Hands-on coffee-making skills that will not fail. You must know these tips.

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Tasty hands are ever-changing, and an unfortunate cup of coffee always has its own problems!

I know you want to ask, but you're doing it every step.

Why do you make coffee with your hand? it doesn't taste good!

Come on, go over it from the beginning. Why?

Grind degree of coffee beans

There are all kinds of bean grinders on the market, and all kinds of bean grinders on some treasure website are dazzling. A good bean grinder has a stable knife head, which can ensure that the coffee powder is uniform in thickness.

If the uniformity of coffee is inconsistent and there are too many fine powders, it will lead to uneven hand washing during extraction and inconsistent taste.

What is the suitable thickness of hand-brewed coffee beans?

The answer is: moderate grinding, the size of granulated sugar.

If the coffee powder is too coarse and the water flows quickly through the coffee particles, the high-quality aromatic substances in the coffee are difficult to extract.

If the coffee powder is too fine, the flow is easy to traffic jam, resulting in water and powder soaking time is too long, coffee will appear bitter, astringent taste.

II freshness of coffee beans

Many people choose ground coffee powder for convenience, or grind a lot at one time and put it in a sealed box. In fact, "fresh grinding" is the first condition of good coffee, it ensures the fresh taste of coffee.

When the coffee beans are ground into powder, the granules become smaller and the area of contact with the air becomes larger, which will speed up the oxidation rate of coffee powder and accelerate the loss of aroma. If the aroma of coffee powder is seriously lost, the various flavors of coffee will be lost.

Sanbu powder

After the coffee powder is poured into the drip filter cup, gently shake it to make it flat, this is a very easy to ignore step, please note: too hard, shake too many times, is not advisable. The smoothness of flour contact with water determines the uniformity of stewing and extraction of hand-made coffee, which directly affects the taste of coffee.

Restaurant water quality

98% of a cup of hand-brewed coffee is water, and the range of soluble matter (TDS) in water is preferably between 100-250ppm. If you care about the taste of water, please don't ignore the choice of water.

Wu water temperature

Water temperature is also an important indicator that affects the taste of coffee, too high water temperature will scald delicate coffee, coffee bitterness becomes stronger, low water temperature will make sour taste stronger.

Suggestion: the choice of water temperature is 88 ℃-92 ℃.

Land current

The key to the release of aromatic substances and layers in coffee lies in water injection. "the flow is uniform throughout the brewing process."

A. "the injected water flow is too large, and the direction of the water column is too close to the edge of the funnel."

The heavy water brews, breaks through the edge powder layer, and the water runs directly from the filter paper to the bottom of the pot, resulting in insufficient coffee extraction in a large area.

B. "the water flow is too high from the liquid level, causing the flow to destroy the powder layer at the bottom of the funnel"

The high water flow flushes quickly, the impulse force of the water flow is too large, the brewing speed is too fast, and the taste is light. At the same time, it accelerates the severe friction of coffee particles in the upper bucket, and excessive friction leads to excessive extraction of coffee.

C. "the water flow is unstable, the water flow goes up and down, and the tick-tock stops the flow."

The impact of water falling into the liquid surface is too small, resulting in inconsistent soaking degree in a certain area of coffee powder, coffee particles are easy to silt, and the uneven taste of coffee extraction will be affected.

Seven amount of water

As everyone has different requirements for shade, the proportion of water will also be different.

The concentration of gold cup extraction ranges from 1.15% to 1.35%, and the proportion of water used is about 1:13 to 15. Of course, you can adjust it according to the concentration of the proportion you like.

Filter paper

A good filter paper should be odorless and permeable.

Inferior filter paper, very thin, easy to leak, easy to break

Some filter paper permeate very slowly, only water injection, but not dirty, which leads to excessive coffee extraction, affecting the taste.

Jiu hand flushing pot

If you want to do good work, you must first make use of its "tools" and discuss the importance of a good pot!

"Hukou"

Many hand pots use a long mouth and a thin mouth in order to make the flow easy to control and smooth. Remember to close the lid when hand flushing, and slow down the temperature during extraction, which can bring more stable coffee taste.