee powder layer and cause insufficient extraction. The final water injection volume was 225 grams, and the completion time of dripping filtration was about 2 minutes to 2 minutes and 10 seconds.

The last step is to prepare a clean new cup for each pot of coffee, place the filter cup on top, and pour half of the coffee liquor, that is, 90 - 100ml. The rest is to wait. As for the technique, Qianjie believes that there is no need to be too particular. Just control the water flow when pouring and ensure that the liquid level does not exceed the original powder layer. This can prevent the coffee liquid from "stealing" from the ribs of the filter cup. The purpose is to fully extract.

Qianjie Queen Manor

The first round of hand rush: chocolate, roasted almonds, cream, rich and mellow, slightly bitter, sweet and clear

Secondary brewing: Outstanding caramel feeling, significant increase in concentration, plump body, long-lasting bitter finish

Front Street 2013 Iron Pickup

The first round of hand flushing: the acidity of nuts and raspberries, the aftertaste of black tea when the temperature drops, and the taste is relatively balanced

Secondary brewing: Both sour and nutty flavors become stronger, and more chocolate flavor is added. The intensity increases, and the taste remains balanced

Qianjie Guo Dingding

The first round of hand rush: Bright sweet and sour flavors of jasmine, yellow lemon and peach. After cooling down, there is a sweet feeling of berries. The taste is clear and low-bitter.

Secondary brewing: The acidity is improved, the flavor tends to be dried fruits, raspberries, and nuts, and the taste becomes rich, even covering up the original light aroma

After three rounds of comparative drinking, Qianjie also gave Qianjie a new understanding of "two hand-flushing". On the premise of good quality of coffee beans (which can also be understood as more "extraction resistant") and proper control of parameters, it can indeed improve the intensity of coffee flavor.

If you also want to try a "2-time hand-rushing" game, you may wish to give priority to light-to medium-baked sun-dried beans such as Qianjie Huaquai and Qianjie Grana Rose Summer, or Qianjie Xizhao and Qianjie Blackberries. Categories that emphasize maturity and fruity.

Because they have a shorter heating time, the caramelized substances produced are less than those produced by deep-baking, especially the mid-baked beans, which are always richer in sweetness. The first extraction mainly brings out light sweet and sour molecules and part of the tail aroma. When the coffee liquor is poured into the powder layer again, it is likely to obtain substances that enhance the body of the coffee, such as nuts, sweetness, and tea feel.

On the contrary, deep-roasted beans contain more caramelized substances. In the first round of extraction, we have used low water temperature, rough grinding, and slow flow rate to give the coffee a strong and mellow taste. Only wood, smoked, burnt and bitter taste are left in the coffee powder. When the second round of brewing continues, too much macromolecular substances will enter the coffee, which will easily lead to over-extraction.

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 。