Single item hand-brewed coffee home practice teaching single item hand-brewed coffee detailed practice perfect powder

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It is said that coffee is a pit, and some people sink deeper and deeper as they walk, and are finally completely assimilated. Qianjie also thinks so. Many people are interested in coffee, but they like it more and more. In the end, many people will choose to open a coffee shop on their own. Especially with the development of boutique coffee, the road of coffee will be wider and wider in the future, and there will be more and more contact with it. But first, let's learn how to get into hand coffee!

Steps for making coffee by hand

First, prepare coffee beans, hand pot, filter cup, filter paper, electronic scale, sharing pot, grinding beans, powder sieve.

2. Our Qianjie coffee usually uses 15 grams of powder, and then the light baking sieve can be dried to 80% first, and the medium-deep baking sieve 75%.

3. The next step is to put the filter paper into the filter cup.

4. Our Qianjie coffee will soak the filter paper clockwise with the hot water in the pot. The purpose is to have three.

A. make the filter paper more close to the filter cup.

B, remove the smell of filter paper.

C, hot water will flow into the sharing pot, playing the role of warm sharing pot.

4. Pour out the water in the sharing pot and warm the cup by the way.

5. Pour 15 grams of powder into the filter cup, gently shake the filter cup, let the powder smooth, and so on, pour the water temperature into the hand pot to measure the water temperature. Qianjie coffee is generally medium and deep baking water temperature is 86 degrees-88 degrees, shallow roasting is generally 90 degrees-94 degrees.

6. Then start timing water injection, first steaming with 30 grams of water for 30 seconds, then injecting water around the coin size circle to 125 grams at the end of steaming, and then continue to inject water around 225 grams after the water level drops by half. The total extraction time is from 2 minutes to 2 minutes and 30 seconds.

7. Finish brewing coffee by hand

The most important step in making coffee by hand is steaming. What is the purpose of steaming?

There are two purposes of steaming:

1. In order to release the gas in the coffee particles, it is mainly carbon dioxide. Generally speaking, the closer it is to the baking time, the more bubbles usually occur during prepreg. On the other hand, the coffee beans with deeper roasting degree will release more gas in the steaming process than the coffee beans with lower roasting degree because of less water content.

2. If the coffee particles after exhaust gas can be evenly absorbed and saturated, the subsequent extraction can be uniform. In short, during steaming, the air between the coffee powder particles expands and releases a large amount of carbon dioxide, while a short gap layer between the coffee powder particles will provide the space needed for hot water to pass through the powder layer during formal water injection.

If the initial step of hand flushing is less steaming, a large amount of hot water will follow a local and a small number of waterways through the powder layer, so that the dripping time will be longer, which may lead to excessive extraction, because the extraction time is longer and more substances are dissolved. the taste may be more sour and irritating, or full of miscellaneous taste. However, once you can pay attention to the action of steaming and then start formal water injection, the hot water can pass through the filter layer evenly composed of coffee powder, and then achieve the purpose of uniform extraction.

Do I have to use an electronic scale for hand punching?

Qianjie feels that it is for better cooking, knowing the ratio of water to powder, knowing the time, can better change the flavor of your cooking, but also can prevent over-extraction or insufficient extraction.

The perfect shape of coffee powder

Qianjie coffee is more likely to encounter guests who only brew around the size of the central coin, there will be a concave powder bed, while the whole coffee is completely extracted will appear a flat powder bed. This is the difference caused by the method and scope of water injection.

Qianjie coffee is understood like this: as long as you can extract a good cup of coffee, even if the powder bed is convex! But the premise is to be uniform, which means that the amount of water injected is uniform and the extraction is uniform. If there is a powder bed high on one side and low on the other, or uneven powder noodles, it is the uneven impact of water flow, resulting in uneven coffee extraction!