Hands-on Coffee practice course: brewing a cup of coffee with V60 stirring

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Each different technique can flush the same coffee bean out of a different taste characteristic ──, of course, that is slightly different, it will never be possible to flush Mantenin out of the rose summer flavor. It mainly depends on which part of the coffee bean you want to enlarge or reduce, such as the balance of acidity and bitterness.

The interesting thing about coffee is that it can be brewed in a variety of ways: grinding powder thickness, water temperature, brewing techniques, brewing time, brewing utensils, etc., can fine-tune the taste of coffee according to the barista's idea.

Stirring method

Cross stirring with stirring in the steaming stage is also a branch of the three-stage style, which was developed after Matt Perger, the champion of the 2012 World Cooking Competition. This method can effectively enhance the release of aromatic substances in coffee beans, magnify the flavor advantages of coffee beans, enhance the taste of coffee, will not be too thin.

Steaming and stirring: stir with a stirring rod or spoon, usually in the steaming stage, a cross stirring to make the water fully come into contact with coffee powder and increase the release of aromatic substances. After that, the methods are different, some after the first stage of water injection, the second stage of water injection or the third stage of water injection, some will do a round stirring action, some will use one-cut flow and then stir, and some will do all three stages of stirring. As long as it is properly controlled, it can be done in any way.

Stirring and steaming

It is suitable for coffee beans which are very shallow roasted, shallow roasted and medium roasted.

The purpose of brewing coffee is to extract more high-quality sour and sweet, while avoiding bitterness.

1. Steaming time (at this stage, coffee powder comes into contact with hot water and is just beginning to change and develop)

two。 Front stage extraction (mainly sour coffee flavor)

3. Mid-stage extraction (from sour to sweet)

4. After-stage extraction (sweet and bitter flavor)

5. Excessive extraction (miscellaneous taste, bitter taste, bad taste after extraction)

The main points of mixing method

Stir during steaming to increase the acid quality of the front section.

This technique was used by Matt Perger in 2012 and won the championship of World Brewers Cup that year.

Refer to the cooking method of the year:

At the ratio of 12g: 200ml (1:16)

And adjust the grinding degree to (Fuji ghost tooth 1-youngest)

How fine is the fine powder used in Matt Perger?

If it is a Huijia electric bean grinder, it is estimated that it will use the scale of 7Mel 10 (a little thicker than espresso). If it is a flat knife, ghost teeth, such as straight sloshing, Pegasus, flying eagle, Fuji ghost teeth, directly the smallest 1.

Parameters: 12 grams of coffee powder, 200 grams of hot water, 97 degrees hot water, about 2 minutes 20 seconds total brewing time

Put in the coffee powder, pour 50 grams of water, and stir evenly back and forth in the direction of the cross.

30 seconds, flush 50 grams of water

In a minute, rush into another 100 grams of water.

Personally, I think we can refer to the principle of brewing in the video, because we baristas have also used a similar method, but this technique is not suitable for our cafe.

Finally, let's demonstrate the usual mixing method to show you:

Take Yega Chuefei aricha as an example, light and medium roasted. This coffee is mainly characterized by berries, peaches, fermented aromas, flowers and high sweetness, with medium acidity.

Use V60 filter cup, water temperature 90 ℃, coffee powder 15 grams, grinding degree is fine, the ratio of water to powder is close to 1:15, the total water injection is about 230g, the total time is about 2 minutes.

Stew 30 grams of water for 30 seconds + increase stirring

two。 In order to bring out elegant flower and fruit flavor and sweet and sour feeling, the first water injection used low water level small water column and medium intensity stirring (about 40 seconds, water injection volume about 90g), and stopped water injection for 5 seconds.

3. The second water injection pulls up the water column to produce sweetness (about 30 seconds, water injection about 80g, adjust concentration and bring out appropriate high quality bitterness to balance coffee taste, with aftertaste (about 15 seconds, water injection about 30g)

A large current can produce a constant and relatively vertical current.

4. Remove quickly before the water in the filter cup falls completely to prevent the bitter taste from falling into the pot.

In this way, the sun aricha is bright and sour, like a fruit bomb, with persistent aromas of berries and tropical fruits.

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