The timeless deductive method of hand-brewing coffee what is the point of the 2018 hand-brewing coffee competition?

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

Boil water, grind beans, brew, repeat several times a day, even though we all know how to flush by hand, there seems to be no spare time to try different powder-to-water ratios. Or after drinking for a year, I rushed to Kenya, and when I changed it to Yega Xuefei, I had to practice and match the water temperature and punching method again.

Is it difficult? Always appear in good tutorial posts, "as for different coffee beans with what kind of water temperature, grinding degree, brewing time and so on should find their own preferences in the experiment." Is it fun? There are always wet filter paper, no circles, low water temperature, rough grinding and so on that you have never seen before. They all say it is a good cup of coffee. Don't you want to try it?

So after the three mainstream brewing methods, let's introduce two kinds of world champion brewing methods. Yes, coffee is meant to be played in this way!

Rice Valley Zhe's 4:6 Cooking method

The 4:6 brewing method advocated by Mr. Guzhe, champion of the 2016 World barista Brewing Competition, is a simple brewing method with the theme of "anyone can simply make delicious coffee." this is exactly what our ordinary non-theoretical Party needs most.

4 and 6 in the 4:6 brewing method refer to brewing coffee with 40% and 60% of the total hot water. The first 40% of the water is injected twice, which determines the tone of the coffee, and the remaining 60% is divided into three injections to adjust the concentration of the coffee.

With / body / flush / boil / square / case

Use Hario V60-02 filter cup

1. Grind 20 grams of coffee beans. The degree of grinding should be set to coarse particles, the coarse degree of grinding can withstand high temperature, not easy to extract, will improve the cleanliness of the product, let the coffee have a sense of transparency, but also make the rhyme more lasting.

two。 Prepare 300g of 93 degrees hot water, the proportion of powdered water we will cook will be 1:15.

3. The first time to inject water, inject 50 grams of hot water, steaming. After about 45 seconds, the water will completely flow into the sharing pot, and the second time to add water is when the hot water drops to the cup after the first time.

4. After steaming, inject 70 grams of hot water, so that the two injections enjoy a total of 120 grams, that is, 40% of the total water (this is the "4" in 4-6 techniques). These two steps can affect the acidity and sweetness of the product. If the amount of water injected in the first time is more than that in the second time, the fruit acid of the finished product will be brighter. On the contrary, the sweetness of the finished product will be more obvious.

5. The remaining 180 grams of hot water, we divided into three times, each time 60 grams, the last 180 grams of water, is 60% of the total hot water (4-6 techniques of "6"), it can determine the concentration of coffee. It should also be noted here that the water injected in the previous round must be fully flowed into the sharing pot before the next round of water injection can be carried out.

If you like the coffee a little stronger, you can also raise the hand pot a little higher to inject water, which will make the water fully stir the coffee powder layer and further increase the concentration of the product.

The whole filling time is controlled at about three and a half minutes, and then you can take the filter cup away and enjoy your delicious coffee. The coffee made with this simple step has almost no bitterness and has just the right sour taste. After a sip, you can immediately realize the primal purity of the coffee, and even people who don't drink much coffee will think that this cup of coffee can drink.

"the joy of coffee is that there is no end to the brewing process. What I like most is tasting freshly brewed coffee. Why does it taste like this? There should be other ways to brew. Time to think and so on. "

Um, so let's take a look at the brewing method of the champion of another hand-made coffee competition, ↓.

The stable center water injection method of the male god Wang ze

Wang ce's competition coffee may be difficult to replicate. after all, they use Panamanian rosy summer and have a set of perfect brewing deduction, each holding a pot of water fluently with both hands, elegant and delicate movements, and online appearance full of personal charm. However, his explanation and fixed parameters of his own cooking plan are worthy of our reference.

With / body / punch / boil / square / case (part of his competition speech)

1. Choose the ceramic V60 filter cup, because it has better heat preservation effect, can make the coffee from hot to cold has a richer acid change, so that this cup of coffee is more refined. First let the temperature of V60 drop to room temperature, low-temperature ceramic material can enhance the aroma intensity of coffee. Use filter paper to make it taste clean and warm and wet the filter paper beforehand.

two。 I will use 15 grams of coffee, 250 milliliters of water, and finally get 220 milliliters of coffee liquid. I used a finer grinding degree, which can increase the alcohol thickness of the coffee. And once the filter cup is filled with water, the stable hand does not need to turn a few more times, and the coffee powder will roll on its own, just pour water into the filter cup.

The 1:15-1:16 ratio is common. In principle, the smaller the gouache proportion is, the stronger the coffee is, and the larger the coffee is, the more the flavor can unfold. Scorched bitterness and astringency are more likely to occur when using a larger gouache ratio, and each bean has a different state, so it is necessary to make the most appropriate proportion for the beans.

3. The temperature of boiling water is set to 93 degrees Celsius, and I will steam for 30 seconds to increase the sour and sweet feeling of this cup of coffee. After steaming, I will inject water into three stages, steadily injecting water into the middle to prevent unnecessary fine powder mixing.

Beginners often think that water temperature is very important, but water quality is more important. I like sour water for coffee, pH6.7 or so. The mineral content can be controlled through household filter kettles. The water temperature corresponds to the roasting degree of coffee. The deeper the beans, the lower the water temperature, and the shallower the beans, the higher. 88-92 is my usual temperature.

4. My total extraction time is 2 minutes, and the target TDS is 1.42, which makes my coffee cleaner and stronger in aroma and flavor.

The degree of grinding needs to correspond to the cooking time. The thicker the powder, the longer it takes, and the finer the powder, the shorter it is. The general household bean grinder scale # 3, I suggest 2 minutes, while the scale # 6 can be extended to 3 minutes and 30 seconds.

Finally, the male god suggested that we could use mindfulness to make the coffee taste better. "when I was grinding beans, I would focus on talking to the coffee," be good, be good. "