Hand coffee novice notes-coffee bean water powder ratio grinding water temperature apparatus and hand brewing steps experience sharing

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

At the beginning of the year, I began to study coffee because of a bag of coffee beans given by my mother's friend.

Although I like the smell of coffee, I don't like coffee all the time.

Only to find out after the player rushed.

It turns out that coffee can be so delicious, so many levels, so much flavor.

The aroma of coffee is very relieving and pleasant to drink when it is made successfully.

2017 started drinking coffee.

(only hand-brewed coffee and siphon), the others are still bad. )

= experience by hand =

Making coffee by hand is easy to get started.

But it's easy to rush out, and it takes skill to make it taste good.

If there is a slight difference, the taste will be different.

Because of this, hand brewing is also the most varied way of brewing coffee.

Most of my experiences come from netizens' teaching discussions.

Then adjusted by his own cooking experiment and discussed with friends.

Still a novice, if there are any mistakes, please give us some advice and discussion.

There are many factors affecting the taste of coffee

Variety, altitude, treatment, picking beans, baking, grinding, water temperature, water quantity, time … Wait,

In the process of hand flushing, each step will affect each other more.

So first identify the variables that are easy to control:

-- coffee beans.

Coffee beans reach the peak of best taste between two rituals after seven days of baking.

Fresh coffee beans continue to emit carbon dioxide.

The best way to preserve is a coffee bag with an one-way breathable valve.

Do seal and squeeze out the air to avoid oxidation.

After grinding, the aroma and carbon dioxide of coffee beans begin to dissipate, and the oxidation rate is faster, which is easy to be stale.

The lack of carbon dioxide to prop up the gap between the powder will also cause the flow to block, excessive and bitter.

So the freshest thing is fresh grinding and flushing.

Generally speaking

Shallow baked beans absorb water more slowly, the taste is sour, and the caffeine is higher.

Deep-baked beans absorb water faster, rinse out more bitter, and lower caffeine.

-- gouache ratio--

Weighed coffee beans

The ratio of coffee powder to water I drink most often is 1:15.

20 grams of coffee powder washed out of 300ml's coffee.

This should be the most common proportion, if you drink a lot, you can slightly reduce the amount of powder.

Some people say that the best proportion is 16 grams of coffee powder washed out of 240ml coffee.

But I don't think there's any difference...

In addition, some people drink heavily until 1:10, others drink lightly until 1:20

Adjust as you like.

-grinding--

The coffee beans need to be ground.

It is suggested that the particle size of hand grinding is the size of No. 2 sugar.

Particles about 0.7--1mm in diameter

The finer the particles are, the easier it is to extract, but it can also block the flow.

In the end, it leads to excessive extraction and bitterness.

If the extraction is uniform, the taste level will be more obvious.

Hand-punching particles should be uniform, and the less fine powder, the better.

More fastidious people will use a powder filter to filter out unwanted fine powder.

There is also ground silver skin, too much silver skin will be astringent.

But the impact is small, and the general public will not care.

Bean grinder:

Divided into electric bean grinder, manual bean grinder

Most of the suggestions on the electric bean grinder network are Pegasus or Pegasus.

The ghost tooth version has less uniform fine powder, but it is also more expensive.

The more valuable manual bean grinder is the mainland hand mill Anonymous 2, Heller helor 101,

It's worth it, but it's not much cheaper than a flying eagle or a Pegasus.

It is said that it is worth it because it is more expensive to grind good hands in Europe and America.

If there is no need to grind a lot of beans, you can use a manual bean grinder.

I bought an anonymous 2-hand bean grinder, which netizens said was more uniform than electric power.

Anonymous is divided into single version and Italian version.

Although the Italian version can be ground to a single product, it is more general-purpose.

But it is said that the single version of fine powder is less and more uniform.

I bought the new single product version of November 2016.

It is officially recommended that the hand stroke scale should be retracted.

I retreated for a circle and a half, and the diameter of the ground coffee powder was about 1mm.

It is customary that the particles are thicker and the flow is more smooth. (afraid of bitterness)

The bean grinder is usually cleaned with a blow ball and a brush.

Disassemble and clean only when you want to change the beans (anonymous 2 column non-stainless steel do not touch water).

Silver leather

It is said that after grinding the electric bean grinder, the silver skin will be adsorbed in the bean grinder because of static electricity and rotation.

There won't be too much silver left in the coffee powder, but hand grinding can only be dealt with later.

The individual will put the coffee powder in the bowl and turn the bowl like a pan.

After stirring, the lighter silver skin will be turned over the surface and blown gently from a distance with a blow ball.

