The secret of making strong coffee by hand: water injection should not exceed the highest position of coffee powder expansion.

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Huang Huang found that the world of coffee is divided.

How do you plant it? What should I do with it? How would you like it baked? How would you like it cooked? How do you call it delicious?

Apart from how to grind, there is no dispute.

These problems have always been ganged up and have never been unified.

The so-called numerous gangs mean that each has a certain number of supporters. No one can convince anyone.

Some people like to drink acid, some refuse acid.

Some are afraid of bitterness, and some are not bitter but not coffee.

Some like rich and mellow, but also prefer refreshing fragrance.

Fortunately, no one has ever been able to unify, which is why the world of coffee is so diverse.

HARU sometimes asks me what taste I like.

Huang Huang reminds her from time to time that I love coffee very much.

So loving that even though I've baked it myself

Still be tempted to try some canned or instant coffee from time to time

Everyone has his own preference for drinking coffee.

There are various factions in the methods and steps of making coffee.

It depends on the origin of your teacher.

Taught by the same teacher, open branches and scattered leaves, it will form a school.

For example, people in Taiwan make coffee.

When warming the cup, most of the filter paper filter cup will be washed together.

But the Japanese do not necessarily do so.

Recently watching Korean TV series-- PASTA

Chef of chef told the old chef:

"whether it's chef's recipe or whose recipe it is, if it doesn't taste right, change it! "

What Huan Huang wants to say is that the way we have learned in the past is not entirely correct.

What is even more exaggerated is that sometimes the implementation is correct, but the principle is wrong!

For example, today I'm going to talk about making coffee by hand.

A long time ago, when Huang Huang just began to grope for coffee

I have heard a saying: do not touch the filter cup directly, or you will burn the coffee powder.

This sentence came from the bartender at Taoyuan International Airport at that time.

But Huan Huang didn't agree with this view for a long time!

If you only describe things from the surface, the result is easy to be specious.

For example, it is often heard to be electrocuted by high voltage, but it is the current, not the voltage, that kills.

Similarly, heat is transferred from substances with higher temperatures to substances with lower temperatures.

It is actually heat, not temperature, that burns people.

Will it be scalded by a drop of 100 degrees C?

It will be hot but not hurt, because a drop of water can not store much heat.

The natural flow of heat is not enough to burn people.

So, will it burn if you soak your hand in a bucket of 80C water?

Yes! Because there is enough hot water, the heat will keep flowing in.

What about when you make coffee?

Come to think of it, the moment the water leaves the kettle, it begins to lose heat.

In the air, heat is transferred to the air.

When you come into contact with coffee powder, heat is transferred from hot water to coffee powder.

What if you come into contact with a ceramic filter?

The heat is absorbed not only by coffee powder, but also by ceramic filter.

That is, the temperature will drop even more.

If it is no problem for hot water to brew directly into contact with coffee powder.

Why do you burn when you touch the edge of the filter cup?

In principle, touching the edge will scald the coffee powder, which doesn't make sense!

But,

Avoid touching the filter cup when the hot water is flushing down

This is the right thing to do.

It has nothing to do with avoiding coffee burns.

It's the secret of making coffee by hand.

When brewing coffee with a filter cup, the path of the water is

[soak coffee powder]-- > [penetrate filter paper]-- > [flow along the wall of the filter cup to the bottom hole]

If the water rushes directly to the wall of the filter cup,

Some of the hot water does not have time to soak coffee powder and then flows out through filter paper.

The coffee made in this way is insipid.

So leave a ring of coffee powder on the edge,

It is as if to [contain] the water in the filter cup

Let them have time to chat with the coffee powder and bring us some presents.

In addition, there is a secret

He saw it in the Japanese TV program [what the teacher didn't teach].

Few people in Taiwan emphasize this point.

Perhaps this is a bit of a trick of the talent, it is inconvenient to spread the word!

However, Huang Huang is neither a professional nor an accomplished person, so it doesn't matter to talk about it.

The secret is:

Notice the highest position of coffee powder expansion after the first complete soaking.

In the later process of adding water, the water level in the filter cup should not be higher than this position, at least not too much.

What is the principle?

Please continue to think about the hot water path just now.

If the amount of water is increased too much in one breath,

Coffee powder may be [stratified] because it rises to the surface.

In this way, you are careful to surround the water.

A gate was opened under the water.

On the other hand

If we keep the water level at its inflated position all the time,

Then the coffee powder is not easy to be stratified.

And your strategy of forcing hot water to interact well with coffee powder can be successful!

Changed to this hand flushing technique.

The coffee powder may be a little thicker than before.

Then, the gift of hot water is a cup of mellow coffee.

PS: the picture is ugly-next time you can use crayons to draw it by hand.