Hand-made coffee tutorial: don't laugh! Common mistakes that people who are handy also encounter.

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Seven factors affecting hand-brewed coffee

Although the step of hand-brewing coffee is much simpler than that of siphon pot, it is because of its simplicity that the key to subtle delicacy is easy to be ignored. after many people have brewed coffee for several years, they find that they have made a lot of mistakes in making coffee.

Ground beans

Grinding beans is the first step in making coffee by hand, and there are many hand grinders on the market that are very convenient, so you don't have to go to a lot of trouble just to grind beans. But how fine should the coffee beans be ground? Suitable for the granularity of hand-brewed coffee, can be young sugar as a reference value, the particles are too thick, when the water washed down, it is difficult to extract the aromatic substances of coffee. As for too fine, it is easy to block the filter, causing the water flow to be too slow and unstable, and the coffee to be soaked in water for too long, easy to be bitter and astringent.

In addition, "fresh grinding" is a very important concept. Try to use fresh coffee beans to be ground and boiled. Many people buy too many coffee beans at one time, and then store them in the refrigerator. After a long time, it is easy to absorb the taste of all kinds of food in the refrigerator. Even if it is sealed packaging, if it is not sealed and raised to room temperature before use, it is easy to absorb water vapor condensation in the air, affecting grinding and even deteriorating. In this way, no matter how good the coffee beans are and how mature the technology is, they will feel sorry for that cup of coffee.

Water injection

Water injection is the most interesting and detailed step for hand-brewed coffee. The key to the release and extraction of coffee aroma and flavor lies in stable and regular water injection. The common mistake is to brew with a large column of water, looking like you are in a hurry to go to work, but you can't keep the water in this way. If the water is filtered too fast, it will cause insufficient coffee extraction. Of course, it is not foolproof to use a small-mouth pot, nor is it impossible to boil with a large flow of water, but it is generally necessary to match the appropriate degree of grinding and water temperature, and it is important to ensure uniform extraction.

In addition, the water column pulled high, like the Malaysian tea tricks, is very cool ah, but coffee powder, coffee liquid must be spilled everywhere, and will damage the coffee powder layer, the brewed coffee is guaranteed to be as light as water. And the water temperature is measured before injecting water. (note: deep roasted coffee beans are suitable for 85 to 88 degrees, and medium and shallow roasted coffee beans are suitable for 90 degrees.), but for high impact, the more the water column is exposed to the air, the easier it will be to cool down. therefore, the water column must be as close to the coffee as possible (novice only, please feel free to play).

Coffee water

If you care about the taste, don't ignore the water used to make coffee, because hard water, soft water, acidic water and alkaline water have different flavors. But this is to add leisurely hand-made coffee to life, so why make yourself like a scientist doing water quality experiments!

In fact, there is a simple general principle: although tap water at home is convenient, too much chlorine is troublesome. Although boiling can make it volatilize, heavy metal ions such as iron and copper cannot be driven away. So try filtering water and use household water filtration equipment, so that not only can you retain some of the minerals that are good for the body, but also those harmful substances will not combine with some compounds in coffee to produce strange taste.

As for some people like to use mountain spring water to make tea, it is not necessarily suitable for coffee, because it has many minerals and its quality is not stable, so it is better to make pure tea.

Hand punch pot

It is said that stable water injection has a key effect on brewing coffee, and the choice of hand pot is more important. The determinant of the suitability of hand flushing pots is the spout. At present, coffee shops often use small spout pots below 10mm because of their thin water column and stable and easy to control water injection. The most common brands are Hario grenade, Bonavita temperature control kettle and so-called cheating kettle, but they are more expensive than household kettles with wide mouths (similar to those used in hot pot shops with high soup).

But if you feel that the hand flushing pot is not important and casually find a household kettle, when you pour the water, you will obviously find that it is not specially designed to make coffee for the hand. When you pour the water, because the water is full, your hands will shake around unconsciously. When you circle, the kettle will shake around, and the amount of water will naturally change from large to small. If you are not a master, you will certainly not be able to brew and cook delicious food. There is another kind of unembroidered steel crane-billed kettle on the market. Although it belongs to a wide spout, its spout is professionally designed to produce a thin water column and a coarse water column, which is loved by Japanese coffee experts.