How to choose the temperature 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

Is your hand flushing method correct?

I believe that many coffee lovers like to brew coffee by hand, on the one hand, they can experience the fun of brewing coffee, on the other hand, they can enjoy a cup of coffee with individual flavor, but do you know that your hand brewing method is correct?

The corner of the street is also a hand-punching enthusiast. after the study of hand-related knowledge, and after a good exchange with each other, we will provide you with some hand-made ideas.

What to pay attention to by hand:

a. Water temperature:

1. The recommended range of water temperature is 81-92 degrees C, with 86 degrees C as the intermediate value, so that coffee with rich flavor and good balance can be extracted.

two。 The baking degree of cooked beans should correspond to different water temperatures. The water temperature of shallow baked beans can be close to 92 degrees, that of medium roasted beans should be 86 degrees C, and that of deep roasted beans should be 82 degrees C. in this way, you can drink coffee that is not sour but not bitter, and you can also drink the taste of raw beans.

b. In terms of momentum:

1. The spout is as close to the top of the pot as possible to maintain a height of 1-3 cm. Too high will cause excessive impulse, and the coffee powder will vibrate up and down, causing the air to enter into the bitter coffee.

two。 Rotation is to use the back of the hand, not the bowl force, try to keep the size of the water injection consistent, you can also first small and then flood injection, but not too much impulse

c. In terms of time:

It is recommended that the cooking time should be at least one and a half minutes, and the longest should not exceed three and a half minutes. The time is proportional to the amount of powder. The less the amount of powder, the shorter the cooking time.

d. In terms of powder particles:

The roughness and fineness of grinding should be based on the principle that shallow baking is finer and deep baked beans are thicker.

e. The question of proportion:

1. The ratio of coffee powder to brewed coffee liquid is at 1:12, lighter until 1:14 and thicker until 1:10.

two。 The amount of powder should be between 14G-32G. The amount of powder used in 1-2 cups and 2-4 cups should be adjusted according to the proportion.

Implementation recommendations:

To cook a pot of 240CC coffee solution: (powder 20g, water temperature 86 C, medium baked beans (city+), Pegasus grind 3, Pegasus grind 3, time 2 minutes 30 seconds)

1. Judging the roasting degree of coffee beans determines the grinding thickness. For medium-roasted coffee beans, Xiaofei recommends a scale of 3-3.5; shallow roasted beans use 2.5-3; deep-roasted beans use 3.5-4.

two。 Coffee beans use 1:12 ratio, that is, prepare 20g of powder, and the hot kettle had better be filled with hot water above 450CC.

3. Use an upper pot for 1-2 people; put flannel or unbleached filter paper for 1-2 people; use a flower teapot larger than 400CC for the lower pot.

4. After pouring the powder, pour a little water and steam for about 30 seconds, wait for the powder to rise and fall behind, and then continue to pour water (measure whether the water temperature is about 86 degrees before steaming)

5. The continuous pouring method can be used to first circle with small water injection, then circle with reclaimed water, and finally end with small water injection. The whole cooking time with stuffy steaming is recommended by 240CC to be completed in about 2 minutes and 30 seconds.

6. Before pouring out the coffee liquid, shake the pot so that the coffee liquid is fully mixed and then pour into the cup. Let stand for about one minute and enjoy the delicious coffee.

PS. Coffee powder must be fresh enough to bulge (roasted beans are not easy to rise if it is too shallow). The key to delicious coffee is that coffee beans are fresh and should be ground before brewing.

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