How to brew coffee powder? Medium to deep roast coffee powder hand brewing process?

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How to cook deep-baked coffee powder? Medium and deep roasting coffee powder hand brewing process?

The texture of deep-baked beans is much looser, the water absorption is good, the powder layer is easy to expand by the water, and the coffee powder is easy to float on the surface, but the bitter taste is relatively heavy, so it is generally recommended that the shallow baked beans should have a water temperature below 88 ℃ and a larger water column, so it is easier to rush out a rich and mellow flavor.

Deep baking (above Full City): the temperature is about 80Mel 85 degrees, pour into a copper pot and let it brew for two minutes to produce a rich and mellow flavor.

1. Brief introduction of appliances:

1. "thin-mouth kettle": the small-mouth kettle can effectively control the size and stability of the water column (including whether the stability of the water column continues to be good when the water level drops).

two。 "filter paper": choose filter paper of the same size according to the size of the filter cup, and the material of the filter paper will also affect the flow rate.

3. "Upper seat-filter cup": the material is related to the effect of temperature retention in the brewing process, and the hole mesh is related to the flow rate of coffee leakage.

4. "bottom seat-glass pot": it is marked with the amount of water or the number of cups, so it is easy to observe whether the amount of water dripping is enough.

5. "thermometer": you can know the cause of temperature more accurately. Usage: the temperature measuring point is in the middle of the water, do not directly contact the thermometer to the bottom.

6. "Bean grinder": in addition to helping the freshness, the size of grinding particles is also an important factor.

Second, basic concepts:

1. The ratio of coffee to water: usually when you buy a filter cup, you will attach a coffee spoon, about 8g per flat spoon. The advantage of drinking light hand-made coffee is that it can pull away the flavor of fresh coffee beans. The ratio of coffee powder to water is about 1g of coffee powder to 10c.c. Water, so a glass of 150c.c. About two flat tablespoons of coffee powder are used for coffee.

two。 The emphasis can be placed on not breaking the water column (tick-tock appearance) and whether the coffee in the next seat reaches the target. Most beginners pay too much attention to the circle and fail to notice the amount of water, making the coffee too weak.

3. Water column: the water in the kettle will wobble greatly because of the inertia caused by the circle, making the outlet water from large to small.

4. Circle: the purpose of making a circle by hand is like stirring. The back and forth circle of the water column is the action of stirring the coffee powder on the surface. In the circle, you can see that the color of the coffee powder washed by the water is different from the others, as long as the color gradually rushes the powder layer evenly.

5. The height of the outlet: the higher the distance from the outlet to the powder layer, the greater the impact on the powder layer.

6. Soaking time: the size of water column, the thickness of coffee powder and the pore size of the filter cup will affect the speed of coffee outflow.

III. Usage

'filter paper folding'

Fold back and forth according to the stitches on both sides of the filter paper, and then stretch them out.

'Control of the size of the water column'

'Operation steps'

1. Put the filter cup on the glass pot.

two。 Pour hot water into the pot and insert it into the thermometer.

3. Fold the filter paper and make it stick to the filter cup.

4. Pour the filter paper with hot water so that the filter paper is pasted flat on the filter cup and warm the filter cup and the glass pot at the same time.

5. Pour the coffee powder into the filter cup, pick up the filter cup and pat the side with your hand to make the coffee powder surface slightly flat.

6. Start from the center point of the filter cup, around the center to the periphery and back to the center as a circle.

7. Wet the coffee powder on the first lap and stop (do not drop too much coffee water, 3 drops is the standard)

8. Take a look at the development of the bubble, about 40 seconds (when the bubble collapses, it begins to burst)

9. Then repeat the circle, rinse to the required amount of water (usually a cup of 150-180cc).

'detailed illustration'

"first lap": steaming-soaking coffee powder evenly, start timing

"the second lap": let the powder layer develop upward

The third lap: the amount of coffee made to a cup of coffee. At this time, the foam is whitening and most of the material has been washed out. Image024 image026

[four major causes]

Temperature.

