What's the difference between dripping coffee and hand-brewed coffee? is dripping coffee American?

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At present, the most common way to brew coffee is to brew coffee by hand. of course, in addition to hand-brewed coffee, coffee made by American coffee machine (drip coffee machine) can also be called drip coffee. What's the difference between trickling and hand-brewing coffee? Bottom line: dripping coffee includes, but is not limited to, hand-brewed coffee, which is just a brewing method in dripping coffee.

Drip filter coffee pot, plug in, use ground coffee powder, fill it in a powder cup, filter with filter paper or metal filter, the water temperature is almost constant, the more people drink, scoop up more powder, otherwise, turn on the power, tick-tock coffee falls into a glass pot or thermos pot.

For brewing, dripping and filtering coffee machine, fixed water temperature, fixed flow rate, Qianjie Coffee believes that there are the following opportunities for optimization:

The ratio of water to powder is 1: 18.18.

Like SCAA, we still recommend that you use a ratio of 18.18 per gram of coffee beans, with 18.18ml (c.c., pinch, cubic centimeter) of water, but here, as the drip coffee pot is recommended to be filled with cold water, we will first recommend that you directly measure the right volume in the cup before adding it to the coffee pot! This proportion, will brew out of the coffee, the easiest to enter the range of the golden cup! The concentration is 1.15% to 1.35%, and the extraction rate is 18% to 22%.

Of course, if you don't have a measuring cup at home, I would recommend you to use a scale. Here we directly recommend that you use this ratio: 15 grams of coffee powder per person, against 225g of cold water (if the volume is 265.4 milliliters). This is the proportion used in the front street coffee shop, and let's give it a try. We have converted the density of hot water at 93-96 degrees C by volume and mass at an atmospheric pressure. The number of grams of coffee and water directly recommended at room temperature 25 degrees C.

The right ratio of water to powder will not let you waste coffee powder. In the process of coffee re-extraction, we hope to get sour, sweet, bitter and bitter directly from the sour, sweet, bitter and astringent extraction, while the remaining bitterness and astringency are not much at all! The correct extraction of coffee flavor substances, so that your coffee also further get the right flavor.

In order not to use a measuring cylinder or scale every time, but to bring out a lot of props, it is recommended that you put a piece of tape on the viewing window of the water height of the drip filter coffee machine. Take the fresh 225g or 265.4 ml of water as the basic unit of one cup per person, and weigh out one cup, two cups, three cups. Pour the amount into the coffee pot and draw a mark on the viewing window so that the next time you brew coffee, you can quickly pour in the right amount of water according to the number of people.

Stir:

Generally, after brewing and filtering coffee, the powder is scooped into the powder cup, patted and paved, and then the power is turned on, but if your beans are too fresh? Or is your powder ground too fine? Or is it the number of cups that need to be brewed, three or four times as many as usual? The scale for cooking today is shallow baked beans? Well, mixing will come in handy!

The purpose of stirring is to help extract! As a result of stirring, you will see a lot of CO2 coming out to help the coffee powder be impregnated in water and let the hot water drop on the coffee powder to facilitate the perfect extraction of the whole coffee.

Therefore, if the coffee powder is too fresh, or if you choose the medium and deep-roasted coffee powder, or you may find that the hot water only drips to the coffee pot, or if the coffee powder will leak out of the powder cup, or if it is ground too finely, but you still want to boil it without waste! If you have the above situation, it is recommended that at the beginning, when the hot water is dripped on the coffee powder (the recommended amount of water is equal to the amount of coffee powder, etc.), start stirring and make sure that all coffee powder and water stick evenly, then stop stirring, and the stirring time is recommended for 5: 10 seconds! (because, if you stir it again, the coffee powder will be too bitter because of your mixing! )

Therefore, the above problems may actually be avoided in the first place, in fact, it is because you may grind too fine, so I suggest you to grind a little thicker!

But when should stirring be recommended? I suggest shallow baked beans, if the taste is not 'sweet' enough, then suggest multiple processes, stir! Help the coffee machine to add a little more extraction, so that the whole taste can be better, of course, if stirred too much. The taste of 'astringent' is soaked out. I believe that after practicing a few times, you will be very good.

Prepreg:

Generally speaking, there is no pre-soaking in the dripping coffee machine! And what is prepreg?

The purpose of pre-soaking is to hope that the coffee powder will wait for a period of time before it is fully soaked by water, and during this period, the hot water will be poured into the coffee powder, and in the moistening process, the coffee powder will be heated and will continue to release CO2 gas, so that it can accept the baptism of hot water and fully extract flavor substances.

Hand flushing, will first put some hot water on the coffee powder, wait for a period of time, and then start to inject water! Different factions, some will wait for 30 seconds, some will wait for the coffee powder to lose its luster!? Or the surface falls at the same time, immediately hit the water, some people also use a section of water injection method, but at the beginning, the current is relatively slow. All these ways show that prepreg is necessary!

Drip filter coffee machine, the advantage is that it is plugged in! When to inject water, cut off water, and inject water can all be controlled by the switch. therefore, if you want to make the drip filter coffee machine have greater benefits, you are advised to start using the method of pre-soaking! Two-stage water injection: turn on, start the first water injection, the amount of water is about the same as the volume of coffee powder, turn it off, (patiently) wait for 30 seconds, turn it on, until the cooking is complete, turn it off.

Grinding thickness:

If the grinding thickness is flushed by hand, it will affect the change of flavor, but in the dripping coffee pot, there is another factor, that is, the speed of flow.

