What is the right degree of grinding for hand-brewed coffee? How to handle the amount and speed of water injection? How to extract perfectly

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What is the right degree of grinding for hand-brewed coffee? How to handle the amount and speed of water injection? How to extract perfectly?

Taiwanese love to drink coffee and make their own coffee. the rise of hand-brewed coffee has led to a trend of "making their own coffee". Even utensils have been constantly innovated, giving coffee fans more choices. Hand-brewing coffee classrooms or coffee societies have also been set up one by one, so it can be seen that the magic of hand-brewing coffee is still hot. There are also many readers of GQ who are keen on hand-brewing coffee, but for some beginners, they still can't accurately master the correct skills. GQ once again asked Uncle Coffee to give you what you need to pay attention to when making coffee, so that you can make a good cup of coffee!

GQ: how fine does the coffee powder need to be ground to achieve perfect extraction?

Grinding beans is the first step of handmade coffee, but it is also a step that many people are easy to fail. It is either too fine or too thick, which indirectly affects the taste of the cooked coffee powder. If you want to accurately grasp the size of the coffee powder, you can use a small flying eagle or Pegasus bean grinder, which can adjust the scale of the coffee powder and accurately grind the ideal fineness. The best thickness of hand-brewed coffee powder is between the Italian coffee (No. 1 ~ 2) and the French filter pot (No. 5 ~ 6), that is, the granularity is about No. 4, and the smaller the number is, the finer the powder is. If you use a traditional hand grinder, the granularity of hand-brewed coffee is half the size of brown sugar, but the disadvantage of manual grinder is that it is easy to have uneven thickness. The coffee powder that is too fine will be over-extracted, and it is easy to extract the coffee impurities, while the coffee powder that is too coarse will be underextracted and the taste will be light.

GQ: how to handle the size of water injection when making coffee by hand? How to master the direction and speed of water injection?

When brewing 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, pour about 60 milliliters of water 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 hand flushing pot with a fine mouth, so that the amount of water injected is not too much and it 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. Use a large water injection near the end to avoid flushing out too many impurities. The ideal time for 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. 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, there is a technique called "cut off water" when brewing coffee, that is, to interrupt the water injection process, which can make the coffee taste not too heavy or too thin. For example, 360 ml of water can be interrupted at half 180 ml. Wait until the water level on the coffee powder drops and then continue to pour water, which can adjust the flavor of the coffee and make the taste 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 the coffee and adjust the extraction rhythm through the cut-off water, which is recommended once or twice. Extraction