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Basic knowledge of making hand-brewed coffee

Published: 2024-11-05 Author: World Gafei

Last Updated: 2024/11/05, There are many ways to extract coffee. What you can often hear is the siphon method of the siphon pot, the drip filtration method of the American coffee machine, and the mocha pot of high pressure extraction. In fact, coffee was brewed when it was just discovered, and then there are drip filtration, siphon and other methods. Today, the editor is going to teach you the simplest and most ramming hand coffee.

There are many ways to extract coffee. What you can often hear is the siphon method of the siphon pot, the drip filtration method of the American coffee machine, and the mocha pot of high pressure extraction. In fact, coffee was brewed when it was just discovered, and then there are drip filtration, siphon and other methods. Today, the editor is going to teach you the simplest and most ramming hand coffee. The so-called hand-brewing coffee is of course carried out without the help of any coffee pot, let's take a look at the process of making hand-brewed coffee:

Construction of hand coffee: 1, HARIO Dripper V60 tapered filter cup; 2, manual bean grinder; 3, tapered filter paper; 4, coffee cup; 5, Tiamo thin mouth pot; 6, about 36 grams of coffee beans for two people

Tiamo thin spout pot

Step 1: pour the coffee beans for two into a manual grinder and grind them. (this step will not be repeated.)

Step 2: place the HARIO Dripper V60 tapered filter cup on top of the coffee container:

Step 3: put the corresponding tapered filter paper into the HARIO Dripper V60 tapered filter cup and wet it slightly with hot water so that the edge of the filter paper adheres tightly to the inner wall of the filter cup.

Step 4: put 36 ground coffee beans, share about 36 grams for two, and dig a small hole in the middle.

Step 5: pour the water into the filter cup. Note that the water of 95 degrees Celsius is flushed out of a groove in the middle of the coffee powder with very fine water. This process is very important. Do not pour too much hot water at once.

Step 6: wait for the water to recede slowly, and then add appropriate hot water. This time, the injection of hot water still starts from the middle, and the coffee powder will expand slowly from the middle to the outside. The greater the degree of expansion, the fresher the coffee beans are. (from the picture, the beans are very fresh) the water flow should be uniform, should not be large or small, and the quality of water injection is directly related to the taste of coffee extraction.