Hand-brewing coffee 4 tips to share their own hand-brewed coffee can also taste good to the indignation of people and gods!

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

4 "Dachong coffee skills", after learning, their own hand-brewed coffee can also taste so good that people and gods are indignant!

Taiwanese love to drink coffee and also like to make their own coffee. the rise of hand-brewed coffee has led to a trend of making their own coffee, and even utensils have been constantly innovated, giving coffee fans more choices. Hand-brewing coffee classrooms or coffee societies have also been set up one by one, so it can be seen that the magic of hand-brewing coffee is still hot. Peifu also has many readers who are keen on hand-brewing coffee, but for some beginners, they still can't accurately master the correct skills. Pei-fu once again asks Uncle Coffee to give you the things you need to pay attention to when making coffee. Let you make a good cup of hand-brewed coffee!

How fine does the coffee powder need to be ground to achieve perfect extraction?

Uncle Coffee: 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 small flying eagle or Pegasus bean grinder, which can adjust the scale of the coffee powder and accurately grind it to the ideal fineness. The best thickness of hand coffee powder is between the Italian coffee (No. 1-No. 2) and the French filter pot (No. 5-No. 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.

How to handle the size of water injection when making coffee by hand? How to master the direction and speed of water injection?

Uncle Coffee: when brewing hand coffee, you will first go through the steaming stage, the time is about 15 60cc 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 water to make the coffee powder absorb enough water.

After stuffy steaming, the action of water injection is carried out. it is generally recommended that beginners use a fine-mouthed hand flushing pot, which 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. In addition, another technique when brewing coffee is to cut off the water, which is to interrupt the water injection process. This action can make the hand-brewed 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 be injected until the water level on the coffee powder drops. This can adjust the flavor of the hand-brewed coffee and make it 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 hand-brewed coffee and adjust the extraction rhythm by cutting off the water. It is recommended one or two times.

Will different coffee filter cups affect the taste of coffee?

Uncle Coffee: we have previously introduced three kinds of hand-brewed coffee filter cups: trapezoidal, conical and wave filter cups, all of which may affect the taste of coffee, the biggest key is the speed of water flow, due to the different design of water guide groove, it will affect the flow rate of coffee extraction.

The traditional trapezoidal filter cup has a small opening and a slow flow rate, so the hand-brewed coffee will taste thicker, but the disadvantage is that the flow rate may be too slow, which makes the stagnant water easy to have bitter taste; while the tapered filter cup has a large hole, the flow rate is faster, but the taste may be lighter. The wavy filter cup is because it has a flat bottom and is equipped with wave filter paper to guide the water down through the grooves on the filter paper. The water flow is the smoothest and the taste of the hand-brewed coffee is the most uniform.

Can filter cups replace filter paper?

Uncle Coffee: at present, there is a kind of metal filter cup on the market, which can achieve the effect without using filter paper, and the material of stainless steel is also quite durable. The advantage of the metal filter cup is that it can save filter paper, save money and environmental protection, and then retain more coffee grease to make the taste more rich, but also because the hole of the filter is too fine, the fine coffee powder is easy to pass through, and more or less you will drink some powder. it is recommended to filter the fine powder with a sieve before hand flushing, so that the taste will be cleaner.

Detailed steps for making coffee by hand (recommended):

Hand coffee has a good nickname-lazy coffee, but there are still a lot of things to study carefully. The representative brand of single bean coffee, the real pot coffee in Japan is famous for making coffee by hand.

Although hand-brewed coffee looks simple, it can definitely make a professional and authentic cup of coffee if it is well controlled.

First, the warm cup of hand coffee

We all know that the tannins in the coffee not as expected will work, making the coffee very sour, so we should pour hot water into the coffee cup before we start brewing the coffee.

Second, ground beans for hand-brewed coffee

The thickness of hand-roasted coffee should also be adjusted according to the characteristics of coffee beans, and the powder thickness of deep-roasted coffee beans should be slightly thicker than that of medium-deep roasted beans; specifically, the deep-roasted beans of carbon-roasted coffee should be 4; and the medium-to-deep roasted beans like Blue Mountain should be 3.5; if the bean powder is too coarse, the coffee run out is not strong enough, if it is too fine, the coffee will be very bitter and astringent. There is also the problem of the quantity of coffee beans. The amount of beans in a cup of coffee is 12-14g, while the quantity of two cups should be calculated by formula. The quantity of three or more cups is three times as simple as 30g, four cups, 40g, and so on.

3. Combination utensils for making coffee by hand

Hand-brewed coffee is mainly composed of three parts: filter paper, filter cup and filter pot; if you pay attention to it, there should be an incubator under the filter pot to avoid the coffee from getting cold when brewing; the size and specifications of filter paper, filter cup and filter pot should match each other; for example, filter paper for two people should be matched with filter cup for two people.

Transfer bean powder of hand-brewed coffee

Pour the ground soybean powder into the combined filter paper, then gently pat the filter cup to flatten the surface of the soybean powder, so that the powder can receive water evenly in the following steps.

Fifth, the warm pot of hand coffee

Pour a small amount of hot water into the bottom pot, shake it a few times, then pour it out, and then put the solid bean powder on the bottom pot.

