Introduction to hand-brewed coffee: how to understand the ratio of gouache to powder and the brewing time of hand-brewed coffee?

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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

At the beginning, some people are interested in making coffee, and there is more than one, which is really gratifying.

But after they are interested, they often ask how to rush, which bothers me, because I don't seem to be able to explain it for three or five minutes.

Share what I have learned when I am free. If there is anything wrong, I hope all the experts will give me a lot of feedback.

Where do we start?

In fact, the matter of making coffee by hand is very arbitrary. if you have basic common sense and a certain degree of stability in water control, then the rest may just be a matter of preference.

In other words, each family has its own advantages. So please be curious and see how others deal with it, or change your cooking habits once in a while, which may lead to unexpected gains.

First of all, let's briefly talk about the concepts of extraction rate and odor molecules.

According to page 139 of boutique coffee science, the odor molecules in coffee beans can be divided into three categories, namely, high, middle and low.

Low molecular weight things are most easily dissolved out, generally speaking, a lot of acidity and aroma. For example, oranges, berries, blueberries, strawberries, Fu Peimei and so on.

Middle molecules are things that are dissolved in medium difficulty, mainly including sweet, sweet things such as caramel, cream, chocolate, toffee, Xinyuan knot, etc.

The taste of polymers is roughly the bitter taste of some tobacco tar resin sulfur.

So back to a basic problem, people usually like low and medium molecules, and few people like the taste of polymers.

Therefore, we should try to extract low and avoid high extraction. It must be very simple.

But the question is, how to do it? If the extraction rate is too low, it is easy to have a sense of water, that is, the taste of coffee beans is not extracted enough, rare, watery, just like using too much. . water.

To do this, just throw the coffee beans into the water and drink them without grinding them.

Therefore, excessive extraction leads to the emergence of polymers is a problem, insufficient extraction is also a problem.

So how to extract appropriately is what we should be concerned about.

From here we can start to introduce the relationship between the extraction rate and other parameters, we can imagine that the environment of hand coffee is a closed system, from grinding beans to you can start to drink coffee, there are several variables.

The first is ground beans. Generally speaking, I think ground beans can be divided into three levels, one is size, the other is shape, and the other is evenness.

Let's talk about size first. of course, small particles are easier to extract, while large ones are more difficult.

The shape depends on your machine and can be divided into granules or flakes. Flake out of the taste will be more favorable, more distinct, may be similar to the eastern sister, the granule is more gentle, probably full of wife charm like this.

JULIA

Then there is the issue of evenness, because when we grind off the beans, it must be impossible to make the particles the same size, and there will be some miscellaneous powder, so we see that many stores, including myself, sometimes screen the powder. I just hope that these fine powders will not go into the brewing environment.

Why? Back to the size of the point, such as these fine powders are very easy to extract, so under the same conditions, these fine powders are more likely to go to the dilemma of polymer extraction.

How embarrassed is it?

A friend asked that the middle molecule is Xinyuan knot, and what is the polymer? it may be that Xinyuan knot does not even take a bath. If you mix some smelly knot in many fragrant knot, it doesn't feel very good.

Knot

But there are always exceptions to the general rule. Sometimes we like some complicated feelings when we are morbid. If we are tired of drinking fragrant jackets, we may want to have some smelly ones. .. . Therefore, some people think that if the texture of the beans is good enough, they do not need to be screened too clean.

Another problem is that fine powder can easily lead to blockage, that is, if you plug it in the middle of the extraction, the whole extraction will increase the extraction rate because of the blocking of water flow.

Is it good or bad.

In fact, not necessarily, but it will certainly make you add some factors when brewing. Then some people will ask what is the best grinding?

I suggest that we can play and compare without serious congestion, but I think the basic principle is that the rough wear can be considered slower and the fine wear should be faster.

But I must say there are exceptions. If you want to grind and extract slowly, you must extremely avoid disturbing the coffee powder, put the water on it, don't stir it, or even use kono droplets. Let's be a little clearer after this.

Next, let's talk about the filter. What we see most on the market is the hario V60 cup, with spiral protuberances in the cup.

5010232968981 _ Durex threaded sanitary case 3 in

V-shaped cup, the purpose of the protuberance is to speed up the flow of water and avoid sticking to the wall.

It's not quite the same as Durex's design. This cup has many materials, including glass, metal, ceramics, at most heat-resistant resin, and very cheap, more than a hundred, it is recommended for beginners to buy this. The material difference lies in the ability of heat preservation, as well as the height of the protuberance, the protuberance of the resin will be higher, the flow rate will be faster, and the concept of extraction rate is less. The ceramic groove is relatively shallow, the flow will be relatively slow.

