Basic knowledge of hand-brewed (Pour Over) coffee graphic step tutorial and water-powder ratio

Hand-made coffee is no stranger to many friends.

It is different from the legal pressure and Philharmonic pressure we mentioned earlier in that coffee is no longer made through the principle of soaking, but through filter cups and filter paper, and water is produced through coffee powder.

However, whether it is soaked or over-powdered by water, it is still extracted, that is, when the water comes into contact with the coffee powder, the substance dissolved in the coffee dissolves into the water.

As in the past, first write in the form of looking at the picture, so that it is convenient for everyone to do it, and then explain the principle of production and possible changes to everyone at the end.

First of all, the protagonist this time, coffee beans. Rwanda ranked seventh in COE last year.

This time I use the more common way of fine grinding and fast water flow in Europe and the United States.

There are two main reasons for choosing this approach:

1. There are not many variables to be controlled, and water injection is relatively easy to control.

two。 The taste will be lighter than traditional Japanese style. It is more acceptable for friends who are with coffee for the first time.

We need raw materials fresh coffee beans 20g water 350g we need appliance grinder (manual, electric, relatively rough grinding)

A weighing stopwatch with an accuracy of 1g (my weighing instrument already has a timing function)

Hand-made special pot, long and thin outlet, so it is easy to control the flow

Filter cup of filter paper Hario V60

Please note that the mouth of this filter cup is very big. This facilitates the rapid passage of water, and the reason is later.

The mouth is relatively large, so it is convenient to pass quickly.

We use 20g coffee beans, because the coffee is ground into powder to volatilize quickly, so weigh good grams, after the preliminary work is done, the final grinding.

When I boil water, I weigh the coffee beans first and the filter paper is ready.

We need 93 degrees of water (I know that the Japanese style will be about 85 degrees, which I will say later), because the boiling water is at 100 degrees.

So pour from the hot kettle into the special hand-flushing pot, and then grind the powder, the temperature will drop in this general reference.

Of course, there will be constant temperature water supply equipment in the coffee shop, which is mainly for families. At this time, I will fully soak the filter paper in hot water. There are two purposes here: one is to warm the pot, and the other is that the filter paper smells more or less paper.

It can reduce the smell of paper.

All right, the preliminary work is done, and we can grind it.

Relatively speaking, you can see that the scale is too rough after grinding.

However, compared with the traditional Japanese style, it is still on the thin side.

As for how to adjust the degree of grinding to find the taste, it is also mentioned later.

The scale begins to return to zero and the time returns to zero. Our flow rate is guaranteed to complete all the extraction within 2 minutes-2 minutes and 30 seconds)

First steam with 60g of water for about 45 seconds.

(the steaming process is completed in the 15th second and the 60th second) the steaming process is to release carbon dioxide from the coffee and begin to expand gradually, which is helpful for uniform extraction at a later stage.

The bubbles in the picture indicate that the coffee beans are fresh and emitting carbon dioxide.

In the traditional Japanese style, some of the coffee steamed out will be filtered out.

But here, we keep it. Because the initial part of the flavor (sour, because it is just beginning to extract) is to sum up with the later flavor.

Start injecting water.

Because it is a conical design, the principle of water injection is to start from the thickest in the center and slowly draw the circle from the inside to the outside. Someone will pause when the extraction reaches 175g, and then continue to finish.

If the flow rate is too slow, you can complete the water injection at one time, and you will find that the water will remain at a certain height. Because the velocity of launching and water injection will tend to be in the same balance.

That's why I chose the big hole when I mentioned V60 earlier.

The launching speed of the keyhole will be slow, and you need to have a pause and secondary water injection process.

But in any case, I won't put too much emphasis on the technique here.

Because from the inside out, and in 2 minutes-2 minutes 30 seconds to complete the water injection, you can adjust the speed, at this point, you can control a lot.

At 350 g, stop the water injection, and all the water in the filter cup falls into the water.

