How to make a cup of coffee for 3 minutes? can you judge the brewing state by the color? what do you think?

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There is knowledge in making coffee pots by hand:

The professional hand punch pot is a round belly-shaped copper pot, the advantage of this kind of kettle is that the vertical height of the water will not become too tilted when pouring water, and the water control is more stable. As for the general household pot to control the amount of water, it is recommended that more than half of the water in the pot should be filled when making coffee. .

"thin-mouth kettle": the small-mouth kettle can effectively control the size and stability of the water column (including whether the stability of the water column continues to be good when the water level drops).

Thermometer selection:

There are mechanical and electronic thermometers, mechanical pointers show temperature changes, slow reaction and inaccurate temperature measurement, the observation angle will also have a dead angle, but the price is cheaper. The electronic thermometer has a fast response speed and can accurately display numbers.

"thermometer": you can know the cause of temperature more accurately. Usage: the temperature measuring point is in the middle of the water, do not directly contact the thermometer to the bottom.

Water temperature measurement: it is recommended that the water temperature should be 90 ℃. If the beans are medium-baked, the most suitable for 90 ℃. If the beans are deeply roasted, such as Mantenin, you can cool down again when making coffee. The deeper the roasting, the lower the water temperature.

Filter cup: there are two kinds of resin (transparent) and porcelain cup. the thermal insulation effect of porcelain is good, but the amount of water can not be seen, so it is appropriate to use transparent filter pot. The transparent filter cup can clearly see the amount of water and can be mounted directly on the mug or coffee cup. The material is related to the effect of holding temperature in the cooking process. The hole mesh is related to the flow rate of the coffee leak. the more holes, the faster the flow, so you like the optional single hole with strong taste. Filter paper: choose filter paper of the same size according to the size of the filter cup, the material of the filter paper will also affect the flow rate. Some American filter paper has a fine seam (the surface looks smooth), so the flow rate is very slow. It is recommended to take a look at it when you buy it, and buy filter paper with finer holes (about a little thinner than kitchen paper).

Measuring key:

The ratio of water to coffee beans is very important. Usually 1 gram of beans goes with 10c. C. The capacity of coffee cups produced in Europe and the United States is about 180-200c.c., that is, 10 grams of beans. If you use Japanese brand coffee, about 6 grams of beans will be enough.

Bean grinder:

In addition to being helpful to freshness, the size of grinding particles is also an important factor.

Moderate grinding

No matter which kind of coffee grinder is used, the grinding scale suitable for hand-brewed coffee is moderate grinding, and the particles are too fine or too thick.

1. Put the filter cup on the cute little pot.

2. Pour boiling hot water into the hand pot to let it stand and cool slowly. (if you have a thermometer, you can insert it into the pot to measure the temperature about 85-90 degrees when you are about to start cooking.)

3. There are stitches on both sides of the filter paper, and the seams on both sides of the filter paper are folded in front and back and then stretched out, put in the filter cup according to the shape of the filter cup and press down with your hands (index finger and middle finger) so that both sides can fit.

4. pour the filter paper flat on the filter cup with hot water and warm the filter cup and the glass pot, then pour out the water.

5. Pour the coffee powder into the filter cup, pick up the filter cup and pat the side with your hand to make the coffee powder surface slightly flat.

6. Start flushing the hand pot from the center of the filter cup, then wind it out to soak the coffee powder. (the water temperature in the kettle is about 85-90 degrees after completing steps 4-6.)

Pause water injection after wetting, which is steaming-the time is adjusted according to the type of coffee beans used, roasting for about 20 seconds and deep baking for about 15 seconds. If you are not sure, as long as the beans are fresh, wait for the coffee powder to swell to its highest point.

The main intention is. It is mainly to release the aromatic substances of coffee. Let the cells on the surface of coffee powder expand. And steaming at that time. Coffee powder will swell.

When injecting water for the second time. A large number of bubbles will be produced. It's because there's a lot of carbon monoxide in coffee beans. And thermal disintegration of matter, so this time clockwise around. It must be stable. Only in this way can the water be surrounded by coffee powder. And tumbling. In order to produce full extraction! Use the hand pot to inject water from the center of the filter cup and wind it around the filter cup (do not rush to the nearest coffee powder) and come back. In the process, attention should be paid to keeping the water level at a certain height.

The third time of water injection. Is to extract the coffee liquid. But be careful. There will be tannins in the coffee beans. Chloric acid. And so on. But when the coffee powder is overextracted. It will produce astringent taste. It tastes bitter. Or mixed smell. This will be the first to extract the clean coffee liquid. Destroy it. The release of major sweetness. And the richness of the body. You can perform for the third time.

