Quick method of hand-brewing Coffee introduction to the use of tools for hand brewing master how to brew coffee parameters and tricks

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Are you ready to be a coffee master? Hand-brewing coffee is your first choice. From boutique coffee shops to blue bottle coffee shops, the whole world is doing hand-brewing, playing all the fragrances of a bean from the simplest steps. What is needed is concentration, patience and proficiency in every step. The master of taste selects the steps and tips to make a perfect cup of hand-made coffee, and practice hard to help you become a master of coffee.

Warm cup

Like tea, temperature is crucial to preserving the aroma of a cup of coffee. Before brewing coffee, you need to wet the filter paper with hot water and warm the sharing pot at the same time. The wet filter paper can remove the pulp odor of the filter paper itself, while the warm sharing pot is to maximize the temperature of the coffee and avoid cooling and affecting the taste.

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Draw powder

After warming the cup, put the ground coffee powder into the filter paper, and remember that ​​ has to pat the cup wall with his hand to make the coffee powder even and smooth, which is beneficial to the subsequent water injection. The thickness of ground beans will directly affect the taste of coffee, too coarse powder will quickly pass through, resulting in incomplete extraction, insufficient aroma, powder too detailed will make the filter water is not smooth, resulting in excessive extraction to make the taste of hand-made coffee bitter. The best thickness of a coffee bean needs to be summarized in continuous brewing, which can be tried at first with the thickness of granulated sugar.

Add about 93 ℃ of hot water to wet the coffee powder to fully wake up the coffee powder, expand the volume, and stop injecting water when there is water dripping down the filter paper. The amount of water is about twice that of coffee powder, that is, 15g coffee powder is added to 30ml hot water. The expansion process will release the carbon dioxide gas in the coffee powder, but only the fresh coffee bean powder will have the expansion effect, the more bubbles prove that the baking time is closer, otherwise it will only leak a deep pit. The stew is completed when the bubble begins to contract, and the process takes about 30 to 60 seconds.

​ water injection

According to different schools, there are many theories about the process of water injection, including those who complete the water injection at one time to let the coffee extract at one time, and some who let the coffee get different flavors in the early, middle and later stages. But what remains unchanged is to inject water evenly in a circle from the inside to the outside. The ratio of water to coffee powder is about 13:1 to 15:1. It is important to note that the water injection process can not let the water touch the filter paper wall, and it is necessary to evenly moisten all coffee powder in the circle process, which is the most experienced and technical link in hand-brewing coffee.

About the water temperature of hand-brewed coffee

The best water temperature of hand-brewed coffee is closely related to the roasting depth of coffee beans. Too high temperature and excessive extraction will bring out more bitterness in coffee beans, while too low temperature will lead to lack of sour aroma, so the most suitable temperature needs to be tried constantly. In general, lightly roasted coffee beans need a higher temperature to stimulate their aroma, 93 ℃-97 ℃ is more suitable, while deep-roasted coffee beans need a slightly lower water temperature to keep the aroma from being lost instantly, 85 ℃-88 ℃ is more appropriate.