Handmade Coffee tutorial how to make a good cup of handmade coffee?

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The rise of hand-brewed coffee has led to a trend of making their own coffee, and even utensils have been constantly innovated, giving coffee fans more choices; hand-brewed coffee classrooms or coffee clubs have also been set up one by one. But for some beginners, it is still impossible to accurately master the correct skills. Next, here are some things you need to pay attention to when making coffee, so that you can make a good cup of hand-made coffee!

How fine does the coffee powder need to be ground to achieve perfect extraction?

Grinding beans is the first step of handmade coffee, but it is also a step that many people are easy to fail. It is either too fine or too thick, which indirectly affects the taste of the cooked coffee powder. If you want to accurately grasp the size of the coffee powder, you can use a small flying eagle or Pegasus bean grinder, which can adjust the scale of the coffee powder and accurately grind the ideal fineness. The best thickness of hand coffee powder is between the Italian coffee (No. 1 ~ 2) and the French filter pot (No. 5 ~ 6), that is, the granularity is about No. 4, and the smaller the number is, the finer the powder is. If you use a traditional hand grinder, the granularity of hand-brewed coffee is half the size of brown sugar, but the disadvantage of manual grinder is that it is easy to have uneven thickness. The coffee powder that is too fine will be over-extracted, and it is easy to extract the coffee impurities, while the coffee powder that is too coarse will be underextracted and the taste will be light.

How to handle the size of water injection when making coffee by hand? How to master the direction and speed of water injection?

When brewing hand coffee, it will first go through the steaming stage, the time is about 15 to 30 seconds, let the coffee powder absorb water, the coffee powder that absorbs enough water will expand, and produce another kind of aroma, the longer the steaming time, the stronger the coffee flavor, usually the amount of steaming water is twice that of coffee powder, for example, 30 grams of coffee powder, about pour 60cc water, in order to make the coffee powder absorb enough water.

After stuffy steaming, the action of water injection is carried out. it is generally recommended that beginners use a fine-mouthed hand flushing pot, which is not easy to fail; at the beginning of water injection, it is easy to extract coffee, if you are an ordinary hand flushing pot, do not use too much water at the beginning, and use a large water injection near the end to avoid flushing out too many impurities. The ideal time for water injection is about one and a half to two and a half minutes. If you want the coffee to taste thicker, you can slow down.

The direction of water injection can start from the center, around the outside of the circle and clockwise, keeping in mind that the greatest impact is not to rush to the filter paper. In addition, another technique when brewing coffee is to cut off the water, which is to interrupt the water injection process. This action can make the hand-brewed coffee taste not too heavy or too thin. For example, the water in 360cc can be interrupted at half the 180cc, and then continue to be injected until the water level on the coffee powder drops. This can adjust the flavor of the hand-brewed coffee and make it stronger. In addition, when the water column is too large, you have to cut off the water to avoid causing the taste to be too light, so you can change the taste of hand-brewed coffee and adjust the extraction rhythm by cutting off the water. It is recommended one or two times.

Will different coffee filter cups affect the taste of coffee?

There are three common hand-brewed coffee filter cups in the market: trapezoidal, conical, and wave filter cups, all of which may affect the taste of coffee. The biggest key lies in the speed of water flow. Due to the different design of water diversion grooves, it will affect the flow rate of coffee extraction.

The traditional trapezoidal filter cup has a small opening and a slow flow rate, so the hand-brewed coffee will taste thicker, but the disadvantage is that the flow rate may be too slow, which makes the stagnant water easy to have bitter taste; while the tapered filter cup has a large hole, the flow rate is faster, but the taste may be lighter. The wavy filter cup is because it has a flat bottom and is equipped with wave filter paper to guide the water down through the grooves on the filter paper. The water flow is the smoothest and the taste of the hand-brewed coffee is the most uniform.

Can filter cups replace filter paper?

At present, there is a kind of metal filter cup on the market, which can achieve the effect without using filter paper, and the material of stainless steel is also quite durable. The advantage of the metal filter cup is that it can save filter paper, save money and environmental protection, and then retain more coffee grease to make the taste more full-bodied, but also because the hole of the filter is too fine, the fine coffee powder is easy to pass through, and you will drink some powder more or less. It is recommended to use a sieve to filter the fine powder before hand flushing, so that the taste will be cleaner.

