Factors that affect hand-brewed coffee: the action of pouring water

The most interesting and detailed step in hand brewing coffee is pouring water. The key to fully releasing and extracting the aroma and taste of the coffee lies in stable and regular water pouring.

The key to fully releasing the aroma and layers of coffee lies in the addition of water.

After steaming, water is poured in. Generally, beginners are recommended to use a narrow-mouthed hand-poured pot, so that the amount of water poured in is not too much and it is not easy to fail. At the beginning of water pouring, it is easy to extract coffee. If you use an ordinary hand-poured pot, do not use too much water at the beginning. Wait until the end before using a large amount of water to avoid excessive impurities. The ideal time for the whole water pouring is about 1.5 to 2.5 minutes. If you want the coffee to taste thicker, you need to slow down a bit, "to make the flavor come out, but not too much."

Common mistakes include:

A. The water column is too large and the direction is too inclined, which will cause the water flow to punch a hole in the side of the powder layer and run directly out of the filter paper, resulting in insufficient coffee extraction.

B. If the water column is pulled too high, the water flow will damage the coffee powder layer, easily inject bubbles, and the coffee extraction will be uneven. It will also cause the water column to have too much contact with the air area, and the water temperature will be affected. Therefore, the water column must be as close to the coffee as possible.

C. The water flow is unstable. Sometimes it rushes violently, and sometimes it drips and stops. This causes different areas of the coffee powder to be soaked to different degrees, and the taste of the coffee will be affected.