Hand-brewing Coffee skills | Taiwan hand-made Coffee Champion Jun Huan shares 6 details of hand-brewing techniques.

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Today, share the details of six basic hand-brewing skills, and happily brew a cup of delicious food.

1

Wet filter paper

1. Fold the filter paper into the brewing seat and choose the filter paper: we usually choose the bleached filter paper, the taste of the pulp is not so strong.

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.

2

Tapping powder machine

Two benefits: 1, more contact with the air (wake up beans)

2, let the subdivision fall down

3

Paving coffee powder

And pour the 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, gently tap the surface.

four

Weigh beans

If you use 22g coffee today, 350cc water

It should be 22 X 16 = 352ml (water / powder ratio is 1:16)

Calculate when you are ready to cook.

five

Stuffy steam

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.

Steaming is a very important step in the brewing process of hand-brewed coffee, which means the beginning of coffee extraction.

Be gentle, soak quickly and evenly, and control as little water as possible.

If there is too much water, you can see the coffee liquid flowing out in a column.

Although the amount of water is insufficient, although there is no coffee liquid dripping, we can see that the dry powder still exists, or there must be insufficient steaming at the bottom and middle of the powder layer.

After understanding the principle of steaming, what should be paid attention to when steaming?

Water quantity: usually the proportion we take is that the amount of water is about twice the weight of powder. It is usually just enough to soak the coffee powder completely.

Time: the steaming time is about 20-30 seconds after water injection, which is related to the freshness and baking degree.

Pre-soak in the video for 20 seconds

Draw a circle clockwise with the center of the filter cup, and the water flow should not rush to the place where the coffee powder is connected to the filter paper, so as to avoid the channel effect (the channel effect means that the water does not touch the coffee powder and flows directly to the next pot).

six

Water injection

Be gentle, soak quickly and evenly, and control as little water as possible. Tenderness is to prolong the immersion and extraction time of water in coffee powder as much as possible.

Cut off water in the middle

In the second paragraph, it is appropriate to inject water in the center, and do not exceed the height of the original coffee powder.

seven

Remove the filter cup

Remove the filter cup before the fine bubbles flow out, reducing the flow of the final irritating coffee liquid into the filter pot.

Learn to try several times to find a balance.

From this process to feel the fun of hand flushing is the best!