What is hand-made coffee? Can I add milk to my hand coffee? Novice beginner hand Coffee tutorial sharing

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What is hand-brewed coffee?

Qianjie coffee products are mainly self-baked boutique coffee, in the form of hand-brewed coffee.

Hand-brewed coffee, as its name implies, uses hot water to extract coffee through a filter paper filter cup. The barista controls the flow rate, direction and temperature of the hot water, so each barista presents its own flavor.

Unlike brewing in a machine or siphon pot, hand-brewed coffee shows a softer, hierarchical body and makes it easier for people to accept black coffee.

We use 15 grams of coffee powder to extract 225cc coffee. If you need to adjust the shade after the first drink, you can discuss it with the barista. You can also try to thin the coffee with heated water and dilute it moderately. It will show different levels of clarity.

I prefer the taste of hand-brewed coffee to the mocha pot because it is more refreshing. But after using several kinds of coffee beans, I found that some beans are suitable for hand flushing, and some beans may be suitable for other extraction methods.

In order to enjoy the pleasure of extracting coffee, beginners can buy some basic hand flushing utensils:

Hario manual grinding bean grinder. In addition to the cheaper price than the electric bean grinder, manual has a kind of DIY fun, but each time after grinding the hands are very sour, and there is no scale to show that adjusting the thickness must rely on the experience of operating several times. If you want to grind more than two cups, it is recommended to use an electric bean grinder such as Pegasus.

Hario V60 fine kettle 1000ml. Do not want to choose a small kettle with a capacity of less than 1 liter, for fear that the water injection will be unstable if it is not heavy enough. The capacity, price and material of this V60 fine-mouth pot are more in line with my budget, and it is actually very easy to use. Although the water column is thicker than the magic lamp fine-mouth pot imitating Kalita, the continuous water injection can be more stable and the amount of water is enough, so the aroma of coffee can be completely released. In addition, the water can be boiled directly, and when the water boils, the hot water is not easy to spray out.

Sanyo has field fired single-hole ceramic trapezoidal filter cup. The grooves of the filter cup run from the mouth to the bottom of the cup and are numerous and dense. As long as the coffee beans are not ground too fine, the coffee liquid flows down quite smoothly. Ceramics also make it difficult for the temperature of the water to drop rapidly during extraction.

Pocket-type electronic scale. In order to accurately weigh the amount of coffee beans to be used. With the scale of the heat-resistant coffee pot, you can control the amount of coffee you want to extract, so as to avoid too much water or too little water to cause the coffee to be too strong or too thin.

Hand-brewed coffee, the amount of my beans is 15g, it is better to extract 200ml coffee liquid.

The usage of ladder filter paper. Compared with flannel filter cloth and metal filter cup, the filter paper hole is relatively small, so it is not easy to let coffee powder fall.

Embossed dotted lines on both sides can be used if they are folded in opposite directions to each other.

The above are the hand flushing devices that I often use.

"it's easier to make coffee by hand than to learn."

Sharing of learning experience of hand-made coffee

"Coffee extraction by hand, which is very popular recently. It seems like a simple way of drawing circles and flushing water to extract, but it is difficult to make a cup of fragrant and mellow coffee!

The selection of a fine pot

1. The handle should be long enough and the distance between the handle and the bottle body should be wide, so as not to burn the hand when holding it.

two。 The bottom area of the kettle body should be wide.

3. The spout should be in the shape of a crane's mouth, so that the column of water will not bifurcate easily.

4. The connection between the root of the spout and the bottle body should be low.

5. The curve from the spout to the root of the spout should not be too large, otherwise the force of the water column will be too strong during water injection.

Hand to make a cup of coffee, to draw a circle to extract, but how to draw a circle? This is learned.

Hand flush the first lap: the amount of water must be sufficient, because the temperature and amount of water in the first lap determine the alcohol thickness of the coffee. The point is that the water column should be drawn from the inside out, dense, uniform and non-repetitive, with as many circles as possible.

Hand rush the second lap: a circle that can be looser than the first lap

Hand rush the third lap: the water column rushes in from the outermost, in the opposite direction to the first two laps. The function of this circle is to catch water.

It is very important to control the temperature and time of the water to extract a cup of coffee by hand, whether it is to plug the wind or to make it by hand. The water temperature must be between 92 degrees Celsius and 94 degrees Celsius, because the temperature is too low to extract the aroma of coffee; if the temperature is too high, you will lose the gum of the coffee. The water temperature may also be controlled by a thermometer, but I think we can only rely on more practice to control the time of each step. "

The following is my first video of using flannel filter cloth to make coffee by hand. I haven't practiced hand brewing for more than half a year. In addition to the slow speed of drawing circles, the way of circling is also a little casual (or it has something to do with my personality. ). Although the filter cloth is used for the first time and tastes like cloth, fortunately the quality of the coffee beans is not so bad that the coffee will not be too bad. Compared with hand flushing with filter paper, there is more slippery coffee grease taste.

It seems easy to brew a cup of coffee by hand, but it is really difficult to make a cup of fragrant and mellow coffee. My recent experience is that the skill of hand brewing and the control of heat have a certain influence. This is why teachers have been asking students to keep the same thickness of water column when injecting water and the stability of drawing circles. However, compared with the clogging wind, the reason why hand flushing is so popular now, I think except that the utensils are simple and cheap, it should be how not to flush, as long as the coffee beans and baking quality are not poor, they are less likely to make a bad cup of coffee. After all, the quality of coffee beans is the most important.