Four tips on how to brew a good cup of coffee to help you become an expert in hand

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Tip 1: grinding beans is the first step of handmade coffee, but it is also a step that many people are easy to fail. It is either too fine or too thick, which indirectly affects the taste of the cooked coffee powder. If you want to accurately grasp the size of the coffee powder, you can use a Pegasus or Pegasus bean grinder, which can adjust the scale of the coffee powder and accurately grind the ideal fineness. The best thickness of hand coffee powder is between Italian coffee (No. 1 ~ 2) and French filter kettle (No. 5 ~ 6), that is, the granularity is about No. 4, and the smaller the number is, the finer the powder is. If you use a traditional hand grinder, the granularity of hand-brewed coffee is half the size of brown sugar, but the disadvantage of manual grinder is that it is easy to have uneven thickness. The coffee powder that is too fine will be over-extracted, and it is easy to extract the coffee impurities, while the coffee powder that is too coarse will be underextracted and the taste will be light.

Tip 2: when steaming and brewing coffee, you will first go through the "steaming stage", the time is about 15-30 seconds, let the coffee powder absorb water, the coffee powder that absorbs enough water will expand, and produce another kind of aroma, the longer the steaming time, the stronger the coffee flavor, usually the amount of steaming water is twice that of coffee powder, for example, 30 grams of coffee powder, about pour 60cc water in order to make the coffee powder absorb enough water.

Technique 3: after the water injection is stuffy and steaming, the action of water injection is carried out. it is generally recommended that beginners use a hand flushing pot with a fine mouth, so that the amount of water injection is not too much and it is not easy to fail; at the beginning of water injection, it is easy to extract coffee, if you are an ordinary hand flushing pot, do not use too much water at the beginning, and use a large water injection near the end to avoid flushing out too many impurities. The ideal time for water injection is about one and a half to two and a half minutes. If you want the coffee to taste thicker, you can slow down. The direction of water injection can start from the center, around the outside of the circle to the clockwise direction, to remember that the biggest impact is not to rush to the filter paper.

Tip 4: when cutting off water to brew coffee, there is another technique called "cut off water", which is to interrupt the process of water injection. This action can make the coffee taste not too heavy or too thin. For example, the water in 360cc can be interrupted at half the 180cc, and then continue to pour water until the water level on the coffee powder drops. This can adjust the flavor of the coffee and make the taste stronger. In addition, when the water column is too large, you have to cut off the water to avoid causing the taste to be too light, so you can change the taste of the coffee and adjust the extraction rhythm through the cut-off water, which is recommended once or twice.