The coffee made by the four big hands can also make people and gods indignant.

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4 big hand coffee making skills self-made coffee can also make people and gods indignant.

When you first touch coffee, hand-brewing coffee is your first choice. From boutique coffee shops to blue bottle coffee shops, the whole world is doing hand-brewing, playing out all the fragrances of a bean in 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, leading to excessive extraction to make coffee taste 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. Some people complete the water injection at one time to let the coffee be extracted at one time, while others let the coffee get different flavors of extraction 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.