How to make a cup of flavorful hand brewed coffee? Take a look at the detailed steps.

Materials/Tools

Coffee

Methods

1/9

Warming the cup: The tannins in the coffee will work when it is cold and make the coffee very acidic, so you should pour hot water in the cup to warm it up before you start to brew it.

Please click to enter a picture description

2/9

Grinding: The coarseness of hand-ground coffee is adjusted according to the characteristics of the coffee beans. The coarseness of the powder for dark-roasted coffee beans should be slightly coarser than for medium-dark-roasted beans. For carbon roasted coffee, the coarseness of the roasted beans should be 4.0, and for medium roasted beans such as Blue Mountain, the coarseness should be 3.5. If the powder is too coarse, the coffee will not be strong enough, and if it is too fine, the coffee will be bitter. The amount of coffee beans in 12-14g, and the amount of 2 cups should be calculated using the formula one cup portion - 2)X2, three or more than three cups of the amount is simple, 3 times 30g, 4 cups 40g, and so on.

Please click to enter a picture description

3/9

Combination of appliances: hand brewed coffee mainly consists of three parts, filter paper, filter cups and filter pots, filter pots should be under the heat preservation furnace, to avoid brewing when the coffee becomes cold. Filter paper, filter cups and filter pot size specifications should be matched. A two-person filter paper should be matched with a two-person filter cup.

Please click to enter a picture description

4/9

Transferring the bean powder: Pour the ground bean powder into the combined filter paper, and tap the filter cup to make the bean powder solid and the surface flat. So that all the powder can be evenly watered in the later steps.

Please click to enter a picture description

5/9

Warming the pot: Pour a small amount of hot water into the bottom pot, shake it a few times, pour it out, and put the tapped bean flour on the bottom pot.

Please click to enter image description

6/9

Smothering: Smothering the aroma of the coffee, ready for the second brew. The temperature of the water should be 93 degrees, from the center of the bean powder injection of water, around the circle of 2-3 circles, so that all the bean powder uniformly absorb water, water droplets drop 3-5 drops is the best. After absorbing the water, the bean powder will expand, from flat to upward convex arc type. You can smell the light flavor of the coffee powder.

Please click to enter image description

7/9

Brewing: Place the brewing pot on a damp cloth to cool down the water temperature to 89-91 degrees for brewing. Medium-roasted coffee beans (called inert beans) water temperature of 91 degrees, more coffee beans to extract the flavor. Deep roasted coffee beans (active beans), brewing temperature of 89 degrees, the water temperature is enough to extract the flavor and bitterness of the coffee beans, if the water temperature is too low appears to be a little light, the water temperature is too high on some of the boil over the abnormal bitterness. The water flow of brewing can be slightly thicker than the water flow of the smothered steam. The amount of coffee by the number of circles and the speed of the water flow to control, whether it is brewing a cup or three cups of coffee, the water flow only from the center to the outside around the circle of water, and then from the outside circle back to the center to the center of the circle of the water, the end of the brewing. Be careful that the water flow does not hit the filter paper, otherwise the coffee will be very astringent. The amount of coffee brewed should generally be 0.5 more than the lower pot mark, otherwise the amount of coffee brewed will not be enough.

Please click to enter image description

8/9

Filling the cups: Shake the pot gently to make each cup taste even. Pour the water out of the warm cups, pour the coffee into the cups and plate them.

Please click to enter a picture description

9/9

The whole process of coffee brewing to cup and drink in the mouth (within 4 cups) should not be more than 2 minutes, otherwise the flavor of the coffee will become acidic and astringent, and lose the aroma of the original should be.