Master Every Drop of flavor: A Complete Guide to Operating the Hand Press Coffee Machine

In an era that pursues efficiency, why do we choose the seemingly cumbersome “manual” approach? The answer lies in the process. Using a hand-press coffee machine means you have transformed from a passive consumer to an active creator of coffee flavors. You will personally control the water temperature, pressure and time, like a barista rather than a keyboarder, to fully participate in the wonderful journey from coffee beans to a rich and fragrant drink.

This is not merely a production method, but also an immersive sensory experience. Now, let’s embark on this adventure to explore the origin of flavors.

Act One: Get to Know Your Stage – Components of the Hand-Press Coffee Machine
Before we start, let’s get to know each component of the hand coffee press as if it were an old friend

The main body of the fuselage: It is usually cylindrical and contains a piston pressure system inside.

Pressure rod: The core component that provides pressure, driving water to pass through the coffee grounds by pressing down.

Coffee powder bowl and filter basket: Containers for holding coffee powder, usually equipped with filter paper or a metal filter screen.

Brewing head: The place where hot water and coffee powder mix.

Base/coffee cup holder: A platform that supports the body and holds coffee cups.

Core principle: By manually pressing down the pressure rod, pressure (usually up to 5-9 bar) is generated in a closed space, forcing hot water to evenly penetrate the coffee powder cake in a short time and efficiently extract the oil and flavor substances within.

Act Two: Preparations – The Beginning of the Sense of Ceremony
Step One: Grind the coffee beans
This is the first step that determines success or failure. For hand-press coffee machines, we recommend medium to fine grinding, with a granular texture similar to that of white granulated sugar. Grinding too coarsely can lead to insufficient pressure, causing the coffee liquid to flow too fast and resulting in a sour and insipid taste. Grinding the details will make the pressing extremely difficult and it is easy to over-extract, resulting in a bitter taste.

Step Two: Preheat the machine
This is a step that is easily overlooked but of vital importance. Thoroughly rinse all components of the machine with hot water, especially the brewing head and the powder bowl. This can prevent the machine from absorbing the heat of the coffee powder cake during extraction and ensure a stable extraction water temperature.

Step 3: Weigh and powder
Use an electronic scale to weigh 15 to 18 grams of coffee grounds (corresponding to single or double espresso). Pour the coffee powder into the powder bowl and gently shake it left and right to evenly distribute it. Never slap hard.

Step Four: Evenly fill and press
Use a powder press, perpendicular to the surface of the powder bowl, and apply pressure steadily and evenly downward with the strength of your wrist. Make sure the surface of the powder compact is smooth and flat, without any tilt. Just press it flat in one go; there’s no need to press it repeatedly.

Act Three: The Art of Extraction – The Critical Moment of Pressing Mellow Aroma
Step 5: Water injection and assembly
Pour hot water at 90-96°C into the main body of the machine to the designated mark. Then, tighten the filter basket assembly containing coffee powder onto the machine body. Please complete the entire process as quickly as possible to minimize heat loss.

Step 6: Press down steadily and feel patiently
Place the machine above the coffee cup. Hold the machine body steadily with one hand and grasp the pressure rod with the other.

Initial stage: Gently and slowly press down about 1-2 centimeters to allow the hot water to fully soak all the coffee grounds. This process is called “pre-soaking” and lasts for about 5-10 seconds.

The main stage: After that, start to press down the pressure rod with a steady and uniform speed and force. The ideal downward pressing process should last for 20 to 30 seconds, ultimately resulting in approximately 30 to 45 milliliters of espresso.

Listening and Feeling: During the downward pressure process, you will hear a slight “hissing” sound, which is a sign that the pressure is being established. The resistance you feel in your arm should be continuous and firm. If the downward pressure is too easy, it indicates that the grinding degree is too coarse. If it is extremely laborious, it indicates that the grinding degree may be too fine.

Act Four: Cleaning and Maintenance – For the Next Perfect Encounter
After extraction is complete, please immediately knock out the coffee powder cake and rinse all components with hot water. Thorough cleaning not only ensures the service life of the machine, but also prevents residual coffee oil (which can deteriorate and spoil) from contaminating the flavor of your next cup of coffee.

Frequently Asked Questions and Flavor Adjustment Guide
Problem: The coffee flows too fast and tastes sour and astringent.

Cause & Solution: The coffee powder is ground too coarsely → Adjust the grinding degree.

The problem is that it is extremely difficult to press down, the coffee flows very slowly or even doesn’t drip out, and the taste is burnt and bitter.

Cause & Solution: The coffee powder is ground too finely → Coarser the grinding degree.

The coffee tastes bland and lacks layers of flavor.

Cause & Solution: It might be due to the water temperature being too low or the coffee beans not being fresh → Increase the water temperature and use freshly roasted coffee beans.