Get to know hand-drip coffee
Pour-over coffee is a simple brewing method. Although convenient, it allows you to adjust the grind size, brewing time, and water temperature according to your personal preferences, extracting a clean and layered flavor, and creating coffee with your own unique taste. This is the charm of pour-over coffee.
equipment for pour-over coffee
Coffee filter: The main equipment for extracting coffee. It determines the water flow and flavor.
Hand-poured kettle: The narrow spout allows for stable control of the water flow speed and direction.
Coffee grinder: To ensure that the coffee powder particles are of uniform size, it is recommended to grind and brew immediately.
Glass pot: Used to hold brewed coffee; it's best if it has markings.
Thermometer: It can provide the appropriate temperature for brewing coffee based on different roasted beans.
Electronic scale: Precisely controls the powder-to-water ratio, ensuring consistent flavor every time.
Filter paper: Choose according to the shape of the filter cup. Rinse with water before use to remove the paper smell.
Recommended parameters for hand-drip brewing
Coffee powder to water ratio: 1:15 or 1:16 (12 grams of coffee powder can make 180-200 grams of coffee water).
Grinding degree: Medium grinding, similar to granulated sugar or medium-fine sand.
Water temperature: Light roasting: 90℃-95℃ (to enhance aroma).
Medium-dark roast: 85℃-90℃ (to balance sweetness, acidity, and bitterness).
Dark roast: below 85℃ (avoid excessive bitterness)
Total time: Approximately 2 to 3 minutes.
Hand-drip steps
Grinding and warming the cup: Use fresh coffee beans, grind them, wet the filter paper, and warm the filter cup and the bottom pot at the same time.
Pour in the powder and level it: Put in the ground coffee powder and gently tap the filter cup to level the powder surface.
Wet: Pour in about 1.5-2 times the amount of coffee grounds with water (e.g., about 25-30g of water for 15g of coffee grounds), and wait 30-40 seconds to allow the coffee grounds to expel gas. This step can greatly improve the uniformity of subsequent extraction.
Segmented water filling: After steaming, slowly and steadily fill the water from the center outwards in 2-3 stages.
Remove the filter cup: After all the coffee has dripped down, remove the filter cup before the foam becomes mixed and bitter.
Flavor adjustment
Too bitter/unpleasant taste: You can lower the water temperature, coarseen the powder particles, and reduce the extraction time.
Too acidic/tasty: Increase water temperature, finer powder particles, or increase extraction time.
Flow rate too fast: coffee flavor is insufficient; grind finer.
Slow flow due to clogged coffee grounds: The coffee grounds are too fine, causing over-extraction. You can adjust the grind size to coarser.
