Common mistakes in making coffee by hand

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Common mistakes in making coffee by hand

1 coffee beans

Error 1: degree of grinding

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 not "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.

Error 2: 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: cloth powder

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 many times, 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.

2 water

Error 1: water quality

If you care about taste, don't ignore the water used to make coffee. 98% of a cup of hand-brewed coffee is water, and the range of soluble matter (TDS) in water is preferably between 100 and 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.

Error 2: water temperature

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: current

The key to whether the aroma and hierarchy of coffee can be released as much as possible lies in water injection. Common mistakes are:

a. The injected water column is too large and the direction of the water column is too tilted, which will cause the current 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. The water column is pulled too high, resulting in the flow of water to destroy the coffee powder, easy to inject bubbles, and uneven coffee extraction. 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: water quantity

As different people have different tastes, they have different requirements for shade. The range of extraction concentration 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 insufficient.

Have you found your own problem in these places? If you want to make a good cup of coffee, all aspects of control must be very exquisite! Diligent practice is also essential.

3 how to handle the size of water injection when making coffee by hand?

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 the whole 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, "taste it, but don't overdo it."

4 how to master the direction and speed of water injection?

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.

What sounds easy and natural, there are thousands of ways to do it. The gesture of pouring water and making a circle can be divided into counterclockwise, large and small circles, making a cross, drawing an M, and so on. Water is injected into the coffee pressed powder in the hope of washing out the taste of each powder and hoping that each particle will "taste" evenly together. To do this, you must first wet all the tea bags at the same time. This is the goal of the first water injection (or "stuffy steam" at all).

However, if you look at the funnel with a microscope, you will find that the size of the coffee powder is different. Even if the coffee powder is extracted at the same starting line, when the big one tastes enough, the thin one has already passed the extract. In order to avoid this phenomenon, apart from high-quality bean grinders, we can only use water to pull larger coffee grains to taste as soon as possible before the fine powder is over-extracted.

So when the second water injection begins, the impact is very important. Hand coffee | time point of the first and second water injection

You will be more knowledgeable about making coffee by hand. From different types of filter cups, raw pulp filter paper or bleached filter paper, fine mouth pots or crane mouth pots, fine water flow and large water flow, steaming and soaking, continuous water cut off. Everywhere is full of knowledge and experience.