And the third time of water injection. Bubbles will decrease. The coffee drops will be lighter. So the more water is injected into the back. The thicker it should be. The higher it is. Only in this way can we produce coffee powder at the bottom of the tumble. And the speed should also be faster!

Basic concepts of hand-brewed coffee:

1. The ratio of coffee to water: usually when you buy a filter cup, you will attach a coffee spoon, about 8g per flat spoon. The advantage of drinking light hand-made coffee is that it can pull away the flavor of fresh coffee beans, and the ratio of coffee powder to water is about 1g of coffee powder to 10c. C. Water, so a glass of 150c.c. About two flat tablespoons of coffee powder are used for coffee.

two。 The emphasis can be placed on not breaking the water column (tick-tock appearance) and whether the coffee in the next seat reaches the target. Most beginners pay too much attention to the circle and fail to notice the amount of water, making the coffee too weak.

3. Water column: the water in the kettle will wobble greatly because of the inertia caused by the circle, making the outlet water from large to small. 4. Circle: the purpose of making a circle by hand is like stirring. The back and forth circle of the water column is the action of stirring the coffee powder on the surface. In the circle, you can see that the color of the coffee powder washed by the water is different from the others, as long as the color gradually rushes the powder layer evenly. The reason why the outermost powder layer does not need to rush is that the water column will directly hit the filter cup and directly reflect the coffee powder impacting on the inner perimeter. In the process of winding back from the outside, there is no need to wind too closely, because the filter cup is pointed and the outer powder layer is not so thick and does not need too much water. 5. The height of the outlet: the higher the distance from the outlet to the powder layer, the greater the impact on the powder layer, so it is difficult to control the uniform agitation of the powder layer, and try to reduce the height of the outlet to make coffee. 6. Soaking time: the size of water column, the thickness of coffee powder and the pore size of the filter cup will affect the speed of coffee outflow.

7. The flow of water is fine and stable enough, and the flow rate does not change sharply in the process, which is the most important skill of making coffee by hand.

[four major causes of hand-brewing coffee]

Temperature.

1. Extraction efficiency: the temperature of water affects the extraction efficiency of coffee. If the coffee is too bitter and scorched, try lowering the temperature. On the other hand, if you feel that there is still a lot of flavor unreleased, you can consider raising the temperature. two。 The development of the powder layer: another noteworthy place is the development of the powder layer. The powder layer contains bubbles, which are full of coffee liquid and air. The denser the bubbles, the better the effect of soaking in the filter droplets. In the case of shallow baked beans or grinding too fine, the powder layer is not easy to expand, we can consider increasing the water temperature to assist the development of the powder layer.

The thickness of grinding coarse and fine powder has a high influence on the flow rate and the development of powder layer. Extraction efficiency: the finer the grinding, the more the number of particles, the greater the extraction efficiency. two。 Powder layer development: usually the fresher the coffee beans, the better the powder layer will swell. However, if the grinding is too rough, because the water passes quickly, it is disadvantageous to the development of the powder layer. When grinding is too fine, because the water is not easy to pass, it will get stuck on the powder, and the development of the powder layer is not good, so the appropriate grinding thickness must be used. (for Pegasus and Eagle, about 3.0-3.5)

Baking degree

1. Shallow roasting: shallow roasted coffee beans are relatively dense, it is recommended to use a high temperature of more than 90 ℃ and a smaller water column, so it is easier to rush out the flavor. two。 Deep baking: the deeper the baking, the looser the tissue structure, the faster the extraction efficiency of soluble matter, the better water absorption, the powder layer is easy to expand by water, but the bitter taste is relatively heavy. 3. Therefore, the suggestions of baking degree and temperature are as follows: shallow baking: the temperature is about 90 ~ 92 degrees. After boiling, pour into a copper pot and bake deeply: the temperature is about 88 ~ 90.

Soaking time

1. Extraction efficiency: the longer the soaking time, the greater the extraction efficiency. two。 The overall cooking time is about 3 minutes, and the size of the water column can be adjusted as close to the target time as possible.

[time and flavor of hand-brewed coffee extraction] it is not that the more ingredients extracted, the better, just like tea soaked in hot water, the shorter the time, the more tasteless; but for a long time, it is easy to produce miscellaneous flavor, astringency and other uncomfortable taste. The goal of our extraction is to find the most suitable point, so that there is more pleasant taste and less uncomfortable taste as much as possible.