How to brew delicious black coffee by hand is it better than a filter coffee machine?

Hand brewed coffee is now a common form of coffee brewing, whether in the coffee shop or at home can easily make a pot of black coffee. But to learn to make a pot of good coffee, you still need to learn the extraction knowledge of coffee. This article teaches you the basic knowledge of coffee.

What is hand brewed coffee?

Hand-brewed coffee is gradually becoming our daily routine. Drip coffee in Qianjie Coffee Shop has always been brewed with filter cups, injection kettles and other appliances. One feature of this brewing method is the use of a filter cup with filter paper or other filtering medium to filter the coffee grounds.

If you look carefully, you will find that although Chinese are called hand brewed coffee, but in English, there are different expressions: pour over coffee, hand drip coffee, filter coffee. What do these expressions mean?

Front Street Coffee believes that coffee as an imported product,"hand-brewed coffee" these four words may be more translated from "hand drip coffee", and these names are mostly cultural differences caused by name differences,"hand drip coffee" is more used in Japan and South Korea, from the name can be seen more emphasis on "drip" that is,"drop" image, which makes Front Street Coffee immediately associated with Japan's very famous drip injection method.

Similarly, pour over is more like emphasizing the action of water tumbling in coffee powder, probably more common in Europe and America. Filter refers to filtering equipment. There are also cafes in China that use filter coffee to refer to hand-brewed coffee, but in many countries such as Melbourne, filter coffee may be coffee made with drip coffee machine.

What do I need to prepare?

According to the practice of Front Street Coffee over the years, to brew a cup of hand-brewed coffee, the following tools are generally required:

Electronic scales, hand brewers, filter cups, filter papers, sharing pots, thermometers, bean grinders and, most importantly, coffee beans.

The filter cup and filter paper are responsible for filtering the coffee grounds and absorbing the oil in the coffee, making the extracted coffee liquid more refreshing.

The V60 and KONO filter cups are used in the daily production of Qianjie Coffee Store. Friends who often read articles related to Front Street Coffee should also know that light roasted coffee beans and deep roasted coffee beans will be different in the use of water temperature and filter cup. The water temperature is low because they don't want to extract too much miscellaneous flavor. When Front Street Coffee chooses deep roasting, too much aromatic substances have been released. If you continue to extract with light roasted water temperature, it will lead to over-extraction.

Compared with KONO filter cup, V60 filter cup flow rate is too fast, in low water temperature conditions, easy to extract insufficient, while Kono filter cup ribs are not many and located at the low end, filter paper close to the filter cup, can limit the air flow, so that the contact time between water and coffee powder increases, so that coffee powder is fully extracted, improve the mellow taste.

The function of the electronic scale is to weigh the weight of coffee beans and water, as well as the brewing time. Only each parameter data can be copied, while ensuring the stability of the product. The same is true for thermometers, ensuring that the water temperature is within the appropriate range before filling.

The grinder is also very important, the degree of grinding of coffee powder directly affects the taste of a cup of hand-brewed coffee, coffee powder is too coarse, the extracted coffee liquid taste may be too weak; and coffee powder is too fine, the taste will be bitter.

Front Street Coffee recommends a medium to fine grind for hand-brewed coffee, with a pass rate of 80% for light roast beans using a 0.85mm standard sieve and 70% to 75% for deep roast beans.

How to Make a Coffee Shop

Making coffee by hand is actually quite simple. It is important to control several factors that affect the taste of coffee, namely the ratio of powder to water, grinding degree, water temperature and extraction time.

When Qianjie Coffee is produced, 15 grams of coffee beans will be weighed first, and the ratio of powder to water is 1:15, that is, 225 grams of hot water will be injected.

Wet filter paper with hot water before brewing to make filter cup and filter paper fit better. The coffee beans are then ground to the degree of grinding we want, which we just said is medium to fine.

Pour the ground coffee into the filter cup and wait for the water temperature to reach the desired level for brewing. The whole brewing process will be divided into three stages of water injection, the first stage of water injection 30 grams of water for stewing, to ensure that all coffee powder is wetted, stewing time is 30 seconds, the purpose is to eliminate carbon dioxide, so that the latter water flow can better extract coffee, the second stage of water injection to 125 grams, then wait for the coffee liquid to drop to half, finally inject the last stage of water to 225 grams, also wait for coffee liquid filtration, the total extraction time is 2 minutes.

The following is an example of a bean on Front Street:

Qianjie Coffee Qianjie Yunnan Sunlight Iron Pickup

Production area: Lincang, Yunnan, China

Altitude: 1300m

Type: Iron Pickup

Treatment: Sunlight

According to convention, Front Street needs to introduce the basic information of this bean. As we all know, Yunnan Province is the place where fine coffee is produced in China. Yunnan Province has four small production areas: Dehong, Baoshan, Pu 'er, Lincang. Qianjie Coffee established its own coffee estate in Lincang as early as 2013.

The history of coffee cultivation in Yunnan dates back to the late 19th century and early 20th century. The initial planting year is controversial. There are three versions: 1892, 1902 and 1904.

Yunnan just started to grow coffee varieties for iron pickup, but with the implementation of the national reform and opening up policy, some international brands such as Starbucks, Nestle settled in Yunnan. In order to have greater coffee production, these big brands began to promote katim cultivation. In order to increase their personal income, farmers cut down the elegant iron pickup truck and planted the more disease-resistant and higher-yield katim variety instead.

Qianjie Coffee is pursuing a more primitive and elegant flavor, planting tin cards in Lincang's manor.

Qianjie Yunnan Suntan Tin Coffee Brewing Parameters

Filter cup: KONO

Water temperature: 88℃

Powder: 15g

Powder water ratio: 1:15

Grindability: China Standard No. 20 sieve pass rate 75%

The extraction method adopted by Qianjie is to adopt the above-mentioned three-stage extraction: steaming with 30 grams of water for 30 seconds, injecting water in a small circle to 124 grams for segmentation, continuing to inject water to 227 grams when the water level drops to expose the powder bed, removing the filter cup when the water level drops to expose the powder bed,(steaming starts timing) The extraction time is 2 minutes.

Taste Description

Yunnan Suntan Coffee also has a nutty tone. It tastes firmer than washed Yunnan coffee. It has a slightly lower acidity than washed Yunnan coffee, but it is slightly sweeter. It has a higher balance, a berry-like acid, mixed with brown sugar, and a slight tea feel.

Professional coffee knowledge exchange More coffee bean information Please pay attention to coffee workshop (Weixin Official Accounts cafe_style)

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