The extraction method parameters for a softer taste when making coffee by hand
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A method of extraction with a softer flavor when making coffee by hand.
There are not many adjustments to the brewing parameters, including the ratio of powder to water and the grinding scale. The water temperature is about 93 ℃, which is slightly higher than the temperature I usually use to brew coffee by hand.
The amount of powder is 12g, it is expected to be boiled to 250ml, the scale is still small Fuji 6.0. do not filter fine powder.
Preparation
① water: about 90 ℃ of high temperature water.
② Coffee: two cups of standard extraction of 240mL, using 24Murray 30g coffee, the grinding degree is the size of sesame seeds.
③ filter cup: use a conical filter cup with fast extraction speed, Hario is more suitable.
120mL was extracted with 15g coffee from 12Murray. In order to suppress the sour taste, use about 90 ℃ of hot water, in order to speed up the extraction speed, the grinding degree is relatively coarse, about the size of sesame seeds. Because the extraction speed is fast, the coffee will be relatively light, in order to make up for this shortcoming, the amount of coffee should be increased. The amount of 120mL extraction uses 12Murray 15g coffee powder.
Use utensils such as Hario or Calita ceramic filter cups, which are relatively fast to extract. The groove on the inside of the Harrio filter cup can fully ensure the space of running water, so water injection does not need to be very careful to brew good coffee with the same taste all the time. Calita pottery porcelain filter cup or blue filter cup is also very smooth, can brew light and gentle coffee.
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