The skill of self-hand coffee injection what do you mean by hand injection speed and cut-off water?

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

Hand brewed coffee steaming and water injection methods Hand brewed coffee water temperature and powder water ratio data

Choose beans, prepare equipment, finally can make coffee.

Since instant coffee powder does not require a filter, the strength depends entirely on how many teaspoons of coffee powder are used. By contrast, the public finds hand-brewed coffee to be cumbersome and complicated to filter. In fact, each packet of coffee beans, only need to find a suitable coarseness, after brewing, can be as simple as watering flowers.

18 g coffee powder mixed with 300 ml water

The most common brewing method is to extract 18 grams of coffee powder to about 300 ml of water. First of all, 30 to 40 ml of water is injected into the middle of the funnel. After 20 to 30 seconds of "stewing"(I still do not understand why this action is called stewing), the remaining water is injected into three to four sections of 60 to 80 ml each. The whole process is completed in two to three minutes. Avoid wetting the filter paper without coffee powder, otherwise water will be lost from the channels formed around the cake.

Another kind of more difficult to get started, is in the limited time (usually in two minutes) keep playing circle water injection, until the end of 300 ml of "continuous water method." Beginners often "live on" and fill too slowly, or fear of interruption of the flow and finish too quickly. All kinds of hand washing pots, is aimed at the water column coarse and fine (flow control) came into being.

The Taiwanese translation book,"Master Class, Teach You to Make Coffee by Hand," brings together brewing methods from more than 20 coffee shops in Japan. Many people followed the book's guidelines, but the coffee tasted worse; some readers found the advice mixed and difficult to understand. In fact, the description in this book was like a martial arts novel. There were only moves, but it lacked the mantra. And practice according to the picture, only with its shape and lack of reality.

Coffee brewing is easier than martial arts, the so-called formula is only one sentence: "to taste, but not too much."

"Taste but not overdo it."

There are thousands of ways to do what sounds easy and natural. Just pour water to make a circle gesture can be divided into clockwise, large and small circles, cross, draw M word and so on. In fact, drawing a talisman is good, drawing a "gluttonous snake" is good, injecting water into coffee powder cake, hoping to wash out the taste of each powder. To paraphrase, coffee powder in a funnel is like a tea bag in a bathtub. We pour water through the hose, hoping that each tea bag will taste evenly together. To do this, first wet all the tea bags at once. This is the goal of the first injection (or not at all stuffy "steam").

However, if you look at the funnel under a microscope, you will find that the coffee powder is different in size. Equivalent to tea bags in the bathtub, some as big as rice dumplings, some as thin as dumplings. Even if you start extracting at the same starting line, by the time the big one gets enough flavor, the thin one has already over-extracted. To avoid this phenomenon, in addition to high-quality grinding machine, the only way to use water traction to make the larger coffee particles as soon as possible before the fine powder extraction. So the second injection starts, and the impact is important.

But what happens if you rush too hard? Apart from running out of water too quickly, which leads to insufficient extraction time, some water will flow away along the cracks of the powder cake or the edge of the funnel, both of which will lead to a weak taste of coffee and an imbalance of acidity and bitterness.

Written by Patrick Tam

。