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Freshly ground coffee upgrade version Master teaching war

As people pay more and more attention to the quality of coffee, traditional brewing techniques are also more exquisite, many people began to study the use of pour over, glass filter pot (Chemex), pressure filter (Aeropress) and siphon pot (Vacuum pots), the aroma is far better than drip machine brewed coffee.

Here are eight ways coffee master Liam Kenna recommends to turn coffee decay into magic at home.

Kalita Wave Coffee Hand Brewer

Ingredients: Kalita Wave hand brewer, Kalita corrugated filter paper, 3 tablespoons (21 grams) freshly ground coffee powder, hot water at about 205 degrees.

Practice: stainless steel Kalita Wave filter cup design is beautiful, the wooden handle of the kettle will not be hot, the crane mouth can easily control the water output, as long as 3 minutes can make a cup of 10 ounces coffee.

First of all, use a grinder to grind coffee beans into fine salt powder, put the corrugated filter paper on the filter cup, and start from the middle with a stable and fine amount of water, diffuse outward to wash the filter paper concentrically, remove the odor.

Pour out the water in the cup, fill the coffee powder into the filter paper, wet the coffee powder surface evenly with a small amount of hot water, stir it, this step is called Bloom, release the gas of the coffee beans, so as to absorb water evenly, so that the subsequent extraction is uniform.

Inject a trickle of hot water until it reaches the top of the filter cup, adding water in circles from time to time.

For a more uniform extraction, water is added to the dark coffee powder, avoiding the lighter part.

Remove the filter cup and taste.

Vacuum Pot Siphon coffee pot

Ingredients: Siphon coffee pot, 6.5 tablespoons (40g) freshly ground coffee powder.

Practice: Usually takes 20 minutes to brew coffee for two, but the advantage is that it can completely filter out the grounds, leaving a pleasant aroma, clear coffee, suitable for fine flavor African and Central American coffee beans.

Siphon coffee pot points up and down seats, coffee beans ground into fine salt powder, under the seat of the glass ball water to scale shows 20 oz.

A filter connected with an iron chain is placed in the cylindrical glassware of the upper seat, and the whole glass ball is inserted. The lower seat is heated to 200 degrees by alcohol lamp or direct gas fire.

The water rises gradually to the upper seat due to steam pressure. Stir the water quickly to form a vortex. Pour in the coffee powder and stir for 10 seconds. Wait 30 seconds. Stir again for 10 seconds.

After 40 seconds, all the water rises to the seat, remove the fire source, and stir clockwise with a stirring rod in a circular manner.

At this time due to vacuum suction, boiled coffee will flow back to the glass ball, pour out the coffee, the residue has been left in the seat.

Note that the cup is best heated with hot water to maintain the taste of coffee.

Hario V60 Drip coffee maker

Ingredients: Hario V60, V60 filter paper, 3 tablespoons (21 grams) freshly ground coffee powder, hot water at about 205 degrees.

Practice: Japanese coffee equipment manufacturer Hario V60 is popular all over the world. The high-quality ceramic filter cup can withstand a temperature difference of 200 degrees. The conical design is more convenient when filling water.

First, coffee ground into fine powder, open filter paper into the filter cup, put on the coffee pot, inject hot water to attach filter paper to odor, but also to achieve the effect of warming pot.

Pour out the rinse water, pour the coffee powder into the filter cup, steam with water to release the coffee bean gas, stir to let the water drip into the coffee pot, and fill it every 15 seconds in a circular pattern.

Due to the very large cup mouth of V60, coupled with the protruding cup pattern, the airflow is easily led out, resulting in too fast flow rate and insufficient extraction.

Water should be injected steadily and evenly every 15 seconds to balance the coffee taste.

When coffee reaches 10 ounces, it can be poured into a cup and drunk.

French Press

Ingredients: French press pot (8 cups capacity), 8 tablespoons (56g) freshly ground coffee powder, hot water about 205 degrees from the fire, timer.

Practice: French coffee brewing technology research in the world one of the best, which is called "French pressure" filter pot simple and convenient to use, 4 minutes can cook a strong taste of 3 cups of 10 ounces of coffee, the disadvantage is easy to become turbid.

Add the finely ground coffee beans to the press pot first. Be careful to clean the pot first.

Steadily infuse hot water to brew coffee until pot is half full, wait 1 minute, stir clockwise with stirring stick for 10 seconds, then fill with water.

Pull up the filter, close the spout, press down on the filter smoothly, and pour the coffee into the warmed cup immediately.

To avoid over-extraction, do not leave coffee in the press. Pour it out immediately.

