To make a mistake in making coffee by hand is to spoil the beans! It's time to learn the correct hand posture.

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7 Factors That Affect Coffee Making

Hand brewed coffee, because of the investment of time and wisdom, more a sense of gift-life gives us a small and exquisite gift. A cup of really strong good coffee can make the whole room instantly fragrant, and the haze in life will become less melancholy because of the awakened "slow delicacy".

If your days repeat themselves in a routine of 2:00 a.m. to work and 2:00 p.m. to work, or even start to feel a little like instant coffee, it's time to give hand-brewed coffee a try.

01. How to properly taste a cup of coffee

Acid: Acid can make coffee very lively, light and rich. But hopefully it's fruit acids, like apples, lemons, peaches. What you don't want is vinegar.

[Sweet]: The sweetness in coffee is actually not the sweetness of sugar, but the combination of caramel sweetness and caramel-like aroma.

Bitter: There is bitterness in all coffee. Bitterness increases with roasting, and if we prefer coffee beans that are slightly roasted, we want to drink bitter that will "melt" rather than "burnt,""carbon," or "smoke."

[Aroma]: This is the most precious treasure of coffee, if there is no identifiable, clear flavor characteristics, then there is no need to choose such coffee, because he is no different from other coffee.

[Balance]: Balance can basically be said to be the synthesis of all feelings, to have a comfortable taste, to have a pleasant aftertaste. All in all, the whole drink should have a pleasant feeling.

As the ground particles become finer, the bitterness, body and irritation of coffee will increase accordingly, thus reducing the acidity.

The higher the water temperature, the higher the acidity, bitterness, body and irritation.

The effects of brewing time on sourness, bitterness and body were not significant, but irritation increased with time.

02. 7 basic tools

It is not easy to drink a cup of hand-brewed coffee. A set of basic equipment for hand-brewed coffee is at least 7 pieces, including filter paper, thermometer, drip cup, hand-brewed pot, timer, scale and grinder, each of which plays a vital role in the taste of hand-brewed coffee.

[Hand Flushing Pot]: Control water flow and direction

Filter paper: Absorbs coffee oil and impurities

[Filter Cup]: Make coffee evenly stewed

[Bean grinder]: Grind coffee beans to the right fineness

[Electronic Scale]: Let each cup of taste have a standard guarantee

[Timer and thermometer]: the right time and temperature to ensure the taste of coffee

03. Proper preservation and grinding of coffee beans

[Grindness]

There are all kinds of grinders on the market, and a good grinder can ensure that the coffee powder is evenly ground. If the coffee powder is uneven and too much fine powder, it will make the coffee taste not pure enough.

What is the appropriate thickness of coffee beans for hand-brewed coffee?

The answer: medium grind, the size of granulated sugar. If the coffee powder is too coarse and the hot water flows too fast, it is difficult to extract the aroma of coffee. If the coffee powder is too fine, the filter is easy to block, resulting in too long soaking time of water and powder, coffee will appear bitter, astringent taste.

[Freshness]

The quality of the coffee beans affects the taste of a cup of coffee by more than 70%. "Fresh grind" is the first condition of good coffee, it guarantees the taste of coffee.

Coffee beans taste best within a week of opening. When coffee is ground into powder, it accelerates the oxidation rate of coffee powder, and the aroma begins to dissipate in 40 seconds. Drink as soon as possible.

04. Water quality and temperature of coffee

[Water quality]

A cup of hand-brewed coffee is 98% water. Distilled water is the best choice for coffee.

It is not recommended to make coffee with purified water. Coffee made with purified water often tastes stiff and lacks layering. But do not use miscellaneous brand mineral water or miscellaneous brand bottled water, but there is a smell in the water, it will be more obvious amplification reflected in the coffee.

[Water Temperature]

Water temperature is also an important indicator of coffee taste, too high water temperature will make coffee bitter stronger, low water temperature will make sour stronger.

Suggestion: Deep roast coffee beans suitable for 80-85 degrees temperature, light roast coffee beans suitable for 90 degrees water temperature to extract.

05. Coffee brewing method

[Water Volume]

Because different people have different tastes, the requirements for shade are different.

The concentration range of gold cup extraction is 1.15%-1.35%, and the water ratio is about 1:13 to 15.

Some people use very little water simply for the sake of richness, but it is not palatable to drink. On the contrary, some people expect to extract more substances with more water, but they don't know that the later the extraction, the weaker the final concentration is.

[Cloth Powder]

After pouring the coffee powder into the drip cup, shake it gently to make it smooth. This is a very easy step to ignore, or too hard, shaking too much, is not desirable.

The flatness of the flour determines the uniformity of stewing and extraction of hand-brewed coffee, which directly leads to the taste of coffee.

[Steaming]

Steaming is to better release the flavor of coffee beans. Good steaming can fully infiltrate coffee powder, reduce impurities and sourness of coffee, and start coffee activity.

Generally, less water is used for steaming. From the center, small water flow is injected into the circle until the coffee powder is wet. Then, the coffee powder is allowed to expand and ventilate. The steaming time is generally from 20-35 seconds. The steaming time of deep-baked beans is generally shortened accordingly. The steaming time of shallow baked beans can be increased accordingly.

[Water Injection]

Coffee aroma and layering can enjoy the release, the key lies in water injection. Common mistakes include:

A. The injected water column is too large and the water column direction is too inclined. This will cause the water flow to punch a hole in the side of the powder layer and escape directly from the filter paper, resulting in insufficient coffee extraction.

B. The water column is pulled too high. Cause water flow to destroy coffee powder, easy to inject bubbles, coffee extraction uneven. It also causes too much contact between the water column and the air, and the water temperature is affected, so the closer the water column is to the coffee, the better.

C. The water flow is unstable and the water flow is suddenly large and small. Sometimes rush, sometimes tick off, resulting in different degrees of immersion in various areas of coffee powder, coffee taste will be affected.

06. Steps to make coffee by hand

Grind coffee beans, because hand brewing, coffee bean powder should not be ground too fine (20g beans =300ml stock solution)

Fold the filter paper into a triangular funnel

Put the folded filter paper into the filter cup and pour hot water to moisten it. On the one hand, it can remove the taste on the filter paper. Secondly, it can warm the cup to prevent the coffee from suddenly becoming cold and sour (note: pour it out after filtering water).

Steaming, coffee powder ground into filter paper, hot water cooling, from the distance above the filter cup into hot water, water can not powder

Continue to inject water, draw a circle from the center, inject, the water flow is fine and slow, and the extraction is sufficient

Remove the filter paper as soon as the coffee extraction volume is reached

Enjoy delicious coffee.