Analysis on the brewing techniques of hand-brewed coffee introduction to the temperature parameters of water-powder ratio of hand-brewed coffee

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Many people want to learn how to make coffee by hand... Recently, several coffee friends have asked me from time to time how to make it, why is it not as fragrant and sweet as someone else's?

It seems to me that it's not a problem. It's not like I'm going to do it.

It's just...

Often see someone, pick up the hand to make a pot, start to circle ah circle...

Inside out... From the outside to the inside..

Just go around... Around... Around...

Pay attention to the powder... Watch the water temperature... Pay attention to the scale... Pay attention to the water...

It's the first time I've seen it. All attention...

Why can't you make a good cup of coffee?

In fact, the simpler the appliance is, the more difficult the brewing technique is. Hand brewing is due to the many human factors and variables.

There are many variables in hand flushing. According to the baking degree of beans, the fineness of grinding, the temperature of water, the steaming time, the speed of water flushing, and the taste are all different. It is difficult to control.

Beans from shallow culture, medium culture to deep culture precautions and skills:

1. Please note: the deeper the baked beans, the shorter the steaming time. The steaming time should not be too long.

2. From medium culture to deep culture, the fineness of grinding becomes coarser and coarser

3. Water temperature should also be judged according to shallow, medium and deep culture.

"Basically, light baking allows fine grinding, and deep baking allows coarse grinding."

Why is this happening? Large particles of coffee powder dissolve slowly, at this time has not been extracted completely, good taste does not come out, will be insufficient extraction. Small-particle coffee powder dissolves quickly, has long been extracted, began to release crazy bad taste, will be over-extracted.

Here are some tips for beginners:

"Steady Circle,""Soft Fill,""Cut Water."

stable winding

Usually, seeing the barista holding the pot in one hand and holding the pot in the other hand is also a way to enhance the stability of the hand, or to use the body to swing.

Because the water injection method is mainly around the center, the purpose is to let the coffee powder layer at the bottom be saturated first, leaving only the particles on the surface to need draught. When the next water supply is made, the water column is circled in a concentric circle, so that the coffee particles on the surface are also full of water.

I usually rinse the light and medium baked powder bed like this:

This is the difference caused by the water injection method and range. Xiaobian understands it like this: as long as you can extract a cup of good coffee, even if the powder bed is convex! However, the premise is to be uniform, which means that the amount of water injected is uniform and the extraction is uniform. If there is a powder bed side high side low, or uneven powder surface, it is the uneven impact of water flow, resulting in uneven coffee extraction oh!

The way to judge concentric circles of water, do you want to inject water only in the center? Although I have seen some theoretical posts or videos before, the surrounding powder does not need to be washed, but the powder around the circle is not soaked in water will appear insufficient extraction, if the circle to the edge of the filter paper, water will flow directly from the edge of the paper to the next pot, causing water phenomenon, causing water smell phenomenon.

soft water injection

Water is the most important ingredient in coffee powder. The opposite also affects the release of coffee ingredients

Gentle with coffee powder... and you get a nice cup of coffee.

Irritating to coffee powder... and you get a cup of hot coffee.

Gentle water flow injection reduces the impact of water flow on the powder bed. To control the level of water in the filter cup, slowly fill the water at a lower level after steaming, and then let the coffee grounds in the filter cup soak as if they were soaking. This slows down the pace of extraction and tends to produce soft, solid coffee.

broken water

After stewing, inject a section of water into three sections

Personal experience:

Look at altitude: relatively low altitude, beans loose texture, not resistant to extraction, usually this kind of beans can not stop water, such as Brazil, Montana; high altitude beans hard texture, resistant to extraction, usually use water, such as Panama, Costa Rica, Yega Shefi, Kenya.

Look at the baking degree: use no water for deep baking degree, light baking degree, or medium light, use water.

See date: Usually use water cut off during bean cultivation period

(See also specific parameters of beans)

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