Maintain the strength that will only blow the weight of the silver skin, and then blow while turning.

This method is very inefficient, it has to be turned over and blown many times, and it will blow off about 1 g of coffee powder.

The feeling of drinking is not much different, it is purely unpleasing to the eye of those silver skins.

-- Water temperature--

The temperature of boiling water varies depending on the degree of roasting of coffee beans.

What I am currently using is

Shallow baking 93 degrees C

Medium baking 90C

Deep baking 87 degrees C

What is suggested on the Internet is

Shallow baking 90muri 92C

Medium baking 85Mui 87 degrees C

Deep baking 82Mui 85 degrees C

The water I use is warmer because I use thicker coffee powder.

Even earlier, a mixed hand mill was used, and the coffee powder was very uneven and thick.

The height of each time is about 3 degrees.

Therefore, the water temperature should be adjusted with the thickness of coffee powder.

Thermometer:

At first, a pointer probe thermometer was used.

The reaction is a little slow, and there are several incorrect experiences (the freshly boiled water is 8X degrees).

Later, we switched to a digital probe thermometer, commonly known as black tofu (or white tofu).

It's much more accurate to use.

Filter cup. Filter paper--

The filter cup I use is Hario V6002 with Hario filter paper.

The ribs (spirally raised lines) of the filter cup are related to the smooth flow of water during hand flushing.

The technique of folding filter paper is to fold the joint first, then unfold it and press it a little bit.

In this way, when you put it into the filter cup, the thicker joint will fit and is less likely to tilt up.

The filter paper is heated to remove the smell or bleaching substance.

-- hand punch the pot--

The hand flushing pot is divided into the crane mouth pot and the thin mouth pot.

I heard that the current of the crane mouth pot is relatively smooth, so I haven't had a chance to use it yet.

On the other hand, the small pot is easier to pour out a small column of water. I bought a blue bird pot.

There was no research at the beginning, but I bought it just because I liked the appearance.

Only recently did I know that the advantage of this blue bird kettle is the design of the spout.

No matter how much water is, it can make the water column fall vertically at 90 degrees, which is very convenient.

In general, when the amount of water in a small-mouth kettle is large, a curved column of water will be produced because of the angle of the spout.

It is difficult to control where the water column falls.

However, no matter what kind of hand flushing pot, the most important thing is to use it easily.

Practice so much that you can control the amount of water at will and circle steadily.

I think the hardest thing is to be stable.

My hands are disabled and easy to get nervous, so I can keep a steady drip during practice.

However, when formally cooking, the water will be collected too much and cut off, turning into a thin column of water that is constantly cut off.

It makes me taste different every time I cook it.

2017 Coffee equipment Final

-- hand punching steps--

General hand punching method:

one. Weigh coffee beans, grind coffee beans

two. Fold filter paper, unfold filter paper, put into filter cup

three. Rinse the filter paper smell or bleaching material with hot water and preheat the coffee pot with hot water

four. Pour the coffee powder into the filter cup, pat the side of the filter cup to smooth the coffee powder, and place the filter cup on the coffee pot.

five. According to the degree of baking, the hot water at 85 ℃ and 93 degrees will be injected from the center of the coffee powder and then slowly circle outward and then back to the center.

(the maximum circle cannot be poured into the filter paper), the water is cut off after injecting the same amount of water as coffee powder or a little more.

Fresh coffee powder will release carbon dioxide when exposed to hot water, and it will be steamed for 30 seconds.

six. After steaming, the water column is boiled by water injection, and the size of the water column increases gradually with time.

After the central injection, gently circle out and back to the center, repeatedly back and forth, the maximum circle should not be poured on the filter paper

At this time, coffee powder will still release carbon dioxide, which can increase the gap between powder particles and help smooth the water flow without stagnant water.

Try not to let Peng Qi's coffee noodles collapse, so as not to block.

If the liquid level rises too fast, it means that the amount of water is too much and too fast, or the coffee powder is blocked, and the slow flow rate of stagnant water will lead to excessive bitterness.

The process of water injection is divided into cut-off water and continuous water:

A . Water cut-off method:

Cut off the water after the liquid level rises to a certain height, and wait for the liquid level to drop as fast as the coffee powder (do not let the water flow out)

Then carry on the second or third time of water injection, lengthen the extraction time to fully extract, the taste will be stronger and more bitter.

B . Continuous Water method:

Keep the coffee noodles at a certain height, the water flow should be smooth and stable, the coffee powder is not blocked, so the brewing time is short.

