How can I make coffee without a coffee maker? Six kinds of hand-punching techniques

How can I make coffee without a coffee maker? Six kinds of hand-punching techniques

Use the big-billed birdhand to flush the pot: the characteristic of the big-billed bird is that the water supply is very soft, which can be seen from the steaming state, and the draught condition of the powder layer is good.

Give water to 3 sections

1. Push powder with small water column

two。 Flooded immersion of water column

3. Large water column is pressurized.

Three-stage technique to make an appropriate level

But the main goal is the evenness of the taste.

Therefore, the difference in the frequency of water supply is not too great.

Make full use of the smooth drainage structure of Sanyo filter cup with high water level

Even if the high water level is given

It will not cause bitterness if it is flooded for too long.

Ensure enough body and sweetness.

The film can be clearly divided into two paragraphs.

The first paragraph: the point-and-drop method of gradual outward diffusion

It is quite different from the traditional drip method of only clicking on the center.

Slowly dripping from the central point, the effect of powder layer expansion is very good.

The second section: continuous water injection from the center to the small water column.

This is not quite the same as the traditional drip method, which is more like the general v60 habit.

It will be injected to a higher water level, which is really suitable for V60.

If you use kono, the flooding will be very serious.

In terms of flavor, there is indeed a compromise between kono and v60.

A little bit of the full front + the refreshing back of the v60

The level is distinct, and the seniors like it.

A wonderful and thoughtful trick.

In the first half of steaming, the noodles are drained evenly by a similar method of ordering water.

The amount of water in the water is not small, so we can see that the expansion of noodles is good.

The second stage of water supply is also a slow water supply in the way of a little water.

This is also the main reason why seniors are classified as Kanazawa.

Use a smaller amount of water to do the front extraction, and make a higher concentration.

This is quite in line with the cooking spirit of Kanazawa.

In the third stage, the water supply was replaced by a small water column and flooded through the flour for a short soak.

This is obviously different from the hydration of Kanazawa method.

But a little soaking can make the second half of the water have a flavor.

It can also be a little more hierarchical than the traditional Kanazawa.

But there is a risk of excessive extraction in the second half, which can be regarded as walking on the risk balance.

So you have to be very careful.

There are a hundred kinds of hand flushing techniques, and you seriously appreciate the techniques of others.

Think about its variables and possibilities

It's a good way to make rapid progress with your hands.

Let's see how Santa Rosa interprets the super red diamond filter cup.

1. Steam with a considerable amount of water, about 30-40cc for 25 seconds

two。 There are two stages of water injection, both of which are filled with flood water, which is quite heroic, and the background music is wild enough.

3. The flood quickly pushes the powder layer to the wall of the cup, which is a good way to avoid the slow flow rate of the diamond filter cup. After the first stage of water supply, the dose was quite large, but it was almost not flooded, as can be seen from the instant flow out of the filter cup.

4. The core goal of the second stage water supply is not to flood the powder wall, which can maintain a high drainage speed and maintain a good flavor of the front section of the two stages, but because of the moderate soaking time, an appropriate amount of body is also extracted.

5. The key lies in the dose ratio of the two stages of water. The first stage of water should push out the powder wall, and more front-stage flavor can be made with high dose.

Both large pots are filled with water and boiled.

(the upperclassman can hardly pick it up)

And it's the same size as v60.

Watching from the side can only be said to be a magic skill.

The senior seniors will not say much about the variables and skills of the two pots. After all, we usually don't have much chance to make a second cut.