When making coffee by hand, the method of extraction with emphasis on flavor is introduced.

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When brewing coffee by hand, the early extraction part with the most dissolved coffee components should be concentrated extraction, and the later extraction part that determines the taste and alcohol thickness should be extracted at the normal concentration. In this way, the early extraction ratio is high, which emphasizes the aroma of coffee. after drinking coffee, the residual aroma in the mouth makes people immersed in the aftertaste of coffee for a long time when taking a deep breath. However, this method of extraction is relatively weak in the later stage of extraction, which will have a needle-like irritation in the mouth and a relatively rough taste.

In order to make the early extraction part more rich, it is necessary to extract slowly. In the early extraction, the first drop of the extraction part slows down the strong extraction until the first drop of the extraction liquid drips down, so that the fragrance can be extracted to the maximum extent. Drip or inject a small amount of water so that the first drop of the extract drips within 50 seconds to 1 minute. The 120mL is extracted about 2 minutes after the first drop, and the coffee surface is evenly injected with water in the usual way.

Here, it is important to observe the dripping speed in the filter cup from time to time and to maintain a stable coffee extraction speed. If the speed of water injection is too slow and the extract is intermittent, there will be excessive extraction; if the water dripping speed of the filter cup is too fast, there will be the phenomenon of non-extraction. Therefore, in order to maintain a stable rate of extraction, meticulous extraction is needed.

When making coffee by hand, emphasize the extraction method of aroma.

Preparation

① water: because the extraction time is long, in order to reduce the bitter taste of stimulation, use about 80 ℃ of low-temperature water.

② Coffee: use 20Mel 30g coffee and grind it into half a sesame seed or a sesame seed size. To adjust the thickness according to the taste, grinding too fine will have an irritating bitter taste, so grind it thicker appropriately.

③ filter cup: use Melitta or Hario filter cup to gather coffee in the middle, and water can extract stronger coffee through the long distance filter cup of coffee.

The bitterness of coffee cannot be removed or reduced, but what kind of bitterness it belongs to is also important. Some bitterness is as cool and pleasant as Yindan or mint, while some bitterness is as bad as antibiotics or traditional Chinese medicine. Only through careful adjustment can we extract the high-quality bitterness that makes people feel happy.

In order to extract a stronger aroma, more coffee is usually used. Increasing the amount of coffee can get more coffee ingredients, thus getting more full-bodied coffee. The author is generally extracting a cup of 120mL using 20g of coffee. If you want to extract more coffee ingredients, you can also extend the extraction time (2.5 minutes). Because this will make the coffee contact with water longer, can dissolve more coffee ingredients. There is also deep-roasted coffee, which has a strong aroma and is usually extracted for a long time at low temperatures in order to improve the texture while suppressing bitterness (80 Mel 82 ℃, 2.5 Mel 5 minutes).