A Beginner's Guide to Pour-Over Coffee | Pure Tips

Yes, we all love pour-over coffee!

Hand brewed coffee has infinite charm.

Not only in a very ceremonial process,

We also enjoy the happiness brought by the good hand-brewed coffee.

Just like the "pit" left after hand washing.

Let us fall into this "pit" as soon as we play.

Can't live without it anymore!

So how can you make a delicious cup of coffee by hand? Please accept this introductory guide today!

Prepare utensils

Hot water kettle, hand brewing kettle, filter cup, lower pot (sharing pot), filter paper, bean grinder, scale, thermometer, freshly roasted coffee beans; There are already hand brewing kettles with temperature control and heating functions on the market. Combining the above hot water kettle, hand brewing kettle and thermometer together will bring more convenience to hand brewing players. The general equipment is shown in the figure below.

Hand pouring process

Boil water

Weighing (taking powder-water ratio of 1:15 as an example)

Hot filter cup, filter paper, lower pot

Grinding

Steaming

extraction

Finish

Process details

first step

Prepare hot water and weigh 18g of coffee beans ( for example, the water ratio is 1:15)

Fold the filter paper and put it into the filter cup, rinse the filter paper and filter cup with hot water: the filter paper will have a smell, to avoid affecting the flavor of the coffee, make the filter paper and filter cup fit better (one of the key techniques).

Step 2

Warm the filter cup and the lower pot at the same time to prevent the coffee from getting cold during the filtering process, as the temperature will affect the flavor of the coffee.

Step 3

Grind ( the coarseness is close to that of coarse sugar), pour in the coffee powder and tap the filter cup to make the coffee powder even and flat, which is conducive to uniform extraction.

Step 4

Slowly pour 85-90 degree hot water (depending on the degree of coffee roasting and the coarseness of grinding) from the middle of the coffee powder, and do not pour it onto the filter paper (one of the key skills, only after training can you perfectly control the size and flow rate of water). After the coffee powder is basically soaked and coffee liquid begins to drip into the lower pot, stop pouring water and simmer for 30-45 seconds (one of the key skills). The function of simmering is to release the gas in the coffee (mainly carbon dioxide). After the gas is removed, the coffee particles are evenly saturated with water for uniform extraction, and the coffee powder will be seen to swell in appearance.

Step 5

After the steaming is over, start injecting hot water in circles from the middle for the first time (this can be done once or multiple times). The water flow should not be too large/too fast and must be kept continuous. This requires professional training to perfectly control the water flow.

At this time, the coffee powder will be fully filtered, and the oil, some soluble substances and aromatic substances will be continuously released, the aroma will overflow and make people intoxicated;

Step 6

Stop filling when the water volume reaches 270 ml → Serve in a warm cup.

Summary of the key skills of hand brewed coffee

1. The selection of coffee powder and the degree of roasting will affect the taste of hand-brewed coffee. You can choose medium roasting or light roasting according to your personal preference.

2. The water temperature should be slightly adjusted according to the degree of roasting of the coffee beans and the flavor to be expressed;

3. The coarseness of the coffee powder will also affect the taste of the finished product. Too coarse coffee powder will make the hot water flow too fast, resulting in incomplete extraction. Too fine coffee powder will make the hot water flow too slowly, resulting in over-extraction, and the final coffee will be bitter or have too many flavors.

4. Using freshly roasted, freshly ground, high-quality coffee powder is the key to whether the coffee can be foamed.

5. Reasonable steaming (from 20 seconds to 45 seconds) is also essential, which is the key step to ensure smooth flow of water and uniform extraction.

6. When pouring hot water, try not to let it splash onto the filter paper.

7. Perfectly control the water flow size and flow rate;

8. Keep a good mood and the coffee you make will taste better!