Tips for getting started with hand-poured coffee: Master the three steps of brewing

Many coffee lovers like to brew coffee at home. Hand-brewed coffee can get a cup of delicious coffee at a lower cost. So how can you quickly get a cup of the coffee you want by hand?

First you need to prepare the following items:

1) Narrow-mouthed kettle (it is recommended to choose an electric narrow-mouthed kettle to control the temperature well)

2) Bean grinder (hand-crank grinder or electric grinder is acceptable)

3) Fresh coffee beans

4) High-quality water

5) Electronic scale

6) Coffee filter cup

7) Filter paper

8) Coffee cup (200ML capacity)

The three major techniques of hand-brewed coffee: the three stages of "preparation, steaming, and brewing".

first step

Preparation: Fold the filter paper and put it into the filter cup. Soak the filter paper and preheat the coffee pot and filter cup. Because the filter paper has a taste, in order to avoid affecting the flavor of the coffee, the filter paper needs to absorb the odor in the air to remove it. Pour the coffee powder with a grinding coarseness close to that of coarse sugar into the filter cup. In order to extract evenly, tap the edge of the filter cup to make the coffee powder even and flat.

Step 2

Steaming: Also known as pre-infusion, the purpose of steaming is to "activate" the coffee powder and make the coffee release a large amount of carbon dioxide.

The specific method is to slowly inject 85-90 degree hot water in a circle from the middle of the coffee powder, and remember not to rush to the edge of the filter paper; after 30 seconds, continue to inject water. If the coffee powder is fresh enough, the coffee powder will form an upward bulge at this moment, and the wet aroma of the coffee will begin to emit a charming flavor.

Step 3

Brewing: After steaming, control the water column in a stable state, and let it go around the circle from the center, toward the circumference and the inside. Be careful not to let the water flow be too large/too fast and keep it continuous. Also pay attention to the amount of water in the coffee. Once the required water-to-powder ratio is reached, stop adding water.

The end~

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