Hand coffee has a good nickname-lazy coffee, but there are still a lot of things to study carefully. The representative brand of single bean coffee, the real pot coffee in Japan is famous for making coffee by hand.

Although hand-brewed coffee looks simple, it can definitely make a professional and authentic cup of coffee if it is well controlled.

First, the warm cup of hand coffee

We all know that the tannins in the coffee not as expected will work, making the coffee very sour, so we should pour hot water into the coffee cup before we start brewing the coffee.

Second, ground beans for hand-brewed coffee

The thickness of hand-roasted coffee should also be adjusted according to the characteristics of coffee beans, and the powder thickness of deep-roasted coffee beans should be slightly thicker than that of medium-deep roasted beans; specifically, the deep-roasted beans of carbon-roasted coffee should be 4; and the medium-to-deep roasted beans like Blue Mountain should be 3.5; if the bean powder is too coarse, the coffee run out is not strong enough, if it is too fine, the coffee will be very bitter and astringent. There is also the problem of the quantity of coffee beans. The amount of beans in a cup of coffee is 12-14g, while the quantity of two cups should be calculated by formula. The quantity of three or more cups is three times as simple as 30g, four cups, 40g, and so on.

3. Combination utensils for making coffee by hand

Hand-brewed coffee is mainly composed of three parts: filter paper, filter cup and filter pot; if you pay attention to it, there should be an incubator under the filter pot to avoid the coffee from getting cold when brewing; the size and specifications of filter paper, filter cup and filter pot should match each other; for example, filter paper for two people should be matched with filter cup for two people.

Transfer bean powder of hand-brewed coffee

Pour the ground bean powder into the combined filter paper, then gently pat the filter cup to flatten the surface of the bean powder, so that the powder can receive water evenly in the following steps.

Fifth, the warm pot of hand coffee

Pour a small amount of hot water into the bottom pot, shake it a few times, then pour it out, and then put the bean powder on the bottom pot.

The steaming of hand-brewed coffee

The purpose of steaming is to stuffy out the aroma of coffee and prepare for the second brewing; the water temperature of steaming should be 93 degrees. Pour water from the center of bean powder and circle it for 2-3 times, so that all soybean powder can absorb water evenly, and it is best for water drops to drop 3-5 drops; soybean powder will expand after absorbing water, from flatness to upward protruding arc, at this time, you can smell the faint fragrant smell of coffee powder. This step is one of the decisive factors in determining the success of a cup of hand coffee.

7. Brewing coffee by hand

After steaming, put the kettle on a moist mouth cloth to cool it. After 25-30 seconds, the water temperature drops to 89-91 degrees, and it can be brewed; generally speaking, the water temperature of moderately roasted coffee beans is 91 degrees, which can better extract the aroma of coffee beans; while the brewing temperature of deep-roasted coffee beans is 89 degrees, which is enough to extract the aroma and bitterness of coffee beans. If the water temperature is too low, it is somewhat overcooked and extremely bitter; the brewing water can be slightly thicker than the steaming water, but it must also be stable; the amount of coffee can be controlled by the number of circles and the speed of the water flow. Whether it is brewing one or three cups of coffee, you only need to inject water in a circle from the center, and then go back to the center from the outer circle to collect water in the center, and the brewing is over. In the process of brewing, be sure not to wash the water into the filter paper, otherwise the hand-brewed coffee will be very astringent; the amount of coffee brewed should generally be 0.5 more than the mark of the next pot, otherwise the amount of coffee will not be enough.

Eighth, the cup of coffee by hand

Before filling the cup, you should gently shake the coffee in the pot so that it is fully mixed, so that the taste of each cup of coffee is uniform; then pour out the warm cup of water, pour the coffee into the cup and set the plate to serve.

Matters needing attention in making coffee by hand

The whole brewing process of hand-brewed coffee from warming cup to filling cup to drinking (within 4 cups), the time should not exceed 2 minutes, otherwise the taste of hand-brewed coffee will become sour, astringent, and lose the mellow flavor that hand-brewed coffee should have.