How to make delicious coffee at home
We will introduce you to a delicious way to brew regular coffee.
Regular coffee refers to roasted coffee beans and powder.
Since it is extracted using equipment,
You can enjoy the time it takes to brew the coffee and the aroma.
*When using a Kalita three-hole dripper
Hand drip 1 cup recipe
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Fold the bottom and sides of the paper filter alternately and place it in the dripper.
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Pour hot water over the entire inside of the paper filter to moisten it (paper rinse).
Place the dripper and server on the scale. -
After measuring out 13g of ground coffee, gently shake the container to evenly distribute the ground coffee.
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First throw.
Pour in 30g of hot water. After pouring, wait 30 seconds (steaming).- MEMO
- Pour gently so that all the coffee grounds are moistened.
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Second throw.
Pour in 50g of hot water.- MEMO
- Start pouring from the center and pour in one large circle until the entire pour is complete.
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Third throw.
When the extract from step ⑤ begins to die down, pour in 50g of hot water.- MEMO
- As with step 5, pour from the center in a large circular motion.
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4th throw.
When the extracted liquid from step ⑥ starts to die down, add an additional 50g of hot water.- MEMO
- Pour in a straight line back and forth in the center of the dripper.
* Pour hot water slowly in a thin stream.
-
Once the coffee has dripped out, it is ready to be extracted. Stir the coffee well in the server before pouring it into a cup. 
Hand drip 2 cup recipe
-
Fold the bottom and sides of the paper filter alternately and place it in the dripper.
-
Pour hot water over the entire inside of the paper filter to moisten it (paper rinse).
Place the dripper and server on the scale. -
After measuring out 25g of ground coffee, gently shake the container to evenly distribute the ground coffee.
-
First throw.
Pour in 50g of hot water. After pouring, wait 30 seconds (steaming).- MEMO
- Pour gently so that all the coffee grounds are moistened.
-
Second throw.
Pour in 100g of hot water.- MEMO
- Start pouring from the center and pour in one large circle until the entire pour is complete.
*Pour hot water using the thick line.
-
Third throw.
When the extract from step ⑤ begins to die down, pour in 100g of hot water.- MEMO
- As with step 5, pour from the center in a large circular motion.
-
4th throw.
When the extracted liquid from step ⑥ begins to die down, add an additional 100g of hot water.- MEMO
- Pour in a straight line back and forth in the center of the dripper.
* Pour hot water slowly in a thin stream.
-
Once the coffee has dripped out, it is ready to be extracted. Stir the coffee well in the server before pouring it into a cup.
