A few common mistakes in hand brewed coffee operation

Several common mistakes in hand-brewed coffee

FAQ: inappropriate particle size

The first step in making coffee always needs to grind the coffee beans, and the efficiency of the bean grinder determines the quality of the coffee powder. Coffee powder needs uniform thickness, and the particle size is suitable for the corresponding brewing method.

The suitable granule degree of hand-brewed coffee: medium grinding, similar to the size of granulated sugar.

If the grinding particles are too large, the contact time of water flow is not enough, and it is difficult to fully extract the aromatic substances in coffee.

If the powder is too fine, it will block the permeable space of the filter paper, so that the soaking time of coffee powder and hot water becomes very long, the coffee powder is over-extracted, and the taste becomes bitter.

FAQ: fresh grinding

Many home or office coffee brewers, in order to save time, will choose pre-ground coffee powder, or grinding a lot at a time, want to drink directly brewed coffee powder. This habit has a great influence on the flavor of coffee.

When coffee is ground into powder, its oxidation rate is also accelerated. After about 40 seconds, the aroma of coffee begins to dissipate into the air, so coffee brewed with stale coffee powder will greatly lose its aroma.

FAQ: the arrangement of coffee powder

When you pour the ground powder into the filter cup, one step that is often overlooked is to gently shake the filter cup and let the coffee powder be evenly and smoothly arranged in the filter cup. This action will determine the uniformity of steaming and extraction.

At the same time, we should pay attention to the shaking action: too much force or shaking too much will also affect the combination process of powder and moisture. Exactly what is the best "gentle shake" requires the brewer to try it over and over again. Get the standard that best suits your ideal.

FAQ: don't use pure water

It is water that carries the flavor of coffee, but this is one of the most easily overlooked factors. It is always difficult to tell how different the water quality is by the tongue. But you should know that there is no other milk, sugar or cream added to hand-brewed coffee, only coffee and water, so the recommended standard can be: the range of soluble matter (TDS) in water is preferably between 100 and 250ppm.

Coffee made from pure water lacks layering and does not taste rich, so we recommend brewing it with mineral water.

It is recommended to use well-known mineral water brands, because once there is a peculiar smell in the water, these odors will be more obvious in coffee.

FAQ: pay attention to temperature control

The high temperature of the water will make the coffee bitter, and if the temperature is not enough, the sour taste of the coffee will be highlighted.

It is suggested that deep baking corresponds to 80 ℃-85 ℃ and shallow baking corresponds to 90 ℃-92 ℃.

FAQ: techniques for controlling water flow

For hand flushing, the moment when the barista holds a kettle and injects water into the filter cup, it constitutes the essential meaning of "hand flushing". The process of water injection is the process of extraction, and the aroma and layering of coffee all change from this short period of tens of seconds.

The problems that are easy to be overlooked are: the water is too fast and too much, and the direction is tilted, when the water flushes the coffee powder layer out of the depression, leaving a "hole". The water permeates directly from the bottom of the filter paper into the coffee cup, and the coffee powder is seriously not extracted enough.

When pouring water, the spout is raised too high, the current is too fast, it is easy to flush the air into the powder, and the extraction is uneven. It will also lead to too much water column and contact air area, and the temperature will drop quickly, so keep the spout as close to the coffee powder as possible, flush water at a uniform speed, and be careful not to be intermittent.

Common problem: water quantity affects taste

Remember, there is never the right taste, only the one that suits you.

The requirements for the richness of coffee vary from person to person.

The concentration range of gold cup extraction is 1.15% Mel 1.35%, and the proportion of water used is about between 1:13 and 1:15.

If you use very little water in order to pursue a rich taste, you will not get a very good taste.

And use too much water to extract coffee powder, but dilute the concentration of coffee, because coffee powder extraction has a certain limit, do not be "greedy" oh.

FAQ: professional hand punch pot

You can't underestimate the hand punch pot, the slender spout, and the graceful S-shaped figure is not just to be pleasing to the eye.

The professional hand flushing pot uses a long mouth and a thin mouth in order to better control the flow of water and make the water column smooth and uninterrupted. More professional hand flushing pots will also be equipped with thermometers, so that you can easily control the temperature and flow of water!