Wang Ce's Column: Coffee Brewing and Tasting What Is Hand-brewed Coffee

Professional coffee knowledge exchange More coffee bean information Please pay attention to coffee workshop (Weixin Official Accounts cafe_style)

For baristas, especially competitors like me, coffee needs to be dissected, understood, and reconstituted. The three major states of coffee, raw beans, cooked beans and liquid, are the topics we will reveal in these articles. This article will introduce my better hand brewing, showing how to make a cup of coffee from roasted coffee beans.

Coffee is not good, of course, we can use the rating scale to judge. But I also believe that coffee tastes good because of the state of mind of the drinker.

Selection of coffee beans

Roasted coffee beans, after 3-5 days of bean cultivation exhalation, began to emit aroma, this time the beans are very suitable for hand brewing, can retain the strongest flavor.

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As for origin and estate selection, please refer to the flavor description of beans. I like light baked beans, Ethiopia and Panama with flower and fruit; if I like chocolate and nuts, I can choose Brazil or Colombia.

"Water"

Hand-brewed coffee is 98.5-98.8% water, and besides good beans, good water is very important. For the competition, my brewing water goes through three filters and magnesium ions are added to increase the natural sweetness.

But you don't need to spend so much effort at home. It is recommended to buy bottled water with fresh taste and filter it with activated carbon filter.

"Filter cup and filter paper"

The filter cup mainly depends on the material and shape. There are many kinds of filter cups on the market. I like Arita's filter cups because they are stable in temperature and beautiful. The filter cup I used for the race was called the V60 because its skeleton design resulted in it flowing very fast and suited my punch. But also because it flows very fast, it is a filter cup that should not be used because it is less stable.

If you want stable quality, you can consider smart cups; filter paper selection, not too heavy paper smell is best.

"Hand washing kettle"

My usual electronic kettle has a temperature control function, which can be set at 88-92 degrees and kept warm. But the choice of pot is mainly in flow rate and spout, with your filter cup and technique.

"Grinding and extraction"

I have a recipe for hand brewing called "fine powder quick brew", which means that my coffee is ground more finely and brewed in a shorter time. How fine is my coffee? The thickness of caster sugar is approximately 400-600um. Time is controlled at 1:35-2 minutes. But then again, this is only a reference value, because each bean has the most suitable brewing method, so it is still necessary to drink mainly!

"Hand washing process"

1。Example Recipe

Ninety Plus Gesha #227

15g coffee powder, 250ml water, temperature 92ºC

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Filter cup V60, water injection 1:10, 1:50 run out

2。steam

Soak all coffee powder for 25-30 seconds. At this point the coffee powder swells with water and releases flavor compounds and carbon dioxide.

3。Stable central injection

Pay attention to the flow rate of water and master the injection of 250ml in 1:10 seconds. Center injection is a relatively stable impact method, but only for fine powder fast impact, powder fine enough to provide enough center injection turbulence without the need for winding.