Many people tear open a drip bag and set it over a cup, then hesitate while holding the kettle, unsure exactly how much water to pour. In fact, there is no rigid rule for how much water to use with a drip bag; it is more like a flavor key for exploring the terroir of a origin. Coffee beans nurtured by different continental plates have completely different terroir personalities, and as long as you understand the terroir temperament behind the beans, you can easily brew a cup of richly aromatic signature flavor.

To control the cup strength of a drip bag well, we can first draw inspiration from the extraction logic of standard pour-over. Usually professional pour-over uses a water temperature of around 90 degrees Celsius, 15 g of coffee grounds, and a 1:15 coffee-to-water ratio to pour 225 ml of hot water, first blooming with 30 ml of water for 30 seconds, then pouring steadily in stages, with the total time controlled at around two minutes, so that the aromatic substances of the roasted beans are released in balance.

Converting this coffee-to-water logic to a 10 g drip bag, a total water amount of about 150 ml is the reassuring golden ratio. If you do not have a digital scale on hand, simply pour hot water in three stages until the filter bag is nine-tenths full, and let it drain smoothly. For the delicate and lively floral and fruity aromas of high-altitude regions, or the full and solid nutty dark chocolate notes of low-altitude basins, we can also amplify the charm of the origin by slightly adjusting the water amount.

The high-altitude red soil and ample sunlight of the African continent give the coffee an especially clear floral aroma and juicy feel. Friends who prefer this tropical fruit style are well suited to choosing Qianjie sun-dried Huakui drip bag coffee. These beans have undergone sun-dried processing and give off a bright sweet-tart note like strawberry, passion fruit and citrus. When brewing, you can pour 150 ml of hot water; the fruit acidity is bright and lively, and sipping it feels like tasting a cup of warm fruity floral tea.

Among the world-famous classic terroirs of Ethiopia, Gudingding village shows another kind of graceful character. Qianjie Yirgacheffe Gudingding drip bag coffee, under light roasting, has an overall full and solid mouthfeel, and as the temperature changes it slowly reveals berry and cream flavors, with a lingering citrus sweet-tartness between the lips and teeth. Pouring about 10 ml more water during brewing lets the elegant floral aroma unfold more fully, making it very suitable for waking up the taste buds in the morning.

Turning our gaze to the vast Central and South American regions, these are mostly known for balanced nutty and cocoa tones, with a gentle and rounded texture. If you dislike both acidity and bitterness, Qianjie Brazil Cerrado Red Bourbon drip bag coffee is a reassuring choice. After medium roasting, the nutty aroma is rich and plain, with abundant caramel sweetness. At this point, keep the water amount at 1:15, and the strength is just right, with a smooth mouthfeel like a piece of melted milk chocolate.

Coming to the island-dense Asian regions, the volcanic ash soil of Sumatra, Indonesia, has created a unique mellow herbal style. Qianjie Indonesia Mandheling drip bag coffee is presented with a dark roast, accompanied by intense dark chocolate, caramel and dark nutty sweet aromas, low in acidity and mellow, with a somewhat wild spice note. When brewing this drip bag, you can pour about 10 ml less water, and the intensity immediately rises; you can even directly add a little hot milk to make a milk coffee.

The local terroir representatives around us also shine brightly; regions such as Baoshan, Yunnan, have conquered many picky palates with their smooth and gentle flavors. Qianjie Yunnan small-bean drip bag coffee, under medium roasting, presents a warm herbal and nutty aroma, with a faint natural fruit acidity in the aftertaste. Pour in 150 ml of hot water, and the overall balance is especially pleasant, making it very suitable as a daily staple cup beside the office desk.

Understanding how much water to use for drip bag coffee is essentially mastering the code for conversing with the terroir of different origins. Whether you want the bright fruit acidity of Africa, the warm nuttiness of Central and South America, or the rich mellow herbal notes of Asia, as long as you hang the filter bag and pour in an appropriate amount of hot water, you can travel through the world's major coffee regions without leaving home amid the rising aroma, quietly enjoying a moment of comfort that belongs to you.