Basic knowledge of hand-made coffee what do you mean, hand-made coffee? what do you prepare?

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

With the development of the third wave of boutique coffee, more and more people pay attention to coffee, including how to make a cup of coffee. Qianjie Coffee feels that if you want to make coffee at home, the easiest thing is to make coffee by hand. The purchase of equipment is not as large and expensive as Italian style, and it is relatively quick to get started. As long as you practice frequently, the product will become more and more stable. Although many people say that there are still many points to pay attention to in making coffee by hand, from a professional point of view, the threshold is not low, but Qianjie Coffee believes that as long as you master the most basic requirements, if you control it well, you can definitely make a professional and authentic cup of coffee. Next, the previous experience of hand brewing of coffee in the street will briefly explain the steps and points for attention of hand brewing coffee.

Configuration required for hand-made coffee

Hand punch pot, filter cup, sharing pot, bean grinder, filter paper, electronic scale, thermometer, powder screen.

[hand punch pot]

There is a wide variety of hand flushing pots, and the style is naturally in line with personal aesthetics. The popular Hario VKB front street coffee is not recommended and is not suitable for beginners. Here are a few hand-made pots that Qianjie Coffee thinks can be bought at an early stage.

Takahiro Shizuku, known as a cheating pot, is due to its excellent flow control and impeccable workmanship. If you can only buy a single-function pot, Shizuku is the best choice. The price of more than 500 seems a little expensive, but it is well worth it, and the 0.9 L specification can also cope with most environments. 18-8 stainless steel. There are two main disadvantages, one is that the stainless steel top cover will burn those players who are accustomed to holding the top cover with the other hand, and the other is that the current limiter cannot be installed.

Small mouth pot (inner diameter above 6mm), representative: Bonavita hand punch pot, this hand punch pot is available in Qianjie coffee shop. British imported Strix temperature control system, accurate control of water temperature, positive and negative temperature difference of 1 degree Celsius, professional gooseneck design, more effective control of flow speed, flow and direction, the base with temperature regulation, heat preservation, memory function. High-quality kettle body workmanship, top cover of plastic, can be equipped with throttle valve, water flow control is also better than VKB. There is nothing else to ask for in a pot, a good choice for a small cafe.

Kalita crane mouth pot. Kalita is an established appliance manufacturer, adhering to the consistent characteristics of the Japanese: Seiko, art-grade workmanship, of course, there is still a gap between this crane-beaked pot and some top products, but if you have no experience in using other works of art for your own use, it is undoubtedly a pleasure to use it. The handle is extremely comfortable, the upper and lower handles make the kettle stable, and the crane mouth is also an advanced style, which is more varied and more interesting. The perfect combination of wood and stainless steel. It goes well with your own stainless steel filter cup. On the other hand, the appearance depends on what you like. There is also this hand-made pot in Qianjie coffee shop. I bought it for my appearance, not for anything else. For entry-level hand punching, you can use a small pot with an inner diameter of less than 5mm, such as Kalita copper pot.

HARIO grenade, the kettle body made of pure unembroidered steel is polished by secondary fog surface to avoid small scratches caused by slight collision or cleaning. The body and lid of the pot are made of stainless steel, and the cap and handle of the pot are made of phenol formaldehyde resin. The Japanese Hario hand punch is popular all over the world, not only because of its excellent workmanship and design, but also because it is an omnipotent kettle whose flow can be controlled. Compared with all kinds of 5mm pots that can only be brewed with a small current, the Hario kettle can also meet the popular immersion method in Europe and the United States, and can also be controlled to get a small flow of water.

[Filter Cup]

Hario V60 is the most popular, including resin, glass, ceramic, metal these four materials. The V60 caters to many variables in coffee making, mainly in the design of three points:

A 60-degree taper: This extends the time it takes for water to flow through the coffee powder toward the center.

A large filter hole: This allows us to control the flavor of coffee by changing the flow rate of water.

Spirals: This allows air to escape upward from all sides to maximize the expansion of coffee powder.

Kalita filter cup, the whole body is made of ceramic material, the coffee filter cup made of ceramic has stronger heat preservation, uniform enamel and positive color, the cup shape is a retro-style three-hole trapezoid, one-sided cup ring, and the filter keel in the cup body is distinct. The coffee filtered by this filter cup is mellow and fragrant, and is suitable for coffee beans with weak sour taste and high alcohol thickness.

The ribs of the KONO filter cup do not extend from the bottom to the top, but stop when they are less than half the height of the filter cup. This height is designed to ensure that during the dripping process, the filter paper can be attached to the wall of the filter cup after absorbing water, and once the exhaust space is limited, the air flow will be limited, which will increase the water absorption time of coffee powder particles.

