How to brew pure coffee powder by hand? The hand brewing method of coffee powder? What about the ground coffee powder?

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How to brew pure coffee powder by hand? The hand brewing method of coffee powder? How to cook the ground coffee powder by hand?

Since instant coffee powder does not need to separate dregs, it all depends on the number of teaspoons of coffee powder. By contrast, the public will find the hand-brewed coffee to be filtered complicated and complicated. In fact, each packet of coffee beans, only need to find a suitable thick young degree, and then brew, can be as simple as watering flowers.

The most common method is to extract 18 grams of coffee powder in a ratio of about 300 milliliters of water. First of all, 30 to 40 milliliters of water are injected into the middle of the funnel. after 20 to 30 seconds of "steaming" (I still don't understand why this action is called steaming), divide it into three to four sections, each with 60 to 80 milliliters, and inject the rest of the water. The whole process will be completed in two to three minutes. In the meantime, avoid wetting the filter paper without coffee powder, otherwise water will be lost from the channel formed by the periphery of pressed powder.

Another kind of more difficult to use, is in the limited time (usually in two minutes) keep making a circle to inject water, until the end of the 300ml "continuous water method". Beginners often "live and live" and inject water too slowly, or they are afraid that the current will be interrupted and it will be finished too soon. All kinds of hand-punching pots, that is, the thick young (flow control) for the water column, came into being.

The Taiwanese translation book "Talent starts a course and teaches you how to make good Coffee" brings together the brewing methods of more than 20 coffee shops in Japan. Many people follow the guidelines in the book, but the taste of coffee is worse, and some readers find the suggestions in the book varied and difficult to understand. As a matter of fact, what is described in this book is just like a martial arts novel, which only has the style and lacks the formula. According to the picture and practice, only its shape but lack of reality.

It is easier to make coffee than to practice martial arts, and the so-called formula is only one sentence: "taste it, but don't overdo it."

"smell it, but don't overdo it."

What sounds easy and natural, there are thousands of ways to do it. The gesture of pouring water and making a circle can be divided into counterclockwise, large and small circles, making a cross, drawing an M, and so on. In fact, whether it is a picture symbol or a "gluttonous snake", you can inject water into a coffee pressed powder in the hope of washing out the taste of each powder. Metaphorically, the coffee powder in the funnel is like a tea bag in a bathtub. We pour water with a hose in the hope that each tea bag will taste evenly together. To do this, you must first wet all the tea bags at the same time. This is the goal of the first water injection (or "stuffy steam" at all).

However, if you look at the funnel with a microscope, you will find that the size of the coffee powder is different. It is equivalent to the tea bag in the bathtub, some as big as rice dumplings and some as thin as dumplings. Even if the extraction starts at the same starting line, by the time the big one tastes enough, the thin one has gone too far (excessive extraction). In order to avoid this phenomenon, apart from high-quality bean grinders, we can only use water to pull larger coffee grains to taste as soon as possible before the fine powder is over-extracted. So when the second water injection begins, the impact is very important.

But what happens if you rush too hard? Apart from running out of water too quickly, resulting in insufficient extraction time, some of the water will flow away with the cracks in the pressed powder or the edge of the funnel, both of which will lead to the weak taste of the coffee and the imbalance between sour and bitter.

Brief introduction to the method of making coffee by hand:

Weigh 15g coffee powder and pour it into a grinder to grind moderately. The ground particles are slightly thicker than salt.

1. Fold the filter paper into the brewing upper seat:

2. Use the hot water in the hand-punching pot to cast filter paper in a clockwise circle for three purposes:

A. let the filter paper and the filter cup stick more closely and stick together to prevent the channel effect.

B, remove the smell of filter paper.

C, hot water will flow into the next pot, playing the role of warm pot, making the coffee more delicious.

Pour the water from the coffee pot and warm the cup.

And pour 15 grams of coffee powder into the middle of the filter paper, shake the filter cup horizontally, so that the coffee powder in the filter paper can be paved.

Put the powdered upper seat back on the coffee pot, then use the hot water in the hand flushing pot to draw a circle clockwise around the center of the filter cup. Start the time when brewing, brew the coffee to 30g in 15 seconds, then stop the water injection, steam to 25-35 seconds, observe the powder layer, no bubbles appear, and start the second water injection.

The second time of water injection is the same as before, draw a circle clockwise with the center of the filter cup, the water flow should not rush to the place where the coffee powder is connected with the filter paper, so as to avoid the channel effect, the coffee powder can be washed to the outermost circle and set aside a circle. Then brew it in the middle again and again.

About 2 minutes, to brew the coffee to the 225g-230g, make the coffee by hand.

This is the whole process of making coffee by hand, and it seems to be quite easy.

The key to hand flushing: steaming

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.

How coarse should the powder of hand punch, siphon kettle, French press, Philharmonic press, mocha kettle, etc. [grindability] A picture allows you to understand the size of coffee powder!

A: this description is not intuitive in language, and many people still don't understand it after listening to it.

* rough grinding: the size is as big as coarse sugar, suitable for filter coffee.

* medium grinding: gravel-shaped, the size is between coarse sugar and granulated sugar, suitable for trickling (filter paper dripping) cooking.

* Fine grinding: size as fine granulated sugar, suitable for distilled coffee pot, electric coffee pot, mocha pot.

* very fine grinding: the size is between salt and flour, suitable for Espresso, Turkish coffee, because household grinders can not grind this texture, generally must buy ready-made grinding powder, so if you want to enjoy Espresso at home, it is best to drink a large amount of fresh coffee.