Do you know the three principles of making coffee by hand? is it good to make coffee by hand? look here.

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Hand punch technique| The three principles of hand brewing coffee, so brewing is right

The fun and charm of making coffee by hand lies in the convenient and easy way to make coffee. In fact, Xiaobian does not understand it at the beginning, but also through reading books, learning, making brewing experiments, and summarizing some commonly used hand brewing skills according to his own experience.

Today, I recommend a hand-washed book to everyone,"This is the right way to rush," by Huang Linzhi

In order to let more readers who love coffee further obtain professional hand-brewed coffee knowledge, Huang Linzhi, the author of this book, presents the complete and systematic hand-brewed coffee teaching and experience in the form of professional teaching books again, so that friends who like to make hand-brewed coffee can learn the knowledge related to hand-brewed coffee after reading this book, and can easily make a hand-brewed coffee master at home.

In fact, there are not many appliances needed to make coffee by hand. A filter cup, a filter paper and a hand brewing pot can be used with freshly ground coffee powder to make a cup of coffee at home or in the office for five to ten minutes.

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Three principles of undefeated coffee:

One. Do not feed more water than the particles can absorb at a time

Two. Using a penetrating water column allows the unwatered particles to eat water every time they are fed

Three. Let the particles not rest in the water, each time the amount of water to be larger and more than the previous

First, each time the water supply does not exceed the amount that the particles can absorb.

As you all know, coffee particles contain a lot of irregular spaces like honeycombs. When we give hot water, they will do a suction and exhaust action. What does it mean to "not exceed what the particles can absorb"?

It is very simple to regard the parts of the particles as individual ones. The space inside each coffee particle is limited and cannot absorb a large amount of water. During brewing, the particles will contact hot water, and the wood fibers of the particles will begin to expand. The hot water gradually enters and pushes the gas outward. At this time, the state of the particles is unable to drink water.

If too much water is given at this time, it will be obvious that the particles will soon surface and cannot be extracted, which is equivalent to soaking the particles in the water, which will cause the coffee to have a mixed taste and astringency. Therefore, each time the water is supplied, it is necessary to give the particles a reasonable amount of water. This is one of the principles.

Second, the use of penetrating water column so that each water can not let the draft particles eat water.

Water column with penetrating power generally refers to that in the process of water supply, it is expected that every time water is supplied, water column can pass through the powder layer that has been drafted the previous time, so that the particles that have not absorbed water in the lower layer can start to draft. Assuming that the ideal state cannot be reached, it means that each time water is supplied, only the previous particles can repeatedly eat water, which is equal to too much water supply.

The first point will echo each other, resulting in excessive extraction, and the powder layer at the bottom due to particle water absorption and heavy deposition cannot be properly disturbed and rolled, resulting in excessive soaking, which will produce miscellaneous taste and astringency. This is the second point.

Third, let the particles not rest in the water, each time the amount of water to be larger and more than the previous.

In fact, it is really not difficult to rush out a good cup of coffee, it is easy to understand the principle of coffee and water combination, the three directions of water supply have been revealed, and the four words "excessive soaking" repeatedly mentioned in the previous text are the third key point.

The reason is very simple, just like cooking rice, boiling noodles, frying steak, steaming fish, stir-fried vegetables and so on, people do not like undercooked or overcooked, because it will taste bad, will not taste good, or even can not eat, cooking is like this, brewing coffee is the same principle.

How do you keep the particles out of the water? Why does water need to be supplied more and more at a time? By now, we should have a more solid framework for granular draft. We will explore this point by combining the model of water supply with the method of granular draft.

When particles come into contact with the hot water we give them, two separate things happen, particles absorb water and push gas out, so let's talk about these two topics separately.

As the object continues to absorb water, it becomes heavier, and coffee particles are no exception. The heavier particles sink downward, and the lighter particles continue to stay on top. When the particles in the filter cup become saturated, they become heavier than water and fall to the bottom of the filter cup.

The particles will push each other to create space because of exhaust gas, plus the state of particles after absorbing water and the disturbance caused by water supply will cause the so-called potential difference, because the coffee particles in the filter cup cannot be different in weight from the same particle, so the heavier ones are lower and the lighter ones are upper.

Now the relationship between particles and water is clearer. The heavier particles will settle at the bottom. If the amount of water cannot be increased, the particles accumulated at the bottom cannot be disturbed. If the immersion lasts for a long time, it will become so-called excessive immersion. Remember the first element? The amount of water should be appropriate, otherwise it will be too much water, the particles soaked for too long, brewing out of the miscellaneous taste, this is the second kind of excessive soaking.

The above three main points are the big principle of water supply. There will be correlation between each point. This is the so-called detail. When the devil hidden in the details is caught, it is easier to clarify uncertain concepts. When applied to brewing and theory, the coffee world will be clearer. More and more clues will be connected. Then, each clue will be strung together. The tool of series is the brewing key point to be explained immediately-water injection technique. Recommended to see the basic skills of novice coffee brewing skills, "stable winding" +"soft water injection"+"water cut"