Which coffee beans are suitable for hand brewing? How to drink four kinds of coffee beans?

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Break the price myth

Although boutique coffee is generally higher in price and better in quality than ordinary commercial coffee, it is important to remember that in the world of boutique coffee, the truth of "every penny" may not always be true. Island coffee from Jamaica or Hawaii, for example, is generally more expensive, not because of its outstanding flavor, but because of higher production costs and less production.

Ask local baristas or bean bakers, they know a lot about coffee beans and can give you some advice.

Figure out how to drink it.

Boutique coffee beans are usually divided into two types: Italian concentrate and hand flushing, so decide how to drink them before you choose them. Hand-brewed coffee beans have a lighter taste and can play a more complex flavor, which is most suitable for slowly brewing in the way of filter drops; the beans used as espresso are darker in color and more full-bodied in taste, and can withstand the high-pressure extraction of the coffee machine.

Also, individual coffee is not suitable for adding milk, because milk will destroy the delicate flavor of the coffee itself. Therefore, it is best to make lattes or cappuccinos with Robusta mixed beans or a single variety with a stronger and fuller flavor such as Brazilian coffee.

Drink while it's fresh

When buying coffee beans, pay attention to the baking date marked on the bag. Opinions vary about the best taste period for coffee, but it is generally believed that roasted beans take one to four days to mature, reaching their peak between the fifth and tenth days. Within three weeks from the baking day, there is a tasting period. However, as the old saying goes, the best way to taste the hand-made coffee is to drink it in person, and the best taste of some coffee may come earlier or later, so the key lies in the quality of the beans and the way they are roasted and cooked.

Buy whole beans

Grinding beans can release the flavor of beans quickly and in large quantities in a short period of time, but it also means that the best taste period will be shortened and will soon deteriorate-usually only for a few hours. Ground beans lose most of their flavor complexity in a day and become dull in less than a week. It is recommended that you buy a bean grinder and grind and cook according to the amount of coffee you use each time, but if you really, really don't want to bother, you have to try to buy the freshest freshly ground coffee beans.

Proper preservation

It is not easy to find beans suitable for hand-brewing coffee, of course, we should keep them well. You can buy special bean storage cans, but to be honest, it is not necessary to seal the beans to completely isolate the air and avoid the high temperature and heat. Buy only the amount you need for one to two weeks at a time. The best way is to pack it in a sealed glass jar or ceramic container and put it in a cool place. But no matter what others suggest, do not put it in the refrigerator or freezer, because beans will absorb moisture and odor, resulting in the loss of flavor, so that your double espresso will taste bad, like the pizza you didn't finish last Thursday.

Is your hand flushing method correct?

I believe that many coffee lovers like to brew coffee by hand, on the one hand, they can experience the fun of brewing coffee, on the other hand, they can enjoy a cup of coffee with individual flavor, but do you know that your hand brewing method is correct?

The corner of the street is also a hand-punching enthusiast. after the study of hand-related knowledge, and after a good exchange with each other, we will provide you with some hand-made ideas.

What to pay attention to by hand:

a. Water temperature:

1. The recommended range of water temperature is 81-92 degrees C, with 86 degrees C as the intermediate value, so that coffee with rich flavor and good balance can be extracted.

two。 The baking degree of cooked beans should correspond to different water temperatures. The water temperature of shallow baked beans can be close to 92 degrees, that of medium roasted beans should be 86 degrees C, and that of deep roasted beans should be 82 degrees C. in this way, you can drink coffee that is not sour but not bitter, and you can also drink the taste of raw beans.

b. In terms of momentum:

1. The spout is as close to the top of the pot as possible to maintain a height of 1-3 cm. Too high will cause excessive impulse, and the coffee powder will vibrate up and down, causing the air to enter into the bitter coffee.

two。 Rotation is to use the arm instead of the bowl force, try to keep the size of the water injection consistent, you can also first small and then flood injection, but not too much impulse

c. In terms of time:

It is recommended that the cooking time should be at least one and a half minutes, and the longest should not exceed three and a half minutes. The time is proportional to the amount of powder. The less the amount of powder, the shorter the cooking time.

d. In terms of powder particles:

The roughness and fineness of grinding should be based on the principle that shallow baking is finer and deep baked beans are thicker.

e. The question of proportion:

1. The ratio of coffee powder to brewed coffee liquid is at 1:12, lighter until 1:14 and thicker until 1:10.

two。 The amount of powder should be between 14G-32G. The amount of powder used in 1-2 cups and 2-4 cups should be adjusted according to the proportion.

Implementation recommendations:

To cook a pot of 240CC coffee solution: (powder 20g, water temperature 86 C, medium baked beans (city+), Pegasus grind 3, Pegasus grind 3, time 2 minutes 30 seconds)

1. Judging the roasting degree of coffee beans determines the grinding thickness. For medium-roasted coffee beans, Xiaofei recommends a scale of 3-3.5; shallow roasted beans use 2.5-3; deep-roasted beans use 3.5-4.

two。 Coffee beans use 1:12 ratio, that is, prepare 20g of powder, and the hot kettle had better be filled with hot water above 450CC.

3. Use an upper pot for 1-2 people; put flannel or unbleached filter paper for 1-2 people; use a flower teapot larger than 400CC for the lower pot.

4. After pouring the powder, pour a little water and steam for about 30 seconds, wait for the powder to rise and fall behind, and then continue to pour water (measure whether the water temperature is about 86 degrees before steaming)

5. The continuous pouring method can be used to first circle with small water injection, then circle with reclaimed water, and finally end with small water injection. The whole cooking time with stuffy steaming is recommended by 240CC to be completed in about 2 minutes and 30 seconds.

6. Before pouring out the coffee liquid, shake the pot so that the coffee liquid is fully mixed and then pour into the cup. Let stand for about one minute and enjoy the delicious coffee.

PS. Coffee powder must be fresh enough to bulge (roasted beans are not easy to rise if it is too shallow). The key to delicious coffee is that coffee beans are fresh and should be ground before brewing.

END