Do you know how many details you might overlook in terms of coffee brewing?

First, coffee bean error 1: there are all kinds of bean grinders on the market, and a good bean grinder can ensure that the coffee powder is evenly ground. If the coffee powder is uneven and the fine powder is too much, it will make the coffee taste "pure". What is the suitable thickness of hand-brewed coffee beans?

The answer is: moderate grinding, the size of granulated sugar. If the coffee powder is too thick and the hot water flows too fast, it is difficult to extract the aromatic substances from the coffee. If the coffee powder is too fine, the filter is easy to clog, resulting in water and powder soaking time is too long, coffee will appear bitter, astringent taste.

Mistake 2: for freshness, many people choose ground coffee powder for convenience, or grind a lot at one time and put it in the refrigerator. In fact, "fresh grinding" is the first condition of good coffee, it ensures the taste of coffee. When the coffee is ground into powder, the oxidation rate of the coffee powder is accelerated, and the aroma begins to lose in 40 seconds. If the aroma of coffee powder is seriously lost, the flavor of natural coffee will disappear.

Error 3: after pouring the coffee powder into the drip filter cup, gently shake it to make it flat, this is a very easy to ignore step, or too hard, shake too much, it is not advisable. The smoothness of the flour determines the uniformity of stewing and extraction of hand-made coffee, which directly leads to the taste of the coffee.

Second, water error 1: water quality if you care about the taste, then do not ignore the water used to brew coffee. 98% of the ingredients in a cup of hand-brewed coffee are water, and the range of soluble matter (TDS) in the water is preferably between 100-250ppm. It is not recommended to use pure water to make coffee. Coffee made with pure water often tastes dull and lacks a sense of hierarchy. But do not use mixed brand mineral water or mixed brand barreled water, once there is a strange smell in the water, it will be more obviously magnified and reflected in the coffee. (you can choose mineral water from famous brands such as X Fu)

Error 2: water temperature is also an important indicator that affects the taste of coffee. Too high water temperature will make coffee bitter, while low water temperature will make coffee sour. Suggestion: deep roasted coffee beans are suitable for 80-85 degrees, while medium and shallow roasted coffee beans are suitable for extraction at about 90 degrees.

Error 3: water injection is the key to whether the aroma and hierarchy of water coffee can be released as much as possible. Common mistakes are as follows: A. The injected water column is too large and the direction of the water column is too tilted, which will cause the water to flush a hole in the side of the powder layer and run away directly from the filter paper, resulting in insufficient coffee extraction.

B water column pulled too high, resulting in the flow of water to destroy coffee powder, easy to inject bubbles, coffee extraction is uneven. It will also lead to too much water column and contact air area, and the water temperature will be affected, so the water column must be as close to the coffee as possible.

c. The water flow is unstable, sometimes large and small, sometimes dashing, sometimes ticking off, resulting in different degrees of soaking in different areas of coffee powder, and the taste of coffee will be affected.

Error 4: the amount of water has different requirements for different tastes. The concentration range of gold cup extraction is 1.15% Mel 1.35%, and the proportion of water used is about 1:13 to 15. Some people use very little water simply in pursuit of richness, but it doesn't taste good. On the contrary, some people expect to extract more substances with more water, but they do not realize that the later the extraction is, the lighter it is, and the final concentration is not enough.

Hand punch pot

As mentioned earlier, the flow of water has a critical impact on the quality of a cup of coffee, and the choice of the hand pot plays a vital role. What are the problems if you choose the wrong hand pot? a. At the mouth of the pot, many hand pots have adopted a long mouth and a thin mouth, in order to make the flow easy to control, smooth and uninterrupted. Some students use low-quality hand flushing pots, or even directly use non-special hot water kettles, the water flow is difficult to uniform, and even flow down the bottom of the kettle mouth.

b. Thermometer, how to extract coffee at the best temperature? If there is a thermometer on the hand flushing pot, it will save time, effort and worry.

c. Heat preservation, remember to close the lid when hand flushing, the degree of temperature loss during extraction will be reduced, which can bring more stable water temperature.