The cake filter cup, also known as the wave filter cup, the bottom of the filter cup is flat, and the flat bottom design allows the flow to have a uniform flow velocity, which plays a role in improving the extraction rate. in addition, there are only three small holes at the bottom, and the flow rate is relatively slow. in this way, the coffee powder can be fully soaked, and the extracted coffee will be more balanced. Coupled with the use of origami filter paper, not directly affixed to the filter cup, creating the largest extraction area. On the one hand, it is conducive to centralized extraction, hot water can drip down evenly and smoothly, on the other hand, it can also slow down the loss of temperature.

[bean grinder]

A good hand coffee needs to be equipped with a good bean grinder. There are three types of bean grinders on the market.

1. Ghost tooth bean grinder

2. Flat knife bean grinder

3. Conical knife bean grinder

The ghost tooth bean grinder grinds the coffee beans into particles in the way of grinding, and the powdered coffee is relatively round, and the flavor of the single coffee has a good sense of balance and alcohol thickness. The shape of the flat knife bean grinder is mainly flaky, which can increase the concentration and extraction rate of coffee liquid in a short time, and the aroma of coffee can also be extracted in a short time, which needs to shorten the extraction time and take a long time. Coffee is easy to have miscellaneous flavor and astringent feeling. Suitable for short-time extraction, the cone knife bean grinder grinds the coffee into particles by grinding, the particles from the grinding degree are more like blocks, and the coffee flavor is more round and complex.

The bean grinders on the market often have small flying eagle bean grinder, small Fuji bean mill, Baratza Encore bean mill, Huijia bean mill. The front street coffee uses a Baratza Encore bean grinder.

[thermometer]

Thermometers are used to measure the water temperature of coffee. The thermometers on the market are Tiamo thermometer, Hero thermometer and Cafede Kona thermometer.

[Electronic Scale]

Electronic scales allow us to better control the ratio of powder to water when brewing coffee, reduce instability factors, increase the adequacy of fault tolerance, electronic scales have up to hundreds of pieces, there are also as low as dozens of pieces, there are sub-meter electronic scales, hero intelligent scales, Tai Mo electronic scales.

[filter paper]

There are two kinds of filter paper: bleached and unbleached, the bleached filter looks whiter, and the unbleached filter looks close to light brown. The function of filter paper is to use the extremely dense fiber to retain the ground coffee powder and filter the extracted coffee into the cup. To buy filter paper, you should choose the corresponding filter paper according to your own filter cup, including Japanese Sanyo V60 filter paper, hario filter paper, Kalita filter paper and kono filter paper.

[sieving powder net]

Mainly to judge the degree of grinding, each type of coffee beans are suitable for hand-made grinding degree is different, Qianjie coffee through continuous experiments, determined to pass the Chinese standard 20 screen 80% as the hand-made grinding degree.

[sharing pot]

Sharing pot is actually optional, if a person drinks, you can not share the pot, just put the mug on the filter. To extract multi-cup coffee, you need to share the pot. With the scale display and transparent material of the sharing pot itself, it is also easier to understand and control the extraction process, and the sharing pot is not just the role of dividing the cup. Qianjie Coffee recommends HARIO V60 cloud sharing pot and Kalita sharing pot.

Step-by-step technique of hand coffee making

Make a pot of coffee, start from these six aspects: water temperature, grinding thickness, powder-to-water ratio, water quality, coffee beans, brewing methods.

[water temperature]

The higher the water temperature, the stronger the extraction ability, the more bitter the coffee is, the stronger the taste; the low water temperature, the weak extraction ability, the coffee is easy to turn sour, the taste is mild and light, the temperature of the hand should be adjusted according to the roasting degree of the coffee, the shallow roasted beans can be 90-91 ℃, and the medium-deep roasted beans can be 85-87 ℃. Qianjie coffee is basically adjusted within this range. Once a customer questioned this brewing temperature, Qianjie Coffee took Golden Manning, a coffee bean (deep-roasted), and boiled it at a water temperature of 90 ℃. As a result, the taste was almost comparable to that of Italian concentrate.

[degree of grinding]

Refers to the size of coffee particles, the degree of grinding will affect the contact time between coffee and water. If the coffee powder is finer, the water can extract more substances in the same time, but the degree of grinding is fine, the coffee is easy to be extracted in the process of extraction; on the contrary, the coarser the degree of grinding of coffee, the less substances extracted by water in the same time, but the coarser the degree of grinding is, the coffee is prone to insufficient extraction. Qianjie coffee is recommended to take 80% of the pass rate of the Chinese standard No. 20 sieve as the hand grinding degree, which is obtained after many tests. It should be noted that the grinding degree of different coffee beans is different, so when the hand flavor is not right, we can see if there is a problem with the grinding degree.

