The reason why hand flushing doesn't work well for the things you ignore.

With the rapid development of boutique coffee, more and more people pay attention to the quality and origin flavor of coffee. So has become hot recently. Whether baristas or coffee lovers can hand-brew a cup of mellow coffee anytime, anywhere, not only the performance effect is very good, but also can taste the regional flavor from the original area ~ but the brewing methods of each hand-brewed coffee are different, and now the most common ones are segmented water injection with large water flow, injection with small water flow to the end, quick stirring and Japanese Kono brewing. Everyone seems to be studying the techniques, brewing time, coffee fineness, water temperature and so on (of course, there is nothing wrong with these). But few people pay attention to the filter paper, take the v60 filter cup as an example. Hario filter paper, kitno filter paper, Sanyo filter paper, tiamo filter paper and so on, the density and thickness of filter paper of each brand are different, when we make coffee, the speed of water flow is different. The flavor of coffee is naturally different. People should pay more attention to the difference when making coffee.

I would like to suggest to you what time 1. Try not to buy raw pulp filter paper, the smell of the paper destroys everything (you know)

2. Try to buy thick, high-density filter paper, which can increase the body and cleanliness of coffee.

3. Try to choose imported filter paper (I prefer Japanese filter paper) some domestic really do not dare to compliment