Formula of hand-brewed coffee | what are the details of hand-brewed Nicaraguan coffee beans?

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

This bean is "Nicaraguan Lemon Tree Manor (Red Pacamara, Sun)"

Friends who are reading the article will find that QQ drinks shallow bakery. Why?

Because according to the study, coffee from the end of the first explosion to the second explosion contains the most antioxidants.

Haha, in fact, I bought these beans a month ago, but because of the Spring Festival + cold, I hardly touched coffee. Even if I finally bought the electric bean grinder (Cabranza CP-560), it was too late to start work.

In order to improve my hand skills, I decided to start recording every brew with the # hand Formula form taught by teacher Abramovich!

Practice more and record more, you will know how to correct it!

For details of the table, please refer to the previous article, 👉, Formula 👈 of hand Coffee.

Bubble day, March 07, 2017

Bean item Nicaragua Lemon Tree Manor (Red Pacamara, Sun)

Beans often like coffee groceries.

Equipment Hario V60 filter cup

The flavor of the bean item is as rich and thick as sun-dried fruit, and the sweetness is excellent. (the flavor content is taken from Changxi Coffee 201702 bean list)

Baking degree shallow baking

20g beans for grinding

Grind thickness Medium first grid (Cabranza CP-560)

Intermediate speed of brewing speed of kettle and water

The brewing method steamed for 40 seconds for 2 minutes and 30 seconds.

Before brewing water temperature (before / after): 85 degrees / after: 50 degrees (room temperature 16 degrees)

Flavor prediction what flavor do you want to rush out? hope to have fruity aroma.

The amount of brewing completed by hand; the ratio of powder to water

1:12

Correct the difference between actual and predicted flavor

Note: 260cc into the water, but only 180cc indicates that the filter paper is blocked.

Next time, be careful: grind it a little thicker.

Remember, ☆☆ doesn't have the "best" coffee, only the "best" coffee ☆☆

-Thank you for watching. Welcome to share and comment.

What details should I pay attention to when making coffee by hand?

Hand stroke equation for the first time, the second and the third time

Flavor characteristics of bean items

Baking degree

Amount of beans used for grinding

Grinding thickness

Brewing speed of kettle and water

Brewing method

Brewing water temperature (front / back)

Flavor prediction what flavor do you want to rush out?

The amount of brewing completed by hand; the ratio of powder to water

Correct the difference between actual and predicted flavor

Remarks

Bean item

Flavor characteristics: generally speaking, coffee producing areas are divided into four continents (+ islands)

Asia: relatively heavy flavor, strong EX: India, Java, Indonesia

Africa: Yega Snow Flowers (to be added) EX: Ethiopia, Kenya

Central America: more climate, higher acidity, sharper flavor EX: Guatemala, Jamaica, Dominica

South America: EX: Colombia, Venezuela, Peru, Brazil (number one in the world)

Island: EX: Hawaii, Dominica

I'm in Beitou.

Baking degree (great influence): very shallow baking, shallow baking, medium baking, re-baking.

But there is also a big difference between baking for 10 minutes (sour taste) and 18 minutes (sour taste loss).

Grinding

The amount of beans used (great influence): the most obvious way to change the rich or fragrant is to change the amount of beans.

Grinding thickness: coarse → coffee light; fine → thick

Kettle and water

Expected brewing speed

Quick: the spout is thick

Slow: the spout is thin

Expected brewing method

Continuous method: the flavor is sweeter, the aroma is better, and the overall taste is cleaner.

Cut off water method: can show better flavor, more layers, easy to return to sweet taste

Drip method: similar to continuous method

The filter cup will also greatly affect the flow rate!

Temperature (great influence): water temperature before brewing / water temperature after brewing

High temperature: high extraction rate and more flavor. But if it is higher than 90 degrees, you should pay attention to scorched taste and miscellaneous smell.

Water temperature after brewing (easy to be ignored, but beginners can practice measuring the temperature after brewing, whether the drop is too large)

Small temperature difference before and after brewing-Italian coffee, siphon pot; large temperature difference: hand coffee

Flavor prediction

What flavor do you want to rush out?

Want rich → with more beans, longer steaming time and less flushing water, etc

If you want more aroma, higher → temperature, faster rush, continuous method and more beans.

Finished by hand punching

The amount of brewing (ratio of powder to water = weight of coffee beans: amount of water)

Correction

Difference between actual and predicted flavor, degree of similarity%