Beginner's manual coffee course: what is the basic operation procedure of hand brewing coffee?

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The basic operation steps of hand punching:

1. Folding filter paper:

Take out a fan-shaped filter paper, one side of which is pressed by the machine, and its edge is thicker. (selection of filter paper: filter paper is divided into size types, according to the selected filter cup, bleached filter paper and raw pulp filter paper, bleached filter paper pulp taste is small, we choose bleached filter paper)

Take out a fan-shaped filter paper, one side of which is pressed by the machine, and its edge is thicker. (selection of filter paper: filter paper is divided into size types, according to the selected filter cup, bleached filter paper and raw pulp filter paper, bleached filter paper pulp taste is small, we choose bleached filter paper)

Fold the thickest side and flatten it.

Open the filter paper to align the two center lines and press it gently. Do not press the two fan faces into a broken line! )

Put the folded filter paper in the filter cup

2. Weigh the coffee beans:

Take 20g coffee beans (there is a saying that you can use 10g for one cup and 15g or less than 20g for two cups. In fact, it is not in line with the extraction principle. If you want to get light coffee, you can reduce the amount of coffee. But it is incorrect to make two cups of coffee and the coffee beans can be reduced. You can try it yourself, and the taste is really very different.)

3. Grinding:

Hand bean grinder or automatic bean grinder

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4. Heating water:

It is best to use a thermometer to measure the water temperature to make the water temperature accurate. The water temperature range of hand flushing is relatively large. 82murmur95 is OK, but the taste of different water temperature must be very different. Different beans and different baking degrees require different water temperature, so you need to adjust yourself to find the most suitable water temperature.

5. Wet filter paper:

Rinse the hot water evenly on the filter paper, make it all wet, stick it tightly to the filter cup, and then pour out the hot water in the sharing pot. Many people are not used to wet filter paper and think that it is superfluous. In fact, the biggest effect of wet filter paper is three: 1. Flush out the impurities and smell of the filter paper 2. Attach the filter paper to the filter cup 3. Warm filter cup and sharing pot)

6. Pour powder into filter paper:

Pour the ground coffee powder into the filter cup and gently pat flat.

7. Stew:

Evenly pour water on the coffee powder about 1.5 times the number of grams of coffee powder (be sure to pour thoroughly, but don't drop too much water in the sharing pot)

There is no fixed time for stewing, fresh coffee powder will begin to absorb and expand after water injection, and when all coffee powder absorbs water, the expansion stops and then the steaming process stops, at this time you can inject water. (whether the coffee is expanded or not or the size of the expansion is closely related to the baking degree and freshness of the coffee. The fresher the coffee powder is, the bigger the expansion is, and the deeper the roasting is, the greater the expansion is.)

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08. Water injection:

Intrusive bubble method: start with water injection from the midpoint, and then draw concentric circles in one direction to the periphery, but do not rush onto the filter paper, and then draw concentric circles until the center is so repeated. To keep the water flow stable, water injection can be divided into two or three times. There are many disputes about whether there are no segments in the middle.

Central water injection method: few friends come into contact with this kind of water injection method, do not know the central water injection method for cooking, the central water injection method only in the center of water injection, but not spread, after extraction will form a small hole, that is, water injection in the whole coffee noodle.

9. Complete the extraction:

At the end of the extraction, get the coffee liquid about 240ml, finish the water injection, remove the filter cup, and share our delicious coffee in the pot.

10. Enjoy coffee:

Pour the coffee from the sharing pot into a warm coffee cup and you can enjoy a cup of warm and delicious coffee. (pay attention to the warm cup here. The tannin in the coffee does not work as expected, making the coffee very sour, so we should pour hot water into the coffee cup before we start brewing the coffee. )

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The central water injection method is a kind of water injection method that I see, according to its user's explanation to the central water injection method: (I use the invading bubble method myself, just to let my friends know more about coffee, and there is a reason for it. Many friends feel that the central water injection method may not be able to extract completely, but my feeling is that the central water injection method can extract completely, but the immersion method will be lighter, for the following reasons:

1. The coffee powder in the cup is actually honeycomb

Because of the honeycomb gap, water can pass through the coffee powder to extract the water-soluble substance from the coffee.

2. The taste of soaking depends on the soaking time.

The taste of coffee depends on the soaking process of coffee powder in water, that is, the coffee powder is fully soaked and the taste is strong, but if the soaking is not enough, the taste is relatively light, so the water storage capacity of the brewing tool is an important factor. Flannel has a stronger water storage capacity than filter paper, so the flavor of flannel is stronger than filter paper extraction.

3. the water injected from the middle flows through the most coffee powder, and it is also the most complete brewing.

Through the above three points, we can see that if the whole coffee noodle is filled with water, consider the upper end of the cup, the part close to the cup wall, if the water is injected there, the water will only pass through a small part of the coffee powder, and reach the cup wall, ooze filter paper, flow down the cup wall, and flow directly out of the cup, and this part of the water will be lighter, while the water injected in the center will be extracted more fully because it passes through more coffee powder honeycomb structure. So the taste is also strong.

The central water injection method is said here, just to let more friends know that this kind of water injection method exists and can try something new, but not to mention the rhythm I bring, I don't carry the pot!