What details should I pay attention to when making coffee by hand? How does the coffee powder taste good?

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Tasty hands are ever-changing, and an unfortunate cup of coffee always has its own problems!

I know you want to ask, obviously follow every step to do, why your hand brewing coffee, not good!

Come on, go over it from the beginning. Why?

There are all kinds of bean grinders on the market, and all kinds of bean grinders on a treasure website are dazzling. A good bean grinder has a stable knife head, which can ensure that the coffee powder is uniform in thickness.

If the uniformity of coffee is inconsistent and there are too many fine powders, it will lead to uneven hand washing during extraction and inconsistent taste.

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 coarse and the water flows quickly through the coffee particles, the high-quality aromatic substances in the coffee are difficult to extract.

If the coffee powder is too fine, the flow is easy to traffic jam, resulting in water and powder soaking time is too long, coffee will appear bitter, astringent taste.

The freshness of coffee beans many people choose the ground coffee powder for convenience, or grind a lot at one time and put it in a sealed box. In fact, "fresh grinding" is the first condition of good coffee, it ensures the fresh taste of coffee.

When the coffee beans are ground into powder, the granules become smaller and the area of contact with air becomes larger, which will speed up the oxidation rate of coffee powder and accelerate the loss of aroma. If the aroma of coffee powder is seriously lost, the various flavors of coffee will be lost.

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, please note: too much force, shake too many times, is not advisable. The smoothness of flour contact with water determines the uniformity of stewing and extraction of hand-made coffee, which directly affects the taste of coffee.

Restaurant water quality 98% of the composition of a cup of hand coffee is water, and the range of soluble matter (TDS) in water is preferably between 100-250ppm. If you care about the taste of water, please don't ignore the choice of water.

Wu water temperature is also an important indicator that affects the taste of coffee, too high water temperature will scald delicate coffee, coffee bitterness becomes stronger, low water temperature will make sour taste stronger.

Suggestion: the key to the choice of water temperature lies in whether the aromatic substances and layers in the land flow coffee can be released as much as possible. "the flow of water throughout the brewing process is uniform." A. "the flow of injected water is too large, and the direction of the water column is too close to the edge of the funnel." the large water breaks through the edge powder layer, and the water runs directly from the filter paper to the bottom of the pot, resulting in insufficient coffee extraction in a large area.

B. "the water flow is too high from the liquid level, resulting in the flow destroying the powder layer at the bottom of the funnel." the high water flow rushes quickly, the impulse of the water flow is too large, the brewing speed is too fast, and the taste is light. At the same time, it accelerates the violent friction of coffee particles in the upper bucket, and excessive friction leads to excessive extraction of coffee. "Water flow is unstable, water flow suddenly large and small, tick-tock cut-off" the water falls into the liquid surface impulse is too small, resulting in inconsistent soaking degree in a certain area of coffee powder, coffee particles are easy to silt, and the uneven taste of coffee extraction will be affected.

As everyone has different requirements for different levels of water, the proportion of water will also be different.

The concentration of gold cup extraction ranges from 1.15% to 1.35%, and the proportion of water used is about 1:13 to 15. Of course, you can adjust it according to the concentration of the proportion you like.

Filter paper A good filter paper should be odorless and permeable.

Inferior filter paper, very thin, easy to leak, easy to break, some filter paper permeation speed is very slow, only water injection, but not dirty, which leads to excessive coffee extraction, affecting the taste.

If you want to make a good pot, you must first use its "tool" to discuss the importance of a good pot!

"Hukou" many hand pots use a long mouth and a thin mouth, in order to make the flow easy to control, smooth and uninterrupted. Remember to close the lid when hand flushing, and slow down the temperature during extraction, which can bring more stable coffee taste.