Demonstration course of fine powder brewing and stirring hand-made coffee advantages and disadvantages of hand-stirring and matters needing attention

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Comparison of kono filter cup hand-brewing methods: Ben flow VS Kanazawa flow KONO drip type and stirring type cooking

To put it simply

Temperature curve = flavor curve

The extraction rate is achieved, and if the concentration is enough, it will be delicious.

If the temperature is stable, the flavor is easy to master.

Don't worry about "over-extraction", hand flushing is impossible at all.

In case the powder is not soaked, don't be afraid to stir it down!

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V60 hand punching to do

The hand flushing pot is more than 300ml. The temperature is 77MuthMak 84.

Fine powder 20g

If you have a scale, it's best (I forgot to use the scale in the movie!)

Water injection can be divided into two to three times.

Steaming feed water 40m / m / 50g-stay for 30 seconds

The second water injection is 180 g-the water is stopped for about 10 Murray for 20 seconds.

The third water injection 280g-stop water until the end of 200--240ml

The reason for stopping the water here is for fear that the flow rate is too slow and the flooded filter paper powder will fall out.

Without the problem of coffee wall penetrating through light, the dissolution rate is absolutely enough.

Try the dripping coffee liquid if you can over here.

Start dripping-30 seconds dripping-1 minute dripping-dripping before ending

Go back and compare what was dropped by the original cooking method.

You can know what the difference is.

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The difference of water control ability of novice brewing method

Most people have not yet practiced how to flush the pot, when the stability is not good

It is easy to cause powder caking, resulting in insufficient extraction.

So it can be solved by stirring after this time.

Don't worry about stirring up a strange smell, there will be no problem with the correct temperature!

The temperature of the hand-flushing pot 300ml is above 78Mui Mui 84.

Fine powder 20g

Three stages of water injection

1. Stop the water for the first time with 50g water injection-stir to soak the whole powder. There is no need to worry about the incomplete running water. It should not be difficult to control 50g within 10 seconds.

2. 30 seconds second water injection-water injection to 180g, then stir again

3. After stirring, it will be followed by the third water injection until 280g of water is cut off and the 200--240ml ends.

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The cooking method of the second stage water temperature is about the same.

The difference lies in the difference of water temperature.

Use a higher temperature to steam for the first time, and then return to low temperature immersion extraction.

In the previous post, it was said that the normal hand rushes 88 Murray 93 degrees.

The only way for the powder to touch the hottest part is to start.

That is to say, the more hot the powder is, there is only the surface layer.

After infiltration, the temperature will fall greatly.

This is where the hot aroma comes from.

Well, in this technique, the speed may be faster.

So you need to prepare two pots or small steel cups or something

Fine powder has more contact area at high temperature.

The aroma will be more than in the past.

On the other hand, the risk is relatively high.

If the balance is exceeded, the aroma balance of the whole cup will run away.

Or transform too much at the expense of too much front and middle flavor.

[the amount of coffee that can be extracted is fixed, and the temperature transforms the aroma, in contrast to the loss of the original aroma. The amount of control depends on the individual, and the balance and one's own judgment is the most important]

In a nutshell

Start to cook-the water is 88 degrees high and the temperature is 94 degrees 50g.

Inject water of less than 84 degrees in 10 seconds

Return to the normal cooking process

That's it!

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Clever

Water 300ml. The fine powder is 20g. timer

The surface of the first water injection 50--100ml is all wet (can be stirred if it fails)

After 30, all the remaining water is injected for the second time, and then the 200--240ml is filtered out.

Fuck, the easiest thing to do is Clever.

Complicated practices will be added later.

We all start here first.

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It's a little difficult for me to describe it in words.

I will try my best to explain to you what I can say.

If there is anything you don't understand or don't understand, feel free to ask.

I hope cooking can make it easier and easier to get close to life.

This is a relaxed and happy thing!

The ice brew is waiting for me. It's not finished yet.

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