Technical paste / the basic principle of making hand-made coffee
Last updated 2026-09-29 — In a sense, whether it is espresso or hand-brewed coffee, the water passes through the coffee powder, takes out the soluble matter in the coffee and falls into the cup. Then the quality of the taste must depend on the following points: the speed of the water passing through the coffee powder, the temperature of the water, the thickness of the powder, the state of the baking degree, the depth of the baking time.
In a sense, whether it is espresso or hand-brewed coffee, the water passes through the coffee powder, takes out the soluble matter in the coffee and falls into the cup. Then the taste must depend on the following points:
The speed at which water passes through coffee powder
The temperature of water
What is the thickness and state of the powder?
Depth of baking degree
The length of baking time
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