Hand brewed coffee instruction

What are the reasons for slow watering down of hand brewed coffee?

There are a few common reasons why hand brewed coffee does not go down smoothly:

1. Filter cups have a small number of openings and small holes. For example, some single-hole scalloped filter cups and cake filter cups, while the V60 with a large single hole goes down more smoothly.

2. Excessive fines or migration to the bottom of the filter paper clogs the water path.

Fines are small, very fine particles that appear in the grind and are unavoidable, but can be improved by sifting, adjusting the grind, or replacing the grinder.

3. The filter paper is thick and dense, and the water filtration is slow. This is often overlooked, the fiber structure and thickness of the filter paper is different, the water filtration speed itself is different.

You can try several times to find the right filter paper for you.

Of course, slowing down doesn't mean you can't make good coffee. When the water flow is slower, the brewing process is closer to the "immersion extraction" of the French press, and if you adjust the grind accordingly to a slightly coarser (e.g., coarse sugar granularity), you can avoid over-extraction while obtaining a cup of rounded, full, well-balanced coffee.

4. A small number of openings in the filter cup, a small size, too much fine powder and downward migration, and filter paper that is too thick or too dense can all lead to poor water flow.

To coarsen the grind and utilize immersion extraction can also make good coffee.