In the process of coffee extraction, sour, sweet, bitter and astringent are the difficult and easy order in which coffee flavor substances are washed out (that is, the outflow order of coffee flavor), so grinding thickness is a means of extracting coffee flavor. the contact area of coffee powder becomes larger (in the past, among the factors of material change, one of which is the surface area), the faster the outflow of flavor substances, and vice versa. The slower it is! Of all the flavor substances of black coffee, the last thing you want to encounter is' astringent', and how to achieve a 'right' extraction? Well, this depends on your sense of taste! If you think the coffee brewed is' astringent', it means that the coffee powder is too fine and should be thickened; on the contrary, if your coffee is brewed, you don't think it is sweet enough? Then bring a watch so that the curry can be a little more detailed.

SCAA recommends that the above extraction rate be between 18% and 22%, while the method used in the SCAA Golden Cup course is to use the optical refraction concentration measuring instrument VST to first find out the concentration of coffee aqueous solution, and then with SCAA's "coffee brewing control chart", that is, we can find out the current extraction rate of coffee. However, this is to find out the way to brew the golden cup, and people have different tastes and definitions of good coffee, so it is suggested that you determine the grinding thickness you need according to your own taste! Therefore, whether the extraction is correct? Here, the use of such an instrument to measure, it appears to be 'making a mountain out of a molehill'! Of course, if you are a candidate who wants to take the Golden Cup, you have to take it as a matter of course! In addition, the purpose of this paper is not to explain or calculate the concentration and extraction rate, therefore, first pass with this small section!

Then there is the flow rate: too fine coffee powder will cause hot water to pass through the coffee powder layer and enter the lower coffee pot smoothly. therefore, moderate grinding thickness, smooth water penetration, and extraction at an appropriate flow rate. I believe this is also a research topic!

In fact, we can still strike a balance between the flow rate and flavor, depending on the observation and taste preferences of the coffee brewers!

Water cut-off extraction:

Want to add flavor? This trick must not be saved!

If you are a heavy user of hand flushing, I believe you must know the importance of prepreg, which is a necessary means to help extract; and the use of water cut-off method is an alternative method to increase flavor, generally speaking, two-time water cut-off method and three-time water cut-off method are the ways that more people are trying!

You can also move this way to the drip filter coffee machine! What is meant by water cut off? Is to turn off the power! How many times do you want to break it? Just a few times! Of course, not for fun, but to increase the flavor!

How long will it take to turn it on? It is suggested that if you can, observe the water in the filter cup of your coffee, the water has all seeped down, it is the time to inject water again! If you can't see it?! Just use the second-reading method, about 10-15 seconds, which is probably enough, why only catch 10-15 seconds? Because it is afraid that the coffee powder will become cold, and at that time, it will not be conducive to extraction, so it will take 10 to 15 seconds.

It is suggested that this method can be used to compare 'fresh' beans, such as beans that have just been baked for one to three days, or beans that are relatively 'lightly baked'!

Of course, cut off water is to increase the 'good' flavor, if the cut off water found that the flavor does not increase, of course, it can be omitted ~ generally speaking: sweetness will increase! However, if the astringency increases, it means that the water is cut off too often! Or there is no need to cut off the water at all!

Starbucks and KFC, including McDonald's, sell black coffee made with American-style drip-filter coffee machines, because the coffee produced by this American-style drip machine has a more stable taste, can produce multi-person portions at a time, is efficient and can be produced quickly, as long as you use boutique coffee beans (coffee with a cup score of more than 80 points) instead of commercial grade coffee beans (cup test scores are less than 80 points). About 70 points of coffee beans) can make a cup of black coffee with good taste, even without sugar or milk, there will be no bitter coffee.

American-style coffee maker

So many people will ask why the American Didi black coffee I drink at KFC or Starbucks only tastes scorched and burnt. I was puzzled before, and it dawned on me when I passed by KFC the other day and saw their billboard.

According to the advertisement, there is no problem with freshly ground coffee and Arabica coffee.

KFC coffee

Why freshly ground, freshly ground coffee is to ensure the freshness of coffee, because the good flavor of coffee is easy to lose, this is also why coffee beans are sealed and stored, when ground into powder, the flavor is lost faster, so it should be ground and drunk.

100% Arabica species are also mentioned in the advertisement. Arabica species are excellent varieties in coffee, because Arabica species have better flavor and sweetness, but because of their poor disease resistance and relatively low yield, it is more complex to grow Arabica coffee. You need to grow good Arabica coffee at a high altitude, so the first one is also higher. While instant coffee is robusta coffee, which has monotonous flavor, high yield, good disease resistance and higher caffeine content, which is 2-3 times higher than Arabica caffeine.

I usually make hand-made coffee in my own shop and sometimes even seven or eight cups a day will not lose sleep.

Because of its good disease resistance, Robusta species grow a large number of robusta coffee in Yunnan and Hainan. Because of good disease resistance, high yield and large market demand, Robusta species are used for instant coffee to drink commercial coffee. The boutique coffee market is dominated by Arabica coffee.

Then why doesn't KFC's American drip coffee taste good? what's the problem?

The coffee beans have been burnt

Looking at the details, we know that the coffee in the picture has reached the level of French baking. at this roasting degree, the good flavor of the coffee has been lost, and if there is a slight mistake in the roasting process, a pot of bitter and astringent coffee will be baked. Some of the coffee beans in the picture have been scorched and there are signs of burns on the surface, which is caused by too much firepower in the baking process and belongs to defective roasting. So of course this kind of coffee won't taste good.

Nowadays, the popular baking degree in the world is shallow baking, moderate baking, urban baking at most, and rarely baking to French baking.