The choice of tools made by a single product is only for a good cup of coffee!

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The choice of tools made by a single product is only for a good cup of coffee!

1. Hand drip filtration

As the single instrument with the highest popularity, it is actually very playable, and it is the first instrument for many people to enter the pit. Of course, this also includes me. My first instrument to enter the pit is Harrio's V60. The shape of the filter cup is roughly divided into trapezoidal cup, conical cup and cake cup.

Trapezoidal cup (Kalita-101): as the slowest filter cup, the advantage is slow launching, the disadvantage is slow launching, at first glance will feel very contradictory, so let's talk about why separately. The advantage of slow launching is that for beginners with poor water injection control, even if the water injection is fast and slow, the product is relatively stable compared with using fast filter cups. In fact, the disadvantage of slow launching is also obvious, especially the beans with deep baking degree are easy to be extracted because of slow launching, resulting in bitterness and miscellaneous taste. Of course, all of these can be solved by adjusting other variables, and we only analyze the characteristics of the filter cup here. It is recommended for the extraction of lightly baked beans.

Cone cup (Harrio-V60, Timo-Ice pupil): the cone cup is the fastest of the three filter cups. V60, as the first filter cup I have, is also the one with the highest utilization rate on weekdays. It is the most convenient and favorite for me. As for the fastest filter cup in the water, what I like most is that it has the highest adjustable degree. As long as you have a certain level of water control and a certain opinion on the grinding thickness of coffee beans, this type of filter cup can meet all your needs. If you want to extract quickly, slowly if you want to extract slowly, it can be said to be arbitrary. The disadvantage of quick launching is that for beginners with poor water injection control, the coffee is not extracted enough, resulting in a weak flavor will be more likely. As for the ice pupil, because the shape is tapered, so the general characteristics are similar, but as the latest filter cup, always feel that the use is not very easy, in fact, the design idea of the ice pupil can take a look at the bottom picture. How to say, V60 gives me the impression that the whole process of launching is under my control, and it depends on how I inject water. While the ice pupil has just started water injection to continuous water injection, the launching speed has a certain change. Including more powder and less powder, the feeling of launching speed is also different. This is tantamount to adding a variable with different launching speed of the filter cup itself to the variable of the size of my water injection, which is completely controlled by me. It may be that the ice contact lenses haven't been used for a long time, so they haven't run in well with them yet. Personally, I prefer to get started with V60. It can be used for the extraction of beans with various baking degrees.

Cake cup (bonavita): medium speed filter cup, is also my second favorite, B family this filter cup appearance is also very good. Feel fault-tolerant, inclusive of a filter cup, very easy to use. As the second start, the filter cup is a good choice. It is recommended for bean extraction with light to moderate baking degree.

Hand-punch other accessories:

Filter paper, filter paper is recommended to buy bleached filter paper, do not choose unbleached filter paper because they will have a woody smell, no one wants to let the taste of filter paper affect the extracted coffee, right? The tapered filter paper of HARIO and the cake cup filter paper of BONAVITA, which I have been using, have no flavor in the bleached filter paper, while the bleached cake cup filter paper of Kalita has a little taste, but it is not the pungent smell of chemical agents. It is necessary to wash the filter paper by the way when using the hot filter cup before, but the filter paper of house B is lighter or tasteless. So I've been using family B's cake filter paper ever since. When I first started, I bought a bleached filter paper called "BMW". It smelled like a chemical agent, because it had not been used for several years, and now its products are not very clear, but since it is useful for a good brand, it is not happy to change it. After all, filter paper is not expensive. By the way, when I bought Timo's ice pupil filter cup, I also gave it its home filter paper, which actually did a really good job as a domestic brand, but it was just a little bit worse in terms of texture and some small details. To tell you the truth, the price of filter paper has not been paid much attention to, and it should not be much different. In the future, I will try MOLA,KNON when I have the opportunity to write about it again. I have used it there by my friends, but I haven't paid much attention to it, so I recommend the brand I have been using this time.

Second, hand punching pot:

1. TIAMO, my first pot, is actually not a big name, and the price is also very cheap, but to be honest, it is quite easy to use, easy to get started, and easy to control water.

