How to brew the flavor of coffee beans by hand, the invincible principle of hand-brewing coffee

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At the beginning of hand brewing coffee, many people ask from time to time hand brewing coffee skills, how not so-and-so brewing incense, but also sweet? Why is it not bitter or burnt?

Whether you are a professional barista or prefer to brew at home, you should have basic coffee skills and correct extraction concepts in order to make a professional cup of good coffee!

The simpler the appliance is, the more difficult the brewing technique. Hand brewing is because there are many human factors and variables, which are difficult to control.

Key hand coffee skills: according to the degree of roasting beans to determine the fineness of grinding, water temperature, steaming time, water speed taste are different Oh

Beans from shallow culture, medium culture to deep culture precautions and skills:

1. For coffee lovers with steaming habits, please note that the deeper the baked beans are, the shorter the steaming time must be, or even do not steam.

2. The fineness of grinding is getting coarser and coarser

3. Water temperature should also be judged according to shallow, medium and deep culture.

Grasping these three principles is the basic skill of hand flushing. As long as you don't extract too much, you won't have a bitter and burnt taste.

Shallowly cultivated beans are ground into fine powder, and the water temperature is higher, so it will not be sour, and it is easy to extract the fragrance of flowers and fruits.

Deep-cultured beans are coarser, and the water temperature is lower, so it will not be bitter, and the chocolate nutty taste will be softer.

Coffee extraction order is sour sour bitter, acid in the front of the middle of the sweet after the bitter, sour bitter a certain proportion of neutralization, sweet performance will be better…taste is different from person to person

Coffee is sour, sweet, bitter, salty, and strong. The taste changes greatly due to the change of hand brewing. It's quite fun. Also, the brewing mood at that time is quite important.

First, each time the water supply does not exceed the amount that the particles can absorb.

As you all know, coffee particles contain a lot of irregular spaces like honeycombs. When we give hot water, they will do a suction and exhaust action. What does it mean to "not exceed what the particles can absorb"?

It is very simple to regard the parts of the particles as individual ones. The space inside each coffee particle is limited and cannot absorb a large amount of water. During brewing, the particles will contact hot water, and the wood fibers of the particles will begin to expand. The hot water will gradually enter and push the gas outward. At this time, the state of the particles is unable to drink water. If too much water is given at this time, it will be obvious that the particles will soon surface and cannot be extracted. It is equivalent to soaking the particles in water, which causes the coffee to have a mixed taste and astringency, so every time the water is supplied, it is necessary to give the particles a reasonable amount of water, which is one of the principles.

Second, the use of penetrating water column so that each water can not let the draft particles eat water.

Water column with penetrating power generally refers to the process of water supply. It is expected that every time water is supplied, the water column can pass through the powder layer that has been drafted the previous time, so that the particles that have not absorbed water in the lower layer begin to draft. Assuming that it cannot reach the ideal state, it means that each time water is supplied, it only allows the previous particles to repeatedly eat water. It is equal to too much water supply. It will echo with the first point, resulting in excessive extraction. The powder layer at the bottom that becomes heavier due to the absorption of water by the particles cannot be properly disturbed and rolled, resulting in excessive soaking, which will produce miscellaneous taste and astringency. This is the second point.

Third, let the particles not rest in the water, each time the amount of water to be larger and more than the previous.

In fact, it is really not difficult to rush out a good cup of coffee. It is easy to understand the principle of combining coffee with water. The three major directions of water supply have already revealed two. The four words "excessive soaking" repeatedly mentioned in the previous text are the third key point.

The reason is very simple, just like cooking rice, boiling noodles, frying steak, steaming fish, stir-fried vegetables and so on, people do not like undercooked or overcooked, because it will taste bad, will not taste good, or even can not eat, cooking is like this, brewing coffee is the same principle.

How do you keep the particles out of the water? Why does water need to be supplied more and more at a time? By now, we should have a more solid framework for granular draft. We will explore this point by combining the model of water supply with the method of granular draft.

