How to brew coffee by hand video _ how to make coffee tastes good _ how to make coffee by hand

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Today, the editor specially prepared for you one of the coffee brewing methods, hand-brewed coffee. Why do you talk about hand-made coffee? Because the editor has to say that the coffee market has entered the era of boutique coffee, but also because the editor likes to make coffee by hand. (ten thousand words are omitted here)

Hand-brewed coffee removes the taste interference of other factors (milk, sugar, spices, etc.). Only the ground powder of water and coffee, and only a single variety of coffee beans, can bring out the purest and most primitive taste of coffee itself.

Water is also a key factor in making coffee:

The hardness of water also directly affects the taste of brewing coffee, and soft water is the best choice.

The hardness of water refers to the ability of ions in water to precipitate soap. The hardness of water depends on the total content of calcium and magnesium salts in the water. That is, the hardness of water usually reflects the content of calcium and magnesium salts in water.

0--75mg/L extremely soft water

75--150mg/L soft water

Hard water in 150--300mg/L

300--450mg/L hard water

It is also good to use the machine to make coffee, but it does not well reflect the affection of the maker. Making coffee by hand can better reflect the skills and personality characteristics of a barista. The mood is different, the taste of each brewing coffee is different. Therefore, the purpose of hand-brewing coffee is to integrate the taste of coffee into people's personality.

Necessary tools for filter paper hand-made coffee:

Most of the hand-brewed coffee filter cups are conical and trapezoidal, and the trapezoidal filter cup is divided into single-hole and three-hole. Conical cup hot water will knock down, water flushing too fast is not good, but suitable for slow cautious use. Trapezoidal filter cup single hole will accumulate hot water, slowly drop down, the same trapezoidal three-hole filter cup, the speed will be a little faster, impatient people are more suitable for trapezoidal single-hole filter cup.

The taste of coffee is roughly divided into four elements: sweetness, sour, bitterness and consistency.

There are two ways to adjust these elements

The first is the speed of water injection.

The sour and sweet taste of coffee will appear quickly, and the bitterness and consistency will take some time.

If you want to drink light coffee with sour taste, you can fill it with water quickly, otherwise it will be bitter coffee with more consistency.

The second one is the water temperature.

The higher the water temperature, the easier it is to wash out the bitterness and consistency.

When the water temperature is low, these two flavors are difficult to come out, and the taste will be softer.

The same fineness of coffee, after the difference in water speed and temperature will lead to different taste of coffee, which is also the pleasure of hand-brewing coffee.

Try hand-brewing coffee:

1. Weigh the right amount of coffee beans and grind them into powder with a bean grinder. It takes about 14g beans to brew a cup of 180ml coffee. From the second cup, add 10g beans for each extra cup of coffee.

2. Fold the seal of the filter paper and put it into the filter cup

3. Put the coffee powder into the filter paper and shake it left and right to make the surface smooth.

4. To inject water from the center, first of all, it is like drawing an original with a diameter about the size of 2cm, and writing down a Chinese character. Pause for 3-5 seconds, then pour water to about the diameter of 2.5cm, so that the hand pot as close as possible to the surface of the coffee powder. Instead of injecting water, it is better to put hot water up. In this step, be careful not to let coffee flow into the filter pot.

The hand-punching pot is a particularly important tool, and the pot that can pour out the fine water lightly is the best choice. If you think this kind of pot is not easy to use, you can slowly look for tricks.

5. Quietly watching the expansion of coffee powder.

Coffee powder will bulge up bit by bit, and then stop, will become like a hamburger, different varieties of coffee beans, the time to become a hamburger is also different.

6. try to inject hot water at a uniform speed in the way of painting as thin and slow as possible, maintain a certain speed, and fill in the amount of water flowing away from above. The important thing is the rhythm and balance. It is not good to let the coffee powder expand too fast or sag. Try to keep it in the shape of a hamburger until the end.

7. If the coffee in the filter pot reaches the predetermined amount, even if there is still residual water in the filter cup, it should be removed quickly.

It may feel wasteful, but you must do it without hesitation.

The white foam on the coffee powder remains astringent ingredients, try not to let these foam flow into the filter pot.

Strict ration is the only way to make coffee taste good.

It is recommended to use a heat-resistant cup or beaker instead of a coffee filter pot with poor scale.

END