It is not easy to extract and bitter, and the taste will be cleaner.

7 . After the coffee liquid in the coffee pot reaches the desired amount, remove the filter cup (do not flow into the coffee pot with foam impurities in the filter cup)

Shake the coffee pot or stir the coffee liquid and rest.

* it is recommended that the overall time should not exceed two and a half minutes. If you cook for too long and the water temperature drops, you will begin to extract the odor. *

There are many other methods of hand flushing.

-

Japanese-style KONO Benji pie (drip in the first half, circle at the end, the whole time is up to 6 minutes)

Japanese-style Kanazawa political lucky pie (first normal steaming and then drip)

Stirring method (stirring when steaming, accelerating extraction, it will be thicker and need to shorten the overall time)

-

Youtube has many demonstration films made by netizens.

Many people on the Internet also share the taste of the experiment.

I have a broken hand. I didn't study it too deeply.

Write at the back with only a set of punching methods that suit your own taste.

* steaming *

This is the most important and influential step.

The amount of water and time required for steaming is critical.

You can try it several times and adjust it according to the taste you want.

Change the steaming time and water to reach the required concentration.

Steaming allows coffee powder to absorb water and release carbon dioxide and begin to activate.

Release completely before absorbing water and releasing the substance.

However, the general steaming program has not been fully released yet.

After cooking, it will still be released again, and the best extraction effect may not be achieved.

This should be the function of a little bit.

Slowly drip water, let the water slowly spread and infiltrate, stretch for a long time to let the coffee powder slowly release completely

The whole process belongs to steaming.

However, due to the lengthening of the overall time, the coffee will release impurities.

In order to reduce the problem of impurity release, try not to disturb the coffee powder.

Only the central drip is used to infiltrate slowly, and the final circular extraction also requires a softer water injection.

* make and cook *

After the coffee powder is activated, the substance is dialyzed into the water by dialysis.

Therefore, in the process of brewing, do not let the coffee powder out of the water is the most efficient way of extraction.

As for the water cut-off is mainly to prolong the extraction time, the taste is relatively strong, but also easy to astringent.

Continuous water for a short period of time will taste cleaner.

This is also the main reason for the clean siphon taste that takes only one minute to cook.

Others mentioned that the water flow is not crisp, intermittent, the taste will be uneven, but the sweetness will be higher.

It is true that the results of their own attempts will be more sweet, but they will often be interspersed with astringency and miscellaneous flavor.

Coffee wall / coffee wall

It is often seen that some people think that a beautiful coffee wall represents the success of brewing.

The formation of a coffee wall does make the water flow more smoothly (reduce central coffee powder to avoid blockage)

For this reason, there are people who only circle around the center to make a coffee wall.

But rushing out of the coffee wall doesn't necessarily taste good.

Personally, I think the most important thing is:

Smooth water flow, stable water injection.

Self-hand notes (variants):

one. 20g flour 300ml coffee, weighing beans, ground beans, filter paper, filter cup, preheating, powder, leveling, boiling water, all the same as above.

two. Start with a drip from the center of the coffee powder. It doesn't matter if the drip is not successful. The focus is on stable and minimal water injection.

Keep the water in the powder with the smallest amount of water as much as possible. Do not dry and do not rush too much.

three. Observe the infiltration state of coffee powder and adjust the drip position until all coffee powder is soaked.

After dripping a thin layer of coffee in the next pot, turn to a fine water column and circle around the size of an one-dollar coin for 4 seconds, cut off the water and steam for 5 seconds.

Try not to exceed 1 minute and 30 seconds from the beginning of dripping to the end of steaming.

four. After steaming, continue to drip in the center for a while, begin to turn the fine water in a circle, and expand the circle range over time.

five. The circle range is expanded from 1 yuan, 5 yuan coin size to 10 yuan, 50 yuan, it doesn't matter if the outermost circle is not wound.

Do not cut off the water, but try not to let the coffee powder noodles too high (the water column should not be too large)

six. When the final 50ml is left, turn the large water column and circle around to reach the desired coffee liquid and remove the filter cup.

Shake the coffee pot or stir the coffee liquid and rest.

* it is recommended that the overall time should not exceed 3 minutes. If you cook for too long and the water temperature drops, you will begin to extract the astringent taste. *

Try it all the way. At present, the coffee made by this method suits your taste best.

Slightly sour, flavor (characteristic), throat rhyme, Huigan are balanced and appropriate performance, without bitterness

The taste is between traditional circular hand brewing and siphon coffee.

