Introduction to the five principles of making Coffee

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Disturb coffee powder Turbulence during brewing

Disturbance is to be able to flush and boil the proper extraction rate, such as plug air stirring, hand flushing water column flushing strength and so on are all necessary to achieve the extraction.

Pre-soaked moist coffee powder Wettability

Hand flushing, espresso, American style have some wetting stages before brewing, this stage wetting water is per gram of coffee powder, 2ml water pre-soaking, soaking time is about 30sec. Of course, the roasting state of coffee beans has different pre-soaking and moistening states, and this part of the hand washing can be well controlled.

Evenly boiled Uniform Dispersion

The brewing process allows the water to pass evenly through each coffee powder while maintaining the same water temperature from the beginning to the end. water extraction is important, such as espresso's emphasis on uniform water temperature and pressure, as well as a stable water column by hand.

Master Contact time of extraction time

Using all kinds of brewing methods, in order to extract 180.22% extraction rate within the better extraction time, it is important to control the grinding degree and water temperature of coffee.

Master Temperature of the water of water temperature

The initial water temperature of 92 °C ~ 96 °C must be mastered, and it may not be appropriate to have too high or too low initial water temperature.