Hand brewing coffee brewing skills how to correct when the taste of hand brewing coffee is wrong

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First, control the flow of water and understand the secrets of the construction of the hand-flushing pot.

There are all kinds of hand-punching pots on the market, so when choosing them, you should pay attention to them. A good and stable pot must have the following structure:

1. Hand punching kettle body: the design is wide at the bottom of the kettle body, and the starting point of the spout is at the bottom of the kettle body, so that in the process of water injection, the water flow will not change from large to small because the starting point is higher than the water surface. The pot has a capacity of about one liter, so when brewing more coffee, the water will not be enough.

two。 Hand punch spout: the Radian of the section from the beginning of the spout to the exit is relaxed, the path is longer, the flow is more stable, and the lower edge of the spout is in the shape of a beak, which makes it easier to grasp the direction of the flow.

3. Handle: whether the shape of the handle is easy to hold, the influence of the water level center of gravity during water injection, and the comfort of the wrist are all the key points in the choice of hand flushing. Therefore, before buying, try to take a look, in order to operate smoothly, feel comfortable as the premise.

The structure of the hand punch pot focuses on the design shape of the kettle body and the Radian and size of the spout, and the design of the simple hand punch pot is not careful. The flow of water injection is easy to rise and fall, which affects the uniformity of water injection. When the water column is too thick, the impulse is large, which is easy to destroy the powder layer structure in the cup; when the water column is too thin, the overall extraction time will be prolonged, the Radian of water temperature will change greatly, and the extraction rate will decrease.

Second, the relationship between water injection mode and concentration.

What we often distinguish between the two methods of water injection is the "cut-off method" and the "continuous water method". (the "off-water method" means that after each lap, stop the water injection and let the liquid with the flavor of coffee drop more than half of it first. then continue to inject, stop, drip, repeat this process several times, in the middle of the action to stop water injection is called "cut-off method", so the concentration of coffee brewed is higher. On the contrary, the action of water injection continues uninterrupted, that is, the "continuous water method", but the little friends who do hand flushing should have the experience, and this distinction is far from enough. If you want to make the quality of hand flushing more stable, you must take the time factor into account, that is, limit the time for "water injection" and "dripping a fixed amount of coffee" to a certain range in order to minimize unstable environmental factors.

The method of operation of [time limit] is not complicated at all, just add an extra timer when you inject water to observe how long it takes you to flush out the expected amount of coffee. For example, if you use 15 grams of powder and expect to pour 240 grams of coffee in 2 minutes, as soon as the water injection starts, press the timer to see if you can achieve this goal.

Then taste the coffee to see if the dripping coffee in this range meets your taste requirements, and try to remember the flavor characteristics; if you think the coffee taste is too strong, try to shorten the time limit of 10 seconds, if it is too light, extend it for ten seconds, dripping 240 grams of everything. Repeated operation, tasting to see if the coffee flavor is similar.

You may find that even if the dripping speed is close, the taste may be similar once or twice out of five times, and the others are a little different, so it's time to study the [powder layer] and [water column strength].

The condition of powder layer in hand flushing can not be ignored, which must be emphasized! The powder layer plays a subtle role, and one of its functions is to provide resistance so that the hot water can stay in the filter cup long enough to ensure that enough flavor components are dissolved, and the powder layer must also have a certain degree of support. in order to play the "blocking" function. In order not to weaken the supporting force of the powder layer, it is necessary to grasp [the strength of the water column], [the position of water injection], and [stable circle], which is a complete set of [water injection skills].

Correction method when the taste of hand-brewed coffee is wrong:

(note that the taste here does not refer to the three situations of light, strong and unpleasant flavor of hand-made coffee.)

First, the correction method for the weak taste of hand-brewed coffee:

1. Other practices remain the same, as long as you adjust your grinding degree to increase the number of particles that absorb water and keep the hot water longer, the concentration of coffee liquid will naturally increase.

two。 Other things remain the same, try to increase your coffee powder (as before) by 3 to 5 grams, which will increase the thickness of the powder layer, increase its water absorption, and the concentration can also be increased.

3. Other practices remain the same. Replace coffee beans with beans with deeper baking degrees. Generally speaking, beans with deeper roasting degrees have better swelling ability and water absorption. Hot water can be retained in the powder layer to extract more ingredients to achieve the purpose of increasing the concentration. But it should be noted that the flavor of coffee will become slightly different due to the change of roasting degree of coffee beans. In general, small players are not recommended to make such an adjustment.

4. Other methods remain the same, at this time, you can make adjustments from yourself, slow down the frequency of water injection, the original one minute 45 seconds out of 240g coffee liquid, can be adjusted to two minutes or two minutes ten seconds to finish. If it's not strong enough, and so on.

5. Other methods remain the same, when you can make the hot water in your hand-flushing pot a little hotter than before, and the higher-temperature water has a relatively higher extraction ability, which will give you more flavor. However, this method must not be applied to over-roasted coffee beans, otherwise. I'll kill you! Remember!

Second, the correction method for the strong flavor of hand-brewed coffee:

1. Add water directly to the thick 1:8-1:10 coffee liquid

2.. Other methods remain the same, as long as you thicken your grinding degree, reduce the number of coffee particles that absorb water, and shorten the time for hot water to pass through the powder layer, you can reduce the concentration of coffee liquid.

3. Other methods remain the same, reduce your coffee powder (and the same grinding degree as before) by 3 to 5 grams, make the powder layer thinner, reduce its water absorption, and the concentration will be reduced.

4. Other methods remain the same, replacing coffee beans with beans with slightly roasted degree, and beans with medium and shallow roasting degree, their swelling ability and water absorption are relatively weak, and the extraction time for hot water staying in the powder layer becomes shorter, and the concentration of coffee liquid naturally decreases.

5. Other methods remain the same, only to speed up the frequency of water injection, originally two minutes after 240 grams of coffee liquid, you can adjust to one minute and 50 seconds, try the coffee taste, and so on.

6. Other methods remain the same, only reduce the extraction temperature, so that the extraction ability of water weakens, the taste will become lighter and weaker. But this method will also make your coffee lose the flavor that can only be extracted at relatively high temperatures, depending on your choice.

Third, the correction method when the coffee is washed out too much unpleasant taste.

1. Other methods remain the same, lower the extraction temperature and lower the extraction rate, so that the unpleasant flavors in the coffee will not be extracted too much. But in fact, small players personally think that even when the extraction rate is reduced, the good taste of your coffee cannot come out, so there is nothing to look forward to for a cup of coffee made in this way.

two。 Everything else remains the same, change your coffee beans! Try to compare coffee beans from a few more bakeries. Because some of the bad taste of coffee is likely to be caused by improper roasting, no matter how you adjust the brewing of such beans, you will not get to the root of the problem.

3. Other methods remain the same, change the brewing water source, the poor water quality will also make your coffee taste a lot of strange mess. If you want to make a good cup of coffee, you can't save money on water purification equipment.

4. All the steps remain the same, replace the bean grinders with different cutters, and compare the differences.