"Beginner's guide" hand brewing coffee tutorial, step-by-step illustrations and tips

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Although hand-poured coffee looks simple, if you control it well, you can definitely make a cup of professional and authentic single-origin coffee. Below I will briefly explain the steps and precautions of hand-poured coffee based on my own experience.

Manual coffee brewing method introduction:

Weigh 15g of coffee powder and pour it into the grinder for medium grinding. The ground particles are slightly coarser than salt.

1. Fold the filter paper and place it in the brewing seat:

2. Use the hot water in the hand-pour kettle to pour the filter paper in a clockwise circle. This has three purposes:

A. Make the filter paper and filter cup adhere more tightly together to prevent channel effect.

B. Remove the smell of filter paper.

C. Hot water will flow into the lower pot, warming it up and making the coffee more delicious.

Pour the water from the coffee pot to warm the cup

Pour 15 grams of coffee powder into the middle of the filter paper and shake the filter cup horizontally to level the coffee powder in the filter paper.

Put the top with the powder back on the coffee pot, and then use the hot water in the hand-brewed pot to draw circles clockwise with the center of the filter cup as the center. Start timing when brewing, brew the coffee to 30g in 15 seconds, then stop adding water, steam for 25-35 seconds, observe the powder layer, and start the second water injection if there are no bubbles.

When pouring water for the second time, do the same as before, draw circles clockwise with the center of the filter cup as the center. Do not let the water flow to the place where the coffee powder and the filter paper meet to avoid the channel effect. Just pour the coffee powder to the outermost circle and leave a circle. Then brew it in circles towards the center.

After about 2 minutes, the coffee should be brewed to 230g-240g, and the manual coffee brewing is complete.

The above is the entire process of making hand-brewed coffee, which actually seems quite easy .

The key to hand brewing: steaming

If the steaming is omitted in the initial step of hand brewing, a large amount of hot water will pass through the powder layer through a few local channels, which will prolong the dripping time and may lead to over-extraction. Because the extraction time is longer, more substances are dissolved, and the taste may be more sour and irritating, or full of mixed flavors. However, once you pay attention to the steaming action before officially pouring water, the hot water can pass through the filter layer composed of coffee powder uniformly, thus achieving the purpose of uniform extraction.

How coarse should the powder be ground for hand pour-over, syphon, French press, Aeropress, Moka pot, etc.? [Grinding degree] One picture will help you understand the coarseness of coffee powder!

Answer: This is not intuitive when described in words, and many people still don’t understand it after hearing it.

* Coarse grind: about the size of coarse white sugar, suitable for filter coffee.

* Medium grind: gritty, between the size of coarse white sugar and granulated sugar, suitable for drip brewing (filter paper drip) method.

* Fine grinding: the size of fine sugar, suitable for distilled coffee makers, electric coffee makers, and moka pots.

* Extra fine grind: The size is between salt and flour, suitable for Espresso and Turkish coffee. Because home grinders cannot grind to this texture, you usually have to buy ready-made ground powder. So if you want to enjoy Espresso at home, it is best to drink a large amount to drink fresh coffee.

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