Tips for steaming coffee by hand: how long does it take to steam and when to stop?

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How to steam the coffee by hand correctly?

Main points of details:

1. Before steaming with water, make sure the coffee powder is as horizontal as possible in the filter screen or filter paper.

two。 When steaming, the force of injecting water is not too strong, gently, try to wet all the coffee powder evenly.

3. When steaming, the water should be evenly distributed on the coffee powder, not directly on the filter paper. If the water is poured directly on the filter paper, it will make the filter paper fit with the filter, the heat will break through the coffee powder layer, form a hole, the cold air will enter, and the process of steaming will be destroyed. the good taste of coffee is not so easy to extract.

4. The amount of water used in steaming is 1.5 to 2 times the amount of powder, depending on the water absorption of beans. In the case of 15 grams of coffee powder, the amount of water needed for steaming is about 25 to 30 grams.

5. In the process of steaming, there is as little extract as possible; when there is too much extract in the kettle, the amount of water injected should be reduced, or attention should be paid to the degree of grinding.

6. The steaming time is about 20 seconds to 40 seconds, depending on the freshness and roasting of coffee beans. When the expansion of the coffee powder surface is over and the surface is about to shrink, it means that the steaming is complete and the first water injection can be started.

The basic secret of winning the world champion hand-made coffee:

1. Pass the filter paper with hot water before brewing

2. The ratio of coffee powder to brewing water is 1:15.

3. Brew twice with a score of 4:6.

The key to coffee brightness is rough grinding.

Coffee tastes good only after rough grinding, but few people know how to make it. The flavor of rough coffee can be perfectly extracted by brewing at 4:6.

There are medium and fine grinding particles on the left and coarse grinding particles on the right. Grind to the right side of the thickness on OK. Then follow the above tips to make clean and bright coffee.

Grasp the timing of the second water injection

The first 4% of the water in the 4:6 brewing method, or 40% of the water, should be subdivided into 2 injections. Water injection should be maintained at a certain speed, so that the coffee powder can be tossed and stirred in the filter paper to successfully extract the sour and sweet taste of the coffee. In addition, the first water injection also has the role of fumigation, the overall uniform crossing of water.

Most importantly, the second water injection should be carried out after the first water injection has been filtered out. Tetsu Kasuya regards the timing of the second injection as more important than the 4:6 ratio, which is the key to determining the flavor of the coffee.

Adjust the concentration of coffee with 60% water

Coffee brewing, the popular point is to dissolve the ingredients of coffee beans into the water to extract the flavor of coffee, which is determined by the previous 40% brewing. After the flavor is extracted, the next step is to adjust the concentration. With the remaining 60% of the hot water, try to divide it into 3 portions to brew, and after completion, a delicate cup of coffee is born!

Bengpai drips water on the coffee powder drop by drop in the center to avoid too much stirring. After the coffee powder is completely moistened, the coffee liquid begins to drip out of the pot, which can be converted into a fine water injection to rinse down the released aromatic substances. Finally, increase the water injection and a large amount of water injection before removing the filter cup to make the foam and the fine powder float to the surface to avoid the bitterness of the coffee liquid.

The first stage of hand-brewing coffee is to drip water about five centimeters high in the center until there is a thin coffee liquid in the pot.

In the second stage, a small amount of water is injected in a circle about the size of a 50-yuan coin in the center.

In the third stage, when the water reaches 160~180cc, the water is injected and washed with large water, so that the fine bubbles and fine powder float up, and when the extraction volume is reached, it is finished.