What are the skills of hand-brewing coffee? introduction to hand-brewing techniques

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Tetsu Kasuya, champion of the 2016 World Coffee Brewing Competition (World Brewers Cup), created the method of brewing coffee by hand at 4:6. In order to find a universal and simple method of brewing, Tetsu Kasuya finally came up with this golden ratio after many attempts. After reading this article, you can make coffee as delicious as the world champion.

Three secrets

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!

Method 1 | Japanese-style hand-made coffee

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.

Bean grinder: Kalita Nice Cut (thickness 3.5)

Filter cup: KONO

Ratio

Coffee grams: 15.5 grams (after sifting)

Extraction amount: 195g

Extraction water temperature: 90 degrees

Steaming time: 150 seconds / 120 grams

Total extraction time: 240 seconds

TDS: 1.24%

Implementation analysis

The wet aroma is enhanced, the Body is round and smooth, and the throat rhyme is longer. The purpose of bit-by-bit steaming is to let hot water come up slowly from the bottom to ensure that the coffee powder in the filter cup can be evenly soaked in hot water so as to achieve effective and complete steaming. This method takes a long time, and also requires appropriate hand flushing pots and skills. The latter stage of water injection requires more practice to avoid miscellaneous smell, which belongs to a more difficult way of hand flushing. Senior players who are suitable and looking for more flavor.

Method 2 | Japanese Kanazawa pie hand-made coffee

Kanazawa Zhengxing is the ancestor of the Kanazawa faction. This hand-flushing method is steamed at first, and then drips of water like a dragonfly. The slow way of water injection is to strengthen the flavor of the front part of the coffee and weaken the miscellaneous and bitter taste that is easy to appear in the latter section.

The fine water is filled with steaming.

Do a dragonfly drip in the center for about 1 minute.

Fine water injection circle, from the inside to the outside, from the outside to the inside until the required amount of extraction.

Bean grinder: Kalita Nice Cut (thickness 3.5)

Filter cup: KONO

Ratio

Coffee grams: 15g (after sifting)

Extraction amount: 190g

Extraction water temperature: 90 degrees

Steaming time: 30 seconds / 40 grams

Total extraction time: 180 seconds

TDS: 1.19%

Implementation analysis

The addition of steaming and injecting water can reduce the overall extraction time, strong wet aroma, bright acidity and better extension of throat sweetness. Although the time required by this method is shorter than that of Benji pie, but on the whole, except that the aroma is slightly inferior to the Ben style of drip punching method, other performance can reach a certain standard, and the dragonfly method needs appropriate hand-flushing coffee pot to achieve this effect.