2. The crane mouth pot, which used to be very hot, the handle will be very hot soon after adding hot water, so most of the little friends who use this pot will wrap the handle with a layer of hemp rope or other things to insulate the handle. In fact, this pot requires a high level of water control. at first, the flow is difficult to control, and it takes some practice to master, and it is enamel. As we all know, the enamel cup used when I was a child is easy to get the paint surface and reveal the black surface inside. The inner outlet of a friend's kettle is a little rusty, so it is not recommended to buy only one pot. Even though I got into the pit, I can't believe you only bought one pot.

3. Bonavita first generation temperature control pot

I can't find the right picture because I don't have the pot anymore. In fact, at that time, the temperature controller who planned to buy Brewista flushed the pot (in fact, these two brands are from the same family, and some people like to call it Bonavita II) because my friend had been thinking about the pot of this generation for a long time, so he thought of a reason to change the pot for himself and gave it to his friend, but he inexplicably received two temperature control pots, one in the office and one at home. So the plan to buy the Brewista thermostat was shelved. I'm helpless, too. In fact, the capacity and water injection of the first generation are quite good, but I think that the capacity of the second generation is a little smaller, but the appearance is higher.

4. Pacific temperature control pot

Taobao search "Imperial temperature Control hand Pot" can find the same look of the pot, I used the electronic stability meter to test whether the setting of water temperature is accurate, after several tests, it is not bad. This pot is not good-looking, if I spend money to buy it, I will certainly add money to buy B's pot. I have no choice but to get two for free, so I can only use it. To be honest, if I hadn't started using temperature-controlled pots, I think there would have been more than these pots. After all, cheating pots, several Kalita pots and so on are all in my heart. Ordinary hand punch pot various openings, outlet channel length, different shapes, different materials are still different. But when using an ordinary hand flushing pot, one is to use an electronic thermometer to measure the water temperature, and it is more troublesome to use one more tool. in addition, if you need to use a higher water temperature to extract coffee, you will find that you pour 100 degrees water into the hand flushing pot. It may be 90 or 92 degrees by the time you pick up the kettle. And the thermostat set the temperature and let it heat itself, weighing beans, grinding beans, putting away the filter cup and filter paper, just boiling a pot, heating a pot, washing filter paper, and then burning a pot of extraction. Anyway, after using the temperature control pot, I gave up the idea of buying other ordinary pots, because it is so convenient, from this point of view, it is still very economical. This pot of water control is also easy to control, the budget is not much, do not want to buy B family can also consider buying this.

Third, sharing pot

One should be HARIO's most common and cheapest sharing pot No. 01, and the other is No. 02 Yunduo pot. I still suggest you buy a sharing pot for three reasons. 1. If you are more particular about it, you will usually use a single coffee cup, which is the kind of cup and plate. The capacity of the cup is usually about 180ML, while directly placing the filter cup on a cup of this capacity will easily cause coffee spill. 2. You can't drink it alone forever. If you share it, you can't put it on one cup and wait for the coffee liquid to be bought soon, and then move the filter cup to another cup to continue the extraction. Not to mention the trouble of moving around, the coffee liquid is dripping on the table. The key is that the concentration is high at the beginning of the extraction, and then the concentration will be low, and the final result is that the first cup is very strong, and the second cup is very light, which is not good. Of course, if you call yourself a lone star, you will only drink alone for the rest of your life. 3. A pot is not expensive, it is not used to pick up coffee, it can also be used to make tea or something. As for which one to buy, there is no special recommendation, look at the price, look at the appearance, just buy as you like.

2. French kettle (Bolton kettle, ESPRO portable kettle)

First introduce the most common Bolton kettle, a very simple ordinary kettle, this style should belong to the retro style, a long time ago, Bolton also produced a variety of relatively fashionable French kettles. However, I wanted to collect this type of appliance just like buying a mocha kettle at that time, so I chose a retro style. As we all know, there are a lot of fine powder. The advantage is that the product is stable and convenient for cleaning. It is a good choice to make tea. The Smart Cup has all its advantages, but not the disadvantages of fine powder. Philadelphia is also a good substitute, so unless you plan to use a pot to make coffee and filter tea, it is not recommended.

Some people say that a French kettle is not very technical, Bolton's is too expensive, just buy a cheap one. Personally, I still think it is more durable to buy an one of reliable quality. Take a look at the strainer of the mixed-brand pressing pot bought by my colleagues.

