Beginner's guide to brewing coffee: tips for practicing hand-brewed coffee

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Today I mainly provide some tips for hand brewing practice and share them with you.

Let’s take a look at the beginner’s brewing guide first!

Fold the filter paper

Step 1:

Fold the filter paper and put it into the filter cup.

Hot water filter paper

Step 2:

Rinse the filter paper with hot water until the entire filter paper is wet, thereby removing the filter paper smell.

(Although there is only a little water used to rinse the filter paper, don't forget to pour it out before proceeding with the subsequent actions)

Make a small hole in the coffee powder

Step 3:

Pour in the coffee powder, distribute it evenly, and rub a small hole in the center with your pinky finger.

Pour hot water into the small hole

Step 4:

Use 87 to 92 degrees hot water, first pour some hot water into the small hole, then slowly diffuse it to the surrounding coffee powder in a clockwise or counterclockwise direction until you feel a little dripping, and then steam it for 30 seconds.

(Steaming allows the coffee powder to absorb hot water and expel carbon dioxide, which helps the extraction of aromatic substances later)

The coffee powder will swell up.

Step 5:

The coffee powder will swell up during steaming (the fresher the coffee powder, the more it will swell), until it is about to collapse, then you can pour in hot water.

Spread in a circle in the middle

Step 6:

When hand brewing, use the center as the center and slowly spread out in circles, allowing the hot water to diffuse horizontally in the coffee powder to extract rich coffee flavor.

(When pouring in circles, don’t pour directly to the outermost circle, as this will cause the hot water to fall directly along the edge of the filter paper cup, which will not only fail to extract the coffee, but will dilute the concentration of the coffee.)

Using hot water to pressurize the coffee powder

Step 7:

Before the hand brewing is finished, you can slightly raise the pot, shake the pot in the middle of the coffee powder to increase the brewing pressure, and use hot water to pressurize and stir the coffee powder for the final extraction before the end.

Let the water in the filter paper drip slowly

Step 8:

Collect the water and let it drip out slowly from the filter paper. When it drips into the coffee with your favorite coffee powder and water ratio, you can pick it up and enjoy it.

Tips for hand-washing practice:

1. Wrist & Arm Strength

This can be said to be the most important factor in the stability of hand pouring.

Anyone who has had some exposure to the American hand-brewed coffee culture in recent years would have noticed a peculiar phenomenon: in several representative coffee shops, the brewers are all burly men with thick hands and well-developed muscles. If they were not wearing suits and being neatly dressed, they would be mistaken for fitness coaches in a moment.

The 2017 World Brewers Championship champion Wang Ce's two-handed brewing method, which he used to shine during the competition, came from his coach, the 2014 World Brewers Championship champion Stefanos Domatiotis of Greece.

Therefore, if you want to increase the stability of your hand punch, you can lift dumbbells to strengthen your wrists and arms.

2. Tips for practicing holding the pot with both hands

For people who have insufficient strength in one hand, or who don't want to become a muscular man in order to hand-brew coffee, it is generally recommended to hold the pot with both hands.

However, the stability of holding the pot with both hands involves the coordination of both hands. If a person has poor coordination, it is not easy to improve stability.

It is important to remember:

The left hand is just for assistance!

Ahem, please don't hit me in the face, left-handed master...

It is recommended that people who hold the pot with both hands focus their hand strength on controlling the flow rate. As for pouring water in circles (if you are using the circle method), you can practice swapping the center of gravity with your feet, and tilting your body forward, left, backward, and right in sequence, creating a whole-body circle effect.

Just keep your hands in the same position on your chest.

The position of the upper body and the hands holding the pot remain completely unchanged during the process of circling. Only by changing the center of gravity of the feet and tilting the body can the water be poured in a counterclockwise circle of "center, left, back, right, front" (the same principle applies to clockwise).

Well…what if your hands are weak and you’re a wimp?

Please!

If you are weak and sick, please don’t try to make hand-brewed coffee, okay?

Just buy an American machine and play it at home~

3. It is recommended to practice swearing from the beginning - Hu

Ahem - don’t get the wrong idea, this has nothing to do with swearing!

It’s a swear word “pot”!

The reason is simple. If you are good at practicing with a wide-mouthed kettle, you can also achieve a thin flow; but no matter how well you practice with a narrow-mouthed kettle, you can never have a large flow (if you have tried it, you will know that when the water flow from a narrow-mouthed kettle is large, it will become very impactful and difficult to control).

If you only practice with a narrow-necked kettle, and then encounter beans that require a large flow rate and want to learn how to brew with a large water flow, don’t you still have to practice again?

4. Practice flow control first, then practice flushing range

Only when the flow rate is well controlled can the water drip where you want it to. Don't worry about whether it hits the edge of the filter cup. Once you can grasp the location where the water drips and the water column does not fluctuate, you will soon be able to control the flushing range with ease.

At this point, someone may ask: Aren't pouring water and drawing circles done at the same time? If you want to practice, just practice them at the same time. Why do we have to divide them into two stages?

The point here is not to practice in two stages. The movements are done at the same time. When practicing, keep the water column constant and flowing continuously, and move within a certain range. It's just that in the first stage, you only focus on flow control. After you have practiced well, you can focus on the flushing range in the second stage.

Having good basic skills does not necessarily mean you can make good coffee. But to make good coffee, you must have basic skills.

Therefore, beginners only need to practice the basic skills first, and then further learn various extraction methods. Then when you get good beans, you can easily master the key factors of making good coffee.

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