Hand-brewed coffee class 1 | prepare hand-made utensils, different instruments to extract flavor

Hand-brewing coffee teaching-- preparing utensils

Start another series of hand flushing to understand the extraction techniques and brewing techniques of different utensils, starting with the basic equipment today:

1. Brief introduction of appliances:

"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).

Provide stable flow and good thermal insulation performance

2. "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.

Usually choose no bleaching, which means that the coffee filter paper has not been bleached and the filter paper looks close to light brown.

To put it simply, filter paper is generally used to filter coffee, to filter the ground coffee beans and coffee powder, and to filter the extracted coffee liquid into the cup. The filter paper can also filter the coffee oil to get a clean coffee solution. A good filter paper can filter out impurities. Coffee tastes more mellow and the aroma is more obvious.

Advantages: high convenience, throw away after use, can also change the brand; flush out taste is cleaner; less impurity smell.

3. "Upper seat-filter cup": the material is related to the effect of temperature maintenance in the brewing process, and the hole mesh is related to the flow rate of coffee leakage, mainstream filter cup, V60 conical filter cup, cake cup, trapezoidal filter cup and so on.

The filter cup is mainly made of ceramic, plastic, glass and metal. Different materials will affect the water temperature, while the extraction temperature and drinking temperature will make the coffee flavor different.

In terms of these four materials, ceramic is the best filter cup material for thermal insulation, but the premise is that the ceramic must completely warm the cup in order to have a perfect thermal insulation effect. If there is no warm cup, the specific heat and mass of the ceramic are larger. The filter cup itself will absorb the temperature of water, and the water temperature may be lower than that of other materials.

The hand filter cup made of metal and plastic is stronger and more resistant to falling, but the heat preservation effect is also poor.

(this is the hole.)

The flow rate is the length of time that the coffee stays in the filter cup, which is easy to be extracted for too long, resulting in a bitter taste; if the time is too short, the extraction will be insufficient, making the coffee taste weak. It is an important factor that must be considered when making hand-brewed coffee, which has a far-reaching impact on the taste of coffee.

Fan-shaped and cake-shaped filter cup, the bottom of the dripping filter caliber is smaller, the flow rate is slower, and the water volume is better controlled, while the conical filter cup has larger dripping diameter and faster flow rate.

The service degree of filter paper and filter cup will also affect the flow rate. if the filter paper is more affixed, hot water will flow out easily from the bottom of the filter cup, resulting in a decrease in flow rate. Therefore, there are lines on the inner edge of most filter cups, so that hot water can flow out of the filter cup smoothly. The grain depth of different materials is also different, usually the plastic grain is more obvious, the ceramic is more gentle.

As a representative of the tapered filter cup, the V60 filter cup can be said to be very common, cheap and easy to use, almost like an artifact.

The design of the V60 filter cup focuses on the falling speed of the water level, so that the coffee powder particles can achieve a better extraction velocity, and the internal ribs are designed with a Radian whirlpool structure to assist in speeding up the flow of water, extending from the bottom to the top, indicating that the exhaust effect is smooth. Curved ribs increase the flow path to increase the contact time between coffee powder particles and water.

When he was in WBRC in 17 years, Wang ce chose the ceramic V60 filter cup because of its good heat preservation effect and richer acid change of coffee from hot to cold.

4. "bottom seat-glass pot": the amount of water or the number of cups are marked on it, so you can 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 being helpful to freshness, the size of grinding particles is also an important factor.

Take the small Fuji bean grinder as an example, the best thickness of hand coffee powder is in the middle of the 3-4 scale, and fine sugar can be used as a reference:

Flat knife grinding flake particles will be closer to the oblate rectangle, while cone knife grinding block is close to hexagonal, ghost tooth grinding powder waist slender, relatively smooth, the coupling between powder and powder will be better.

"basic knowledge of hand flushing"

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 level of flavor of fresh coffee beans. Japanese hand-made coffee and Taiwan hand-made coffee usually have a ratio of 1:10 coffee powder to water. We often recommend that powder-water ratio be 1:15. Does that mean 15 grams of water with 1 gram of powder, or 15 grams of coffee liquid from 1 gram of powder?

"Powder-to-water ratio" of course refers to the ratio of coffee powder to water used for brewing.

Let's simply refer to the daily earbag brewing data: for 10 grams of coffee powder, we use 150g (or 150ml) of hot water to cook it. Finally, when it is finished, the coffee liquid received will be about 130g, because the coffee grounds will still retain 1.5 times the dry weight of water, that is, after 10 grams of powder is extracted, a series of complex calculations such as extraction rate and evaporation Barbara will be left. About 15 grams-20 grams of water will be absorbed. In this case, the powder-to-water ratio is 10g of powder: 150g of water = 1:15, and the ratio of powder to liquid is 10g of powder: 130g of coffee liquid = 1:13.

