Introduction to the shallow baking method of filter cup V60 for three-stage water injection of hand-brewed coffee
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Hand-brewed coffee | three-stage water injection + filter cup V60 + shallow baking
Hand Chong genres are so diverse, but there is only one purpose, and there is no lack of experimental fun while getting a unique cup of good coffee. Want to brew a delicious cup of hand-brewed coffee at home is actually very simple, master some tricks and keys, you can also get a delicious cup of hand-brewed coffee.
Three-stage water injection method
That is, segmented extraction, injecting a section of water into three stages.
Suitable for light, medium and medium roasted coffee beans
Recommended water temperature:
Light roasted coffee: 92 °- 95 °
Light to moderate roasted coffee: 90 °- 92 °
Moderately roasted coffee: 88 °- 92 °
Steps and arguments of extraction
Advantages: it is richer than the one-knife flow, and can clarify the flavor of the front, middle and back of the coffee. The method is to increase the amount of water injection each time after steaming, usually when the coffee liquid is about to drop to the surface of the powder layer, and use small, medium and large water flow to do three-stage extraction.
Weigh 15g of coffee powder (the beans shown here are Colombians) and grind them in a grinder. The particles are slightly thicker than salt. And pour the coffee powder into the middle of the filter paper, shake the filter cup horizontally, so that the coffee powder in the filter paper can be paved, gently paved.
Shallow baking
Take [Blue label Rose Summer] as an example
Use [three-stage water injection] + V60 filter cup
15g powder, water temperature 91 degrees, grinding 3
(grinding degree distinction | coarse powder, medium powder, medium fine powder, fine powder, very fine powder)
The ratio of water to powder is close to 1:14
35 grams of water is steamed for 32-35 seconds
Segment: water injection to 110ml cut off, slow water injection to 220ml
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