Continuous water demonstration of hand-brewed coffee how to control the brewing time of hand-brewed coffee by cutting off water?

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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

For beginners, it is recommended to proceed in a simple and easy way to avoid too many "unique special techniques" as much as possible. the important thing is to drink more and develop a fixed feel first. try the operation of "water cut" and "continuous water" respectively when injecting water, and then fine-tune it step by step through flavor correction, thinking that you can brew a favorite cup of coffee as the goal. So now, let's practice all kinds of hand punching skills together.

The difference between water cut-off method and continuous water method

Continuous water method: flavor tendency: more refreshing

Sequence: steaming g and injecting water once

The amount of water injection ─ increases gradually from small to small, and the speed is slow at first and then moderate.

Water cut-off method: flavor tendency: more mellow

Sequence: the first water injection steaming g the second water injection g the third time

Water injection (fourth → water injection)

The amount of water injection ─ increases from small to large, and the speed is slow at first and then fast.

Continuous water method of hand-brewing coffee:

1. Filter cup, filter paper, hand punch, sharing pot, coffee cup, electronic scale, thermometer, timer and coffee beans and hand rack.

two。 Prepare hot water and fold the filter paper. The side and bottom edges of the filter paper should be folded in the opposite direction (as shown by the arrow in the figure). )

3. The filter paper is folded and spread out into the filter cup.

4. Put about half a pot of hot water into the hand flushing pot, try to pour out the hot water by hand, on the one hand, test the feel of water injection, on the other hand, inject water on the filter paper. Be careful! The filter paper must all be washed into the water to remove the pulp smell of the filter paper and to attach the filter paper to the filter cup. You can pour some hot water to warm the coffee cup and the sharing pot. Don't pour all the hot water in the hand pot, because the hand pot also needs hot water to keep warm.

5. Confirm that the water of the filter cup has flowed out, pour out the water from the sharing pot and place the filter paper on the electronic scale, and adjust the filter paper to the moderate position of the filter cup; place the filter cup on the hand punch rack (if there is no hand punch frame, it can also be placed directly on the sharing pot).

6. Add the hot water in the hand flushing pot to eight minutes full (enough water for one flush), insert a thermometer to measure the temperature, and wait for the hot water in the kettle to reach the default temperature of 89 ℃ (it is recommended that the temperature be about 83 ℃). If the temperature is too high, you can carefully open the lid of the pot, or add appropriate amount of cold water to cool down.

7. Grind coffee beans (do not grind coffee beans at the beginning, early grinding, aroma is easy to dissipate): confirm the scale of the grinder before grinding; first wash the remaining flavor by grinding with a little beans (about 3 grams), and then start formal grinding. Before pouring the beans into the grinder, turn on the switch, and then pour the beans in to start grinding (listen to the grinding sound, do not miss the unground beans).

8. Pour the ground coffee powder into the filter cup. Need to thoroughly remove the coffee powder from the bean grinder, gently pat the filter cup to smooth the coffee powder (not too hard and too many times, it will affect the coffee powder density in the filter cup), and return the electronic scale to zero.

Sweet reminder:

● can also poke a small hole with the pinkie in the middle of the coffee powder as the starting point for water injection.

● first try to pour some hot water into the coffee cup to warm the cup and hand wash the spout of the pot.

9. First water injection: coffee powder will absorb water and expand after water injection.

a. Put the hand into the pot about 5% Michael away from the coffee powder and begin to pour water.

b. First inject water in the center until the water emerges from the surface, starting from the central point with Japanese characters. Shape from inside to outside, inject water in the way of drawing concentric circle, draw to the outer circle and then draw to the center, about water injection 30ml (all must circle in the direction of the clock, the water should not be directly

Note on filter paper)

10. After the completion of the first water injection, stand for about 30 seconds of "stuffy steaming", which is the critical moment of coffee flavor extraction.

11. Second water injection:

a. About 30 seconds after the first water injection, the second water injection begins.

b. First inject water in the center until the water emerges from the surface, starting from the central point with Japanese characters. The shape is from the inside to the outside, repeatedly injecting water in the way of drawing concentric circles, drawing to the outer circle, and then drawing to the center.

Thoughtful reminder: the handmade pot is about 5 centimeters away from the coffee powder; it must be circled in the same direction as the clock, and the water should not be injected directly on the filter paper.

The "continuous water method" is used to judge the timing of stopping water injection extraction:

a. The second water injection is about 220ml, or about 80% of the filter cup is full, stop the water injection.

b. Remove the filter cup: observe that the water level of the coffee liquid flowing down to the sharing pot is about 190ml (weight indicated by the electronic scale), and remove the filter cup (you don't have to wait for the water in the filter cup to finish). Stir or gently shake the glass pot with a spoon to mix the coffee concentration evenly.

Materials and appliances

● coffee beans: Costa Rica, white honey treatment; balanced sour, sweet, smooth flavor and taste.

● baking degree: medium baking

● water temperature: 87 ℃, adjust according to the baking degree of the store.

Weight of ● coffee beans: 15g

● water quantity: 220ml (actual extraction amount 190ml)

● powder-to-water ratio: 1:15, it is recommended to adjust it according to your personal preference with a ratio of 1: 12 / 12 / 18.

● utensils: KALITA 01 three-hole filter cup, KALITA hand punch pot 700ml, hand punch rack (optional)

The "water cut-off method" was used to judge the timing of stopping water injection extraction.

a. The second water injection to 140ml (the electronic scale shows the weight, or the filter cup is about 70-80% full) to suspend water injection.

b. Observe the water level in the filter cup and do the third water injection when the filter cup water level drops by 70%. Fill water until 220ml (electronic scale shows weight, or filter cup is about 70-80% full). During the third water injection, it can be observed that the foam is turning white, which means that the coffee content has been extracted. At this time, please note that the water level does not exceed the height of the second water injection.

c. Time to remove the filter cup: observe the water level of the coffee liquid flowing down to the sharing pot to the height of 190ml (electronic scale shows weight), move

Open the filter cup (do not wait for the water in the filter cup to finish), stir or gently shake the glass pot with a spoon to make the coffee concentration mix evenly.

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