Make yourself a good cup of coffee at home, hand-brew tutorials and details of home coffee.

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How to make a good cup of coffee for yourself?

As there are more and more cafes in recent years, the taste does not tend to rise or balance, but obeys that law.

When your quantity comes up, your quality will decline a lot.

Nowadays, there are not many "stable" companies like Starbucks.

So, how do you make yourself a good cup of coffee?

Let's put aside the espresso and capsule machines, which are expensive and not necessarily delicious.

So shall we say hand flush? But it's too narrow to think about it.

Still don't say anything, just be casual.

But no matter when it comes to Chemex and V60 or strange instruments, they can't escape a little.

Extraction and dissolution

From a scientific point of view, brewing coffee is the process of extracting soluble substances from coffee beans.

Because it is extracted in hot water, hundreds of unique compounds can be extracted from coffee beans, which is called extraction.

When we talk about the solubility of coffee, these compounds are the water-soluble compounds we extract:

Caffeine, acids, lipids and fats, sugars, carbohydrates.

So how extraction and soluble substances may be affected on your hands:

Grinding, water temperature, time, ratio of water to powder, steaming, extraction and so on.

Sometimes, one kind of coffee brewing method may not work well for another kind of coffee, such as if you use chemex to make beans from Brazil or Colombia, it will not become very clean or highly acidic.

This means that your framework is needed to get the perfect extraction, so it's important to build your own framework.

Through your framework, and then change the dissatisfaction with different points, rather than blindly modify the data, that may get worse and worse, so your framework is extremely important at this time.

Ok, the beep is over. I don't even know what the heck is. Next, let's go into life. No, start making.

There are two ways to make coffee

One is immersion.

The representatives are French pressure kettle, siphon kettle, love pressure, cup test and so on.

Immersion extraction means that the coffee powder is completely immersed in water, which will extract coffee over time.

Immersion extraction is the most "idiot" but the most brain-testing production.

The idiot is that you just need to add water and watch some articles and follow the steps.

And the test of the brain is how you go to variables to make your coffee taste better.

Like Li Jianfei, runner-up in WBrC China this year, it uses a smart pot to soak, and then adds fine powder to the soaking process to make the flavor better.

When it comes to soaking, timing is very important:

The longer the soaking time, the higher the possibility of excessive extraction.

The soaking time is short, so it is certain that the extraction is insufficient.

So, to experiment a few times to grasp the time, of course, this does not mean that other data is not important, but I do not bother to repeat.

The other is brewing extraction.

There are many representatives of brewing style, so I don't bother to list it. You can bite me if you don't like it.

Then why is there such a practice? Are you asking me?

Immersion extraction can extract soluble substances more effectively (than immersion).

If you think of water as a human being, once it dissolves a certain substance of coffee, it is equal to the water "full", resulting in the inability to eat more substances, while brewing is the constant injection of water, forming a cycle, and the coffee constantly releases soluble substances, while the water keeps eating.

Then this way is also unstable, such as some water is driven away by your newly injected water before you have enough to eat, or some people are reluctant to leave because they are too full.

So if a foodie is not full, it may lead to depression (insufficient extraction).

If a dieter is fed too much, he may break the bottle with rotten residue (over-extraction).

So, making coffee at home, what can affect the taste of what's in your cup?

1: grinding

It's a clich é. This topic has been said no less than ten times. Let's repeat it again.

The thicker the grinding, the faster the water flows through the coffee, which can lead to insufficient food for foodie.

The smaller the grinding particle size, the smaller the gap between water flow, so dieters are fed too much.

When you grind thicker, your coffee tends to be sour and light.

When you grind more finely, your coffee tends to be bitter and mixed.

Therefore, the most suitable thickness should be the uniform size of sugar.

But many household bean grinders cannot grind evenly.

So it is very important to choose a good bean grinder, what Ditting,EK43, Guatemala, HG ONE is the most suitable.

But for household use, you should look for it yourself, or it's worth asking questions. I don't produce bean grinders, and I'm not a porter of bean grinders, thank you.

2: water

I can say five points about water, but we can only talk about three points now.

Water powder ratio, water temperature, water quality.

The higher the gouache ratio (above 1:18), the lighter it is. Imagine that if you eat water as an adult, 20 people eat a biscuit and 15 people eat a biscuit, you will understand a lot.

The lower the gouache ratio is (below 1:15), the thicker it is. Not long ago, Liu Kanshan worked with a great baker in Beijing to say that the proportion of cold extract was 1:4. Is Liu Kanshan bored? What if mixed with water? The cold extract at 1:4 told you not to pay this kind of IQ tax.

In terms of water temperature

Relatively speaking, the higher it is, the easier it is to overextract, and the lower it is, the less likely it is to underextract.

Water quality is not detailed in this respect, there is generally no water softener at home, then use your home's direct drinking water to burn, if there is no drinking fountain, it is recommended to buy mineral water.

3, extraction time

To make a long story short, I don't want to make a long speech.

Relatively speaking, the shorter the extraction time is, the easier it is to underextract, and the longer the extraction time is, the easier it is to overextract.

Please reserve your opinion on this controversial point.

4, steaming

The quality of steaming determines the extraction behind you. As the saying goes, everything is difficult at the beginning, but steaming is even more difficult.

So what should be said, back to the beginning of the question, how to make a good cup of coffee?