Smart filter Cup of hand-made Coffee course-usage and extraction skills of Smart Cup

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Introduction to the extraction principle of Smart Cup

There are a variety of ways to extract a good cup of coffee, different extraction methods bring different causes, so the same batch of coffee coruscate their own excellent flavor map. Every action of brewing, brewing and filtering is a process of solemn treatment of coffee, but if you work hard, coffee will repay you a hundred times with its own flavor.

Among the common coffee extraction methods, "pour-over coffee" is very popular recently. Unlike the strong coffee extracted with high temperature, high pressure and short time, hand-brewed coffee is brighter and lighter, the flavor map extends longer and farther, and the threshold for obtaining utensils is much cheaper than that of an Italian coffee machine, which is the first choice for many people to brew and quench at home. 8%ICE CAFE Zhongxiao SOGO store, which opened on September 8, 2016, focuses on high-quality hand-brewed coffee, choosing beans, matching beans, baking beans and hand-flushing training without artificial hands, whether it is the collocation of instruments or the setting of hand-flushing parameters, the exquisite exquisite of which is the result of repeated experiments. The flavor of coffee depends on the setting of each person in the process of extraction, step by step into the taste of life, here, we would like to share with you the taste of 8%ICE CAF É 's own coffee! Back to the beginning of this cup of story coffee, from the basic hand preparation to the extraction parameters modified by repeated records are not privately shared with you. While reading this article, we feel that our heart and experience are in front of us.

To maintain the accuracy of each hand-flavored flavor, you need several instruments to help you-thermometers, electronic scales, bean grinders and timers are indispensable; then prepare a coffee pot (Swan Neck Kettle), which is a small helper to control the amount of water injected, a smart filter cup (Clever Coffee Dripper) and good quality filter paper. In 8%ICE CAF É, we set the powder water parameter as 1 13.3 (30g coffee beans with 400g water); the thickness of coffee powder depends on the depth of roasting, light roasting is ground at scale 4, medium roasting is 4.5, and deep roasting is 5; water temperature is precisely controlled at 90 ℃, using smart filter cups to soak and stir to extract coffee.

When the amount of water is large, the impact force is strong, the coffee powder is easy to tumble, and the extraction rate is relatively high; when the amount of water is small, the coffee stirs less and the extraction rate is low. If the amount of water suddenly increases and decreases, we will not be able to accurately control the extraction amount of each water injection, and the stability of the quality will naturally be affected. The water injection is stable and the quality of coffee is natural and stable.

When the amount of water is large, the impact force is strong, the coffee powder is easy to tumble, and the extraction rate is relatively high; when the amount of water is small, the coffee stirs less and the extraction rate is low. If the amount of water suddenly increases and decreases, we will not be able to accurately control the extraction amount of each water injection, and the stability of the quality will naturally be affected. The water injection is stable and the quality of coffee is natural and stable.

The ground coffee powder will first be packed in a special screen cup, hold the lid with both hands and gently shake the bottom 5-6 times from top to bottom, the bitter fine powder will be screened out, and what will be left in the screen is the coffee powder needed.

Then fold the side and bottom parts of the filter paper in the opposite direction, put them into the filter cup (only the folded filter paper can match the size of the filter cup), and use hot water to wash the filter paper to make the filter paper stick to the cup wall, so as to achieve the purpose of warming the cup.

After pouring in the coffee powder, pick up the filter cup and shake it from left to right instead of slapping it. Let the coffee powder surface smooth and pour into 90 ℃ of hot water. The whole water injection process should be controlled in 20-30 seconds.

Close the lid and wait for two minutes. Lift the lid and deep into the mixing rod to stir in a W-shaped track (deep to the bottom, but do not touch the filter paper), then stir two more times, so that the fine powder precipitated at the bottom will float, so that the flow of the coffee liquid will not be hindered when entering the pot.

