Scaa Standard handmade Coffee course Formula sharing handmade Coffee Industry experts need general arrangement

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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

Experts in the coffee industry should make a general arrangement of hand-made coffee.

A few days ago, a netizen on Facebook asked me how to use the coffee maker by hand. When I left a message on the phone or on Facebook, I could only pick the main point and it was not easy to say it completely. With the accumulation of time experience in playing coffee, it is time to organize a more complete article for beginners' reference.

In fact, my process of learning coffee was very accidental. At first, in order to learn foam black tea, I attended the four-week course of the coffee and black tea entrepreneurial class of the National Salvation Group, and siphoned it in class. Siphon is really a magical way of brewing, this learning began to like coffee.

Then, according to the recommendation of a friend, he took a series of courses in the entrepreneurial class of bubbly black tea and coffee, and came into contact with a variety of methods of hand-brewing coffee. only then did the opponent have an initial idea of making coffee. I also began to practice at home according to what I learned in class.

In the following year, determined to cultivate the second specialty of "coffee", he went to New York to attend the Barista and hand-brewing courses run by the American Fine Coffee Association (SCAA).

At the same time, I also began to read professional books, and from time to time, when buying coffee beans or coffee, take the opportunity to consult or observe with the shop owner. Try different hand-flushing equipment from time to time, and learn a lot of knowledge from the differences in products.

All of the above is to lay a small foundation for me to sort out an article to share. Netizens can rest assured that the solution is not a figment of their own imagination, but based on the lecture notes of different teachers and the suggestions summed up after their own experiments.

First of all, let's share the key points of the industry:

1. [SCAA official hand-filtered coffee formula] recovered by the United States in 2015.

Prepare for

Coffee powder: 26g

-Hot water: 400g, 90.5-96 degrees Celsius (195-205 degrees Fahrenheit).

-Cup filter

2 cups of filter paper

-dish

-timer

-Micro scale (gram unit, measurable to the first decimal place)

Press the key points by hand

1. Put the filter paper into the filter cup, pour hot water into the filter paper and the filter cup, and preheat it.

two。 Put the coffee powder into the filter paper, together with dishes, filter cups, etc., put all the utensils on the scale and let the scale return to zero.

3. Start the clock and pour 50g of hot water on the surface of the coffee powder at the same time. Let the hot water infiltrate evenly and pass through all the coffee powder.

4. Before injecting the remaining hot water, wait for 30 seconds to let the coffee powder expand and release the gas.

5. Continuously, regularly and slowly inject hot water into the coffee powder. Keep the amount of water in the filter paper at about half of the height during the filter drop process.

6. The filter time of this method is usually between 2 minutes and 30 seconds to 3 minutes.

7. After all the hot water is injected with coffee powder, and the dripping speed of the filter paper begins to slow down, the filter paper can be removed.

8. Pour the coffee liquid from the dish into your favorite coffee cup and start tasting it!

Second, the demonstration of hand-dripping coffee for the champion of the 2015 Taiwan District hand Competition.

This was filmed in person at the Nangang Exhibition Hall Coffee Exhibition, an annual event of the coffee industry in Taiwan. The 2015 Taiwan area handwashing contest champion personally demonstrated the hand-flushing skills (this year's coffee fair stalls in Central America and Guatemala, demonstrating the selection of coffee and volcanic coffee from Catamona Antigua). The highlights are summarized as follows:

1. According to the characteristics of coffee, the ratio of powder to water is 1:13, the stall uses 36g coffee powder and 480g water injection.

two。 The initial water temperature of water injection is 90 degrees Celsius and 91 degrees Celsius.

3. Once the water injection is not interrupted, please pay attention to the water injection detour mode in the film (the champion has specifically stated that the detour mode is based on the construction of the spiral filter cup of Hario V60, different filters will have different water injection methods)

4. Only take the coffee liquid filtered in the front and middle segments (the first 2 scarps 3, you can use the lower pot container scale to know the amount of filtered coffee).

