The secret of making hand-made coffee how to make a good cup of coffee by hand

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

The secret of how to make the best coffee by hand! Take 225cc's hand coffee as an example, first put 15 grams of coffee in a filter bag, heat the water to 95 degrees Celsius, and then turn the fire; flush from the inside to the outside, and in the process from the inside to the outside, constantly in a small circle clockwise, just like the earth rotates, it also turns into a large circle, just like the earth revolves around the sun.

After the first flush, the second flush is done at an interval of 10 seconds, but then it is changed to rush from outside to inside, which is also a circle in the way of rotation and rotation; after the second time, between the 3rd, 4th and 5th times, there is an interval of 10 seconds each time, and they are all from the outside to the inside.

After 5 times, the coffee temperature is only about 60 degrees Celsius, should be reheated to 80 to 85 degrees C, more coffee aroma, better taste; if the weather is cold, you can increase the temperature.

Among the hand-brewed coffee, the use of flannelette filter bag is the best and has the strongest flavor, which is far better than using filter paper, filter cup and metal mesh. Of course, the best coffee to drink is siphon coffee, while hand-brewed coffee is relatively pure and plain.

In addition, if the origin of coffee beans is the same, they also use the same way to make coffee or hand brew, but the result is not good. It may be that the baking process is not in place, or it may be that the coffee has been left stale for too long.

How should I taste the coffee? Drink a sip of water first, block the aroma with your hands; even if you want to add sugar and milk, drink a few mouthfuls of pure coffee first to try the taste before adding sugar and milk. Good coffee is smooth, sweet, mellow, and the taste is deep and long-lasting, and the bitter taste is moderate, not too sour, not scorched and astringent, and no miscellaneous taste.

When it comes to tasting coffee, there are five elements, including aroma, bitterness, acidity, sweetness and richness. Aroma is the taste of smell, because the roasting process through sucrose, chlorogenic acid, oil, protein caramelization, first taste the dry aroma of coffee beans ground into powder, and then taste the wet aroma of coffee dissolved in water, that is, smell the fragrance first, and then taste the fragrance through the esophagus and spread to the nose when drinking coffee.

Bitter and salty taste is the taste caused by coke carbonization and bitter powder phenolipid compounds in the baking process. In terms of acidity, shallow baking is relatively sour, but not too sour; if it is really too sour, the baking time is too short and undercooked. On the other hand, the sweet taste is the highest in baking, which of course has something to do with bean seeds.

As for the degree of richness, it is the sense of stickiness, smoothness and thickness. it is the touch of the taste, which is related to the quality of coffee beans and the way it is made. If the baking is too shallow, it is easy to have a raw and astringent taste; if it is baked too deep, it is easy to feel scorched and astringent.

The roasting of raw coffee beans includes shallow roasting, shallow roasting, medium roasting, medium and deep roasting, deep roasting and heavy roasting. The roasting degree of coffee beans determines the sour, bitter, full-bodied taste of coffee.