3. Siphon pot (hesitate to maintain the water temperature at 92 degrees or above throughout the extraction process, so this tool is not suitable for deep-baked beans)

Lazy people must not buy, often break things do not buy, only intend to buy a single item do not buy, because you can not drink coffee is always very leisurely. I bought the siphon pot from HARIO. I used to turn off the fire and use a wet rag to speed up the coffee from the upper pot to the next pot. At first I used the alcohol lamp that came with the pot and found it was not suitable for me. First, because there are many utensils on hand, and the hot weather is not suitable for siphon, so the frequency is not high, and the alcohol lamp is not sealed, the alcohol is volatile, so the alcohol is volatilized without using a few times. The other is to use alcohol and other heating, the next pot will be blackened, with a toothpaste brush can wash off, but it is still troublesome to clean, look at the dishcloth black in figure 1 is wiped off when the kettle is cooled with a wet cloth. So later, I bought a light wave stove and thought it was quite easy to use. In addition, the filter cloth is also troublesome to deal with, even if it has been dried for a long time, it will taste, soak in the water and keep the refrigerator sealed, and it is also troublesome to change the water regularly, so I bought a filter with available filter paper. To be honest, the thickness of alcohol is not as thick as that of filter cloth, and the gap is like flannel and filter cups with filter paper. But compared to using filter cloth with residual flavor, I chose filter paper.

The video of the intellectual barista introduces some tips that will be used all the time, such as when the water comes to the pot, I will close the lid and wait for a while to make the water temperature more stable. I will be relatively gentle when stirring, because the siphon pot itself maintains a high water temperature throughout the extraction process, and if the stirring force is too strong, the coffee is easy to become bitter and miscellaneous. In addition, as mentioned above, I will wrap the pot with a cold wet dishcloth to speed up the reflux of the coffee liquid, which can also control the time of the whole extraction process.

It feels like there are a lot of people buying Uncle beans here, Aunt Zhang. Let's get a video of Uncle beans and feel it.

4. Vietnamese kettle

When you travel to Vietnam, you can buy coffee and send it to Vietnam. It has been collected as a coffee utensil, but it will not be used, because it is not easy to use at all, and it is not recommended to buy it.

Nonsense:

1. XX degree of water is required, and the whole cooking process must be XX minutes XX seconds and so on.

Careful readers will find that I did not give specific parameters to all kinds of appliances in the whole article, mainly because I think the videos I are looking for are quite reliable, and some of them are actually videos I used to copy and learn when I learned this instrument at that time. There will be all kinds of detailed parameters, so I won't repeat them. In fact, a little entry-level friends know that there is no set of parameters to eat beans all over the world. Changes in these parameters can be caused by different beans, different people's tastes, and even changes between variables. Parameters can be used as an initial attempt to use this appliance, but do not be limited by parameters. Just playing hand flushing will hear that the powder-to-water ratio at 1:15, the water temperature of 92 degrees, the extraction time of 30 seconds for 2 powders, and so on, the values may be somewhat different. If you use this set of parameters, eight or nine out of ten will feel bad and too bitter. Who says you can't make coffee at 86 or 84 degrees? who says it's too bitter for me to adjust the powder-to-water ratio to 1:18? Adjust the variables according to your taste so that you can get a cup of coffee you like. For example, when I make a cup of coffee for a girl who has just started to try plain coffee, I choose a slightly higher powder-to-water ratio, a lower gouache, and a faster injection of water. The connoisseur will feel that I am diluted and the mellow thickness is not enough. But other girls just think my coffee tastes good. So it's easier to like coffee from the point of view of the drinker.

2. Some views on the opponent's dull steaming.

Steaming time, I believe many people will say this simple 30 seconds, just look at the timing. I think the purpose of steaming is to fully wet the coffee powder so that it can discharge gas and form a channel between the powder and the powder so that the water flow can pass smoothly and evenly during the extraction. The powder layer stops expanding and shows signs of shrinking at 20s, when 30s does not arrive, do you want to inject water or not? It is obviously necessary, because by the time 30s arrives, the channels built up when the gas is discharged no longer exist with the collapse of the powder layer.

