How to make a good cup of coffee? Five principles of hand-poured coffee

Have you ever wondered why the coffee you make yourself is always not as good as the one made in a cafe? Let's see how others make it:

Hand brewing coffee is a complicated process, which involves many mysteries and knowledge. The so-called hand brewing coffee is filter paper drip coffee, which is a process of first putting the filter paper into the filter cup, then pouring coffee powder into the filter paper, and pouring hot water from above.

Five principles of hand-poured coffee

Coffee bean freshness

Fresh and high-quality coffee beans are the first element in brewing fragrant coffee. Usually, coffee beans will be single-variety coffee because single-variety coffee is more likely to highlight the coffee flavor.

Hand-brewed coffee generally tastes best when it is freshly ground and brewed. If it is ground before use, its oxidation rate will be accelerated and the coffee flavor will be lost.

Coffee bean roasting degree

Common roasting methods include light roasting, medium roasting, and dark roasting. The lighter the roasting, the stronger the sourness. Generally, high-end boutique coffee is only roasted at medium or light roasting, but this does not mean that all coffee beans are roasted at light or medium roasting. In fact, each type of coffee bean has its own roasting degree, and only the right roasting degree will bring out the characteristics of the beans themselves during extraction.

Coffee grind size

The degree of grinding plays a decisive role in the flavor of coffee. First of all, we must ensure that the ground coffee powder is of uniform coarseness. Generally speaking, the coarser the grinding degree, the stronger the sour taste of the coffee, and the finer the grinding degree, the stronger the bitter taste of the coffee. Therefore, it is recommended to grind the coffee powder with medium fineness, that is, the size of fine sugar.

Extraction water temperature

Different water temperatures also affect the flavor of coffee. High-temperature water can extract more ingredients in coffee, and the bitterness of coffee will become stronger; low-temperature water is not easy to extract ingredients in coffee, and the sourness of coffee will become stronger. In order to avoid the precipitation of impurities and bad tastes, it is recommended to use a higher water temperature for extraction.

In addition, if the coffee powder particles are coarse, the water temperature can be increased, and when the coffee powder particles are fine, the water temperature can be lowered.

Powder-water ratio

The generally recommended coffee powder to water ratio is 15 grams of coffee powder to 225 grams of hot water. Under the same amount of coffee powder, the more coffee is extracted, the less bitter the coffee tastes. The generally recommended coffee powder to water ratio is 15 grams of coffee powder to 225 grams of hot water.

The above are the five major factors that affect hand-brewed coffee. In fact, hand-brewed coffee is not difficult to make. The key lies in mastering the basic brewing techniques of hand-brewed coffee.

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