How to learn simple tutorials and skills of making Coffee by hand

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Five Ways to Make Coffee by Hand: Coffeecarrot Coffee Extraction Method

※ Powder dosage 20g

※ Extract: 300ml

Step1: First of all, put the boiled water into the hand washing pot and share the pot back and forth, repeat the action two or three times after the water temperature will drop to 85℃ to 90℃, not only the water temperature reached the extraction temperature we need, but also completed the warm pot, can be described as killing two birds with one stone.

Step2: After the powder is added, a small amount of water is injected into the filter cup and stewed for about 30s.

Step3: Be careful not to flush the coffee powder on the wall of the filter cup. Slowly fill the center of the filter cup with water.

Step4: When the water level has dropped for the second time, pay attention to maintaining the water level of the coffee, and then screw the water in the center of the filter cup.

Step5: When the extraction reaches 150ml, remove the filter cup in time, then add hot water (moderate temperature) to 300ml, and mix the extract with the added hot water.

[Five Tips for Hand Coffee Extraction]

1. Do not inject water that is too hot. Carrot stores use a water temperature of 87 ° C to extract medium roast coffee.

2. Do not pour large amounts of water into the filter cup at once.

3. Don't let the water rush to the edge of the filter paper.

4. Make sure to cook.

Carrot's proposed extraction method focuses on extracting only the first and middle segments, and supplementing water to meet the cup volume in the latter segment. This extraction method may make people think that coffee will become thinner and lighter than the general method. But in fact, the flavor components and Body of coffee are basically extracted in the front and middle, so even if water is added, it will not cause coffee to become weak.

Need to pay special attention to the amount of water is to strictly comply with the water powder ratio, because according to the amount of water different, will affect the final concentration of coffee, so as to ultimately intuitively change the taste of coffee, which is some people in the coffee, will find that the taste of each cup will be biased reasons, in fact, there are some problems in the water ratio is too large or too small above. In fact, even a deviation of 30ml will directly affect the final taste of this cup of coffee.

Pay attention to the extraction matters that need to be paid attention to at the beginning, and then find a water powder ratio that suits you. If you brew according to the standard water powder ratio and brewing data, anyone can easily brew delicious and stable coffee.

Another thing to emphasize is that when looking at the scale on the sharing pot, be sure to pay attention to the scale and line of sight to ensure parallel. From the top down to see the scale is not accurate, in addition, if there is no hand-washing frame, the number above can only play a role of auxiliary reference, because the amount of water absorbed in the coffee powder on the filter cup cannot be cleared.

23g coffee beans

Actual extract 100m

Complete cup size 250ml

1: Use hot water at 87℃ for about 1 minute.

2: After that, use a very fine water flow to complete the water injection at one time, and the completion time is about 3 minutes. (If there is no way to complete the water injection at one time, it is possible to inject small amounts of water as many times as usual.)

3: Add hot water after extraction to meet predetermined cup size.

4: Drink!

The most important thing about coffee extraction is to effectively extract flavor components and avoid extracting impurities as much as possible. As long as these two points are met, no matter who you are, you can easily make good coffee, so the precautions emphasized in the introductory chapter are all for efficient extraction and to avoid the release of impurities. But even so, in the actual extraction will still be unable to avoid trace impurities in the extraction.

The extraction method described in the application article not only meets the requirements of extracting flavor components, but also avoids the problem that impurities are extracted, and the obtained coffee extract is almost impurity-free.

Perhaps the biggest question about the five methods of brewing coffee by hand lies in why the taste does not become weak after adding water. In fact, using the same amount of extraction, the coffee extracted by this extraction method is indeed lighter than that extracted by ordinary methods, so we used more coffee beans (23g) to extract to avoid this problem.

For ease of understanding, we divide the coffee extraction process into the first and second stages to think about.

Explanation: When extracting 200ml coffee, what is the difference between 100ml coffee and 100ml coffee extracted from the second half?

■ Extract the first half of 100ml coffee concentration: 4. 5%

In coffee extraction, the flavor components and sugars of coffee are extracted in the first half, and the first half of the extract is concentrated coffee flavor substances, and there is no miscellaneous flavor concentrate.

■ Extract the second half of 100ml of coffee solution concentration: 1%

However, the coffee liquid in the latter stage contains a lot of impurities that cause astringency and bitterness. Not only that, but the body is also very thin (about 1/4 of the liquid in the previous stage).

From the above analysis, it can be seen that the flavor components of coffee are completely extracted in the front and middle sections, and the extract of the latter section is not only full of miscellaneous flavor, but also very light in taste. In my opinion, the latter part of the extraction coffee is completely unnecessary. When performing ordinary extraction, everyone will emphasize that once the cup amount is satisfied, remove the filter cup as soon as possible. This is also done to avoid excessive extraction of impurities.

In fact, once two-thirds of the extraction time has passed, it will inevitably extract the miscellaneous flavor.

Change contrast of coffee concentration (varies according to coffee beans and roasting degree)

No. 1 is 250ml of extract extracted using the method described in the basic chapter.

No. 2 is the extraction method described in the application chapter, adding 150ml of water to meet the cup volume.

No. 3 is the second half of No. 2 coffee 100ml extract, added with 150ml of water.

According to the graph above, the coffee concentration of No. 1 and No. 2 is the same (1.8%), except that No. 2 has 3g more beans than No. 1.

However, the taste of No. 2 coffee was obviously clearer than that of No. 1 coffee, and there was no miscellaneous taste.

No. 3 coffee is about 1/4 of the concentration of No. 2 coffee, and the miscellaneous taste and bitterness are very heavy.

Through this comparison, you can see at a glance how important the first half of the extraction is in coffee extraction.

The advantages and disadvantages of applying the extraction method described in this article are as follows.

[Benefits]

There is no extraction of impurities, and the taste of coffee is very clear.

There will be no bitterness or burnt taste, so there will be no discomfort after drinking many glasses.

It tastes especially good. (More important than anything)

[Bad]

Use about 10% more coffee beans than the usual hand-made method.

Although it will use about 10% more coffee beans, it will be a delicious coffee. Please try this technique.

[Reference for bean amount and extraction amount]

bean quantity extraction quantity amount of water added

23g 100ml 150ml

30g 150ml 200ml

45g 150ml 300ml

※ In the above references, the final coffee concentration is basically the same.

※ Please adjust the amount of water according to your personal preference.

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