Five techniques for hand-brewed coffee to create the perfect taste

Five techniques for hand-brewed coffee to create the perfect taste

Hand-poured coffee is a unique brewing method that can extract the purest flavor of coffee beans through delicate operation and control. There are five important techniques to master in hand-poured coffee, namely: grinding, water temperature, soaking time, stirring and filter. The following will introduce these five steps in detail and share how to use them to create the perfect taste.

1. Grinding

Grinding is the most critical step in hand brewing. Unlike other brewing methods, it is very important to use particles of appropriate size and uniformity in hand brewing. Too coarse or too fine will affect the extraction effect. For different types of coffee beans, we need to adjust different degrees of fineness.

For dark roasted beans, because they have more internal oil and are more difficult to dissolve, they need to be slightly coarser when extracting; while light roasted beans are the opposite, because they have less internal oil and need a finer grinding degree. By adjusting the grinding degree, we can control the acidity and bitterness in the coffee.

2. Water temperature

Water temperature is another very important factor in hand brewing coffee. Generally speaking, the appropriate water temperature should be between 90°C-96°C. Too low water temperature will lead to insufficient coffee extraction and a weak taste; while too high water temperature will easily make the coffee bitter.

After pouring in the boiling water, we can wait for a while to let it drop to the appropriate range before brewing. In addition, when pouring, try to avoid pouring it directly into a clean cup to prevent the cup from absorbing some heat and affecting the final result.

3. Soaking time

Steeping time refers to the time it takes for the water to sit still after mixing with the coffee powder. This step is critical because it directly affects the final taste and aroma concentration.

The soaking time will also be different for different types and styles of coffee beans. Generally speaking, finer coffee beans require a longer soaking time to fully release their aroma and flavor; while coarse coffee beans require a relatively shorter soaking time.

4. Stirring

Stirring is an easily overlooked but very important step in hand brewing coffee. Stirring can better mix the coffee and water and increase the extraction effect.

We can use a stirring stick or spoon to gently stir during the soaking process. Be careful not to stir too much, so as not to destroy the structure of the coffee particles and affect the taste.

5. Filter

The filter is the last key step in hand-brewed coffee. It can effectively separate solid particles and oil residues, providing a refreshing taste.

It is important to choose a filter paper or metal filter that suits your taste and needs. Different materials and pore sizes will affect the final result. In addition, when using filter paper, it is best to rinse it with hot water first to remove the pulp taste.

By mastering these five techniques, we can adjust the details of each step according to our own taste and coffee bean characteristics. Only by constantly trying and adjusting in practice can we gradually create a hand-brewed coffee with a perfect taste.