Finely ground coffee will have high concentration, high extraction rate and high alcohol thickness (easy to over-extract).

Demonstration of fine grinding degree of Qianjie coffee powder

Coarse ground coffee has low concentration, low extraction rate and low alcohol thickness (easy to lack of extraction).

Demonstration of rough grindability of coffee powder in Qianjie

Qianjie Coffee recommends that the grinding degree of hand-brewed coffee is medium-fine grinding (the same size as white granulated sugar).

Demonstration of fine grinding degree in Qianjie coffee powder

[ratio of powder to water]

The powder-to-water ratio refers to the ratio of coffee powder to brewing water, which affects the thickness of the coffee. It can be 1:10, 1:13, 1:15, or 1:16. Qianjie Coffee recommends using a powder-to-water ratio of 1:15, which is relatively moderate in concentration or taste. Of course, everyone's pursuit of coffee taste is different, when extracting coffee, we can adjust their powder-to-water ratio according to the taste they want.

[water quality]

A good cup of coffee is of course inseparable from good water quality. In daily life, do not directly use tap water to make coffee. It is recommended to use filtered water or pure water to brew coffee. Of course, mineral water is also fine. But if each kind of water is boiled with the same cooking parameters, the taste will be slightly different. Qianjie Coffee has also done and experimented with this. (the purpose of this experiment is not to prove which kind of water quality is better for brewing coffee, but to show the difference of different water quality on extraction flavor.)

Water quality test results

Qianjie Coffee used Qianjie Coffee Sidamo Sakuran Coffee beans to show the results of this experiment:

Experimental results

Water quality directly affects the taste, aroma, consistency and many other health elements of all coffee. The key influencing factor is the mineral composition in the water, such as calcium, magnesium, sodium, potassium and other mineral ions, which will affect the thermokinetic extraction ability of coffee, resulting in the change of coffee flavor.

[fresh coffee beans]

Qianjie coffee thinks that either single bean or Italian bean can be used for hand-brewed coffee, but if you still want to drink the charm of hand-brewed coffee, it is suggested that it is better to choose single bean with detailed bean information (origin, variety, processing method). Can taste the coffee flavor characteristics of a single producing area, Qianjie coffee therefore launched a series of rations beans, the aim is to let everyone relatively cheap price, can drink the beans with the flavor of the place of origin. Such as Yega's citric acid, Mantenin's herbal flavor, Brazil and Colombia's nut chocolate flavor, these are the basic flavors of the place of origin, which can be reflected in food rations and beans. In addition, when buying freshly roasted coffee beans, the flavor of roasted coffee beans will slowly weaken. When you get freshly roasted beans, you need to raise them for 4-7 days, at which time the coffee flavor will be at its best. Therefore, the Qianjie coffee you receive is usually beans within a week or three or four days, so that you can immediately want to use this coffee when you receive it. After a month, the flavor of beans will be much more insipid, so it is recommended that a bag of beans should not be kept for too long, it is best to drink them in a month.

Coffee beans in the major coffee producing areas in Qianjie

[cooking technique]

There are a variety of cooking methods, three-stage style, one-knife flow, drip-by-drop style, and so on. Qianjie coffee is recommended for beginners to brew with three-stage water injection, which is suitable for light-roasted, medium-and medium-roasted coffee beans. The segmented extraction method of three-stage water injection can clarify the flavor of the front, middle and back of the coffee, and can ensure the flavor of the coffee.

First water injection: stew (to help exhaust)

Coffee beans in the roasting process from raw beans to ripe beans will undergo a series of chemical reactions and physical changes, after a certain degree of baking, coffee beans will accumulate a large amount of gas (most of which is carbon dioxide).

Generally speaking, the fresher it is, the closer it is to baking, and the more bubbles usually appear during steaming. Deep-baked beans also release more gas during steaming than shallow baked beans. The coffee beans of Qianjie coffee are freshly roasted, so guests are generally advised to grow beans for three days and let the beans release carbon dioxide first, so that the problem of instability and insufficient extraction can be avoided.

After steaming and discharging the gas, the coffee particles can absorb water evenly, which can make the extraction uniform in the later stage. Good steaming can not only make the coffee powder exhaust quickly, fully and evenly, but also make the coffee powder come into contact with the water quickly, helping the coffee powder to be extracted evenly.

