Guide｜Send you a complete hand-poured coffee tutorial

Since all of us at TOUCHEU are coffee addicts, we skipped work on a Saturday afternoon in 2018 and gathered together coffee experts to have a coffee party.

Pay attention, the following is a full tutorial on hand brewing coffee , I suggest you save it~

Material preparation

01 Coffee Beans

Premium Golden Mandheling Coffee

Golden Mandheling

Premium Collection Papua Coffee

Classic Papua Coffee

Click to buy

Why do you want to hand-pour coffee? Because the beans are good!

Hand-brewed coffee generally uses Single Origin coffee beans of a single variety and a single origin . Those who are particular about it will even roast and grind the beans themselves.

Unlike instant "quick" coffee which is a blend of various coffee beans,

Single origin coffee tastes purer and more vibrant.

02 Bean grinder

Electric coffee grinders are more convenient and quick, but hand grinders can better preserve the original flavor of the coffee beans, and the feeling of the coffee being ground into pieces is really healing, haha~

03 Hand Pour Kettle

Choose a long-mouthed, narrow-mouthed kettle to fully control the speed and amount of water flowing out. Equip it with a kettle thermometer to control the appropriate water temperature, making the brewed coffee more perfect.

04 Electronic scale

It is better to choose an electronic scale with a timer. You don’t have to rush around using your mobile phone to time while looking at the scale, and you can control the time more accurately.

05 Filter cup

The world's first filter cup actually came from Germany. There are three common filter cups on the market now⬇️

Principle of shape: The spiral ribs squeeze out the extraction similar to twisting a towel

Usage tips: Relatively easy to get started, difficult to advance, easy to create personalization

Flavor characteristics: Fragrant and sweet and sour

【Kalita】

Modeling principle: fan-shaped filter cup, air flow is achieved only by three holes at the bottom and straight ribs

Usage tips: Difficult to get started, fast to advance, limited room for improvement

Flavor characteristics: balanced taste

【KONO】

Modeling principle: Siphon effect, almost espresso

Usage tips: Difficult to get started and advanced

Flavor characteristics: solid taste and aftertaste

06 Filter Paper

There are many types of filter papers on the market, including fan-shaped, cake paper-shaped, white, and wood-colored. It depends on your personal preference.

It is recommended to use the original wood color, after all, it is more environmentally friendly because it has not been bleached.

07 Sharing Pot

A large transparent glass pot, share with three or five friends.

Brewing method

The beautiful teacher taught and explained very carefully.

I happily summarized my little notes.

1. Grinding beans : The standard particle size is like the size of No. 2 sugar. Whether it is a hand grinder or an electric grinder, the key is to make the particles uniform (the scale of the general grinder is 3). The amount of coffee powder is adjusted according to the number of cups (about 10-15g per person), but it is recommended not to brew more than 3 cups at a time.

2. Boil water : The standard powder to water ratio is about 1:15, which can be adjusted according to personal preference. The recommended water temperature is around 88-90 degrees, which can be measured with a kettle thermometer after boiling.

3. Hot cup : Fold the filter paper so that it is flat against the filter cup, soak the filter paper with some hot water and preheat the coffee pot, which can also eliminate the paper smell of the filter paper. You can also preheat the coffee cup with hot water first, and then pour out the water.

4. Add powder : Pour the coffee powder into the filter cup and tap the side of the filter cup to make the surface of the coffee powder slightly flat.

5. First water injection : Place the spout close to the edge of the filter cup, start to inject water from the center of the filter cup, go around the center to the periphery and then back to the center, stop after soaking all the coffee powder, be careful not to add too much water. At this time, white bubbles will appear on the surface of the coffee powder and begin to expand like mushrooms.

6. Steaming : Wait for the coffee powder to stop expanding and pores to appear, about 30 seconds. At this time, some extraction liquid may have begun to filter out from the bottom.

7. Second water filling and steaming : After the steaming is completed, start filling water for the second time and steaming again. Note that the amount of water should be less than the first time and the time should be shorter, about 10 seconds.

8. Third water injection : After the second steaming, continue to inject water evenly, circling from the center to the outside. During the water injection process, you need to carefully observe the speed of coffee extraction. If the speed is too slow, it means that coffee powder has been deposited. You can use a stronger water column to flush it out, and then continue to inject water evenly until the extracted coffee reaches the originally set water volume.

9. Remove the filter cup : When the amount of coffee extracted is sufficient, stop adding water. When the water level in the filter cup is not lower than the coffee powder, remove the filter cup. Do not wait until the water has completely flowed out, as it is easy for the coffee powder to sink to the bottom of the filter cup, thereby extracting the bitter taste of the coffee.

10. Share a cup of delicious hand-brewed coffee.

Tutorial for lazy cancer patients

There is always a way out for lazy people in the world. TOUCHEU teaches you a lazy way to make it. Combine espresso and Baileys in a 1:1 ratio or Italian ice cream to turn it into Irish coffee and Affogato.

It is worth mentioning that all the pens in this sharing session are from our domestic craftsmanship brand "Accidental Design" . They are made of carefully selected solid wood, brass and cowhide, just to awaken every urbanite's "heart of cherishing things" and regain the joy of writing.