The basic technique for brewing delicious coffee: Paper drip

Paper drip is a method of brewing coffee by placing a paper filter and coffee grounds in a special dripper and pouring hot water over the top. The paper filters out the coffee's fine powder and oils to an appropriate degree, resulting in a clean, refreshing taste with fewer impurities. This method is ideal for home coffee brewing, as even beginners can easily produce a consistent flavor if they follow the steps, and it's easy to adjust to suit your preferences.

Types and Features of Dripper

There are two main types of drippers used for paper drip: conical and trapezoidal. Each shape has a significant effect on the flow of the extraction and the flavor.

1. Conical type (V60 type, etc.)

Cone-shaped drippers tend to concentrate water in the center, making it easy to adjust the extraction time. This shape allows you to fully bring out the acidity and aroma , so it's especially recommended for those accustomed to hand-dripping. You can also enjoy different flavors by adjusting the way you pour the water.

2. Trapezoidal type (Melitta type, etc.)

The trapezoidal dripper has a wide base, allowing for consistent extraction. The flow of hot water is consistent, minimizing fluctuations in flavor, making it easy to use even for beginners . Extraction is less time-consuming, so you can easily brew delicious coffee.

Here are the basic steps for brewing coffee using a paper dripper. This assumes you are brewing one cup of coffee (150ml).

1. Blanch the filter

First, place the paper filter in the dripper and pour hot water over it to remove the paper smell. This hot water can also be used to warm the dripper and server. This blanching process will help the filter to be firmly fixed in place, making it easier to extract the coffee. Be sure to discard the water used for blanching before proceeding with the extraction.

2. Set the coffee powder

Next, measure out 10-12g of medium-ground coffee (about the same as granulated sugar) and place it evenly into the dripper. By smoothing the surface of the coffee powder, the extraction will be even.

3. Steaming (pre-wetting)

Pour 20-30ml of hot water at 90-95°C into the coffee and let it steep for about 30 seconds . This steeping process removes gases from the coffee beans, making it easier to extract the nutrients. This allows you to enjoy a smooth, balanced flavor.

4. Extraction

Pour the remaining hot water (total 150ml) in 3 to 4 times. The key is to pour the hot water slowly and in a thin stream, drawing a "no" shape from the center of the dripper outwards. If you pour too quickly, the coffee will have a strong bitter or unpleasant taste, so try to pour slowly .

5. Extraction complete

The recommended extraction time is 2.5 to 3 minutes. Once the desired amount of coffee has been added to the server, remove the dripper. If you drip every last drop, it may result in an unpleasant taste, so stopping halfway through will result in a clearer taste.

1. The water temperature should be between 90 and 95 degrees Celsius.

If the water temperature is too low, the acidity will be emphasized, and if it is too high, the bitterness will increase. The key to delicious tea is to extract it at the optimum temperature . Ideally, pour the boiling water into a pot and let it cool a little before using.

2. Adjust the grinding level of the flour

To adjust the flavor of the coffee, you can adjust the grinding of the powder. If the water drips too quickly, grind the powder finer, and if it drips too slowly, grind it coarser to bring out the ideal flavor.

3. Keep your tools clean

If coffee oils or remaining grounds remain in the equipment, it can cause an unpleasant taste. Be sure to thoroughly wash and dry the dripper, pot, and server after use.