How to correctly use the Grinding Calibration and brewing method of Flannel Coffee filter

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Process flow chart of coffee making-Starbucks coffee making process

The coffee made by the flannel filter is delicious and delicious. The advantage of using flannel filter is that all coffee can be exposed to boiling water without stirring the coffee in the bag. After expansion, the coffee will foam and gradually filter down. The key point is to determine the amount of coffee powder and then to determine the amount of boiling water. When brewing, the time for injecting boiling water to stay in the filter is about five minutes to add water carefully and slowly. Through the filter, all the coffee ingredients will be over.

It's all washed out. Special attention should be paid to the arrangement and storage of the cloth filter, otherwise the coffee will taste low.

Its bubble method is more or less the same as filter paper, the taste of filter cloth is mellow and smooth, and the texture of body and viscosity is better than that of hand-flushing filter paper. The reason is that the filter layer of cloth filter is thicker than that of filter paper (flannel cloth has a perfect Radian, there is little difference between the upper and lower layers of powder, and the natural downward flow distance of hot water is long). Large pores (good penetration of coffee oleate), it is easy to flush out the thickness of coffee. The filter paper filter layer is thin (the upper layer of the V-shaped filter cup is larger and more powder), the ability to absorb coffee oil esters is strong, and coffee oil esters are easily blocked, so the taste is usually cleaner.

[first use of flannel filter]

The new flannel filter can be boiled in clean water (or mixed with some used coffee powder) for five minutes before use, and then washed with clean water, as the fabric still smells of water paste or is attached with fluorescent agent and bleach. When buying, try not to buy anything that can brew too many people at once, and it is best for one to two, mainly to maintain the brewing temperature and avoid losing the temperature of the coffee for too long.

[grinding scale]

Flannel and filter paper can use the same grinding scale, but due to different grinding equipment, the scale is not unified. In principle, it is recommended that medium (coarse) grinding, medium grinding scale brewing is relatively stable, it is easier to avoid bitterness and astringency, if hand flushing is skilled, fine grinding and brewing, its taste and flavor are more rich.

The difference between flannel and filter paper, the taste of filter cloth is mellow and smooth, and the texture of body and viscosity is better than that of hand-flushed filter paper. The reason is that the filter layer of cloth filter is thicker than that of filter paper (flannel cloth has a perfect Radian, there is little difference between the upper and lower layers of powder, and the natural downward flow distance of hot water is long). Large pores (good penetration of coffee oleate), it is easy to flush out the thickness of coffee. The filter paper filter layer is thin (the upper layer of the V-shaped filter cup is larger and more powder), the ability to absorb coffee oil esters is strong, and coffee oil esters are easily blocked, so the taste is usually cleaner.

[preparation before brewing]

Coffee powder expands when ● boiled water is injected, so choose a larger strainer later. Make the outside of the ● filter, fully screw off the water and straighten the wrinkles before use.

[brewing method]

Flannel filter cloth is the use of single wool cotton velvet cloth, usually put the plain surface on the inside, the wool surface to the outside (if the wool surface is easy to stick coffee powder is not easy to clean), there is also the opposite view. When we put in the right amount of coffee powder, we need to make the surface of the powder layer flat, and dig a hole in the center of the coffee powder to prevent the side flow of hot water (about 90 degrees). When injecting water for the first time, the water column should be small, the circle should be slow, and the amount of water is just enough for steaming. Steaming for about 30 seconds allows the powder layer to develop slowly upward to achieve a better flavor. The second time of water injection, the water column should be slightly larger, but remember to inject water into the edge of flannelette to avoid excessive extraction caused by too long time, making the coffee flavor too mixed or too bitter. Due to the large hole size and fast flow rate of flannel, it is recommended to inject water three times to make up for the deficiency of fast flow rate and extraction.

[preservation of flannel strainer]

Flannel is preserved in the same way as wind filter cloth, absolutely avoiding the smell of grease. After washing, pack it in a fresh-keeping bag or training bag, put it in the refrigerator and freeze it. When you want to use it, take it out and rinse it with water before use, so as to avoid the occurrence of strange smell. Be careful not to rub hard when cleaning, the destruction of twill will affect the diversion, but also remember not to use detergent cleaning, nor can drying or exposure, because coffee oil will oxidize to produce stench! Before using it next time, smell it to see if there is any peculiar smell, scald it with boiling water, fully wring it out and then use it.

PS: flannel has large pores and fast flow rate. If the coffee powder is finer than the filter paper, it can keep the hot water longer. If you are proficient in hand punching, you can take a look at this method.

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