Can hand-brewed coffee beans be called mixed coffee? What does it mean to make coffee by hand? Such as

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Can hand-brewed coffee beans be called mixed coffee? What does it mean to make coffee by hand? How to mix beans with boiled hands?

Generally speaking, hand-mixed beans will use a key point to reconcile the taste, aroma and taste. From the sweet, bitter or sour coffee, pick out the preferred flavor, and then mix it according to a certain proportion; the coffee flavor includes the aroma smelled before drinking, the aroma contained in the mouth, and the aroma that recovers from the throat after drinking. Pick out the preferred aroma to enrich the taste, but still focus on one focus. After blending beans by hand, you can emphasize the taste and aroma of coffee and meet your own "exclusive coffee". First of all, before blending beans by hand, we should first know the flavor of different varieties of coffee in the world, and beans have different characteristics according to their origin.

Central and South America has a mild taste and a balanced aroma: Africa has a charming floral fragrance in freshness; after knowing the mellow feeling of Asia, you can make a great hand match of beans, or you can choose one from different continents to mix. Mix 2murmur3 varieties to match, and then choose a proper name, whether you enjoy it or as a gift is very good. In the way of blending beans by hand, the most representative ones are "bake first and then mix" and "match first and then bake". Hand-mixed beans will also vary with different ways of baking raw beans, and each has its own advantages and disadvantages. Although it is difficult to say which method is better, it is "baked first and then mixed" in taste, and "baked first and then baked" is better in management.

First bake separately, and then mix the beans by hand.

Each variety of raw beans is roasted separately, and then mixed in a certain proportion according to the coffee drink and taste. Mark the respective roasted beans and mix them with a small amount by hand according to a fixed proportion; you can also use a hand blending machine with the function of a blender to expect the coffee to show the best flavor. The disadvantage is that when baking separately, in order to maintain the flavor, strict quality management is needed.

Before baking, mix the raw beans.

Mix and bake all kinds of raw beans. When baking, because the aromas of different varieties are mixed together, it will reduce the characteristics of different aromas and emphasize the overall aroma. The advantage of baking raw beans at one time is that the steps are simple and easy, but the disadvantage is that the original characteristics of raw beans can not be retained. There is no definite formula for comprehensive beans, although you can mix them according to your own taste, but you must first master the fragrance characteristics of different kinds of beans before you can make delicious comprehensive beans. Generally speaking, synthetic beans are mainly mixed with 5 varieties of 2murmur. but for beginners, it is easier to succeed by mixing less than 3 varieties first, and it is better to increase the raw beans (or coffee beans) that want to emphasize the taste to more than 30%.

Representative methods of hand-punching and matching beans:

1. If you like the refreshing sour taste, you can mix Colombian Exceiso, Mexico, Brazil Santos and Yemenmoka.

two。 For more sweetness, mix Brazil Santos, Colombian Exceiso and Indonesian Java.

The best water temperature of hand-made coffee is closely related to the roasting depth of coffee beans. Too high temperature and excessive extraction will bring out more bitterness in coffee beans, while too low temperature will lead to lack of sour aroma, so the most suitable temperature needs to be tried constantly. In general, lightly roasted coffee beans need a higher temperature to stimulate their aroma, 93 ℃-97 ℃ is more suitable, while deep-roasted coffee beans need a slightly lower water temperature to keep the aroma from being lost instantly, 85 ℃-88 ℃ is more appropriate.

Qianjie coffee brewing is recommended:

Filter cup: Hario V60

Water temperature: 89-90 degrees

Degree of grinding: small Fuji 3.5

Cooking methods: the ratio of water to powder is 1:15, 15g powder, the first injection of 25g water, 25 s steaming, the second injection to 120g water cut off, waiting for the powder bed water to half and then water injection, slow water injection until 225g water, extraction time about 2:00

Analysis: using three-stage brewing to clarify the flavor of the front, middle and back of the coffee. Because the V60 has many ribs and the drainage speed is fast, it can prolong the extraction time when the water is cut off.