Brew coffee by dripping filter paper

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The extraction methods of coffee include dripping type, piston type, siphon type, Italian concentration and so on. We talked about the piston (French kettle) before. Now, let's introduce the most popular method at present: filter paper dripping.

Required tools

The top white is a filter cup, which is filled with disposable filter paper, the bottom is a coffee pot that receives the extract, and a hand flushing pot with water is needed.

Method of use

First put the filter paper into a filter cup with a hole in the bottom, then pour the coffee powder into the filter paper, and pour hot water from the top. The ingredients of the coffee are first mixed with hot water, and then flow into the lower cup through the holes of the filter paper and the filter cup. After use, just throw away the filter paper together with the coffee residue. It is very convenient to clean.

Seeing this, we can prepare a set of hand tools to make a cup of coffee. However, it is still difficult to operate, because the extraction and filtration occur at the same time (the kettle is extracted in the liquid separation first), so the extraction time can not be controlled. If you want to make good coffee of stable quality, you need to practice over and over again.

Pay attention to what?

There are three types of ❶ coffee filter cups (the white one), including 1 hole, 3 holes, and 1 large hole. Using different filter cups, the filtration speed is different.

When choosing a filter cup, ❷ should also pay attention to its material. Each of the ceramic filter cups will be subtly different. Some of the grooves engraved on the inner wall are not well formed, which will hinder the outflow of water.

❸ smells when she buys filter paper. Some filter paper has a strong flavor, which will affect the aroma of coffee.

Special drip kettles (hand punches) are available on the ❹ market. Pour water evenly, not at only one point. And the flow should be more uniform.

Even if it is the same coffee powder, the taste of the coffee is different each time, because the water temperature and extraction time are different. To control the temperature, you must prepare a thermometer. If you want the extraction time to be stable, then the way of pouring water must be stable.

I have a little trick here. I will first put in more large particles of coffee powder, and then quickly filter it, which is simple and tastes good. Because the filtering time of coarse ground coffee particles is short, there is less bitterness in coffee. But in this way, the taste of coffee will be light, in order to make up for this shortcoming, it is necessary to put more coffee powder.

Tips for stable brewing of filter paper

Even with the same coffee powder, the taste of coffee will be different each time, because the water temperature and extraction time (the contact time between hot water and powder) are different.

In order to control the temperature, it is necessary to use a thermometer. Most of the thermometers sold on the market have low accuracy, and the error can reach plus or minus 5 degrees Celsius. In order to control the temperature more accurately, it is best to use two thermometers or change a thermometer with high precision. What we want to measure is not the water temperature in the usual sense, but the water temperature after contact with coffee powder. This temperature will be affected by the way of pouring water, the amount of coffee powder, coffee powder temperature and other factors, if these conditions are not fixed, the measurement effect will be greatly reduced.

If you want the extraction time to be stable, then the way to pour water must be stable. You can control the timing of pouring water by referring to the state and amount of coffee powder in the drying rack. Some techniques have been summed up before, such as "pour water until the powder completely expands", "pour water before the water in the filter paper is completely out", "Don't wait for the coffee liquid to leak, take it off the drain rack" and so on.

When pouring water with a special kettle, it is necessary to gradually store water into the kettle and keep a certain amount of water in the kettle to ensure the stability of the effluent. If the kettle is heavy, pull the kettle closer to your body, not with your arms alone, but with the strength of your upper body.

In addition, if you increase the number of cups, it is necessary to change the extraction time.

If there are more cups, the overall extraction time will be longer. With this in mind, we can reduce the amount of powder in a single cup, replace it with coffee powder with large particles, or replace it with a drain rack with fast filtration speed (1 large hole). On the contrary, if you reduce the number of brewed cups, you can increase the amount of powder, use coffee powder with finer particles, or replace it with a drying rack with a slow filtration speed (1 small hole). Follow these methods to ensure a stable taste of coffee.

Another wasteful way is to use two sheets of filter paper, which will also reduce the filtration speed. Because the powder is very fine, the ingredients of the coffee are easy to dissolve, coupled with a long time of extraction, the ingredients of the coffee will be more dissolved into the water.

There is another tip when practicing using filter paper to make coffee in drip style:

Put in more large granules of coffee powder and filter it quickly. It is simple and tastes good. The filtering time of coarse ground coffee powder is short, the bitter taste of coffee is less, and the taste of coffee will be light. In order to make up for this shortcoming, it is necessary to add coffee powder.

Using this method to make coffee with a stable taste requires repeated practice. in order to make up for the instability of the level, it is suggested that you can make it a little thicker when brewing, taste the taste after brewing, and then add water to adjust it properly. in this way, the level of brewing coffee is gradually stable.