5. The cup is made of porcelain, which can gather incense

6. Smell the fragrance before tasting, do not drink it all at once, wait for part of the coffee liquid to cool down and taste the flavor after tasting, and pay attention to the sweet taste when you drink the coffee liquid at the bottom of the cup.

Third, ordinary lazy people's hand flushing skills at home.

1. Flour: water = 1:20 (that is, 100g water injected with 10g coffee beans)

Reason: according to the Department of Health and other health studies, the daily intake of caffeine should be limited, estimated to be about 20 grams of coffee beans. So I brew 20g of powder once a day. And because I am more frugal, I hope to drink more coffee at one time, and I don't like the strong and bitter taste, so I use a higher powder-to-water ratio. 20g of powder is injected with 400g of water, which is basically the right amount of water for a hand-held mug. And this proportion, the coffee contains thousands of charm is still very clear, I never think the taste will be light.

two。 Water temperature: 85-95 degrees Celsius

Even if the boiling water is 100 degrees Celsius, only 200g is injected into a stainless steel hand flushing pot at a time, the water temperature immediately drops by 5ml / 10C, which instantly meets the SCAA temperature standard (90.5m / m / 96C), not to mention that boiling water in daily life is actually quite troublesome. So I have measured that the thermos (kettles) that have been plugged in at home are about 90 degrees in the heat preservation state, and about 97 degrees if they are filtered and boiled. So I directly put 200g of hot water out of a thermos bottle into a stainless steel hand flask and pour water into my prepared 20g coffee powder twice. Why is it divided into two stages? Because the tip of the spout near the bottom of the hand-flushing kettle is about 150g or 200g at the top of the circle, it is easy to catch the right amount of water. Another detail of the water temperature is that when 200g of hot water is poured into the common 600ml or 900ml stainless steel hand punch pot, depending on the season, the water temperature in the pot immediately drops to 10Mel 20 degrees Celsius. Therefore, the pot must be warmed in advance, and the degree of the kettle can be adjusted according to the seasonal room temperature. for example, in a cold winter, I will fill the kettle with hot water. When I want to brew, I will pour out all the water in the kettle, use it for other purposes, and then inject new 200g hot water from the thermos bottle, so that the loss of hot water in the kettle will not be too severe. It is suggested that beginners should prepare a thermometer to measure and compare several times, so that they can understand the water temperature in the hand flushing pot in the future.

I am not an expert. The above is in line with my habit of dripping coffee by hand. Please look forward to adding other aspects later.)

By the way, I would like to sort out the hand questions and reply suggestions that netizens often ask:

* the ratio of coffee powder to hot water (although 1:15 is recommended) can be adjusted according to individual tastes. The number of circles should not be the key point. Basically, water is injected in circles from the center, and then in the center of the outer circle. In principle, the strength of water should not be too weak or too strong, so as to avoid excessive extraction.

* hand pot choice: in fact, the difference between Kinto hand pot and other classic hand pot or low-cost hand pot is mainly the middle price & usability. Generally speaking, beginners mainly pay attention to fine mouth and weight. But as a matter of fact, after learning about coffee, there are also many experts who flush it with a foul-mouthed thermos. After playing two low-price hand-brewing pots, I will find that the stainless steel material, lid design and fine mouth Radian are all fastidious, and then look at the design adopted by Kinto, which abandons some unfastidious problems of low-cost hand-brewing pots. The design is more in line with ergonomics and convenience, while maintaining the accurate design of hand-brewed coffee, so its price is qualified to reach the medium price. To choose low-priced or medium-priced models, you can consider according to your budget, or use low-priced models first, so that you can easily understand the value of medium-and high-priced styles in the future!

* practice beans: it is recommended to find good beans to practice directly. Experts say that hand flushing skills only account for 10% of the overall taste success or failure. As long as you don't make a big mistake, good beans will not taste bad. Bad beans must not taste good.

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