Pay attention to the following four points when steaming:

1. Beat the coffee powder flat before injecting water and steaming.

2. When steaming, water injection should be gentle.

3. In the process of steaming, there is as little extract as possible; when there is too much extract in the kettle, the amount of water injected should be reduced, or attention should be paid to the degree of grinding. If there is too much steaming water, drop a large amount of coffee liquid, the falling water does not stay but directly bring out the external substance of the coffee powder, the miscellaneous taste and astringency of the outer layer of the coffee powder begin to dissolve, so that the coffee is not only light, but also has an exquisite smell. If the amount of stuffy steam is insufficient and no water droplets fall at all, then the coffee powder does not absorb enough water, and some coffee is not exhaust enough, which will cause insufficient extraction.) according to this situation, Qianjie coffee has been steamed many times. It is found that it is more appropriate to inject twice the amount of coffee powder during steaming.

4. The steaming time is about 30 to 40 seconds. When the expansion of the coffee powder surface ends, you will see the coffee surface wrinkling, which means that the steaming is complete and you can begin to inject water. In terms of time, coffee is prone to bitterness and astringency if it is steamed for too long. Generally speaking, the end time of steaming varies with each bean, but Qianjie Coffee finds that this is not conducive to novice operation. After all, novices pay attention to standardization and ease of use, so to ensure that coffee beans are still freshly roasted, Qianjie Coffee is recommended for steaming for 30 seconds. Of course, those with experience can adjust the time on their own.

Second water injection

The second water injection starts from the middle, and a small water column is injected into the bottom of the powder layer. in order to concentrate the penetration force of the water column, the range of movement around the circle is small, about the size of an one-dollar coin, and then out. At the beginning of the second water supply, we should pay attention to the amount of water, and try not to exceed the height of the powder layer, that is, when the water column is wound close to the filter paper, the water supply can be stopped.

On the issue of water injection, Qianjie Coffee always tells guests that the water injection should be gentle, the water should not be cut off in the process of water injection, and the flow should be well controlled and stable, not one big or one small. Why? There are two main reasons: the size of the water flow affects the overturning of the powder layer and the extraction time is controlled by the flow.

1. The size of the water flow affects the overturning of the powder layer.

The greater the flow of water in the process of water injection, the greater the degree of stirring of the coffee powder, so the extraction time will be shortened; conversely, when the water flow is small, the coffee powder will be stirred less, then the extraction time will be prolonged.

When flushing with a large current, the powder bed is badly stirred, and the water level in the filter cup will rise rapidly, as if the water is going to submerge the filter paper, and the drainage will be speeded up, which can easily make the extraction time too short, resulting in insufficient extraction and the coffee flavor can not be shown.

When using a small flow is just the opposite, although its water level is not high, but too gentle small water injection will make the water column can not penetrate the powder layer, can only stir the surface of coffee powder, and the extraction time has been obviously prolonged, coffee is prone to bitterness and miscellaneous mouth, which greatly affects the taste of coffee.

2. The extraction time is controlled by water flow.

The longer the extraction time is, the stronger the flavor is, the higher the concentration is, the more obvious the sour, sweet and bitter feeling is.

The shorter the extraction time is, the softer the flavor is, the lower the concentration is, and the feeling of sour, sweet and bitter is not obvious.

Third water injection

As the originally thick powder layer on the filter paper edge becomes heavier due to draft, and as the water level drops and becomes thinner, the water level drops to half, and the third water injection can be carried out.

From the beginning of the third water supply, it is necessary to observe the amplitude of water level drop, also from the center of the water supply circle, water volume should not exceed the height of the powder layer, then it will be observed that the foam proportion has occupied the full surface, the third water injection will increase the coffee particles tumbling, so that all deposited particles tumbling, and then dissolved soluble substances.

Rolling particles will stop adding water and start to rest. At this time, it is necessary to rely on the flow rate caused by the falling water level to make the coffee particles friction. Therefore, once the water is stopped, the coffee powder particles will sink and cause blockage. Therefore, pay special attention to the rhythm of adding water. If the water is cut off too many times, it is equivalent to letting the coffee powder particles soak in the water all the time, which will cause the coffee extraction at the end to produce astringency and miscellaneous taste.

Take Front Street Coffee Esseye Coffee as an example.

producing areas

Yega Shefi

altitude

1700-2200m

level

G1

varieties

native species

approach

water washing

Brewing parameters, Front Street Coffee is recommended to use Hario V60 filter cup, 90℃ water temperature, 15 g powder, 1:15 powder water ratio, grinding BG#5F (Chinese standard No.20 sieve pass rate 80%)

Brewing method: Qianjie coffee is extracted by stages, stewing with 30g water for 30 seconds, injecting water in a small circle to 125g for stages, continuing to inject water to 225g when the water level drops to expose the powder bed, removing the filter cup when the water level drops to expose the powder bed,(stewing starts timing) extraction time is 2 minutes.

Flavor description: obvious floral aroma, bright sour lemon and citrus, some black tea in the back.

For more boutique coffee beans, please add private Qianjie coffee on Wechat. WeChat account: kaixinguoguo0925