The characteristics of hand-brewed coffee make a good cup of hand-brewed coffee: introduction

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Hand coffee filter cup is very knowledgeable! Flow rate data of several common coffee filter cups

After understanding the principle of hand-brewing coffee, we should understand that the focus of making a good cup of hand-brewed coffee lies in the extraction time, that is, the time when coffee powder reacts with hot water. In addition to time, there are other important elements to pay attention to. As long as you master these elements, you can greatly improve your chances of successfully brewing a good cup of coffee!

A good grasp of the extraction time can improve the chances of successfully brewing good coffee.

Uniformity of coffee powder particles

The extraction speed of fine coffee powder is fast, while that of coarse coffee powder is slow. We can adjust the size of coffee powder according to the flavor of coffee beans and their own blending habits. However, whether large or small, if the powder particles are not uniform, it is possible that when the fine coffee powder has begun to release bitter molecules, the coarse coffee powder has not been fully extracted and can not show the most original and unique flavor of coffee beans.

Coffee powder particle size

The finer the coffee powder, the longer the hot water will flow through the coffee powder.

Filter paper thickness

The thicker the filter paper is, the slower the flow rate of the extract is, and the longer the interaction time between hot water and coffee powder is.

Speed and mode of water injection

Water injection is uniform and stable, so that the extraction speed of coffee powder is the same. In addition, the height of water injection will also affect the water temperature, so it is recommended to get as close to the filter cup as possible and inject water in a repeated circle.

Water temperature

The higher the water temperature, the faster the extraction. It is generally recommended that deep-roasted coffee beans should be boiled at 90 degrees, while light-roasted beans should be boiled at 90 degrees.

The next time you make coffee, you might as well pay attention to the above elements, which can help stabilize the taste of coffee and ensure the taste of coffee.

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