Is making coffee by hand a gimmick? How do beginners enter the pit to make coffee?

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Gimmick: Baidu encyclopedia: the word gimmick has three main meanings: first, words and actions that make people laugh; second, tricks; thirty funny. It means to do something interesting, sell something and make a hit.

My Dear Harada to know the world-noon moon

A discussion about whether it is a gimmick or not

First of all, you think it is, that is,

If you don't think so, it's not.

This kind of question can be applied to a lot of "suspected gimmicks":

Is the HIFI stereo a gimmick?

Is the tea ceremony a gimmick?

……

In a nutshell: in a complete ignorance of a thing or understanding of the channel is very one-sided, laymen on the title of expert gimmicks, pretending to force, petty bourgeoisie sentiment, worship foreign countries, metaphysics and other derogatory words.

Hand-brewed coffee is a kind of brewing method of drip-filter coffee, the water temperature, water quantity and water injection speed all depend on the brewer's own handle, when quenching, as long as you pay attention to whether the coffee powder is evenly soaked, you want to brew it with 80 ℃, 68 ℃ or 90 ℃ water temperature, as long as there is a thermometer, through the blending of cold and hot water, you can fully interpret it according to your own meaning, and the space for playing coffee is infinite.

Three basic points make it easy for you to make an excellent cup of coffee at any time: temperature, coffee powder, and water.

Four basic equipment: bean grinder, coffee powder spoon, filter cup and heat-resistant glass pot

If you can add a thin mouth hand flushing pot is better, because the injection nozzle is too thick to control the amount of water, if you can slowly brew coffee powder with soft water, the flavor is particularly good, and it is also the value of the fine mouth hand flushing pot.

Temperature

The best quenching water temperature of hand-brewed coffee depends on the roasting degree of coffee beans, which can be perfectly interpreted for both light-roasted and deep-roasted coffee beans.

The basic reference principle is that the deeper the baking, the lower the water temperature; the shallower the baking, the higher the water temperature.

But this is also just a starting point, because elements such as the degree of grinding and the speed of water injection also create the fun of coffee quenching to extract different flavors. Through practice, experience the temperature and the nature of coffee beans.

Coffee powder

Whether you brew coffee by hand or in an electric trickling pot, coffee powder can not be finely ground because the high density will cause water pressure to penetrate the coffee powder. Many people are often nerve-racking, how to judge grinding particles?

In fact, all the grinding suggestions of particle size are only a reference value, which is why handmade coffee is interesting. According to your personal preferences, you can use the thickness of grinding to adjust the thickness of hand-brewed coffee and find your own favorite equation.

Water quantity

The ratio of coffee beans to water is suggested to fall between 1 cup and 10 cc, that is to say, 10 grams of coffee powder can be quenched with about 100 ml 130 mm coffee liquid, which is also about one cup. Usually a spoon of coffee powder is included when buying a filter cup, and 1 spoon = 1 cup of coffee to quench the amount of powder needed. However, it should be noted that the amount of coffee powder at a time is recommended not to exceed 25 grams, so as not to increase the resistance of the coffee powder layer, affecting the smoothness of quenching and adding extra bitterness.

The brewing method of hand-made coffee

Next, you just need to wait for the kettle whistle on the fire to sound, determine the required water temperature through the thermometer, and then according to the ratio of coffee powder to water, you can be quenched with water.

Rinse the filter paper in the filter cup with hot water before water injection to prevent the taste of the paper oars from affecting the flavor of the coffee and preheat the filter pot. The quenching method can be divided into two kinds: water cut-off method and continuous water method.

Water cut-off method: suitable for those with heavy taste.

Xingdou / steaming → water injection → second water injection → three water injection.

Awakening beans / steaming: it is a very important step in the process of hand brewing, just like the kung fu tea brewing method, which moistens the tea and awakens the tea at the beginning.

Pour a small amount of water into the center, wet and soak the coffee powder and then cut off the water. this is the soothing / steaming stage, which is to create a resistance-balanced seedbed for later water injection, so that the next water injection can flow through the powder at the same rate. instead of passing quickly. When you smell the fragrance released by the coffee beans, and there are a few small drops of coffee liquid oozing from the bottom of the cup, it means that the beans are uniform and thorough, and you can begin to prepare for subsequent water injection.

The key point of this process is: the soothing / steaming time should not be too long, the deeper the beans are roasted, the shorter the soothing time is, so as to avoid the bitter taste of scorching, and the reference time is about 5 millet 20 seconds as the benchmark; if the coffee liquid drips down immediately, it means that the water injection force is too strong, and the coffee powder structure in the filter cup has been washed away, so there is no steaming effect. If the coffee beans are freshly roasted, you will see the coffee powder swell into a lovely bulging dome, and there is a sense of achievement at this moment.

When the expanded coffee powder begins to dry and sink, it means that the coffee powder has awakened the beans and the hot water has been soaked into the inside of the coffee powder. Then inject water from the center for the first time, draw a circle from inside to outside in the direction of the clock, and the coffee powder expands to the highest point and then cuts off the water.

