A common mistake in making coffee by hand? How to make a cup of coffee? What do you need to pay attention to?

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Common mistakes in coffee making? How to make a cup of coffee? What should I pay attention to? hand-washed coffee

1 coffee bean

Error 1: Abrasion

A good grinder can ensure that the coffee powder is evenly ground. If the coffee powder is uneven and too much fine powder, it will make the coffee taste not pure enough.

What is the appropriate thickness of coffee beans for hand-brewed coffee?

The answer: medium grind, the size of granulated sugar. If the coffee powder is too coarse and the hot water flows too fast, it is difficult to extract the aroma of coffee. If the coffee powder is too fine, the filter is easy to block, resulting in too long soaking time of water and powder, coffee will appear bitter, astringent taste.

Mistake 2: Freshness

Many people choose ground coffee powder for convenience, or grind a lot at a time and put it in the refrigerator. In fact,"fresh grinding" is the first condition of good coffee, which guarantees the taste of coffee.

When coffee is ground into powder, it accelerates the oxidation rate of coffee powder, and the aroma begins to dissipate in 40 seconds. If the coffee powder loses its aroma seriously, the flavor of natural coffee will disappear.

Mistake 3: Powder

After pouring the coffee powder into the drip cup, gently shake it to make it flat, which is a very easy step to ignore, or too hard, shaking too much, are not desirable. The flatness of the flour determines the uniformity of stewing and extraction of hand-brewed coffee, which directly leads to the taste of coffee.

2 Hand coffee

water

Error 1: Water quality

If you care about taste, don't ignore the water used to brew coffee. 98% of a cup of hand-brewed coffee is water, and the soluble substances (TDS) in the water are preferably between 100 and 250ppm. It is not recommended to make coffee with purified water. Coffee made with purified water often tastes stiff and lacks layering. But do not use miscellaneous brand mineral water or miscellaneous brand bottled water, but there is a smell in the water, it will be more obvious amplification reflected in the coffee.

Error 2: Water temperature

Water temperature is also an important indicator of coffee taste, too high water temperature will make coffee bitter stronger, low water temperature will make sour stronger. Suggestion: Deep roast coffee beans suitable for 80-85 degrees temperature, light roast coffee beans suitable for 90 degrees water temperature to extract.

Mistake #3: Making coffee by hand

Coffee aroma and layering can enjoy the release, the key lies in water injection. Common mistakes include:

A. The injected water column is too large, and the direction of the water column is too inclined, which will cause the water flow to punch 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, causing the water flow to destroy the coffee powder, easy to inject bubbles, and the coffee extraction is uneven. It also causes too much contact between the water column and the air, and the water temperature is affected, so the closer the water column is to the coffee, the better.

C. The water flow is unstable, the water flow is suddenly large and small, sometimes rushing, sometimes ticking off, resulting in different degrees of soaking in various areas of coffee powder, and the taste of coffee will be affected.

Mistake 4: Water

Due to different tastes of different people, the requirements for dilution are different, the extraction concentration range is 1.15%-1.35%, and the water ratio is about 1:13 to 15. Some people use very little water simply for the sake of richness, but it is not palatable to drink. On the contrary, some people expect to extract more substances with more water, but they don't know that the later the extraction, the weaker the final concentration is.

Have you found your own problems in these places? To make a good cup of coffee, all aspects of the control must be very delicate! Practice is also essential.

3

How to fill the coffee with water?

Brewing coffee, first will go through the steaming stage, the time is about 15~30 seconds, let the coffee powder absorb water, the coffee powder will swell, and produce another aroma, the longer the steaming time, the coffee flavor will be stronger, usually the amount of steamed water is twice that of coffee powder, such as 30 grams of coffee powder, pour about 60cc of water, in order to let the coffee powder absorb water.

After steaming, the action of water injection is carried out. It is generally recommended that beginners use a fine mouth hand flushing pot, and the amount of water injection will not be too much. It is easy to extract coffee at the beginning of the water injection. If you are an ordinary hand flushing pot, the amount of water at the beginning should not be too large. When you use a large water injection at the end, you can avoid excessive impurities. The ideal time for the whole injection is about 1 1/2 minutes to 2 1/2 minutes. If you want the coffee to taste thicker, you can slow down."Taste, but don't overdo it."

4

How do you control the direction and speed of water injection?

The direction of water injection can start from the center and circle around the circle clockwise. Remember that the biggest influence is not to rush to the filter paper.

In addition, there is also a skill called water cut when brewing coffee, that is, interrupting the water injection process. This action can make the coffee taste not too heavy or too thin. For example, 360cc of water can be interrupted when it is half 180cc. Wait until the water level on the coffee powder drops and then continue to inject water. This can adjust the flavor of the coffee and make the taste stronger. In addition, when the water column is too large, it is necessary to cut off the water to avoid causing too weak taste, so the taste of the coffee can be changed by cutting off the water and adjusting the extraction rhythm. It is recommended that the number of times can be once or twice.

There are thousands of ways to do what sounds easy and natural. Just pour water to make a circle gesture can be divided into clockwise, large and small circles, cross, draw M word and so on. Water is injected into coffee powder cake, hoping to wash out the taste of each powder, hoping that each particle will evenly "taste" together. To do this, first wet all the tea bags at once. This is the goal of the first water injection (or "steaming" that is not stuffy at all).

However, if you look at the funnel under a microscope, you will find that the size of the coffee powder is different. Even if you start extraction at the same starting line, when the big one is full of flavor, the fine one has already been extracted. To avoid this phenomenon, in addition to high-quality grinding machine, the only way to use water traction to make the larger coffee particles as soon as possible before the fine powder extraction.

So the second injection starts, and the impact is important. hand-washed coffee| The first injection technique and the second injection time point

The art of making coffee by hand. From different types of filter cups, original pulp filter paper or bleaching filter paper, narrow mouth pot or crane mouth pot, small water flow and large water flow, steamed-in and steeped, cut off water without stopping water... everywhere is full of knowledge and experience.