How to pronounce "Hand Drip" or "Pour Over coffee" in English?

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

What is the English word for hand-made coffee? If the literal translation can be translated into "Hand coffee", but this name must be wrong, followed by "Hand punch" is also a common misreading, the correct reading should be "Pour over coffee", then what is the basic knowledge of hand-brewing coffee, and how can you make a good cup of coffee by hand at home? Next, in this article, Qianjie Coffee will popularize science for you one by one.

What is hand-made coffee?

Hand brewing coffee means that the coffee powder is moderately ground in a filter cup and filter paper at an atmospheric pressure, and the brewer pours the appropriate temperature and capacity of water into the coffee powder to extract the coffee liquid with a stable way of water injection. Because the grinding thickness, water temperature, water injection mode and brewing time all have influence on the extraction of coffee flavor, it is a brewing method with great emphasis on skill and coffee professional knowledge.

The basic knowledge of hand-brewed coffee-seven elements of hand-brewed coffee

First of all, what else do you need to prepare for hand-made coffee besides equipment? For the previous street coffee, combining the past experience of hand-brewing coffee and the basic knowledge of hand-brewing coffee, summed up the following seven elements of hand-brewing coffee, to help coffee lovers more intuitively understand hand-brewing coffee.

1. Fresh coffee beans

Qianjie coffee believes that the best taste period for coffee beans is 30 days, and the aroma molecules of caffeine decrease with the release of carbon dioxide after 30 days, so the coffee beans after the taste period may feel boring and insipid. This is why Qianjie always emphasizes the point of "using freshly roasted coffee beans" before every time we talk about cooking knowledge.

two。 Standard for the thickness of hand-made coffee powder

At the same time, in order to ensure that the grinding degree of each bean has the most suitable cooking, Qianjie suggests that you buy a No. 20 cup test and calibration screen, screen aperture 0.85mm, we make 10g coffee beans, adjust a general grinding degree to grind coffee powder, then pour it into the sieve and weigh the coffee powder (be sure to sift until no coffee powder can be sifted out) The screening pass rate of 80% (10g powder can screen 8g) is the most suitable grinding degree for medium and shallow roasted coffee beans, and the screening pass rate is 70% 75% (10g powder sieve 7-7.5g) is the most suitable grinding degree for medium and deep baking. If it exceeds the suitable screening rate, it is appropriate to adjust the coarse grinding degree, and if it does not reach the appropriate screening rate, it is necessary to reduce the grinding degree properly.

3. Temperature of boiling water

Qianjie coffee will also choose different water temperature when hand-flushing coffee beans with different roasting degrees. When roasting, the substances in the coffee beans are lost with the deepening of the roasting degree, so the deep-roasted coffee beans will lower the temperature in order to avoid extracting too much odor. It is recommended to choose a water temperature of 90-91 ℃ for medium-light baked beans and 87-89 ℃ for medium-deep roasted beans.

4. Water quality

The mineral composition in water, calcium, magnesium, sodium, potassium and other mineral ions in water will affect the thermokinetic extraction ability of coffee, resulting in the change of coffee flavor. Qianjie coffee is not recommended to be directly heated and brewed with tap water. There are many impurities in tap water, and the extracted coffee is prone to unpleasant experience.

5. Selection of brewing filter cup

Qianjie suggests beginners to choose V6001 filter cup, V60 tapered filter cup mouth is relatively large, coupled with its unique spiral curve ribs, so that the air can be discharged more easily so as to improve the extraction quality. The taste may not be thick enough, but its high concentration of sweet and sour and obvious aroma is a major feature of it.

6. Powder-water ratio

This is the difference in the taste of the gouache ratio extraction parameters of Qianjie coffee according to the sca gold cup extraction theory:

[heavy flavour] 1-14-5-1-1-11-1-1-1-1-1-1-1-1-1-1-1-1-1-1-1-1-1-1-1-1-1-1-1-1-1-1-1-1-1-1-1-1-1-1-1-1-1-1-1-1-8-1-1-1-1-1-1-1-1-1-1-1-1-1-1-1-1-1-1-1-1-1-1-1-1-1-1-1-1-1-1-1-1-1-1-1-1-1-1-1-1-1-1-8-1-1-1-1-1-1-1-1

The specific brewing amount of coffee beans is 14.5 grams and 15.5 grams of water, which is the easiest to reach the golden range of 18% 22% gold cup extraction rate and 1.15% 1.35% concentration.

