The proportion of individual coffee the most perfect proportion of hand-made coffee the compulsory extraction of single coffee

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Discussion on coffee management of single product made by hand

1. The perfect proportion of hand-made coffee

1 serving of 10g coffee powder: 150ml boiled water (130g coffee liquid)

18g coffee powder for 2 people: 270ml boiled water (234g coffee liquid)

3 servings of 25g coffee powder: 375ml boiled water (325g coffee liquid)

30g coffee powder: 450ml boiled water (390g coffee liquid)

two。 Water temperature

It depends on the freshness, roasting and grinding of the coffee and the flavor you want to pursue.

a. Freshness:

Freshly baked fresh beans are full of vitality and produce a lot of carbon dioxide inside. in this state, if you inject hot water of more than 90 ℃, the coffee powder will spew out a lot of foam and destroy the steaming layer (many people call it volcanic bubbles). Therefore, freshly baked new beans should be extracted by lowering the water temperature.

Because Chen Dou is constantly releasing carbon dioxide, he will lose too much carbon dioxide, just like a person in middle and old age. Only higher water temperature can stimulate sleeping aroma factors and other substances to the greatest extent.

Thus it can be seen that carbon dioxide is very important for the protection of coffee beans. We usually see the expanding "hamburger" phenomenon when hand-made coffee is steamed. This is actually the phenomenon that carbon dioxide in fresh coffee cells is released rapidly under the action of hot water. If there is no such expansion during steaming or if the expansion is not obvious, it means that the bean is dying.

b. Baking degree:

The brewing temperature of lightly roasted coffee is higher, usually between 85 and 90 ℃. This is because the lighter the roast, the lighter the sour taste and the more bitter.

The brewing temperature of medium-roasted coffee is moderate, usually between 80-85 ℃. This is because the sour and bitter are relatively balanced.

Deep-roasted coffee has a lower brewing temperature, usually between 75 and 80 ℃, because the deeper the roast, the weaker the acidity and the more bitter.

c. Degree of grinding:

The thickness of each brand or even each bean grinder is not the same, the general coffee powder thickness can refer to the thickness of white granulated sugar sold on the market.

Light baked is thinner (Big Pegasus 4.0), Deep baked is thicker (Big Pegasus 5.0), and medium baked takes the middle value (Big Pegasus 4.5).

d. The flavor you want to pursue:

Even the roasted coffee beans are alive, and the interior of the coffee beans is still constantly moving and changing.

It is precisely because of this that we cannot look at hand-made coffee in a mechanical, static, metaphysical way. The best way is to determine the flavor you want to pursue according to the situation of the beans in your hand, and then according to the three most important factors: freshness, baking and grinding.

Steps:

① folding filter paper:

Spread the folded filter paper and put it in the filter cup so that the filter paper fits with the filter cup as much as possible.

Sit the filter cup on top of the sharing pot.

② warm cup:

Put the hot water in the pot along the mural circle of the filter cup and slowly pour in a small amount of it.

Here, first, it can make the filter paper closer to the wall of the cup; second, it can remove the smell of the filter paper; third, it can play the role of warming the cup.

When the sharing pot is warmed, pour out the hot water.

③ grind beans:

Grind beans according to the degree of baking.

After pouring the coffee powder into the filter cup, gently shake the filter cup to smooth the surface of the coffee powder.

Dig a small hole in the middle of the coffee powder.

④ steaming:

Precautions for steaming:

a. The flow of water needs to be gentle and uniform, otherwise the coffee will smell too bad.

b. The steaming water should not be too little, otherwise there will be a lot of coffee powder not soaked in water, resulting in subsequent brewing, coffee powder that is not soaked in hot water suddenly encounters hot water and produces bubble expansion, hindering stable filtration.

c. The steaming water should not be too much, otherwise the middle and upper coffee powder will immediately produce a large amount of gas and stay in the middle of the powder layer, preventing the powder from being presoaked, causing too much hot water to flow directly along the wall of the filter cup to the bottom of the cup and into the sharing pot.

d. Stuffy steaming is not good, the taste of coffee will not be clean, mainly sour, coffee itself is also difficult to reflect, the taste is thin, with irritation, the aftertaste is not dignified.

When steaming and flushing, it should be drenched gently, softly, quickly and evenly on the powder. The spout is 3-4cm away from the coffee powder.

Pour water from the center of the powder and circle it 2-3 times, so that all coffee powder can be evenly absorbed.

The best steaming time is 10-20 seconds, when it's time to let the coffee drop 3-5 drops.

After absorbing water, the bean powder will expand, from the previous flat to the upward protruding arc, when you can smell the coffee powder.

Emitting a faint mellow smell, this step determines the success of brewing a cup of coffee.

⑤ water injection:

For the first time after steaming, the center of the coffee powder is the center, and the water is injected in the way of drawing a circle with an appropriate fine flow.

Remember not to touch the filter paper directly, otherwise the coffee will be astringent and should be kept within the edge of 1cm.

The height of the spout should be between 3-4cm from the coffee powder plane, and the amount of water injected should be 60%.

Wait for the coffee liquid to flow down completely, start the second injection. As soon as the amount of coffee liquid is reached, remove it immediately.

Filter cup, no matter whether the filter cup can still drip coffee liquid.

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