As a v-shaped cup, there is a brother file, called kono, whose bulge is at the root (huh?) And it is also more convex, because the protuberance is at the root, so the current will be faster below. But this cup is more expensive, if you have the money or if you want to open a shop.

With regard to the fan shape, this thing is quite easy to use. If people who attach importance to aroma can consider choosing it, I have personally used a single-hole Sanyo filter cup. If I am equipped with a pot with Taguchi guard, I have the illusion of working in Baja Cafe.

There is also a kind of thing called chemex, long strange concave and convex glass, filter paper is very thick, I think the controllable range of this thing is quite small, may be very suitable for stable extraction. I have done experiments before, and it works very well with his sweetness, because the structural relationship is a deep v, which is dug directly to the depth of the belly button, but the noodles are very small, which naturally reduces the disturbance of coffee powder.

Finally, I would like to talk about an unpopular thing that looks like a cupcake. it is kalita. According to Professor Coffee Ye, a single point injection of water will rotate itself, which is pretty silly. Similarly, I don't have this thing either. Please contact Fengyuan Coffee Leaf. The professor is friendly and will certainly answer your questions.

After talking so much, I only found one thing, that is, the boss often uses v-type.

V60

It is definitely not that the boss has a special interest in type v, but that it is cheap.

For this thing, there is the most powder in the center and less powder next to it, so the flow of water in the extraction is mainly in the middle of the extraction. But! There are exceptions to this, at least I have seen other stores around the periphery, this part about the current part will be discussed later.

When it comes to filters, let's talk about it.

The manager of the store was very poor in physical education and chose self-defense when he was in college. In fact, the course was to teach Shaolin Changquan, but in the first class, the female teacher said, "if you really meet a bad guy, of course, the female classmate will run first, and don't play self-defense with him foolishly. I really can't." the teacher began to teach these two movements (these movements really have a knack!) The male classmate next to him was frightened.

This story tells us a truth: if you don't practice well, playing basic tricks may not be as good as some sneaking tricks, not to mention things like dropping dragon's eighteen palms, maybe you don't have that talent at all.

Complying with this era of fast and convenient guidance, some kind of magic filter has emerged! We call him the Smart filter Cup!

This thing is very cheap, about three or four hundred yuan, and then ask the boss to grind the beans into powder for you, and you can use them.

The process is something like this: put the filter paper on the filter cup, pour some hot water and pretend that you are steaming and professional, pick it up and smell it, and tell your friends how delicious the coffee is. If you drink it, you will see God and so on. It doesn't matter what you use. Then fill the water until it is about nine minutes full, soak, press down the powder floating on the surface with a spoon, stir slightly, take a mug below, put the smart filter cup on it, and wait for the water to flow into the mug.

Don't feel shady. . It's... The smart filter cup is very weak, and his quality is really good. Even in the United States of America, there are boutique coffee shops in use. Her coffee level is probably the basic tonality of coffee beans, but it may still be worse than an experienced hand, but it must be much better than an inexperienced hand.

These days... .. Everyone is very busy, if there is no time to concentrate on training, then the smart filter cup will be a good choice for you.

Mingan and the first brother of the nightclub once asked me about my shortcomings. if I insist, I think the flow of water by hand is the fastest way to adjust the flavor of coffee, but the smart filter cup environment is relatively closed, and there are fewer parameters that can be adjusted. But if you don't even know what the parameters are going to do, why do you care about these parameters? . .

Next, let's talk about the part of the hand-flushing pot. First, we introduce something that looks like a bronze lamp. You fill up the hot water and rub your hand on the body of the pot, shouting that I want my sister. . Your hand will be scalded...

Some people call him the King of the Pot, which is the kalita family's thin-mouthed kettle. This is true of the thin-mouthed kettle. Because its outlet caliber is very fine, even if you don't have the problem of water burst out of control, it is not easy to keep the same amount of water until there is no water. This means that when you rush, you do not use the bridge angle, his water is all the same size, other strengths are that his current is very soft, the insulation is also very good, the temperature factor will be mentioned later. But his disadvantage is also very clear, that is, he is very expensive, more than three thousand.

But secretly said, there are pirated, a kick x and positive x line have the same kettle shape, but the appearance is stainless steel … . But the price is also much cheaper.

Taiwan... .. That's all I like to do... ..

So we can know from this case that there are several elements to choose a pot, the stability of the flow, the softness of the flow, and the heat preservation is good, unless you care very much in winter and you can reheat it.

Part of the influence of the softness of the current is that the current is too strong and only scours the surface of the coffee powder, turning the outer layer of the particles into a polymer, but the middle and low molecules inside have not been exchanged, and accidentally may break through the powder layer and let the coffee water drop below.

