Stay away from instant and enjoy the fun of hand-brewing coffee.

As the first coffee beans were picked, roasted, ground, brewed, and brewed, the legend of coffee growing and coffee culture spreading across our tiny planet became one of the greatest and most romantic stories in history.

For coffee lovers, part of life is finding three or five friends on weekends, drinking coffee from different farms in different countries, collecting coffee-related equipment, and bringing fun to life. Instant coffee, however, is always unsatisfactory. Stay away from instant coffee and enjoy hand-brewed coffee. For diversity, hand-brewed coffee is unique in this respect, and its technical rigor is not inferior to tea culture.

In our lives, we often see the use of hand-brewed coffee, this way of brewing coffee with fan-shaped filter paper, simply put, is to make hot water penetrate coffee and filter paper, extract a delicious coffee with clean taste. This simple and convenient way of brewing coffee was invented in 1908 by a clever German housewife, Melitta Bentz. Often troubled by her inability to brew a clean cup of coffee, she tore off her son's notebook because it was a well-filtered blotting paper and combined it with a copper pot with a hole in the bottom. The world's first coffee filter cup with filter paper appeared in her kitchen. In the same year, Mrs. Melita applied for a patent, and the brand with a hundred years of inheritance was born.

Hand-brewed coffee is popular mainly because it is easy to clean after use, filter paper is washed and dried and recycled as paper, and used coffee grounds are used as compost or deodorant, practical and environmentally friendly. The price of related appliances is also lower than that of Italian coffee. A simple stainless steel hand brewing pot can sometimes be purchased for less than 1,000 yuan. In practice, there are no complicated steps to operate. Usually, after someone has demonstrated it once in front of you, you can easily learn it.

With the development of technology, there are more and more factors affecting the flavor of hand-brewed coffee, such as the proportion of extraction, coffee powder thickness, water temperature, stewing time, water injection speed and other variables. The importance of siphoning pots is also gradually emerging. There are many people who prefer siphon cooking, which has a touch of laboratory precision. Watch the water rise as it boils, and the coffee extracted into black drops, step by step, in the hands of the coffee maker.