Let's have a cup of hand-poured coffee! Learn some practical tips from the experts~

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A good cup of hand-brewed coffee allows you to taste the different levels of details such as the sourness, fragrance, and sweetness of the coffee. It tastes refreshing and has no burden. Such delicate flavor changes are very different from the strong Espreeso. Once you try it, you will be unable to extricate yourself.

The stability of brewing determines the quality of a cup of hand-brewed coffee. If you want to brew a good cup of hand-brewed coffee, you might as well train your hand to hold the long-spouted pot steadily, follow the teacher's instructions on the water filling time parameters, and the ratio of water to coffee. The steps of hand-brewed coffee are not complicated. As long as you are skilled, you can brew and chat at the same time, which is very leisurely!

However, coffee expert Xie Borong pointed out a key point, that is, water can be poured in 2 to 3 times. If you pour enough water at once, it is easy for the water to overflow the coffee powder and also drip onto the filter paper. In this way, the water will leak out from the gap between the filter paper and the filter cup, and the coffee will lose its flavor. It is actually very simple to brew a cup of delicious hand-brewed coffee at home. With some tips and key points, you can also become a hand-brewed coffee expert.

Coffee Master│Xie Borong

He is the author of "The Story of Elite Coffee" and has been drinking coffee for more than 10 years. He has an unwavering passion for coffee. Entering the world coffee market with Simon Hsieh's own coffee brand is his ultimate and most beautiful goal.

Step 1: Weigh

25g of coffee beans can produce about 260 to 280c.c of coffee, which is about 2 cups.

Step 2: Clean the grinder

Use a brush to clean the remaining powder from the hand-cranked grinder, and at the same time adjust the size of the coffee particles ground by the grinder.

Step 3: Grind the beans

If the ground coffee particles are too coarse, it will be under-extracted; if they are too fine, it will be over-extracted. They should be about the size of No. 2 granulated sugar.

Step 4: Fold the filter paper

Fold up the indentation on the filter paper, then spread it out and put it into the filter cup, making sure the folded part is aligned with the handle of the cup.

Step 5: Powder

Pour the ground coffee into the filter cup and tap the cup to make the coffee grounds flat.

Step 6: Measure the water temperature

90 degrees water temperature is suitable for medium and light roasted coffee beans, which can extract the complete coffee aroma. Heavy roasted coffee beans are about 85 degrees. (The hand-poured kettle should be filled with water to 70% or 80% full, which makes it easier to control the center of gravity)

Step 7: Water injection

Pour water from the center to the outside in a clockwise direction (it depends on your gestures, counterclockwise is also fine, as long as it makes regular circles) to allow the coffee powder to absorb water evenly.

Step 8: Steaming

Start timing for 40 seconds, and let the hot water slowly penetrate into the center of the coffee powder to dissolve the water-soluble substances in the coffee powder. Then continue to pour water for the second time. (See the figure below for the water injection time parameters)

[Water injection, small actions, big key]

1. The white area in the picture is the water injection area. Water exceeding this area will easily drip onto the filter paper and destroy the flavor.

2. It is best to add water 2 to 3 times. The water injection time parameters are as follows (the first water injection is not included in the timing, the principle is to soak the coffee powder)

• First steaming 0:00∼0:40

• Second water injection 0:40∼1:30

• Second steaming 1:30 to 1:50

• The third water injection 1:50 to 2:30

【How to hold a long-spouted kettle】

If you hold the handle too far back, the kettle body will easily tilt and shake, making it difficult to apply force, and the stability of the water column will be disrupted. Try to hold the front end of the handle as much as possible, so that the kettle body is stable and it is easier to apply force, and the water column poured out will be much more stable.

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