Basic knowledge of hand brewed coffee brewing steps introduction, Costa Rica Pilon processing plant hand brewing steps

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

Santa Maria Natural Solar treatment Plant in Pillon, Costa Rica

Country: Costa Rica

Treatment: natural sunlight

Flavor description: honey apple flavor, followed by banana, cream taste, similar to loquat flavor and thick cocoa tail rhyme.

Step of brewing coffee by hand

Grind coffee beans → prepare hot water → brew filter paper → powder → first water injection → steaming → second water injection → enjoy

Grind coffee beans: in any case, please remember to "grind", and the particle size like No. 2 sugar is the most suitable for hand-brewed coffee-uniform is the best. The best ratio of coffee powder to water is 1:10, but remember to check the size of your filter cup. Don't accidentally add too much to fill up-and too little will make it hard to flush.

Prepare hot water: the suitable temperature is about 85 ℃-92 ℃, but the editor has checked on the Internet that there are really many ways to say, and the suitable temperature for deep baking and medium and shallow baking is different, you can think about it yourself, but remember to take out your temperature measurement anyway! The taste is sour when brewed at too low temperature and bitter at high temperature.

Brewing filter paper: fold the filter paper as close to the filter cup as possible, then inject water, wet the filter paper with a circle, and in the hot cup is also to eliminate the smell of the pulp.

Pour powder: when pouring coffee powder, be sure to gently pat the filter cup so that the surface of coffee powder is flat, flatness will affect the performance of water injection and steaming, etc.

First water injection: start the water injection from the center of the filter cup, then slowly go to the outside and then back to the center, soak all the coffee powder and then stop! Remember that the thickness of the water column and the flow rate of water must be stable! And remember that do not pull the water column too high, bubbles will be easily injected, caffeine extraction is not uniform.

Steaming: when injecting water, you will find that the coffee powder is gradually expanding, and then some liquid will begin to filter out! The steaming time depends on the variety of beans, from about 20 Murray to 40 seconds.

Second water injection: when the newly steamed hill begins to collapse, you can start the second water injection-just circle outward from the center and repeat several times to reach the desired amount. It is suggested below that you can put electronic scales and coffee cups and pay attention to the gram count at any time.

Pour it into a coffee cup and you can enjoy it.