The stirring method requires high quality of coffee beans. If poor coffee beans are used, their bad flavor will be amplified. In addition, the stirring stewing method is more suitable for brewing lightly roasted coffee beans, and the grinding degree is often fine, which can increase the soaking area of coffee powder and improve the extraction rate. However, if the degree of stirring is not well grasped, it is easy to over-extract. The wide pot bottom can provide stronger penetration for the injected water flow, so that the fine powder can be in the tumbling state for a long time, which is very important, because the release of internal substances of coffee powder is suspended in the tumbling state, thus avoiding the odor being extracted together due to long-term soaking. For lightly roasted coffee beans, the coffee powder sinks on the water surface for a long time during the brewing process, and the resistance of water flowing out of the filter cup becomes greater, in order to better control the extraction time; For the selection of filter cups, it is recommended to use filter cups with faster flow rate design.