Do you know that your hand flushing method is correct? What matters should be paid attention to by hand?

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Is your hand-washing method correct?

I believe many coffee lovers like to brew coffee by hand. On the one hand, they can experience the fun of brewing coffee, on the other hand, they can enjoy a cup of coffee with personality flavor, but do you know that your hand brewing method is correct?

Street corner is also a hand punch enthusiasts, after the study of hand punch related knowledge and then through the exchange of good ideas, to provide some hand punch ideas to everyone

Points to note:

A. Water temperature:

1. The recommended range of water temperature is 81-92 degrees C, with 86 degrees C as the middle value, so that coffee with rich flavor and good balance can be extracted.

2. The roasting degree of cooked beans should correspond to different water temperatures. The water temperature of shallow roasted beans can be close to 92 degrees, the medium roasted water temperature is recommended to be 86 degrees C, and the deep roasted beans are recommended to be 82 degrees C. In this way, you can drink coffee that is not sour or bitter, and you can drink the taste of the original beans.

B. Impulsive aspects:

1. The spout should be kept as close as possible to the "top surface of the lower pot" to maintain a height of 1-3 cm. If it is too high, it will cause too much impact. The coffee powder will vibrate up and down and cause air to enter the coffee to form bitter taste.

2. Rotation is to use the back of the hand rather than bowl force, try to keep the size of the water injection consistent, you can also first small and then large water injection, but not too much momentum

C. Timing:

The brewing time is recommended to be at least 1 minute and a half, and the longest time should not exceed 3 minutes and a half. The time is directly proportional to the amount of powder. The less the amount of powder, the shorter the brewing time.

D. Powder particles:

The grinding thickness should be based on the principle that the light baking is finer and the deep baking beans are thicker

E. Proportionality issues:

1. The ratio of coffee powder to brewed coffee liquid is 1:12 as the middle value, you can go to 1:14 if you want to be weak, and 1:10 if you want to be strong.

2. The amount of powder should be between 14G-32G, 1 -2 cups and 2-4 cups of powder with different amounts, should be adjusted according to the proportion

Implementation recommendations:

To brew a pot of coffee about 240CC recipe:(powder amount 20G, water temperature 86 degrees C, medium roasted beans (city+), small eagle grind 3, small pegasus grind 3.5, time 2 minutes 30 seconds)

1. Judge the roasting degree of coffee beans to determine the grinding thickness. If it is medium roasted coffee beans, Xiaofeiying recommends a scale of 3-3.5; light roasted beans with 2.5-3; deep roasted beans with 3.5-4

2. Coffee beans with a ratio of 1:12, that is, to prepare 20G powder, hot water kettle is best filled with more than 450CC hot water

3. Use a 1-2 person upper pot; place 1-2 person flannel or unbleached filter paper; use a flower teapot larger than 400CC for the lower pot

4. After pouring the powder, pour some water and steam for about 30 seconds. After the powder rises and falls, continue to pour water (measure whether the water temperature is around 86 degrees before steaming).

5. Continue to pour water can be used uninterrupted pouring method first with small water around the circle, then with water around the circle, and finally with small water to finish, the whole steam-containing brewing time 240CC recommended in 2 minutes and 30 seconds to complete

6. To pour the coffee, shake the pot to mix the coffee well, pour it into the cup, let it sit for about a minute, and enjoy the delicious coffee.

extraction method for suppressing strong sour taste

preparation

① Water: 90℃ high temperature water.

② Coffee: 10g of coffee powder is extracted into about 120mL of coffee and ground into a coarse sesame seed size.

③ Filter cup: Use kalita filter cup.

When extracting 120mL with 10g of coffee powder, extract 60mL first and then add about 60mL of water. Extraction at high temperatures of around 90℃. Grind coffee relatively fine to emphasize aroma and bitterness as well as body.

Light roast coffee ground very fine, its extraction speed is also very slow, coupled with the roasting process coffee cell tissue has not fully expanded and its cell tissue inside almost no gap, so coffee is difficult to float on the surface of the water and easy to sink, which hinders coffee extraction. Because of this, if the target amount is extracted by the usual extraction method, excessive extraction occurs due to the slow extraction speed, and the off-flavor such as bitter taste and woody taste becomes strong. In order to suppress the off-flavor, extract 50% of the total extract that reflects the best taste, and supplement the rest with water.