Filtron Cold Brew

Ingredients: Filtron cold brewer, Filtron filter paper, 12 ounces (3/4 pounds) of ground coffee, 56 ounces of ice water.

How to do it: Cold brewing can reduce the acidity of coffee and make it taste more refined than hot brewing and re-storing in the refrigerator.

To make espresso cold coffee, you need a lot of coffee powder, the ratio of 1:2 water, that is, 1 cup coffee 2 cups of water, at least 24 hours of brewing.

The Filtron cold-brewer is divided into upper and lower seats. The coffee beans are ground, the filter and mat are rinsed, and excess water is squeezed out of the mat. The circular groove in the lower seat is tightly attached.

Pour coffee powder into the bottom seat, cover with plastic disc, twist rubber stopper on the bottom hole.

Mount the base, add 56 ounces of cold water (4.5 LB on the scale), and the small holes will allow fine water to begin pouring into the base. Let stand for 24 hours.

Take away the upper seat, put the lower seat on the large glass pot, unplug the rubber stopper, coffee will flow into the pot, the whole process about 45 minutes to 1 hour.

Dilute cold brewed coffee with water and refrigerate.

Chemex glass filter pot

Ingredients: Chemex filter pot, Chemex filter paper, 6 tablespoons (42 grams) freshly ground coffee powder, hot water at about 205 degrees from heat.

Practice: The advantage of using a hand-brewed coffee pot is that it can control the brewing temperature of 195 to 205 degrees, it can determine the extraction time according to the coffee bean grinding particles, and finally it is easy to clean and does not take up space, while Chemex has three advantages.

Chemex filter paper is thick, so be sure to rinse it with hot water first to remove odors.

Pour out the brewing water, pour the ground coffee powder into the filter paper, pour in hot water, stir slightly and steam, and then pour water into concentric circles.

When the water drips down, repeat the water injection. Usually 1 tablespoon coffee powder is added with 5 ounces of water, but if you want to make it stronger, 6 tablespoons coffee powder is brewed with only 20 ounces of water.

When dripping is complete, remove the filter paper, shake the strainer, and pour into a lukewarm glass.

Bee House ceramic filter cups

Ingredients: Bee House filter cup, Melitta #4 filter paper, 3 tablespoons (21 grams) freshly ground coffee powder, hot water at about 205 degrees.

Practice: Most filter cups are conical, while Bee House is wedge-shaped, with only two small holes at the bottom. The advantage is to slow down the dripping speed, so that the ground coffee beans can be coarser (if the hole is too large, the water will not be absorbed by the coffee and drip directly into the cup).

Use the same way as other filter cups, note that Bee House filter cups come in two sizes, Melitta #4 filter paper is used for large, multi-point coffee at a time.

Put the filter paper on, pour hot water to remove odor, pour coffee powder, soak coffee with water and steam.

Because the hole is small, the flow rate of water injection should be small. Repeat this several times. It takes 3 minutes for 1 cup of 10 oz coffee.

Aeropress filter

Ingredients: Aeropress filter, special filter paper, 2.5 tablespoons (17 ounces) freshly ground coffee powder, hot water at about 205 degrees, timer.

Practice: This hand-brewed coffee sharpener combines the characteristics of drip and filtration. Due to the short extraction time, the coffee acidity is lower and the taste is softer. For a stronger taste, add filtration to extract stronger flavor.

Choose to grind coffee beans into powder first, round filter paper close to the filter, fitted with a syringe filter, placed on the cup.

Pour hot water into the filter paper to remove odors and discard the brewing water.

Pour ground coffee into a press filter, stir with a stirring rod, cover the plunger, do not press, wait 10 seconds.

Turn on the plunger and stir once more, then slowly depress the plunger until you hear a hissing sound.

In order to avoid bitter taste, remember to calculate the time, so as not to filter too long.

Tip 2: Cook freshly ground and taste immediately after cooking

Coffee beans after grinding began to lose flavor, the best way is to grind and boil, in order to enjoy the coffee's most original flavor.

Grinding coffee beans is also a knowledge, different grinding machine grinding powder thickness and uniformity are not the same, the flavor is naturally different. The finer the coffee powder, the richer the flavor, and some scientists have pointed out that the finer the coffee powder, the higher the extraction rate, the easier to dissolve organic acids and phenolic antioxidants.

The coffee bean grinding thickness should match the coffee brewing equipment used

Just brewed coffee is also the best taste, coffee is the most suitable for drinking temperature recommendations in 50--70 degrees Celsius, the most able to taste the flavor of coffee. It is generally recommended to pour coffee into a warm mug or coffee cup to maintain temperature and drink it within 10 minutes, no more than 45 minutes, reheating or placing it on a heat source for too long will ruin the taste of coffee.