Handmade coffee tutorials recommend three stages of water injection proportional water temperature production process beginners how to learn to make coffee

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Nowadays more and more people begin to enjoy the pleasure of making coffee by hand, but are some of the steps unfamiliar or some tips still unmastered? In this article, Qianjie Coffee will share with you a little tips~ about hand-brewed coffee.

Hand-brewed coffee is a way of brewing coffee that requires a special filter cup and filter dregs with filter paper / other filter media. So before making hand coffee, we need to prepare utensils and materials: freshly roasted coffee beans, spring water / filtered water, hand pots, filter cups, sharing pots, bean grinders, filter paper, electronic scales, thermometers, and relaxation.

"freshly roasted coffee beans"

The taste and flavor of a cup of coffee depends on the freshness of the beans. According to the experience of Qianjie Coffee, coffee beans are generally the best taste period within 4-30 days after roasting.

With the increase of baking time, the aroma and flavor of coffee will become weaker and weaker. All coffee beans currently sold in Qianjie Coffee are issued within 5 days after baking, ensuring that all coffee beans received by partners are 100% freshly roasted.

Bean grinder

The bean grinder is used for the grinding of coffee beans, and coffee beans with different roasting degrees do not need to be ground properly. According to the brewing experience of Qianjie coffee, medium-light-medium roasted coffee beans are suitable for medium-fine grinding (China 20 standard screen screening rate is 75-80%); medium-deep roasted coffee beans are suitable for medium-coarse grinding (China 20 standard screen screening rate 65-70%).

"Mountain spring water / filtered water"

In terms of water quality, too hard and soft water is not suitable, and different minerals have different effects on coffee extraction. Simple filtered water / mountain spring water can usually meet the demand for hand-brewed coffee.

However, please do not use pure water or mineral water completely free of / too many minerals, which will also affect the extraction. Hard water-easy to extract bitterness and astringency; soft water easy to extract sweet and sour spectrum.

"hand punch pot"

Beginners suggest to choose a thin-billed gooseneck kettle, which is easier to control the flow of water injection.

Coffee filter cup

Beginners suggest to choose V60 filter cup, large hole spiral design, in addition to increase the hierarchical sense of coffee, but also according to the flavor characteristics you want to express and adjust the flow rate ~ high playability, cost-effective!

"sharing pot"

Be sure to choose heat-resistant & cold-resistant, do not be greedy for small bargains, oh ~ one coffee pot burst in the brewing process.

"electronic scale"

It is used to determine the weight of each brewing coffee powder, the weight of injected water and the water temperature.

Thermometer

It is used to determine the water temperature of each brewing coffee powder. Coffee beans with different roasting degrees have different suitable brewing water temperatures. According to the brewing experience of Qianjie coffee, the moderate to moderate roasted coffee beans are suitable for 90-92 degrees Celsius, and the medium-deep roasted coffee beans are suitable for 87-89 degrees Celsius.

"ratio of brewing powder to water"

In the past, for example, coffee shops in the street used to use 15g of coffee powder, and then inject 225g of water in the brewing process, that is, the powder-to-water ratio was 1:15. The more coffee powder, the more water injection time is needed, and the thicker the powder bed is, the slower the flow rate is. The 1:15 proportion of Qianjie coffee is because you like coffee. Under this proportion, the coffee is more balanced and the taste is more evenly distributed.

"flushing and cooking techniques"

For those who have just come into contact with hand-brewed coffee, Qianjie coffee is recommended to use segmented extraction. If the overall extraction rate is improved by segmented extraction under the appropriate grinding and water temperature, the coffee will become fuller.

Baristas in front street often share the brewing plan of the store, 15g coffee powder, 225g water injection, that is, powder water ratio 1:15, medium fine grinding size, three-stage water injection, respectively, the first stage is injected with 30 grams of water for steaming, the steaming time is 30 seconds, the second stage is injected to 125g, the interval is 10 seconds, and the third stage is injected into the remaining water to 225g, when the water is completely through the coffee particles. The total extraction time is about 2 minutes.