Skills of brewing coffee in drip filter pot

Dripping coffee is also called Dutch coffee. The biggest difference from the general brewing method is that the dripping method is enough to make the water slowly filter. Compared with the coffee brewed by hot water, the taste is particularly mellow. But the extraction is generally time-consuming, so start dripping the night before, so you can enjoy a cup of water-dripping coffee with unique flavor when you get up the next morning!

1. Operation skills of drip filter kettle

(1) preparation materials: water drop coffee maker, coffee powder, filter cloth, water.

(2) Operation procedure: the general operation ratio of ① is coffee powder and water about 1: 10; pour the filtered water into the kettle; ② fix the filter paper in the cylinder filter tube; ③ into the deep-fried and finely ground coffee powder, gently press the coffee powder to make the surface smooth; ④ pour the water from the upper pot into the coffee powder, and all the coffee powder is soaked in water, and you can use a wooden spoon to stir. ⑤ put the filter cloth on the coffee powder and pay attention to the combination with the coffee powder surface and the glass tube; ⑥ combines the filter tube with the coffee powder cup to adjust the amount of drip water of the drip plug, roughly based on 7 drops every 10 seconds. Just add ice when drinking; if you want hot coffee, just heat it, but don't make it boil.

two。 The secret of dripping filter pot (1) to control the quality of filter paper. If there is a hole, stain or even damp, give up do not use, so as not to affect the flavor of coffee. (2) take the thicker grinding particles. Each cup of about 12-15 grams of coffee powder, put into the filter, but also gently pat to make the powder dense. (3) the water filtered by the filter should be boiled, but the temperature should be cooled to about 92-95 ℃ with a wet towel before brewing. (4) in the long dripping process of dripping coffee, it is best to check the dripping speed at regular intervals to avoid affecting the flavor of the coffee because the dripping speed is too fast and too slow. In order to keep the hot water temperature in the filter pot, it is best to choose plastic products and remember the wet pot before use. (5) according to the principle of about 180-200 ml per cup, the water is brewed in a kettle within 1 cm in diameter, and the center of the circle is spirally poured outward. The water output should be stable, uniform and uninterrupted, and let the coffee powder get wet, tumble, expand and then sink to complete the first stage of steaming process. (6) to keep the water output stable, it is best to hold the pot in a standing position, clamp the arms, and use the rhythm of the upper body to brew, which is easier to control. (7) after about 20-30 seconds, the water temperature has dropped to about 85 ℃. Repeat the watering action of 180ml and wait for the coffee to drop.