Play the three-stage style, stirring method, drip style and other hand flushing genres like a hand flush master.

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In the world of hand-brewing coffee, it is most important to restore the flavor of beans as much as possible, and every link can be full of creativity in order to achieve this goal, so there are many methods of brewing, which is what we often call the hand-brewing genre. Several common techniques are: volcanic impact, meteorite impact, one-cut flow, three-stage type, mixing method, and spot injection method, etc. Hand Chong genres are so diverse, but there is only one purpose, and there is no lack of experimental fun while getting a unique cup of good coffee. Today we introduce the three main ways of making coffee by hand, find the one that suits you best, and then practice making a good cup of coffee.

-1-3 stage water injection method

Suitable for moderately roasted coffee beans

Using a fan-shaped filter cup and kalita copper hammer pot, the coffee beans are Colombian, with a balanced, soft and clean flavor, with rich flavors of almonds, citrus and white chocolate.

The segmented extraction method of three-stage water injection is richer than that of one-knife flow, and can clarify the flavor of the front, middle and back stages of coffee. The practice is to increase the amount of water injection each time after steaming, usually when the coffee liquid is about to drop to the surface of the powder layer, using small, medium and large water flow to do three-stage extraction, relatively speaking, there will be higher requirements for the flow rate and flow rate of water.

The steaming process of three-stage water injection does not need stirring to improve the immersion uniformity of coffee powder, nor does it need drip method to improve the depth of infiltration, which is relatively suitable for most high-quality coffee beans, especially medium-roasted coffee beans in Central and South America.

This is the brewing technique used in most cafes. What you need to pay attention to is stopwatch, weighing, flow rate and water control. This is the method that most people investigate at best.

The first practice of the three-stage water injection method can be based on the filtration data given by us:

Coffee powder: 15g

Water injection: 235g

Water temperature: 93 ℃

Duration: 2min

Degree of grinding: granulated sugar particle size

-2-the popular stirring steaming method in Europe and America

Coffee beans suitable for light roasting

In the video, Hario v60 filter cup and hario buono Yunduo pot are used to brew coffee beans made in the sun, with dark flower aroma, ripe fruit characteristics and high sweetness recognition.

European-American mixing method: cross stirring with a mixing stick in the stewing stage, which is also a branch of the three-stage style, which was developed after Matt Perger, the champion of the 2012 World Cooking Competition. This method can effectively enhance the release of aromatic substances in coffee beans, magnify the flavor advantages of coffee beans, enhance the taste of coffee, will not be too thin.

Stirring method requires high quality of coffee beans, if you use poor coffee beans, it will magnify its bad flavor. In addition, the stirring steaming method is more suitable for cooking shallow roasted coffee beans, and fine grinding is often taken in the degree of grinding, which can increase the soaking area of coffee powder and improve the extraction rate. However, if you can not grasp the degree of mixing, it is also easy to over-extract.

So at the same time, we recommend a fast extraction hand punch. The Hario v60 filter cup uses short and long, spiral extraction ribs to improve the speed of launching. The cloud-shaped design of the hario buono hand flush pot, the wide bottom of the kettle can provide stronger penetration for the injected water, so that the fine powder can tumble for a long time, which is very important. Because the release of the internal substance of the coffee powder is suspended in the tumbling state, it avoids being soaked for a long time and causing the odor to be extracted together.

The first practice of the three-stage water injection method can be based on the filtration data given by us:

Coffee powder: 15g

Water injection: 235g

Water temperature: 92 ℃

Duration: 2min30s

Degree of grinding: fine sugar particle size

-3-Japanese drip water injection method

Coffee beans suitable for medium or deep roasting

In the video, Kono tapered filter cup and crane mouth pot are used to brew coffee beans from Brazil's coe half-sun, from the 200-year-old Serra das tres Barras Manor. Every detail is correct and every aroma is preserved.

The drip water injection method is also called essence extraction: the water flow of drip water injection is weak, which destroys the coffee powder layer as little as possible, reduces convection and increases the soaking time. The coffee made by this Japanese method has high mellowness, high sweetness, rich smoothness and distinct texture.

Because the effluent of the hand punch needs a drop by drop, it is suitable to choose the flattened wide mouth spout or the wide mouth crane spout. The advantage of this kind of hand punch is that the thickness of the water flow is high, and it is more suitable for drip injection. With Kono's tapered filter cup, its ribs stop less than half the height of the filter cup. This design allows the filter paper to be fully attached to the cup wall after water absorption, and the exhaust space is greatly limited. This method is more suitable for moderately roasted or deep-roasted coffee beans.

At the beginning of water injection, we use drip water injection to increase the soaking time, and in the case of low ratio of water to powder, the coffee powder is fully expanded without any miscellaneous smell, and then injected with fine and coarse water to extract the flower and fruit aroma in front of the coffee. the whole process takes about 4-5 minutes.

The first practice of the three-stage water injection method can be based on the filtration data given by us:

Coffee powder: 15g

Water injection: 180g

Water temperature: 92 ℃

Duration: 4min

Degree of grinding: granulated sugar particle size