Extraction efficiency: the temperature of water affects the extraction efficiency of coffee. If the coffee is too bitter and scorched, try lowering the temperature. On the other hand, if you feel that there is still a lot of flavor unreleased, you can consider raising the temperature. two。 The development of the powder layer: another noteworthy place is the development of the powder layer. The powder layer contains bubbles, which are full of coffee liquid and air. The denser the bubbles, the better the effect of soaking in the filter droplets. In the case of shallow baked beans or grinding too fine, the powder layer is not easy to expand, we can consider increasing the water temperature to assist the development of the powder layer.

Grinding thickness

The thickness of powder has a high influence on the flow rate and the development of powder layer. Extraction efficiency: the finer the grinding, the more the number of particles, the greater the extraction efficiency. two。 Powder layer development: usually the fresher the coffee beans, the better the powder layer will swell. However, if the grinding is too rough, because the water passes quickly, it is disadvantageous to the development of the powder layer. When grinding is too fine, because the water is not easy to pass, it will get stuck on the powder, and the development of the powder layer is not good, so the appropriate grinding thickness must be used. (in the case of Pegasus and Eagle, about 3.0 Murray 3.5)

Baking degree

Shallow roasting: shallow roasted coffee beans are relatively dense, it is recommended to use a high temperature of more than 90 ℃ and a smaller water column, so it is easier to rush out the flavor. two。 Deep baking: the deeper the baking, the looser the tissue structure, the faster the extraction efficiency of soluble matter, the better water absorption, the powder layer is easy to expand by water, but the bitter taste is relatively heavy. 3. Therefore, the suggestions on the degree of baking and temperature are as follows: shallow baking: the temperature is about 90murmur92 degrees. After boiling, pour into a copper pot and bake deeply: the temperature is about 88mur90.

Soaking time

. Extraction efficiency: the longer the soaking time, the greater the extraction efficiency. two。 The overall cooking time is about 3 minutes, and the size of the water column can be adjusted as close to the target time as possible.

Degree of grinding thickness:

Grinding thickness

Extraction efficiency: the same thickness of hand grinding powder also affects the extraction rate, the extraction rate of powder is larger than that of fine powder, and the extraction rate of coarse powder is lower. Hand flushing belongs to constantly adding water and constantly filtering, not as good as syphon immersion. Therefore, the thickness of the powder is much more important to the flow rate and the development of the powder layer.

Powder layer development: usually for fresh coffee beans, the coarse and fine powder layer ground near Taiwan Sugar No.2 Sugar will expand better (of course, this will change depending on the baking degree). Then the thicker the grinding, because the water quickly develops slowly through the powder layer, and the finer the grinding, because the water is not easy to get stuck on the powder and develops slowly. Therefore, rough grinding and water column flushing speed can be slowed down to adjust the flow rate, while relatively fine grinding can dig a hole in the powder layer and increase the water column flushing speed to improve water penetration.

The ratio of coffee to water

Concentration: generally speaking, if you want to increase the concentration of coffee and increase the amount of coffee powder, of course, it is a way to pay attention to the infiltration after the water is washed down. As the amount of powder increases, the powder layer in the filter cup also thickens. It is recommended to circle more water in the middle to facilitate the coffee powder in the middle to receive enough water.

Quantity: according to my cooking habit, use 24g coffee powder to make 360--400c.c. Two cups of coffee, for the concentration of light coffee, that is not to make 300c.c. Then use 20g powder, 480c.c. How about 30g powder? The answer is not that the concentration of hand flushing is related to the flow rate and the time for the water to stay in the coffee powder. As the flushing time increases when flushing more cups, the longer the water stays in the powder layer, the better the extraction efficiency. The less the amount of ground powder, the shorter the brewing time will be caused by the same flow rate of boiling water column. Therefore, brewing more cups can reduce the amount of powder and increase the water column; boiling less cups can increase the amount of powder and reduce the water column.

The temperature of water

The roasting depth of coffee beans

[time and flavor of extraction]

It is not that the more ingredients are extracted, the better, just like tea soaked in hot water, the shorter the time, the more tasteless; but for a long time, it is prone to miscellaneous taste, astringency and other uncomfortable taste. The goal of our extraction is to find the most suitable point, so that there is more pleasant taste and less uncomfortable taste as much as possible.