There is a fine mouth, as the name implies, there is a foul language (not that foul language), with the middle mouth. Why divide it into so many? This has a lot to do with the cooking method, which has something to do with the beans of different bakers.

To put it simply, if you want to use flushing, mainly to disturb coffee powder, you can consider using medium and fine mouthfuls, or if you feel clumsy and have poor water control, you will often spray water indiscriminately and use medium fine mouthfuls.

However, in order to achieve the purpose of soaking with a large amount of water in a short period of time, only a thick pot can do it.

There is an Arab proverb: as the name implies, the follicle should be made with bubbles, not flushed.

Arabic proverb

(actually, it was said by the coffee shop bar player.)

According to my personal experiment, it is necessary to open the level of coffee, pay attention to the changes in the entrance, and grasp the subtle taste, so that the rough pot can be made out.

If you want to inject a large amount of water into a pot with a small mouth in a short period of time, the current will certainly become faster, and if the spout is smaller, the water pressure will become stronger. This is a simple physical principle, and it should not be difficult to understand, right?

When the water pressure becomes stronger and the degree of bean disturbance becomes higher, the probability of miscellaneous smell will increase a lot.

Probability means that someone still tastes good, but it's not that the polymer extract is missing, but it's a good balance in the perception of the taste buds. The pot with medium and thin mouth is also the frightening cry used by many strong predecessors, and the medium and fine pot with good control is very strong and fragrant and exciting at the entrance. Belongs to the short-term decisive battle type, the fragrance is full and the tail rhyme is strong.

Coincidentally, these predecessors usually have finer grinding, faster water flow, higher water temperature and deeper baking degree. The manipulation of this kind of pot is also very interesting, with whip water swinging and pumping into the surface of the water.

It is suggested that you can visit more stores.

This part has a lot to do with personal preferences. Back to what we said earlier, the extraction rate varies from person to person, but at an appropriate extraction rate, they are bound to be the ones who pursue a slightly higher extraction rate.

As for the other pots... . Talk about it next time, or suggest that you can also search the Internet. In short, the basic principles are roughly like this.

The next step is to get into the big story, and the closer you get, the more difficult it is to write. It must be noted that the following judgments are personal opinions and knowledge comes from many predecessors in the industry.

Personal preferences are as follows, I like bright and slender taste, like hierarchical changes, like sour, hate miscellaneous flavor and scorched smell, do not care about aroma, the pursuit of soft taste similar to fruit tea taste. To put it simply, my coffee wants to be like Wang Fei with a light feeling and a little weird inside. . .

What we are going to talk about next is temperature. Temperature and cooking techniques are my two most commonly used factors. Personally, I think the influence of temperature is a little more important.

Master Taguchi once had a short film on the Internet, saying very clearly that the higher the temperature of the hand is, the more bitter it is, and the lower the temperature is, the more sour it is. we can understand it through the high, middle and low molecules, and the extraction rate of things at low temperature is also relatively low, so it will extract the flavor of middle and low molecules. After heating up, the extraction rate will increase, and some bitterness will be extracted.

The next question is, what is the appropriate range for the temperature of hand flushing? if you look at the industry as a whole, I have seen people rush from 98 degrees to 75 degrees.

I have read a general saying here that deep baking should be low temperature and shallow baking should be high temperature, which I cannot accept personally, because when I choose shallow baked beans, I want to take her bright acidity, while deep baked beans want to feel sweet and warm.

Therefore, if we look at the above general theory, it will lead to the problem of acid flattening.

For me, medium and deep baking can consider high temperature, because it takes sweetness. Shallow baking takes little account of high temperature.

In other words, this is not inevitable. Once I got the beans from a Japanese baker, medium and deep-baked beans, but both sweet and sour and good bitterness were considered at the same time, which was not exciting at all. It was really the bitter taste that Master Taguchi himself said in his book. The temperature range of this bean is very large, to put it simply, it tastes good to rush casually.

Personally, my benchmark is 83 degrees at the beginning of steaming, and there are two beans that have experienced temperatures of 90 degrees and 88 degrees. But most of them are between 83 and 85 degrees.

Let's take these two beans as examples to illustrate. Let's start with 90 degrees. This is a bean with astringent feeling, but its physique is very good and clean, and it has a very comfortable fruity aroma.

So my choice of treatment is to raise the temperature to 90 degrees and rinse 18 grams of 250cc water. The temperature is very high, the moisture is a little more, the sour taste is removed by high temperature, and the irritation is reduced by a little more water.

Another 88-degree bean is Blue Mountain, which has a bitter sweet taste that is particularly close to the comfort of wood, which will be overshadowed by low water temperature and acidity.

But generally speaking, my approach is to flush it with the benchmark value first, and then adjust it according to my personal taste. Too sour, too hot, too coke, too cool.

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