2. The emphasis can be placed on not breaking the water column 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.

If the flow of water injection by hand suddenly increases and decreases, it will affect the uniformity of water injection.

When the water column is too thick, the impulse is large, and it is easy to destroy the powder layer structure in the cup.

When the water column is too thin, if there is no penetrating force, the overall extraction time will be prolonged, the Radian of water temperature will change greatly, and the extraction rate will be reduced.

The shape of the penetrating water column is probably thick at the top and thin at the bottom, that is, the width of the water from the spout should be wide, while the shape at the end of the tail section should be sharp.

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.

Cooking experiment

Take [shallow baking Kenya] as an example

(1) V60 hand flushing parameters

Water temperature: 90 degrees

Powder content: 15g

Degree of grinding: BG 4m (medium and fine grinding)

Ratio of gouache to flour at 1:15

Cooking technique: steam 30g water for 30 seconds, the first stage is injected to 125g, the flow is vertical, the small water flows around the center to the size of coins; the second stage is injected to 225g, slightly speed up the circle speed, and the small water flows more around the outer circle.

Time: end water injection at 1:53 seconds, total time 1:57 seconds

Flavor: bright raspberry acid is felt in the middle of the tongue, the acidity of the fruit is comfortable, and the back part has a sense of black tea, smooth texture and full taste.

(2) hand punching parameters of diamond cup

Water temperature: 90 degrees

Powder content: 15g

Degree of grinding: BG 4m (medium and fine grinding)

Ratio of gouache to flour at 1:15

Cooking technique: steam 30g water for 30 seconds, the first stage is injected to 125g, the flow is vertical, the small water flows around the center to the size of coins; the second stage is injected to 225g, slightly speed up the circle speed, and the small water flows more around the outer circle.

Time: end water injection at 1:50 seconds, total time 1:55 seconds

Flavor: compared with V60, berries are softened with grape and grapefruit peel, slightly bitter and slightly lighter in texture.

For the sake of the rigor and stability of the experiment, and to avoid the deviation of the difference of a single variety of caffeine, add one more experiment.

03 | Cooking experiment

②

Take [moderately baked Brazil] as an example

(3) V60 hand flushing parameters

Water temperature: 90 degrees

Powder content: 15g

Degree of grinding: BG 4R (medium and fine grinding)

Ratio of gouache to flour at 1:15

Cooking technique: steaming with 27g water for 30 seconds, the first stage of water injection to 125g, the flow is vertical, the small water flows around the center to the size of coins; the second stage of water injection to 225g, slightly speed up the circle speed, small water more around the outer circle

Time: end water injection at 1:43 seconds, total time 1:47 seconds

Flavor: full tropical fruit flavor, citrus acid bright, a little sweet, smooth texture, strong tea in the back, like orange juice after cooling, rich layers

(4) hand punching parameters of diamond filter cup

Water temperature: 90 degrees

Powder content: 15g

Degree of grinding: BG 4R (medium and fine grinding)

Ratio of gouache to flour at 1:15

Cooking technique: steaming with 27g water for 30 seconds, the first stage of water injection to 125g, the flow is vertical, the small water flows around the center to the size of coins; the second stage of water injection to 225g, slightly speed up the circle speed, small water more around the outer circle

Time: end water injection at 1:40 seconds, total time 1:43 seconds

Flavor: sour citrus, full sour fruit, lighter texture than V60, rough dry tongue, astringent taste of grapefruit peel in the back, unpleasant bitterness enhanced after cooling.

04 | Experimental conclusion

Through two groups of experiments, the flavor level of V60 cooking is outstanding, the taste is clear and transparent, and the alcohol thickness is high. The filter cup has a high bonding degree with filter paper, and the filter hole is larger, but the flow rate is a little slower than that of diamond filter cup, because the design of spiral ribs prolongs the extraction time of coffee liquid and coffee powder, and the design of convex groove produces a torsion, thus accelerating the extraction speed of coffee powder.

The diamond filter cup has a strong fit with the filter paper, and there are many exhaust paths. the flow path of the diamond filter cup will be faster than that of V60, resulting in insufficient fusion time of powder layer and hot water, easy to cause insufficient extraction, and bitter taste in the same way. Alcohol thickness decreases, taste hierarchy is insufficient.