This is a project where a former barista, who has been using hand drip for more than 10 years, will tell you about the "hand drip correction techniques" he thinks about at this stage.

In a previous article , I talked about "adjusting the water temperature."
The second article is about ``coffee grind''.

There are three main levels of coffee grind: "fine grind," "medium grind," and "coarse grind."

Finely ground is often used for espresso, mediumly ground for hand drip, and coarsely ground for French presses.

The flavor you want to achieve and the approach you take will change depending on the extraction method, so you can change the grind size of the coffee depending on the equipment you use.