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Some views on extraction by hand and French pressure Coffee, tea and ice cream

Published: 2026-09-29 Author: World Gafei 👁 206 views

Last updated 2026-09-29 — Hand flushing and normal pressure represent the two extraction methods of filter drop and immersion respectively. In theory, the difference in taste and taste obtained by different extraction methods is very obvious, so it is difficult to compare. But in fact, the two also have certain rules in brewing and extraction, which still has a certain reference value for our daily coffee production. First, let's take a look at the system of legal pressure and hand filter drop.

Hand flushing and normal pressure represent the two extraction methods of filter drop and immersion respectively. In theory, the difference in taste and taste obtained by different extraction methods is very obvious, so it is difficult to compare. But in fact, the two also have certain rules in brewing and extraction, and this "law" still has a certain reference value for our daily coffee production.

First, let's take a look at the general parameters of normal pressure and hand-flushing filter droplets:

Milling degree (520a) extraction time powder-water ratio

Hand charge for 2.5-3.52 minutes and a half at 1:15

The French pressure is 4 times 5.54 minutes 1:15

(according to the golden cup theory, the gouache ratio of French filter pressure should be larger than that of hand brewing coffee, but from the point of view of tasting, the gouache ratio of French filter pressure should be the same as that of hand brewing coffee.)