But at present, the problems encountered by the disabled are:

A . If the previous drip of effluent is unstable (cut off for too long and explosive), sometimes it will be too extractive and sometimes not enough, and the taste will not go well.

B . The second part of step 5 is because the coffee powder has stopped releasing gas.

Sometimes it will cause the coffee powder to collapse and block (when the coffee wall is needed)

As a result, the cooking time is too long and the astringency becomes heavier.

Conclusion:

The outlet control of the hand flushing pot should be practiced again, and the opportunity of boiling water at the end of the circle should be tried again.

-- taste--

There are many substances in coffee beans, and different substances are emitted in the air and dissolved in water.

So it is divided into dry incense, wet incense, sipping, smelling and drinking it is different.

Sipping is a professional cup test, not a common drinking method.

On the Internet, people talk about all kinds of flower fragrance, all kinds of fruit aroma.

I'm afraid I can't drink it. I can't clearly point out those flavors.

Just describe the taste I drank:

As soon as the coffee comes in,

The sour fragrance of the front segment

And then sweet or special flavor.

Then Body feels mellow all the way to throat rhyme.

After swallowing, there will be aroma after opening the mouth.

After a while, the taste of sweetness began to appear.

Of course, each kind of coffee bean behaves differently.

Some coffee is sour in the front, some has its own aroma or unique flavor, and some has its own characteristics such as Body and Huigan.

But most of the shallow culture is sour in the front, and the deep culture is bitter in the back.

The delicious front acid can be mild and not sharp, with multi-layered aroma and smooth taste.

The delicious later bitterness will be mellow and solid, with a nutty sweet or charred flavor but not bitter.

After swallowing, the aroma of caramel comes out, and the sweet taste lasts for a long time.

Individuals prefer balanced coffee beans in front, middle and back, especially the mellow and solid Body feeling in the middle and back.

But if this part is not washed well, it will become bitter and can not drink anything else.

Friends like coffee with all kinds of floral aromas.

Unfortunately, this kind of Body is often not thick enough.

Moreover, different temperatures will have different tastes.

It is most palatable when the temperature is above 70 degrees C.

The acid in the front part is depressed but not obvious, and the bitterness in the middle and back part is very smooth and sometimes a little sweet, after a little cooling, the sour taste will appear.

There are the most layers when it is about 50 degrees C.

The sour taste in the front section becomes obvious, the mellow throat rhyme appears, and the aroma level is more obvious. After cooling down, the sour taste sometimes becomes astringent.

30 degrees C room temperature

If you flush well, you can drink other flavors, depending on the coffee beans, but if you don't rinse well, bitter acid will come out at this time.

After being chilled

Bitter acid will be reduced, cold drinks are easy to import, but will lose mellow flavor aroma.

If cooking fails, bitter acid often occurs.

What I fear most is the bitterness of the extract, and then it is astringent.

The reason is nothing more than:

Bitter:

Excessive extraction

The water temperature is too high and the steam is too long.

The coffee granules are too fine.

Astringent:

Excessive extraction (bitterness)

The whole cooking time is too long, the water temperature is too low (not bitter but astringent, heavy flavor)

Excessive disturbance of coffee powder

The baking is incomplete (undercooked astringent).

Acid:

Insufficient extraction

The water temperature is too low and the coffee particles are too coarse.

Last,

Mention the taste difference of other ways I drink.

Siphon coffee (match style):

The taste is rich and clean, the level is delicate and smooth, there is little miscellaneous smell, but the taste is more depressed and strong.

Hand-made coffee:

The taste is clearer and sweeter than siphon, and the level is as rich, but there are many variables, and the taste varies greatly, depending on the hand punching skill.

American coffee maker:

Close to the taste of hand flushing, although the level is not rich enough, but the performance is stable, not easy to lose taste.

Canned coffee:

The taste is simple and thin.

If you use color levels to show the taste of coffee (the same coffee bean)

I can use this picture to represent my feelings.

= 2018-01-13 hand Chong new experience =

Each bean has the most suitable extraction degree and cooking method.

You have to try different cooking methods for the same bean several times before you can find your favorite flavor.

Coffee beans with simple or light flavor levels are suitable for hand-flushing, and the levels will become more and more intense.

(it is also more suitable for siphon cooking.)

Example: light cultured or lighter coffee beans

The coffee beans with rich or strong flavor are suitable for the general steaming circle hand-flushing method to show the original rich level cleanly.

(if you cook it with drips again, the taste may become miscellaneous and cloudy.)

Ex.: geisha

But of course there are beans that taste good no matter how they are made, for example: Qianjie Flower Butterfly.

Please correct any mistakes, thank you.

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