That's why Qianjie coffee is always recommended to be brewed at 1:15. Therefore, the information given to us by the SCA extraction ratio parameters above in the Qianjie Coffee Summary is:

(1) the larger the ratio of powder to water, the lighter the taste of coffee, and the smaller the ratio of powder to water, the stronger the taste of coffee.

(2) increasing the amount of water injection to increase the powder-to-water ratio will affect the flavor substance more but the taste will be lighter; reducing the amount of water injection to reduce the powder-water ratio will affect the taste less but the flavor will be more intense.

(3) increase the amount of powder to reduce the ratio of powder to water, reduce the extraction of macromolecular substances in the end of coffee, and increase the ratio of powder to water, before reaching the limit, more complete flavor substances will be extracted. at the same time, the degree of flavor is reduced.

7. Cooking time

In the extraction of coffee, the aroma and flavor in the early stage are strong, and the concentration is also very high. The later the extract, the taste and aroma will fade. At the same time, the amount of water poured will also affect the extraction time of coffee. Qianjie coffee generally 15 grams of powder, depending on beans, gouache ratio at 1:15 in the case of brewing time will be less than 2 minutes-2 minutes 30, not easy to lead to over-extraction or insufficient extraction.

Basic knowledge of hand-brewed coffee-thickness standard of hand-brewed coffee powder

Secondly, the degree of grinding of coffee beans such as hand-brewed coffee also affects the extraction of coffee beans to a great extent, that is to say, even if the powder-to-water ratio of hand-brewed coffee is well controlled, the thickness of hand-brewed coffee powder if too thick or too fine will affect the extraction of coffee flavor. for example, the finer the coffee bean powder is ground, the easier it is to accumulate on the filter paper, and the extraction resistance is greater, so the flow rate is slower and the extraction time is longer. The extraction rate of the substances contained in coffee is high, and the coffee brewed is strong.

Similarly, the coarser the grinding, the larger the gap of the powder layer, the less coffee powder in contact with hot water, the weaker extraction resistance, the faster coffee dripping speed and the lower extraction rate, so the coffee flavor is lighter.

So simply changing the degree of grinding can make a big difference in the taste of coffee, which is why coffee grinding is so important.

The basic knowledge of hand-brewing coffee-hand-brewing techniques

Then there is the last step of hand-brewing coffee, the way it is brewed! At present, there are a variety of hand-brewing methods that can be seen in coffee shops, such as three-stage style, one-step flow, drip-by-drop style, and so on. Here, Qianjie Coffee recommends that beginners use three-stage water injection to brew, because this method is suitable for light-roasted, medium-and medium-roasted coffee beans. The segmented extraction method of three-stage water injection of hand-brewed coffee can clarify the flavor of the front, middle and back of the coffee, and can ensure the flavor of the coffee.

For example, Qianjie coffee has also been mentioned above that brewers need to pour water with appropriate temperature and capacity into the coffee powder for coffee liquid extraction in order to extract a cup of delicious coffee. after all, hand-brewed coffee can also be called an art. for example, cooking a dish not only requires fresh ingredients, but also needs to pay attention to the heat and the skills of the chef. Hand-brewed coffee is no exception. Next, Qianjie Coffee will teach you how to pour water into the three stages of hand-brewed coffee.

Three-stage brewing technique of hand-brewed coffee:

First water injection: steaming (to help exhaust)

Many coffee lovers do not know the significance of steaming hand-brewed coffee. In fact, steaming is needed because coffee beans will undergo a series of chemical reactions and physical changes during the roasting process from raw beans to cooked beans. After a certain degree of roasting, coffee beans accumulate a lot of gas (mostly carbon dioxide).