Wait for the filter cup to run out of water, then second water injection, and then repeat the water injection and move faster and faster, until the ideal coffee liquid is quenched, even if there is still boiling water on the filter cup, remove the filter cup immediately so as not to get a bad scorching taste.

The quenching time is controlled at 2 minutes, 30 seconds to 3 minutes. Through practice, we can slowly understand the relationship between fast and slow water injection and coffee flavor. Basically, the slower the water injection, the longer the quenching time, and the more bitter the coffee is.

Continuous Water method:

The quenched flavor is light and elegant, the sweetness is obvious, and the miscellaneous bitterness is low.

With a very small water injection slowly down from the center, while awakening beans, water injection should be thin, slow and uninterrupted, then the coffee powder slowly rises from the middle, gradually expands to the edge of the filter cup, and the water injection begins to draw a circle from the inside to the outside, and then from the outer circle to the inside. Don't break the water injection. So repeatedly back and forth, the water injection can be small first and then large, the speed is slow first and then fast, and the time is also controlled at about 2 minutes and 30 seconds.

The same type of coffee beans are quenched by water cut-off method and continuous water method, which will have different flavors, depending on personal preference.

In principle, the cut-off water method is more mellow and thick, while the continuous water method is more mellow and elegant, each has its own advantages.

After quenching, shake the filter pot to mix the coffee liquid up and down, and then you can pour yourself or someone else a cup of hand coffee.

So, seeing here, do you still think making coffee by hand is just a gimmick?

How do beginners enter the pit to make coffee?

A complete set of basic utensils for hand-brewing coffee consists of 7 pieces, including:

Filter cup, filter paper, thermometer, hand punch pot, timer, electronic scale, bean grinder.

The taste quality of each hand-brewed coffee plays a vital role, and none of them is indispensable.

[filter cup] A tool for filtering coffee liquid

All kinds of filter cups

There are many kinds of filter cups, which are divided into different materials, shapes, holes, brands, and so on. Skilled hand punchers will choose different filter cups according to the baking depth of the beans on hand, or the final desired taste and degree of extraction.

The author recommends: Hario V60 filter cup

Recommended reason: one of the representatives of the filter cup, the price is right, easy to use, a wide choice of materials and colors, whether beginners or veterans, people who play hand flushing will basically have a V60. Pay attention to the size when buying, generally 01 (1 Murray 2 people) will be enough.

Filter paper filters coffee grounds and absorbs oils and impurities

Filter paper determines the cleanliness of hand-brewed coffee. The selection and purchase of filter paper is relatively simple, you can choose the corresponding filter paper style according to different filter cups. For the V60 just now, you need to use fan-shaped filter paper (folded into a cone).

The author recommends: Hario/KONO V60 special filter paper

Filter paper

Recommended reason: cost-effective. When buying, you also need to pay attention to the size, No. 01 filter cup with No. 01 filter paper, and so on.

[thermometer] measure water temperature

Water temperature is also an important indicator that affects the taste of coffee. Too high or too low water temperature may make coffee bitter, sour (different from coffee flavor good acid), astringent and other unpleasant taste.

The author recommends: Tiamo probe thermometer

[timer] record the hand flush time

The combination of time, water temperature and water powder ratio can make a good cup of coffee, so the timer is also indispensable!

The author recommends that any tool with timing function can be used.

[hand punch] a tool for filling and injecting water

Hand-brewed coffee has higher requirements for water flow, flow rate and direction during water injection, so there must be a special hand-brewing pot to complete this special work.

Hand pots have more choices than filter cups, and what they have in common is that they all have a long spout and a beautiful smooth curve.

Many brands design their own hand punching pots according to the specifications of handicrafts, or there are differences in the cut of the outlet, the size of the spout, or the thickness of the spout. Different baristas like different hand pots, which determine the way of holding the pot, water injection and temperature control, so the hand pot should be one of the coffee utensils with the strongest personal imprint.

The author recommends: Bonavita electronic temperature control hand punch pot

Reason for recommendation: with its own temperature control and timing function, the water flow is very easy to control, and its practicability and aesthetics are integrated into one, which has become the standard in almost every hand coffee shop. Although the price is slightly higher, it is still worth the beginners to buy in one step.

[electronic scale] weigh coffee / water

The handwashing industry has a standard for a good cup of coffee, and in order to reach the standard, it is necessary to have a more precise control over the ratio of water to powder at the beginning.

The author recommends: Bonavita/Hario/Tiamo coffee electronic scale

The high-end choice is Acaia Bluetooth electronic scale / Timo black mirror.

Left acaia, right Tamo.

[bean grinder] grind coffee beans to the right size

Different coffee production methods have different requirements for coffee particle size. Theoretically, the coffee powder thickness requirements of different coffee production methods are arranged as follows (from fine to coarse):

Italian (very fine)