(another one is different from the Japanese style, because the Japanese style begins to turn white and stop injecting water. And this part is not needed, it can be regarded as the part of excessive extraction. I will explain the reasons later in this part. )

After extraction, if the bottom is relatively flat, it means that the extraction is relatively uniform.

If high and low, it means that some coffee passes through a lot of water (low), and some coffee passes through less water (higher). If the bottom area is narrow, it means that the utilization rate of coffee powder is not high.

You can drink it. Rwanda COE Lot 7, which tastes clean, has a soft sour plum taste, but it is sweet.

I don't have a warm cup, which will be discussed in combination with the differences in the previous Japanese style.

Principle

We still have to get back to the essence, extraction.

This is not to say that the European and American hand rush is better than the Japanese style. In fact, the European and American hand Chong serves the operation to some extent.

On the other hand, the Japanese-style hand flushing technique is more pleasing to the eye, and it is done well, and it is equally delicious, but the style is different.

There is a truth that we will understand that the thicker the powder, the less flavor will be extracted per unit time.

Therefore, when you inject water, you will let the water stay for a long time. This explains why Japanese-style water injection places special emphasis on a slow and extremely stable column of water compared with Europe and the United States. And Europe and the United States, is a relatively fine grinding, you can use a faster flow rate, a short time to fully extract. (the Japanese style takes about three minutes to complete) therefore, it is relatively easier to master.

Secondly, there are two concepts of water temperature. First, the water temperature during extraction and drinking time. The reason why it is fixed at 94 °is also to improve the extraction efficiency.

But I do not have a warm cup this time, I hope that the high temperature of 94 °will come into contact with the coffee powder, then flow into the pot, and then pour into the cup, there will be a gradual cooling.

In this way, about 70 °in the mouth is more drinkable.

"start" is quoted at the beginning because it is different from espresso.

Espresso only has 30ml, which will cool too fast.

Cappuccino milk is affected by temperature and is delaminated quickly.

So espresso cups tend to be preheated, and the walls are very thick for heat preservation.

But filtered coffee such as hand brewing, from 70 °to 50 °, the taste of the coffee will change a lot as it cools.

Although it can be simply summed up from bitterness to acidity, the acidity here is the process of fruit acid prominence. So, filtered coffee cups tend to be thinner and more "vivid" to drink. I let the last water run out (2 minutes-2 minutes and 30 seconds) for two reasons:

First of all, whether there is excessive extraction, mainly from the sensory experience. If there is a mixed smell behind, you can change the degree of grinding to adjust, because excessive extraction, after all, is closely related to how much water is taken from coffee powder per unit time. If we move the filter cup directly every time we see the last water, we cannot accurately judge that the water content is the same each time.

Second, if you change the amount of water at will, you will change many parameters, for example, the gram weight of coffee will be reduced, and the extract will be reduced (because less water will bring out the coffee substance), but not in proportion. Eventually your concentration will increase.

But these variables are difficult for us to find a suitable rule. If you find that the coffee is too sour, grind it fine (because the previous extraction is insufficient), and if the coffee has a mixed smell after drinking it, what you can do is to thicken it (because the smell means it may have been overextracted previously).

Of course, there is also a situation that is both mixed and sour. It depends on whether your extraction is uniform and the freshness of the coffee beans. Back to the extraction, hand flushing is ultimately the process of water over powder and filtration. Of course, I am not saying that you should fix other parameters and only adjust the degree of grinding. for beginners, it is easy to get started and you can find the feeling of different coffee.

But a lot of parameter changes are interesting. If the gouache ratio I mentioned earlier is 350g:20g, you can try some changes to compare the differences. Or, change the extraction temperature, or change the steaming time. Here, we can do more experiments. There are many brothers in the hand.

For example

Chemix

Also, for fear of uneven extraction, a Japanese barista used several plastic and iron sheets to make a cylindrical model to make a hand punch.