Drink the original taste of coffee beans by hand.

[basic equipment]

1. Hand flush pot: the water should be fine.

two。 Filter paper: make a cup of about 100cc-130cc, use 101filter paper.

Make 2 to 3 cups and use 102 filter paper.

Make 3 to 5 cups and use 103 filter paper.

3. Filter cup: determine the size according to the number of cups you often flush, and the material can be ceramic, resin, acrylic or copper filter cup.

4. Lower glass pot: as long as it is a transparent container, the size can match the size of the filter cup.

So it won't shake, and you can observe the amount of water. Of course, it is best to have good heat resistance, with scale or cc number scale.

The pot shown is the most convenient.

5. Digital thermometer: the temperature difference should not exceed one degree.

[basic punching]

1. The filter paper is refolded along the crease to form a body and put it into the filter cup to fit the filter cup.

two。 Hot pot and hot cup. You can pour hot water on the filter paper and iron the pot to make coffee.

The filter cup and the glass pot will not lose temperature too fast.

3. Measurement of water temperature: general single bean with 82 ℃ to 85 ℃ of water, it is not easy to overdo or insufficient.

4. Basic water injection:

a. The column of water should be stable, neither too large nor too thin.

b. When circling, you should circle outward from the central point, evenly and at the same speed, not too fast.

c. When the first two items are stable, observe the foam layer. If your water injection is stable, the coffee foam layer will rise evenly, and the winding speed should be adjusted according to the powder layer expansion, preferably to make the foam layer rise to the top of the filter cup before reaching the required amount of water.

d. Pay attention to the amount of water in the lower seat. if the cc number is enough, collect the water immediately and move the filter cup away.

5. Taste, taste. If it is too thick, increase the amount of water or reduce the amount of powder; if it is too bitter or too sour, in addition to reducing the amount of powder, you can thicken the number of grinding.

6. A continuous flushing or sub-cut off water immersion, completely depending on the need. If you have a strong drink or want to make iced coffee, of course [a few key points]

1. Note that if the powder layer cannot reach the top edge of the filter paper, it means:

a. Your beans are not fresh.

b. If the flushing method is wrong and cannot be expanded moderately, then the bean extraction is insufficient.

c. The water temperature is too low.

two。 Find a suitable posture and hold the pot to make sure you can easily move your wrists and arms.

3. Pay attention to the flow rate of the extracted coffee juice, if the flow rate is too fast, the taste will be insipid; if the water is stuffy or cut off for too long, the coffee juice will be too dark, it will be too bitter, too sour or too astringent.

4. When making hot coffee, beginners are less likely to fail when the temperature is between 82 ℃ and 85 ℃. If the water temperature is too high, it is easy to have scorched smell; if the water temperature is too low, the bean extraction is insufficient, and it is easy to have fishy smell and grass smell. Of course, you can take a closer look at the temperature yourself. Loser used 79 ℃ to flush Kona, and dryfish used 81 ℃ to flush out the jasmine-scented Haramoka.

5. The choice of hand-made pot, in order to save money, people like to buy stainless steel pot. But Kalita copper pot-900 is expensive, but it is really easy to use, and the water column can be collected and put freely. In the long run, it is a good pot, especially if you want to practice real hand coffee!

Many enthusiasts who have observed many specialties or hand flushing have found that hand flushing is easy to understand and difficult to understand. Due to the low caffeine and fresh beans, it is easy to drink sweet and sticky coffee, which is worth learning from each other. Many cooking techniques are just empty talk, and their effect is not as good as that of three or five friends learning from each other.