top of page



The pour over has been around for a long time now but has recently resurfaced in popularity as a result of the third wave of coffee. Due to its intricate brewing process and efficient extraction ability, coffee lovers have been revisiting the pour over due to its simple yet vibrant brew results.


A significant reason many baristas enjoy the pour over method is that it allows you complete control over the brewing process. Baristas control the flavor extraction process by monitoring the even and thorough saturation of the grounds. And not only is it delicious to sip, but it’s also fun to make.


Many coffee lovers, especially black coffee lovers, prefer the pour over method because many believe it creates a more flavorful cup of brew. Since it’s a longer brewing process, there’s a more intricate flavor extraction. The slower the water filters through the grounds, the more flavor is extracted. 


Hand Drip


If you ask someone who knows a little about coffee in Taiwan, nine out of ten will answer you: "Hand Drip". But if it is in Europe and America, there is no doubt that the English of the hand punch should be "Pour Over". From the concept of "Pour Over" in Europe and America. Drip coffee, focusing on powder-water ratio, water quality, temperature, scale... 


According to the concept of the SCA Association, if there is a way to find out the "golden parameters" of a bean. Maybe even a kettle to make drip coffee wouldn't taste bad.


In fact, the term "Hand Drip" comes from Japan, and it is obviously a product of a non-English speaking society. When Europeans and Americans heard it in the early days, a bunch of inexplicable pictures of hands dripping from the air might appear in their minds.


Japanese coffee culture with the term "Hand Drip"

The emphasis itself is on the role played by the most complex "parameter" in a good cup of coffee.


DSC00082 (1).jpg
sipffee hand drip 4_edited.jpg
sipffee hand drip 3.jpeg
Image by Kevin Canlas
Image by Jonathan Borba
Image by Gerson Cifuentes
bottom of page