I'd like to have a good cup of coffee.-get started with hand-made coffee and share how to drink it.

Professional coffee knowledge exchange More coffee bean information Please pay attention to coffee workshop (Weixin Official Accounts cafe_style)

7 Factors That Affect Coffee Making

The smell is strong and mellow--

The taste is mellow and humble--

The posture is elegant and sultry--

This is the cup of good hand-brewed coffee I want--

A good cup of hand-brewed coffee. It's not as simple as I thought--

A good cup of hand-brewed coffee. is much more difficult than setting up a complete espresso machine--

A perfect cup of handmade coffee needs a good feel to achieve-

Hand-brewed coffee per cup. there's a different possibility--

Hand-brewed coffee. and even world-class competitions--

I started wanting to learn how to make coffee a long time ago. And the reason is interesting--

because laziness--

because you don't want to spend a lot of time cleaning the espresso machine just to have an espresso--

So I started to make coffee by hand, thinking that it was just a simple matter of adding hot water, making coffee powder and washing a cup--

I took a beginner's coffee class--I drank coffee all night--

Only then did I realize that the connotation of hand flushing was much more difficult than I, a foolish woman, thought-

Let's start with the history of hand-brewed coffee.

Coffee was popular in the Arab world in the 13th century. After grinding, coffee was poured into a pot and boiled for precipitation and drinking.

In the 16th century, in the European court began to drink coffee as a noble act of social, but also began to use linen or metal filter to filter out coffee grounds steps-

In the 19th century, German woman Melitta made the world's first coffee filter paper with ink paper from an exercise book.

Melitta brand coffee filter paper still exists today (since 1905--)

Let's talk about the factors that affect a cup of hand-brewed coffee_

Grinding thickness/proper water temperature/brewing time (and of course many more esoteric factors)

As for the fineness of grinding, the finer the grinding, the more the contact area with water, and the richer the extraction

Coarse grinding, less contact with water, light coffee taste

Taking small Pegasus bean grinder as an example, it is suggested that No. 4.5-5 medium coarse grinding--

For the part of water temperature, hand flushing is recommended to be 88-92 degrees.

The higher the water temperature, the more extracted substances and the stronger the taste.

The lower the temperature, the less the extract, the more bland and tasteless it is--

However, if the coffee beans are ground in advance, the temperature can be raised to increase the extraction flavor of the coffee powder.

Remember that the water quality is also dominated by filtered soft water. Unfiltered hard water contains minerals, so the saturation is high, and coffee substances cannot be smoothly integrated into the water.

Brewing time is long, extract coffee substance is much. Short time coffee extract substance less--appropriate time extract appropriate flavor--

The brewing time here refers to the water flow time during water injection--

Coffee related appliances mainly include filter cups, filter papers (special for each filter cup), hand flushers, hand flushers, drip pots (preferably with scales), electronic thermometers, timers, etc. -

Filter cup recommended, hand rinse introduction recommended to use conical filter cup. Big mouth, round diameter, fast velocity. There is no spatial barrier to structural modeling-spiral ribs create a twist to increase the amount of soluble matter released.

Trapezoidal filter cup, the flow rate is slow and there will be problems with uneven water outlet holes (for example, only one out of three is incomplete extraction).

Metal filter cups can have residual fine powder problems. After using flannel, there will occasionally be a peculiar smell of the fabric itself--*(but it is still used according to personal preference)

The filter cup material is preferred to have good heat preservation. Copper> Pottery> Glass

Hand-made pot selection--

During the brewing process, the temperature of the water remains stable and there is an advantage in brewing. The design of the spout and the pot body is related to the control of the speed and flow rate of hot water injected into the filter cup.

Kalita's court fine-mouthed pot, also known as the king of hand-washed pots, has a copper pot body that is well insulated. Novices are suitable for fine-mouthed pots, because the water flow of fine-mouthed pots is stable and easy to control_don't worry about too much water column. Of course, there are other brands of wide-mouthed pots and crane-mouthed pots suitable for veterans_

The most profound and interesting thing about hand brewing is that there is no standard SOP, and any variable may affect the flavor of coffee.

Personal hand rinse flow, powder/water ratio, speed, temperature, coffee powder flavor, thickness, filter cup, etc. --

Of course, you can change any of the variables--

Or, different people brew the same variation--there will definitely be different flavors--here are the basic manual brewing demonstration steps--

[Basic Hot Coffee Continuous Sailor Brewing Method and Formula]

My Cafe Filter Cup Brand Chemex

My Cafe Hand Flushing Pot Kalita Court Sifter

* Medium and dark baked beans water temperature 88/89 degrees

* Coffee powder: water reference ratio 1:11 -1: 18 Adjust according to personal preference

* For example, powder: water 1:11 = 30g Coffee powder:330ml water

*chemex filter cup navel point about 350ml

* Coffee spoon 1 level spoon about 10g

* It is recommended that coffee powder and coffee beans be stored in opaque packaging or bottles-there is a one-way vent hole on the packaging bag-

1. Fold the filter paper first, wet it with hot water, warm the pot by the way, and pour the water away for later use--

2. Add the coffee powder and shake gently to make the surface even--

3. A thermometer can be used to determine if the hot water temperature has dropped to the desired temperature of 88-90 degrees. Start brewing.

(Because I haven't bought a thermometer yet, I'll use the schematic diagram of class first)

(At present, at home, first use the 100 ° C hot water flowing out of the heated water purifier and wait for about 1-2 minutes to lower the water temperature)

4. Steam for 30 seconds. Make the air out--(pre-ground coffee powder will take less time to steam)

5. Start clockwise from the center in a steady flow of water, draw circles inward and outward, and then draw back to the center_

6. Observe the coffee flow to the navel level of the glass pot, about 330-350ml (Don't wait for the water droplets in the filter paper to finish)

Because there is no heat-resistant electronic scale at home, refer to Chemex filter cup navel water volume of about 350ml as drip water level--

7. Shake the coffee in the glass pot slightly to make the concentration uniform.

This is an introductory course. I tasted hand-brewed coffee with teachers and classmates.

such as different abrasive particles. Different water temperatures. Different filter cups. You will get different coffee flavors. Even the taste in the mouth and the flavor in the mouth slowly change--very interesting and profound--

You can also play at home and see--

The above introduction is the general basic continuous sailor flushing method, can not be too big or too small, or too fast, let coffee soak in water for too long, this will extract bitter, astringent, sour and other bad taste, need to use stable water flow to extract stable mellow coffee flavor, seemingly simple, but it takes more practice to have a way to control, at first the upper arm will deliberately force in order to extract the hand to flush the pot so there will be a little muscle soreness_can be used with the other hand to hold the front arm of the water to help apply force_

There are many hand-washing methods for different filter cups or different sects on the Internet. They are too large and diverse to have a chance to digest and understand. Then Mommy will have the opportunity to take advanced courses--I will share them with you in depth--^^-

I like coffee very much--I feel that the physical world closer to coffee is very interesting--I hope you like this introductory sharing article

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