Common mistakes of hand-brewing coffee what should Starbucks hand-brew coffee pay attention to

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Although the steps of hand-brewing coffee are much simpler than siphon pots, it is because of simplicity that the key to subtle delicacy is easy to be ignored. after decades of brewing, many people realize that they have made a lot of mistakes in hand-brewing coffee.

Grinding beans is the first step in making coffee by hand, and there are many hand grinders on the market that are very convenient, so you don't have to go to a lot of trouble just to grind beans. But how fine should the coffee beans be ground? Suitable for the granularity of hand-brewed coffee, you can use coarse sugar as a reference value. if the particles are too thick, they will flow away when the water is washed down, and it is difficult to melt the aromatic substances of coffee. If it is too fine, it is easy to block the filter, causing the current to be too slow and unstable, and the coffee to be soaked in water for too long, making it easy to be bitter and astringent. In addition, "fresh grinding" is a very important concept, that is, fresh coffee beans are ground and boiled, and many people buy a lot of coffee beans at a time, and then store them in the refrigerator before they can be used up. Over time, it is easy to absorb the taste of all kinds of food in the refrigerator. In this way, no matter how good the coffee beans are and how mature the technology is, you will feel sorry for that cup of coffee.

Water injection is the most interesting step for hand-brewed coffee, and it is also the step with the largest number of eyebrow corners. The key to the release and extraction of coffee aroma and flavor lies in stable and regular water injection. The common mistake is to brew with a large column of water, showing that you are in a hurry to go to work, but you can't hold water in this way, which will result in insufficient coffee extraction. In addition, the water column pulled high, like India pull tea tricks, is very cool, but coffee powder must be spattered everywhere, and will break the dust of coffee, brewed coffee is guaranteed to be as light as water. And the water temperature is measured before water injection. (note: deep roasted coffee beans are suitable for 80 to 85 degrees, and medium and shallow roasted coffee beans are suitable for 90 degrees.), but for high impact, the more the water column is exposed to the air, the easier it is to cool down. therefore, the water column must be as close to the coffee as possible.