How does the relationship between the gouache ratio of hand-brewed coffee and the steaming time make it impossible for the hand to flush and extract?

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Methods of steaming and water injection of hand-brewed coffee data of water temperature and powder-to-water ratio of hand-made coffee

I can't stand being bored by places where there is no Internet.

There are many reasons for the change of filter paper. Today, I would like to introduce a new experience of hand punching.

Explain the conditions of hand flushing first.

20g coffee beans MSS1B 8 moderate hand grinding.. Expected to brew 300--330ml

UCC 01 filter Paper & filter stand

The boiling water of the cotton pot is boiled and poured into about 1min to begin to brew (the water temperature is estimated to be 90-> 85 C without cover)

1. After the filter paper is wet, the coffee powder is poured into a small pile of powder.

two。 After injecting water into 40ml, wetting and steaming the small flour pile for 30 seconds, a small steamed bread mountain is arched, and the air bubble does not break through the steamed bread mountain.

Drop about 10 Murray 20 drops of 10ml into the inner coffee pot, which is generally considered the best steaming condition.

a. The mountain of mantou is cracked and a few drops of coffee are filtered down, so there is not enough water.

b. Drip too much coffee down, of course it is too much water injection.. Bubbles usually break through the mountain of steamed buns.

c. The amount of water injection is normal, but the bubble breaks through the steamed bread mountain. The hot water temperature is too high

3. When the steamed bread mountain will no longer arch (but do not collapse)-about ready to start water injection (mining continuous water) continue to inject water to the expected brewing volume

4. At this time, this is the experience of the introduction of hand flushing and water injection.

Use the right amount of fine water column (as for how thin and moderate?!). Injected from the center, the small bubbles form a small circle, which starts from five corners.

One circle, five circles, ten yuan to fifty yuan-- but the small bubbles do not flood the mantou mountain, and the water injection force and the small bubbles continue to arch.

Steamed Tou Mountain.

In fact, the circle of water injection doesn't have to be too big-- it's as big as a 50-yuan coin at most--

At present, the kettle is about 260 Murray 280 ml. It can be found that the height of UCC 01 filter paper coffee powder is about 6 Murray 70%, but there are small bubbles at this time.

It is also about to disappear-- and the steamed bread mountain seems to be light, but there is still a little trace, this is the so-called moderate fine in this article.

The hand flushing technique of the water column--

Stop injecting water, let the water in the filter paper finish filtering, and finally the coffee pot is about 300--330ml

5. The above is the so-called boring hand flushing technique today.

The experience is as follows (purely personal perception)

1. The coffee made by hand is relatively clean, and the alcohol thickness is higher (usually my water injection is bigger!)

two。 Recently, it has been found that if there is a blockage at the end of the brewing.. After brewing, look at the filter paper with a layer of fine powder (shallow baked beans); if you use the above

A stuffy technique. The fine powder is no longer attached to the filter paper; the filtration in the foam section is much more normal.

3. How big is the circle of hand water injection? it used to be close to the 80-90% circle position of the filter paper. But maybe the position of the circle of 4murmur6 is

It can be tried. It's just around an area the size of a fifty-dollar coin.

4. The above hand flushing is very casual-after stuffy steaming, the Dagang water rushes to the full water level of the filter paper-continues to full water level, and then reaches the predetermined amount.

Maybe it's just that it's too sharp, and with this boring technique, the highest water level is only 60% of the water level, which seems to be more smooth and smooth.

A cup of coffee

5. When the water in the filter paper is filtered, observe whether the powder slag is very uniform; the deep baking powder slag is very uniform, and the shallow baked bean is almost

Flat-dull powder won't tilt to one side. Because of the brewing process, it is necessary to keep the fine bubbles from steamed bread mountain.

The amount of water injected at the same time does not cause the continuous arch of the mantou mountain to break-- the kind of water injection may be uniform and suitable for hand injection.

Water intensity and water volume--

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