When particles come into contact with the hot water we give them, two separate things happen, particles absorb water and push gas out, so let's talk about these two topics separately.

（1） As the object continues to absorb water, it becomes heavier, and coffee particles are no exception. The heavier particles sink downward, and the lighter particles continue to stay on top. When the particles in the filter cup become saturated, they become heavier than water and fall to the bottom of the filter cup.

（2） The particles will push each other to create space because of exhaust gas, plus the state of particles after absorbing water and the disturbance caused by water supply will cause the so-called potential difference, because the coffee particles in the filter cup cannot be different in weight from the same particle, so the heavier ones are lower and the lighter ones are upper.

If the amount of water is not increased, the particles accumulated at the bottom cannot be disturbed, and the soaking time will become so-called excessive soaking; remember the first element? The amount of water should be appropriate, otherwise it will be too much water, the particles soaked for too long, brewing out of the miscellaneous taste, this is the second kind of excessive soaking.

technique

（1） No matter conical or platform filter cup (Figure 21), the powder layer in the middle part is the thickest, so the concept of powder layer is preferred. When injecting water for the first time, fill a small circle about the size of a dollar coin from the center. The slower the better. One circle is enough to make the powder layer in the whole center uniform draft.

When the particles come into contact with hot water, hot water enters the particles, the wood fibers expand, and hot water pushes the gas out; remember one thing? We flush the coffee powder layer, so when the powder layer produces a pushing condition, there will be an expansion state, after reaching the highest point of expansion, you can give the second hot water, here remind one of the unbeaten principles, hot water needs to be given more than once, please grasp this big principle. Note: The meaning of a circle is that if too much water is given, more water will float on the surface, and the coffee particles on the surface are equivalent to soaking in water, resulting in excessive soaking. Why should we supply water at the highest point of expansion? Because when the particles push and expand, it means that the gap between the particles expands. When the particles stop pushing, it means that the particles no longer draft. At this time, the gap will be the largest, and the hot water will more easily enter the undrafted powder layer.

（2） The proportion of coffee particles eating water will gradually increase, and begin to diffuse outward. The exhaust condition can also be clearly seen in the water supply part of the center point. A large number of particles that are not full of water will move upward due to the disturbance of water supply. The more times of water supply, the fewer particles will be found. The color of bubbles will begin to change from dark to light. The speed of water level decline will gradually slow down due to the increase of water supply times. When the coffee particles in the middle of the block do not float up in large quantities, and the speed of water level drop is obviously slower, it means that most of the coffee particles have been saturated, what is the water level drop speed: when brewing, coffee liquid will flow down through the filter hole at the bottom, and the hot water given will reach the bottom through the surface of the coffee powder layer and then flow down.

（3） At this time, most of the particles have been saturated. In order to avoid the saturated particles becoming heavier, sinking faster and depositing at the bottom, which will cause excessive soaking of the particles, the amount of water supply should be greatly increased, just like pouring water (Figure 28). At this time, it is only necessary to supply water from the middle. The rhythm of water supply is changed to supply water when the water level decreases slowly. The amount of water supplied each time exceeds the height of the original water mark (Figure 29). Repeat the operation to the set amount of extraction can stop extraction, so extracted coffee is a cup of good taste coffee oh.

Every time we supply water, we will grasp the volume, draft principle and three elements, which are the key points of hand-brewed coffee.

Coffee's flavor is formed by the aroma of smell and the taste of taste on the tongue, that is, the combination of sweet, sour, bitter and salty flavors we often eat, such as flowers, fruits, nuts, chocolate, etc.; just like different kinds of tea, spirits or red wine, smell and drink will emit some unique flavor, coffee is also the same.

This brewing mode deduces the importance and correctness of the technique, and then let the powder layer inside the filter cup be fully filled with water. Once the particles can be extracted completely, the brewed coffee will be strong, fragrant, sweet and smooth, and the original flavor of the coffee beans can also be tasted. This also means that each user can choose the filter cup to be introduced by means of the technique, so that the characteristics of the filter cup can be brought into play by this technique.