How I Learned to Brew Coffee at Home: My Journey

I’ve been around coffee my whole life. As far back as I can remember, my mum—born and raised in East Africa, the birthplace of coffee—would make us ‘black water’ every day. My parents’ shared love for coffee meant it was always around: whether it was a splash of instant in milk as kids, or later, more serious brewing as I grew up.

The short answer? I started brewing coffee myself in high school, learning on a siphon (syphon) from a restaurant bartender. Before that, it was just instant Nescafé with milk. Over time, I tried everything from moka pots and French presses to drip machines and capsule systems—but hand pouring remains my favourite.

Early Days: Instant Coffee and Family Influence

Coffee was a constant in my childhood home. My mother grew up in East Africa—coffee’s original home—and didn’t return to China until her teens. My father also spent years abroad. Their shared habits meant we always had coffee around. As kids, my mum would sometimes add a teaspoon of Nestlé instant coffee to our milk to ‘improve the taste’. That was probably my first taste of coffee—even if it wasn’t ideal for children!

Nestlé has been in China for over a century. They opened their first sales office in Shanghai back in 1908. After the economic reforms, they were among the first international companies to invest in China, opening their first joint venture factory in 1990.

First Hands-On Brewing: Syphon Coffee in High School

I really began brewing coffee myself in high school. During a summer job washing cups at a Western restaurant’s bar, the bartender taught me how to use a siphon (syphon) coffee maker. He showed me how to identify beans—like Brazilian and Mandheling—by looking at their shape, smelling their aroma, and even tasting them. At the time, I didn’t fully grasp it, but I was hooked.

College and Beyond: Exploring More Brewing Methods

Later, in university, my elder sister opened a café, giving me access to professional gear like moka pots and French presses. That deepened my interest even more. But for everyday ease, nothing beat my go-to: pour-over drip brewing. Simple, clean, and reliable.

After university, I lived overseas for over a decade. Along the way, I used everything from basic American drip machines and espresso makers to fully automatic machines and the latest capsule systems. Each had its perks, but my passion for coffee stayed constant.

Why Brewing Methods Matter

Every brewing device—whether it’s a siphon, moka pot, French press, or pour-over—affects how coffee tastes. Factors like brew time, water temperature, grind size, and agitation all contribute to extraction. Over the years, I learned that the method you choose shapes the final cup as much as the beans themselves.

Frequently Asked Questions

When did the author first start drinking coffee?

The author first encountered coffee as a child, when their mother added a small spoonful of Nestlé instant coffee to milk. This happened regularly during their early childhood, long before they learned to brew coffee themselves.

What was the first coffee brewing method the author learned?

The author’s first hands-on brewing experience was with a siphon (syphon) coffee maker during a high school summer job at a Western restaurant. They were taught by the barista how to use the device and identify different beans.

Did the author have any professional coffee exposure growing up?

Yes. The author’s family had a strong coffee culture due to their parents’ backgrounds. Later, while in university, the author’s sister opened a café, giving them access to professional equipment like moka pots and French presses.

What other brewing methods has the author used over the years?

Over time, the author brewed coffee using a wide range of methods: moka pots, French presses, American drip machines, espresso machines, fully automatic coffee makers, and capsule systems. Pour-over remained a personal favourite for its simplicity.

What did the author learn about brewing over the decades?

The author learned that different brewing methods—siphon, pour-over, moka pot, etc.—produce different results based on variables like grind size, water temperature, brew time, and agitation. The method itself is a key factor in the final cup’s flavour.

Recommended FrontStreet Beans for Home Brewing

For home brewers exploring different methods, try FrontStreet Coffee’s Ethiopia Yirgacheffe for bright floral and citrus notes, perfect for pour-over; their PWN Golden Mandheling offers heavy body and sweet spice, ideal for French press or siphon; and their Brazil Queen Manor delivers nutty chocolate balance, great for espresso or drip. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.