The amount of steaming water is usually 10% of the total amount of water prepared to be injected (pink water ratio is 1:15). Of course, this is a reference number. What kind of phenomenon is appropriate? it should be that the injected water can completely wet all the coffee powder without leaking a drop. But this is an ideal value, and it is almost impossible to achieve. "the stifling injection is done well, and the flow should be a drop by drop, not a column of water," one of the hand-chong videos said. In fact, it can be judged by this, because to the water to form a water column means that you inject too much steaming water, the water flow is large to form a water column, otherwise it is water droplets. So after wetting the coffee powder, dripping a few drops of coffee liquid in the next pot shows that the steaming is good.

3. Views on hand flushing and water injection

As mentioned above, this is the contention of a hundred schools of thought, there are many schools of thought, and no one can convince the other. Here I would like to talk nonsense about my personal understanding of water injection. I personally like deep-baked beans to use the method of continuous water flow, using V60 to control the amount of water injection to basically the same as the amount of water, so that the extracted coffee is not too bitter, mellow thickness and aroma can fully meet our requirements. And shallow roasted beans like to use three-knife flow, that is, pause the water injection stage twice and complete the whole water injection stage in three times, which will improve the extraction rate of coffee, so that the extraction of shallow-baked beans will not be too thin and light.

4. Extraction time of normal pressure

Whether it's three and a half minutes or four minutes or five minutes. It has something to do with the baking degree of your beans, the thickness of grinding, the temperature of the water and your personal taste. After the first taste, the subsequent adjustment is to correct the extracted taste by adjusting one of the variables while the other variables remain the same. For example, I use my hands today, I press tomorrow, and I may use siphon the day after tomorrow, but I use a hand mill, so it is troublesome to adjust the thickness of the bean grinder, so I will not adjust the grinding thickness without changing the beans. For example, if I used manual flushing yesterday and manual pressure today, I will choose to achieve my goal by adjusting the extraction time.

5. The dispute between the two factions of adding powder first and then

First explain, the first powder means to put the coffee powder into the upper pot, when the temperature of the lower pot meets the requirements, the water slowly enters the upper pot and begins to extract. After adding powder means to wait until all the water rises to the pot before adding powder. In fact, I am a post-powder pie, and the reason is very simple. After all the water has entered the pot, I will wait for a while and wait for the temperature of the pot to stabilize before adding powder. In this way, the variable will be controlled in a very small range. Because the powder is all invested at once, so the extraction is more consistent. If the powder is added first, the water rises slowly from the bottom of the pot, so the coffee powder is extracted one by one from the bottom up, and the stability of the water temperature is definitely worse than the former. But as far as the actual effect is concerned, it is difficult to judge the two. Although this is only a theoretical pros and cons, but because the cost of changing to a powder pie is negligible, so I changed from the first powder pie to the later powder pie.

6. High-end cross mixing method

When I played siphon, there seemed to be several mixing methods, among which the cross mixing method seemed to have the most believers. At first, I also went to learn this mixing method. Later I was thinking, why stir, why use the cross mixing method? My view is that the purpose of stirring is to make the coffee powder fully in contact with water. There is nothing mysterious about the so-called mixing method, as long as the powder can be fully contacted with water and not stirred too much. Whether it's a cross or a circle. That can make the land achieve its goal, which is the most convenient for you to use, that is the best for you. For example, I do not like the winding cross mixing method, clean circle mixing is compared to my temper.

7. After the siphon pot is boiled, the powder layer of the upper pot will form a small mountain bag, which means that this cup of coffee must be well brewed.

If you have a siphon pot, stir hard clockwise to make a mountain bag if you have a siphon pot. But too many times of stirring will inevitably lead to mixed taste and bitter taste. So the formation of coffee grounds has nothing to do with whether this cup of coffee is good or not.

8. Make sure there are no water droplets on the outside of the siphon pot

Be sure to ensure that there are no water droplets on the outside of the siphon pot before heating. The reason for the most cracks in the lower pot is that when adding water, water is poured on the outside of the kettle, and then heated, the temperature of the water droplets on the outside is low, and the temperature in other places is high, resulting in uneven expansion and final fragmentation. So it's important to make sure there are no water droplets on the outside.

Recommendation of single mill

Hand shake: 1, anonymous, 2, Heller, 3, LIDO

Electric mill: 1, BARATZA home mill is good (before I went on a business trip to Wuxi, I encountered a small restaurant using Baratza Forte to do a single mill, beans used M2M, the product is also very good) 2, small Fuji R220