How to make coffee powder by hand at home? what's the effect of hand coffee grinding?

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Characteristics of hand-brewed coffee

The extraction speed is fast and efficient: compared with other coffee brewing methods, hand-brewed coffee continues to have fresh hot water passing through the coffee powder in the process of extracting coffee, which is faster and can extract more substances from the surface of coffee. But it is also because of its high speed and poor control, which may lead to excessive extraction. This is the same as frying fish in a pan over high heat. The fish has a large heating area, but if it is not well controlled, it may be scorched.

There are many influencing factors: although only a few minutes of the process, but including water flow rate, water temperature, coffee powder particles, filter cup shape and so on will affect the final flavor of coffee, need to be fully studied and prepared before brewing.

Coffee flavor diversity: the flavor of coffee is different under different conditions, and different kinds of beans are suitable for different conditions.

When you see this, you may think that making coffee by hand is complicated and skillful, and it doesn't seem to be so easy to use. Yes, making coffee by hand is certainly more difficult than making coffee with a coffee machine, but just like buying your own flour and kneading dough, every detail can be controlled by you, and the flavor of the coffee is naturally unique. And by adjusting the various factors, you can try all kinds of possible flavors of coffee, which is the charm of hand-brewed coffee!

Are you moved? Even better, we're going to tell you that it's not difficult to make coffee by hand.

In front of the Monmouth Cafe in Borough Market, London, there are several buckets that look like old-fashioned rice jars containing fried coffee beans. Guests can see the origin and manor information from the price tag marked above, and buy it per 100 grams. For many Londoners, buying fresh coffee beans to brew at home every week is as common as buying rice for cooking.

Making coffee at home is not difficult at all. The hardest part is to give up the ready-to-eat habit of pursuing convenience.

Start with deep-fried coffee beans

Boutique coffee emphasizes the balance of sour and bitterness, and the taste will change with the temperature: the higher the score of coffee, the cooler the better. As for those above 85 points, they are not only clear and bright, but also full of sweetness-this sweetness is not as strong as granulated sugar, but as sweet as vegetables, such as carrots and cabbage hearts.

Friends who want to get in touch with hand-made coffee, but are not used to sour fruit, can start with any kind of deep-fried boutique coffee beans, regardless of the origin. Because the personality of beans decreases with the longer baking process, it is replaced by sugar produced through the caramelization reaction (caramelisation). These coffees are most similar to the traditional "fast coffee". But if brewed properly, it should be more layered than instant coffee powder. No bitterness, naturally no sugar and milk. If you want to taste better, you can choose coffee from Brazil or Indonesia. If you get tired of drinking, you can try the aroma-based types in Central America and even Africa. Finally, there is the comparison of bean seed characteristics and treatment methods. For example, geisha is best stir-fried, while caturra with higher density is suitable for both depth and depth; sun-dried beans are rich in flavor, and water-washed beans are long-flowing. If you make a cup of coffee a day, you will soon find that the commercial coffee you used to drink is full of defects.

After picking up the beans, let's talk about grinding. Correctly speaking, it is to talk about the disadvantages of pre-grinding.

Monmouth will grind hundreds of grams of beans into powder for guests and pack them in paper bags without one-way exhaust valves. This is tantamount to opening up all the colas you have prepared for your birthday party next week and putting them into cardboard boxes for storage. Although those "out of breath" liquids still taste like cola, the most wonderful aroma has dissipated. It's easy to try it yourself: grind one 15-gram coffee powder in advance, grind another half a day later, and immediately pour water to make it. The pre-ground powder will not expand after contact with hot water, and the coffee made is more boring. The phenomenon of "flavor loss" involves chemical processes such as oxidation, which cannot be avoided even if the powder is put in a tight bag or refrigerated in the refrigerator.

Bean grinder is the most worthy of investment.

Making coffee at home, the most worthwhile investment is the bean grinder. If it is only for each bubble, it is enough to buy a few hundred yuan of manual mill. The author suggests that the mini mill of Hario can be found in Japanese department stores. But in the long run, an electric mill can save a lot of time and hand-stirring strength!

In terms of the degree of coarseness, it needs to be determined by various extraction environments. The author will talk about it later. But to sum up, hand-brewed coffee is somewhere between sugar and crude salt. One of the benefits of buying a bean grinder in a coffee shop is that the baristas present can advise on the adjustment settings. In the next issue, we will talk about the basic equipment needed to make coffee by hand.