Understand the principle of hand-brewed coffee and easily rush out of professional hand-brewed coffee pour over coffee

Professional coffee knowledge exchange More coffee bean information Please pay attention to coffee workshop (Weixin Official Accounts cafe_style)

Because like to drink coffee, drink too much to understand its principle, especially I am a latte control!

But still interested in the majority, the following is the most recent start Chong class and network evaluation dog sharing yo!

There is no absolute right or wrong here, after all-just have fun drinking coffee!

///For example//(self-adjustable)

Bean weight 16g/total 240ml (containing powder and water absorption)/water temperature 90--92℃ /grinding degree Pegasus 2.5 (about the size of No.2 granulated sugar particles)

→ Total weight after completion is about 220 cc. (Today's coffee beans are Ye Jia Xue Fei what rice?? I forgot the beans.

///Equipment ready///

Coffee beans, grinder, hot water, filter paper, filter cup, hand brewer, coffee cup, electronic scale, thermometer, timer, and a pleasant--

///Manual punching skills///

Water content: about 400ml (including the amount of water in the filter paper and the amount of water injected: 240ml)

1. Rinse the filter paper first, let the filter cup completely fit and remove impurities,

Then put in coffee powder can tap filter cup, let powder become uniform, conducive to the next brewing.

2. Hot water rolls about 100 ° C, and it will fall to 92 ° C for about 1 minute or when there is no smoke (no simple judgment of temperature timing).

3. The first stewed water is twice as much as coffee powder (such as 16g beans on the electronic scale stewed about 30--35 g),

In order to make coffee powder absorb enough water, like to see coffee powder release carbon dioxide, swelling up the appearance of super healing.

4. The second injection lasts until the end (stop injection) for about two minutes (1:50--2: 10 is a reasonable range)

5. Shake the coffee in the pot gently before filling the cup, so that the coffee can be mixed well. (You can also warm your coffee cup first.)

Counterclockwise or clockwise from the center began to circle outward, the more careful, balanced the better, remember that the greatest impact is not to rush to the filter paper.

Note: When circling to the periphery, immediately return to the center point and continue to brew outward. It is not recommended to circle directly in the opposite direction.

Avoid injecting water at the outermost periphery, because there is no contact with coffee powder, and only water flows down.

///about mouth sensations///

Three key points of hand-brewed coffee: powder-water ratio, time temperature, grinding degree

For the second time, let's make our own blind evaluation, for example (same water temperature, bean weight):

Water ↑: Drink water, juice, tea.

Powder ↑: Rich, dry, uncomfortable, as hot as in Africa taste.

Degree of grinding ↑ (coarse/larger scale): Due to the small contact area between water and coffee powder, the relative extraction is insufficient, and the taste is light.

Grind Degree ↓ (fine/scale becomes smaller): acid, bitter, thick.

Time ↑: astringent, bitter becomes stronger, coffee taste will be thicker due to time extension.

Time: Coffee that tastes flat and watery, with obvious astringency and no memory point.

Here are some of the lessons I did online, as notes!

Q: What is the difference between espresso and American coffee?

Different extraction methods → Italian coffee is extracted by high pressure, which can extract the oil in coffee, commonly known as Crema, with rich aroma;

American coffee is a coffee extracted from the principle of drip coffee. It tastes smooth and has a thin texture.

Coffee powder thickness is different → Italian coffee powder is finer.

Different caffeine content → Italian coffee has less caffeine content due to the shortest extraction time, while American coffee has the opposite.

To sum up, I think the easiest difference is that American coffee equals espresso+ water.

digression:

Espresso has a single serving (English: Single espresso; Italian: Espresso solo, usually abbreviated as espresso)

Double espresso (English: Espresso Doppio), and a rare triple espresso.

In fact, in addition to the capacity of the production method is also a small difference.

Usually a single espresso is 30cc, double 60cc, is a very small cup of very strong coffee oh!

Q: The taste characteristics of coffee beans roasted degree refer to the following table: -----------------------------------------------

degree of baking

Chinese language

characteristics of

Light

light baking

The lightest baking, heavy acidity, insufficient sweetness, astringency, green taste.

Cinnamon

light roast

For the general popular baking degree, slightly sweet, sour, bright...

Medium

medium roast

More sweet, mellow, sour and delicious.

High

medium deep baking

Low acidity, slight saltiness and bitterness.

City

dark roasts

Bitterness is stronger, suitable for all kinds of Italian coffee with milk.

Full-city

Deep and light baking

Thick taste, no sour, mainly bitter.

French

heavy baking

Strong bitter taste, French baking method, slightly black color.

Italian

Very heavy baking

Black, greased, Italian style baking.

Q: About Coffee English 543: ------------------------------------------------------------

coffee making facilities

1. Coffee pot

2. Swan neck kettle

3. Siphon/syphon coffee pot

4. filter paper thick paper filter

5. bean grinder

coffee species

1. Pour over coffee

2. Coffee drip bag

3. Instant coffee

4. Cold drip coffee

5. Cold brewed coffee

Bean baking degree

1. Light Roast

2. medium Roast

3. Deep Roast

4. Dark Roast

flavor

1. smooth smooth

2. depth depth

3. Flavor

4. Alcohol body

5. acidity

6. bitter taste

7. sweet sweet

8. aroma

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///small heart report///

Q: How do office workers make lattes with the simplest filter coffee?

A: Adjust the proportion of brewing water according to the filter bag. For general mugs, it is recommended to add 1/3 cup. For others, add milk. The amount depends on personal taste.

Q: Should I add milk or coffee first?

A: It is recommended that milk and ice cubes be used as the base, and coffee be added to the top layer at the end, so that the taste can be maintained without dilution.

Q: Do you microwave hot latte milk first or wait for the coffee to blend with milk?

A: It is recommended to take the milk to the microwave first while brewing the coffee, so as to avoid spoilage and drink strange yo!

Q: What's the difference between coffee and coffee?

A: Single-origin coffee refers to coffee made from coffee beans from a single origin.

Fine coffee can only be called fine beans if it is scored above 80 points, and the relative price will also be higher.

Coffee is not absolutely good or bad!

Even if the same coffee is roasted by different people, the roasting machine is different, the roasting process is different,

Different roasting degrees will make a big difference in the taste of coffee.

So! Drink more and compare more, you can find the coffee that best suits your taste!