If the speed of water injection is fast, the extraction time will be shortened, and vice versa. If you use a traditional filter cup, be careful not to touch the filter paper (at least 0.5 cm away from the filter paper), otherwise the water will directly skip the coffee powder and flow into the coffee pot, which in turn affects the final flavor of the coffee. But the smart filter cup is based on the concept of soaking as the design principle, so it doesn't matter if the hot water touches the filter paper.

If the speed of water injection is fast, the extraction time will be shortened, and vice versa. If you use a traditional filter cup, be careful not to touch the filter paper (at least 0.5 cm away from the filter paper), otherwise the water will directly skip the coffee powder and flow into the coffee pot, which in turn affects the final flavor of the coffee. But the smart filter cup is based on the concept of soaking as the design principle, so it doesn't matter if the hot water touches the filter paper.

The process of extracting coffee is done in one go, and the intention and calculation behind it are all knowledge step by step. Everything starts with grinding beans, and the finer the coffee powder is, the stronger the flavor of the coffee is. For example, compared with rough grinding, the lightly roasted sour taste and deep-roasted charcoal flavor will be more obvious, so deep-roasted beans are usually ground at a rough scale in order not to let the bitter taste too much. In addition to the grinding scale, the water temperature and time of water injection also have an effect. The higher the water temperature and the longer the water injection time, the stronger the coffee flavor, and vice versa. For flavor, in addition to the thickness of the powder, water temperature, water injection time, the ratio of coffee powder to water is also a penny-pinching link. The ratio of coffee powder to water is from 1:10 to 1:20. Usually, the more the ratio is pulled, the taste spectrum will be extended. The level is more delicate, but the sense of water will also be heavier. If you like the rich taste, the powder-to-water ratio should not be too large.

Go deep into the mixing rod and stir in a W-shaped track (deep to the bottom, but do not touch the filter paper), then stir twice.

Go deep into the mixing rod and stir in a W-shaped track (deep to the bottom, but do not touch the filter paper), then stir twice.

The method of water injection is the key to determine the flavor of coffee. The most important thing is that the coffee powder needs to be soaked in water to produce aroma and successfully extract the coffee liquid. Starting from the center, water is injected clockwise around a concentric circle, and the spout is as close to the coffee powder as possible so that the water temperature will not drop too fast. Hold the left hand on the right wrist and thumb on the handle of the kettle to maintain the average amount of water, and extract the coffee liquid steadily and evenly. The speed of water injection and the size of the circle will affect the flavor of the coffee, so if the amount of water injection and the degree of winding suddenly increase and decrease, the flavor of the extract will be inconsistent, and the taste will be affected naturally.

The metal filter cup without filter paper can completely preserve the coffee's own oil, while the ceramic filter cup has a better heat preservation effect than the plastic material, unlike the smart filter cup, which can control the soaking time, the traditional wedge has its own brewing technique, the same coffee is extracted with different filter cups, the method should be adjusted accordingly, and the flavor naturally has its own elegant demeanor.

The metal filter cup without filter paper can completely preserve the coffee's own oil, while the ceramic filter cup has a better heat preservation effect than the plastic material, unlike the smart filter cup, which can control the soaking time, the traditional wedge has its own brewing technique, the same coffee is extracted with different filter cups, the method should be adjusted accordingly, and the flavor naturally has its own elegant demeanor.

Filter cups come in a variety of forms and shapes, each of which creates a completely different flavor. Traditional wedge-shaped (fan-shaped) metal conical filter cups that do not need filter paper have their own supporters. At 8%ICE CAF É, we use smart filter cups that can fully control the hand-punching quality and are easy to use. At first glance, the appearance of the cup is the same as that of the ordinary wedge-shaped filter cup, but the groove pattern is different, and the flow rate of the coffee liquid is faster; and there is a valve design under which the bottom of the cup needs to be pressed on the mouth of the coffee pot or the mouth of the cup before the coffee liquid can flow out. This design allows coffee powder to soak in the filter cup, and the extracted flavor is naturally different from the traditional wedge-shaped filter cup.

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