The steaming of hand-brewed coffee

The purpose of steaming is to stuffy out the aroma of coffee and prepare for the second brewing; the water temperature of steaming should be 93 degrees. Pour water from the center of bean powder and circle it for 2-3 times, so that all soybean powder can absorb water evenly, and it is best for water drops to drop 3-5 drops; soybean powder will expand after absorbing water, from the previous flatness to a protruding arc, at this time, you can smell the faint fragrant smell of coffee powder. This step is one of the decisive factors in determining the success of a cup of hand coffee.

7. Brewing coffee by hand

After steaming, put the kettle on a moist mouth cloth to cool it. After 25-30 seconds, the water temperature drops to 89-91 degrees, and it can be brewed. Generally speaking, the water temperature of moderately roasted coffee beans is 91 degrees, which can better extract the aroma of coffee beans. While the brewing temperature of deep-roasted coffee beans is 89 degrees, this water temperature is enough to extract the aroma and bitterness of coffee beans. If the water temperature is too low, it is somewhat overcooked and extremely bitter; the brewing water can be slightly thicker than the steaming water, but it must also be stable; the amount of coffee can be controlled by the number of circles and the speed of the water flow. Whether it is brewing one or three cups of coffee, you only need to inject water in a circle from the center, and then go back to the center from the outer circle to collect water in the center, and the brewing is over. In the process of brewing, be sure not to wash the water into the filter paper, otherwise the hand-brewed coffee will be very astringent; the amount of coffee brewed should generally be 0.5 more than the mark of the next pot, otherwise the amount of coffee will not be enough.

Eighth, the cup of coffee by hand

Before filling the cup, you should gently shake the coffee in the pot to make it thick and weak, so that the coffee in each cup tastes evenly; then pour out the water from the warm cup, pour the coffee into the cup and set the plate to serve.

Matters needing attention in making coffee by hand

The whole brewing process of hand-brewed coffee from warming cup to filling cup to drinking (within 4 cups), the time should not be more than 2 minutes, otherwise the taste of hand-brewed coffee will become sour, astringent, and lose the mellow flavor that hand-brewed coffee should have.

Coffee champion teaches you hand coffee brewing skills (hand coffee brewing skills)

Drinking coffee has become a modern habit, but how to make a cup of coffee by hand? Chen Huihuan, champion of the 2016 Taiwan hand-brewing coffee competition, demonstrated the use of trapezoidal filter cups to make coffee by hand, so that people can easily enjoy fragrant hand-brewed coffee at home.

Taiwanese people like to drink coffee. If they want to enjoy the original taste of coffee at home, they can try to make coffee by hand. Chen Huihuan said that when making coffee by hand, you can choose different filter cups to extract coffee according to your habits and preferences. He uses a trapezoidal filter cup to demonstrate how to make coffee by hand, from washing filter paper, steaming to the completion of extraction.

Hand-made coffee starts with filter paper.

Chen Huihuan said that washing filter paper is good, not only can remove the smell of filter paper, but also can warm the pot by the way. In addition, when using a trapezoidal filter cup to extract coffee, there may be problems with the filter paper. Chen Huihuan suggests that as long as you first use one hand to press one end of the filter paper in the filter cup, and then inject hot water to wash the filter paper, the filter paper will be affixed to the filter cup.

After washing the filter paper, pour the coffee powder into the filter cup, because the freshly ground coffee powder is easy to produce irritating taste during extraction. Therefore, Chen Huihuan will especially beat the coffee powder with his hands, which can not only make the coffee powder come into contact with the air, but also let the fine powder fall slowly. After knocking, the coffee powder will be poured into the filter cup. Instead, the fine powder will be on the upper surface, and the fine powder will not jam the filter cup during extraction, causing the water flow rate to be too slow.

Before extracting coffee, Chen Huihuan also reminded us to pay attention to the surface of coffee powder in the filter cup. If the surface of coffee powder is uneven, you can gently tap the filter cup to make the surface more smooth.

He recommends that the water temperature for brewing coffee is between 85 and 95 degrees Celsius, and that when everything is ready, you can start extracting coffee.

The extracted coffee will first go through the steaming stage, slowly injecting water from the central point. Chen Huihuan said that the advantage of steaming is that the intermediate gas can be discharged, and the coffee will taste more complete during extraction. The amount of steaming water is about twice that of coffee powder, and you can start cooking when the water level in the filter cup drops.

Chen Huihuan said that the size of the circle during brewing will affect the taste of the coffee. If you turn it in a larger circle, it will be like stirring the coffee hard.

However, in the middle of cooking, Chen Huihuan will temporarily stop the action, wait until the water level drops by about 1 stroke 3, and then do the second stage of single-point water injection. He warned that when injecting water at a single point, the water should not exceed the height of the original coffee powder. The advantage is that the powder below can be excluded, and the water flow rate will be more smooth.

After the coffee is brewed, you will find that there are white bubbles on the coffee powder. Chen Huihuan says that those bubbles are the stimulating taste of the coffee powder. If the coffee powder is removed in advance, the stimulating taste will not enter the coffee; after the coffee is extracted, the coffee will be evenly stirred. A cup of hand-made coffee is done.