Recipe

Basic guide to hand drip coffee

Equipment to be used

  1. Dripper
  2. Paper filter
  3. Server or mug
  4. Electronic scale
  5. kettle
  6. coffee beans

What to prepare (guideline)

Water temperature
90–100°C
coffee beans
14 g
Amount of hot water
250–260 ml
Grind
Medium grind (approximately 1.0–1.5 mm)

* After boiling, leave the water for 30-60 seconds and it will reach around 90-95°C.

Recipe (approximately 2:45–3:00 total time)

  1. preparation
    Rinse the entire paper filter in boiling water and discard it (to remove the paper smell and warm the device).
  2. Add 14g of powder to the filter. Gently shake the dripper to even out the powder.
    Setting the powder and smoothing the surface
  3. 1st throw｜0:00
    Pour in 50-60g and steep for 45 seconds (to ensure the powder is evenly moistened).
    Steaming process
  4. 2nd throw｜0:45
    Slowly pour in until you have a total of 180g.
    Second pour
  5. 3rd throw｜1:25
    Pour a total of 250–260 g, then gently rotate the dripper five times.
    Pouring the third pour and finishing
  6. Brew until all the hot water has drained out. Aim for a grind size that will bring the total time to 2:45-3:00.
    Estimated completion of extraction