100 break-up coffee tips sharing how to make a cup of good coffee tutorial

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How to make a good cup of coffee

From the WBC World Barista Competition China Division Certification sensory judges

Sharing of David Wang teacher Wang Jianqiang

Let's take a look at the speed at which we like to play with hands.

Hurry up and take a look at it.

Step 1. Hot water wetting filter paper

Wet the filter paper with hot water, warm the filter cup and the centimeter pot at the same time

Wetting filter paper is a key link.

Rough cotton paper smells like paper.

Wetting can avoid affecting the taste of coffee in the brewing process.

Warm cups and pots at the same time

It can also prevent the coffee from getting cold when it is filtered, affecting the taste.

Step 2. Add the ground coffee powder

Selection of roasted beans and thickness of coffee powder

Will affect the taste of filtered coffee.

If the particle is too coarse, the water flows quickly and the extraction is incomplete.

If the particles are too fine, it will affect the flow of water and lead to excessive extraction.

Coffee will become more bitter.

The beans used for grinding flour choose light or medium baking according to your personal preference.

After putting in the powder, there is also a small detail, that is, pat the filter cup.

Let the powder become uniform and flat, which is beneficial to the following brewing.

Step 3. Slowly inject 90 degrees hot water into steaming

And then it comes to a key point of technology.

Flush 90 degrees hot water in the pot by hand.

Slowly inject from the coffee powder and spread out evenly

But you must not pour water on the filter wall outside the coffee.

This has not been practiced for a period of time, and it is definitely the most difficult process.

When the water basically soaks the coffee powder and starts to drip

Stop filling with water and make the coffee powder fully awake.

Stew for about 60 seconds (there is no uniform time standard)

Step 4. Really start injecting water from the middle.

The moist awakened coffee powder fully releases carbon dioxide

It expands and bulges, full of vitality.

60 seconds full

Start injecting water from the middle, with a real circle hand.

Step 5. A pot of high-level coffee appeared.

Now it all depends on the skills that have been trained for many years.

The flow of the hand flush can not be big or broken, one lap at a time.

The coffee powder is full of follicles and the oil is constantly bubbling out.

Experienced people take a look.

I knew this was definitely a high-level classic hand-brewed coffee.

The finished product in the pot, the temperature is just right.

The aroma is overflowing, waiting for everyone to taste it.

Actually, make coffee by hand.

The three key points are:

1. Be sure to freshly grind freshly baked high quality coffee powder

This is the key to blistering.

Otherwise, you'll see a big hole when you rush.

Stew enough to let the water flow through smoothly.

2. The hand flushing current must be well controlled.

Don't rush onto the filter paper.

3. Control the water temperature.

The water temperature is actually related to the baking degree of beans.

If the water temperature is below 85 degrees, the powder will not soak fully.

It turns out that...

Make delicious coffee like this! Come on, learn!