Taste the correct posture of a cup of hand-made coffee

Hand-brewed coffee.

It is a kind of life aesthetics of "slow down and enjoy life".

In the process of making a cup of hand coffee

You will become quiet and focused.

A cup of hand-made coffee

It's more like a simple extraction and precipitation of life.

So we can calm down.

Discover the beauty of life

Find the one you love in this life

A good cup of hand-brewed coffee can taste different levels of details such as sour, fragrant and sweet. It is refreshing and burden-free. As long as you touch it, you can't extricate yourself from such meticulous flavor changes.

Coffee beans

Grinding degree

There are all kinds of bean grinders on the market, and a good bean grinder can ensure that the coffee powder is evenly ground. If the coffee powder is uneven and the fine powder is too much, it will make the coffee taste not "pure".

What is the suitable thickness of hand-brewed coffee beans?

The answer is: moderate grinding, the size of granulated sugar. If the coffee powder is too thick and the hot water flows too fast, it is difficult to extract the aromatic substances from the coffee. If the coffee powder is too fine, the filter is easy to clog, resulting in water and powder soaking time is too long, coffee will appear bitter, astringent taste.

Freshness

Many people choose ground coffee powder for convenience, or grind a lot at one time and put it in the refrigerator. In fact, "fresh grinding" is the first condition of good coffee, it ensures the taste of coffee. When the coffee is ground into powder, the oxidation rate of the coffee powder is accelerated, and the aroma begins to lose in 40 seconds. If the aroma of coffee powder is seriously lost, the flavor of natural coffee will disappear.

Cloth powder

After pouring the coffee powder into the drip filter cup, gently shake it to make it flat, this is a very easy to ignore step, or too hard, shake too many times, it is not advisable. The smoothness of the flour determines the uniformity of stewing and extraction of hand-made coffee, which directly leads to the taste of the coffee.

water

Water quality

If you care about taste, don't ignore the water used to make coffee. 98% of a cup of hand-brewed coffee is water, and the range of soluble matter (TDS) in water is preferably between 100 and 250ppm. It is not recommended to use pure water to make coffee. Coffee made with pure water often tastes dull and lacks a sense of hierarchy. But do not use mixed brand mineral water or mixed brand barreled water, once there is a strange smell in the water, it will be more obviously magnified and reflected in the coffee. (you can choose mineral water from famous brands such as Xafu.)

Water temperature

Water temperature is also an important indicator that affects the taste of coffee. Too high water temperature will make coffee bitter, while low water temperature will make coffee sour. Suggestion: deep roasted coffee beans are suitable for 80-85 degrees, while medium and shallow roasted coffee beans are suitable for extraction at about 90 degrees.

Water flow

Whether the aroma and hierarchy of coffee can be released heartily, the key lies in water injection. Common mistakes are:

a. The injected water column is too large and the direction of the water column is too tilted, which will cause the water to flush a hole in the side of the powder layer and run away directly from the filter paper, resulting in insufficient coffee extraction.

b. The water column is pulled too high, resulting in the flow of water to destroy the coffee powder, easy to inject bubbles, and uneven coffee extraction. It will also lead to too much water column and contact air area, and the water temperature will be affected, so the water column must be as close to the coffee as possible.

c. The water flow is unstable, sometimes large and small, sometimes dashing, sometimes ticking off, resulting in different degrees of soaking in different areas of coffee powder, and the taste of coffee will be affected.

Water quantity

As different people have different tastes, different requirements for shade are different. The concentration range of gold cup extraction is 1.15% Mo 1.35%, and the proportion of water used is about 1:13 to 15. Some people use very little water simply in pursuit of richness, but it doesn't taste good. On the contrary, some people expect to extract more substances with more water, but they do not realize that the later the extraction is, the lighter it is, and the final concentration is not enough.

Container

Filter paper

A good filter paper should be odorless and filtrate well. And many people are cheap to use inferior filter paper, which is very thin and easy to leak. Some filter paper filter speed is very slow, only water injection, but not dirty, which will inevitably lead to excessive coffee extraction, affecting the taste. Still wondering why I bought good coffee, but it didn't taste good.

Hand punch pot

As mentioned earlier, the flow of water has a critical impact on the quality of a cup of coffee, and the choice of the hand pot plays a vital role. What are the problems if you choose the wrong hand pot?

a. At the mouth of the pot, many hand pots have adopted a long mouth and a thin mouth, in order to make the flow easy to control, smooth and uninterrupted. Some students use low-quality hand flushing pots, or even directly use non-special hot water kettles, the water flow is difficult to uniform, and even flow down the bottom of the kettle mouth.

b. Thermometer, how to extract coffee at the best temperature? If there is a thermometer on the hand flushing pot, it will save time, effort and worry.

c. Heat preservation, remember to close the lid when hand flushing, the degree of temperature loss during extraction will be reduced, which can bring more stable water temperature.

[history of hand-brewed coffee]

Hand-brewed coffee, you can literally understand its meaning: hand-brewed coffee. This brewing method was first invented by Ms. Melita in Germany at the beginning of the 20th century.

At that time, when she was making coffee at home, she suddenly used her son's blotting paper as filter paper, put coffee powder in the filter paper, injected water into the coffee powder in a kettle, and extracted a cup of coffee with a different taste.

The fact that slow workers can make fine hand-made coffee is really popular, but it is caused by the Japanese. Since the 1950s, Japanese opponents have almost become obsessed with making coffee, and various kinds of filter-type and drip-filter coffee cup appliances have emerged one after another.

It has established a set of theory and operation technology of hand-brewed coffee, which also makes the traditional way of hand-brewed coffee take root and blossom in the eastern land, and get unprecedented vigorous development.