Generally speaking, the fresher it is, the closer it is to baking, and the more bubbles usually appear during steaming. Deep-baked beans also release more gas during steaming than shallow baked beans. The coffee beans of Qianjie coffee are freshly roasted, so guests are generally advised to grow beans for three days and let the beans release carbon dioxide first, so that the problem of instability and insufficient extraction can be avoided.

After steaming and discharging the gas, the coffee particles can absorb water evenly, which can make the extraction uniform in the later stage. Good steaming can not only make the coffee powder exhaust quickly, fully and evenly, but also make the coffee powder come into contact with the water quickly, helping the coffee powder to be extracted evenly. These are precisely the purpose and significance of steaming hand-made coffee.

When making coffee by hand, you should pay attention to the following four points:

1. Beat the coffee powder flat before injecting water and steaming.

2. When steaming, water injection should be gentle.

3. In the process of steaming, there is as little extract as possible; when there is too much extract in the kettle, the amount of water injected should be reduced, or attention should be paid to the degree of grinding. If there is too much steaming water, drop a large amount of coffee liquid, the falling water does not stay but directly bring out the external substance of the coffee powder, the miscellaneous taste and astringency of the outer layer of the coffee powder begin to dissolve, so that the coffee is not only light, but also has an exquisite smell. If the amount of stuffy steam is insufficient and no water droplets fall at all, then the coffee powder does not absorb enough water, and some coffee is not exhaust enough, which will cause insufficient extraction.) according to this situation, Qianjie coffee has been steamed many times. It is found that it is more appropriate to inject twice the amount of coffee powder during steaming.

4. The steaming time is about 30 seconds. When the expansion of the coffee powder surface ends, you will see the coffee surface wrinkling, which means that the steaming is complete and you can begin to inject water. In terms of time, coffee is prone to bitterness and astringency if it is steamed for too long. Generally speaking, the end time of steaming varies with each bean, but Qianjie Coffee finds that this is not conducive to novice operation. After all, novices pay attention to standardization and ease of use, so to ensure that coffee beans are still freshly roasted, Qianjie Coffee is recommended for steaming for 30 seconds. Of course, those with experience can adjust the time on their own.

Second water injection

The second water injection starts from the middle, and a small water column is injected into the bottom of the powder layer. in order to concentrate the penetration force of the water column, the range of movement around the circle is small, about the size of an one-dollar coin, and then out. At the beginning of the second water supply, we should pay attention to the amount of water, and try not to exceed the height of the powder layer, that is, when the water column is wound close to the filter paper, the water supply can be stopped.

The third water injection

As the thicker powder layer on the edge of the original filter paper becomes heavier because of the draft, and as the water level falls and becomes thinner, the water level drops to half and the third water injection can be carried out.

From the third water supply, it is necessary to observe the extent of the decline of the water level, also from the center of the water supply circle, the amount of water should not exceed the height of the powder layer, then it will also be observed that the proportion of foam has already occupied the surface, and the third water injection will increase the tumbling of coffee granules, let all the deposited particles tumble, and then dissolve the soluble matter.

The rolling particles will start to rest because they stop adding water, and at this time they have to rely on the velocity caused by the falling water level to make the coffee particles produce friction, so once the addition of water stops, the coffee powder particles will sink, causing blockage, so pay special attention to the rhythm of adding water. If the water is cut off too many times, it is tantamount to letting the coffee powder particles soak in the water all the time, which will lead to the astringent and miscellaneous taste of the coffee extract at the end. If the water is cut off too many times, it is tantamount to letting the coffee powder particles soak in the water all the time, which will lead to the astringent and miscellaneous taste of the coffee extract at the end.

After the above operation last night, you can get a cup of fragrant hand-brewed coffee.

The above is the relevant content of Qianjie Coffee about how to make coffee by hand, hoping to help coffee lovers who have prepared equipment and want to make coffee at home.

For more boutique coffee beans, please add private Qianjie coffee on Wechat. WeChat account: kaixinguoguo0925