Coffee novice must see the secret skill: how to make my hand make coffee better?

For professional baristas, please follow the coffee workshop (Wechat official account cafe_style)

As long as we grasp one principle: "the longer the brewing time is, the thicker the coffee powder is; the shorter the brewing time is, the finer the coffee powder is." in this way, you can avoid that the coffee powder is too coarse and tasteless, and the grinding is too fine. as a result, it comes to a bad end with too much miscellaneous smell and caffeine.

However, in the process of grinding coffee beans, there must be fine powders, which are prone to over-extraction in the process of brewing coffee, and the miscellaneous smell will affect the overall flavor performance. even if you use a world-class and super expensive bean grinder, it's hard to avoid.

Coffee maker must brew artifact-Gamma fine powder filter

Therefore, after grinding the beans, we will use the Gamma coffee powder filter, which is known as the artifact in the coffee set world. The Gamma filter can effectively sift through these fine powders to make the coffee powder uniform and balance the overall dissolution rate when brewing.

Fine powder sift out, can remove the bitterness and miscellaneous taste of coffee, suitable for all kinds of manual brewers, specially tailored for you who love pure, highly recommended by the editor.

Secret skill of hand-brewing coffee: mastering brewing flow rate and stability

Hand brewing coffee spout type

When brewing coffee by hand, in addition to the size of the powder will affect the flavor of coffee, the control of brewing flow rate and stability is also a major focus. To ensure that the coffee powder can be fully extracted, the coffee is only extracted on the surface so fast that the coffee is too light, too slow and too thick.

When brewing, it is usually spirally around the central point, so that the coffee powder can be evenly steamed and released, so the stability of the water flow is very important. If the position of the water is easy to float, it is easy to produce foul smell when brewing.

In fact, the type of hand pot will affect the stability. For beginners or enthusiasts, if you use a small-mouth pot with an inner diameter below 5mm, you can make a good cup of coffee in a shorter time, but if it is a general thin-mouth pot and a flattened wide-mouth spout, you need more practice to master it.

Coffee novice and talent must have sacred goods-Kalita crane mouth copper pot-

Kalita sharp mouth crane mouth copper kettle spout has a long extension, convenient for users to observe the outflow point, the flow is soft, and the size is easy to control, the effluent is stable and smooth, will not intermittently large and small, so that you can get twice the result with half the effort in brewing coffee, suitable for different water brewing methods.

The secret technique of hand-brewing coffee-keep the water flowing smoothly and reduce the odor

Delicious coffee that anyone can achieve.

-Kalita metal wave filter cup-

From Kalita, founded in Tokyo in 1958, is one of the most well-known coffee professional utensils leading brands in Japan. It is also a famous coffee brand that coffee fans like to collect. The design is both practical and interesting, making hands-on coffee an elegant and fun time in life.

The filter cup is a cone, and the inside is provided with a wave groove for fixing the filter paper. The flat bottom design of three holes makes the coffee extraction more balanced and padded with an iron sheet, so that the filter paper will not be in full contact with the filter cup, leaving room to produce steam to extract the aroma of coffee, and to keep the water flow smooth and reduce odor.

KALITA metal wave filter cup should be used with exclusive corrugated filter paper.

The shape of the filter paper is the unique appearance of the baking cake model, and the edge is wavy.

20 wave creases, reduce the contact area with the filter cup, water injection only need to concentrate in the central area, cooking more evenly, but also slow down the contact with the filter cup and cool down. When brewing, the coffee powder will get stuck in the waves to form a coffee wall to prevent the water from flowing directly down the filter paper.