Three basic points of filter Paper hand-brewed Coffee 15g hand-brewed coffee

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

Hand Coffee course _ hand Coffee Video _ skills and proportion of hand Coffee

Hand brewing coffee (filter paper hand brewing)

There are three basic points of filter paper hand-brewed coffee maker

1. Control water temperature → 2. Water column size → 3. Steaming time; as long as you control these three points, you can make a good cup of coffee.

Utensils: HARIO weighing scale, HARIO V60 red copper hand punching pot, HARIO Yunduo pot, HARIO V60 conical filter cup

* reminder of small details

The pot mouth Hario copper fine mouth kettle has fast heat conduction speed, and the small mouth of the kettle mouth makes it easier to adjust the water flow, which makes the coffee quality good and stable.

Why put filter paper on the bottom of the scale? In fact, the main thing is to prevent slipping when making coffee.

The reason why the V60 filter paper filter cup coffee is delicious?

First, conical shape, can extract the deep delicacy of coffee

Second, the deep inner thread structure can retain the gap between the filter paper and the filter cup, let the steam remove the air when steaming, and let the coffee powder fully expand.

Third, the larger single hole, according to the speed of water injection fast and slow, you can adjust your favorite coffee taste.

Step (1)

Extraction conditions (1 person)

Amount of beans: 20g

Water temperature: 96 °C

Extraction quantity: 200ml

Grinding scale: medium grinding

Extraction time: 1 minute 40 seconds

Small details: pour in the medium-ground coffee powder, shake the filter paper to flatten the powder (below) and place the coffee powder, then reset the scale to zero.

Step (2) first water injection

1. First of all, the action of soaking the filter paper, this action also achieves the function of warming the cup and the pot.

two。 The purpose of the first water injection is to fully soak the coffee powder (the best state is based on the principle of not dripping coffee liquid). Try to keep the water injection close to the coffee powder, as if moving flat against the flour to make the pot.

3. The coffee powder begins to swell after stopping the water filling (right) when we steam for 15-30 seconds in order to revive the coffee.

Step (3) second water injection

The extraction volume of the second water injection is 100ml to inject water into the center, and after the foam is produced, it will circle in a range of 10 yuan, and the range of the amount will not exceed the size of a 10 yuan coin, and a coffee wall will be formed on the outside.

Sweet exhort

How to brew? First, draw a circle clockwise from the center point from inside to outside, and then return to the center point from outside to inside.

Step (4) the third water injection

When the hot water in the filter cup drops to the level of 1P3, the third water injection is carried out.

After the third water injection, the amount of extraction should be adjusted. At this time, as can be seen in the picture, because the foam on the powder wall will capture the astringent ingredients, through the floating of water injection foam, the attached foam will not be extracted.

Step (5) third water injection

Finally, the scale confirms that the extraction volume reaches 200 ml, and the water injection can be stopped.

The perfect hand-brewed coffee finally shows the thickness of the powder, and this deep filtration is related to the alcohol thickness of the coffee.

Is hand-made coffee really good? Why does coffee smell better than it tastes?