What is hand-brewing coffee? how to brew ten-hand coffee? share the steps of making a good cup of coffee.

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Step1

Boil water. It is best to have fresh hot water. In terms of water quality, water that is too hard and soft is not suitable, and different minerals have different effects on coffee extraction. Simple filtered water can usually meet our needs, but please do not use pure water or Ro reverse osmosis. There are no minerals at all, which will also affect the extraction.

☝ hard water → is easy to extract bitterness and astringency

☝ soft water → easy to extract the sweet and sour spectrum.

Step2

Weigh the amount of coffee you need. At first, the recommended powder / water ratio is 15 grams of coffee powder to make 200ml coffee.

If the amount of powder ☝ is less than 15 grams, it will be more difficult to operate and more likely to extract unevenly.

Step3

Heat filter cup and bottom pot with hot water.

Does the filter paper of ☝ hand coffee need to be soaked first? There are two schools of thought:

Those who advocate washing filter paper first mainly focus on removing the pulp smell of filter paper. Some people think that it is necessary to soak the filter paper to stick to the filter cup first. well, my view is different. )

Those who advocate not soaking first is to make the coffee powder exhaust smoothly, prolong the extraction time, and reduce the degree of coffee diluted by water. (this school believes that if the filter paper is washed first, the coffee powder will begin to soak and affect the extraction.)

☝ can do whatever he wants. It is true that the filter paper will affect the exhaust because it fits to the filter cup, so if you want to wash the filter paper first, please add one more process, that is, take out and rearrange the filter paper before cooking, so that it does not fully fit to the filter cup to ensure smooth exhaust. If you do not wash the filter paper first, it is generally recommended to use bleached filter paper to reduce paper smell interference, but the risk of residual bleaching drugs and fluorescent agents is relatively high.

Step4

Send the prepared coffee beans to the bean grinder. It is suggested that the medium fineness grinding should be used as the reference value at the beginning.

☝ likes people with cleaner flavor, but in addition to the process of sieving out fine powder.

02

Cone knife powder, hand grinding degree, compared with No.2 sugar-Mazzer Kony

03

Comparison of Ghost Tooth hand punching fit Grinding degree with second Sand-Fujika Fuji royal DX R220 Grinding Blade

Step5

Pour out the bottom of the pot, put the coffee powder loosely into the filter cup and shake it flat.

☝ should never pat the coffee powder and make it fluffy and have space as much as possible. After adding the powder, you can rearrange the filter paper so that there is room for air circulation between the filter paper and the filter cup.

Step6

Put the hot water into the hand flushing pot, and the initial recommended water temperature is 88-94 degrees.

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Step7

For the first time, pour water into the coffee by hand, circle it from the center, cover the coffee surface with a small amount of level, and soak all the coffee powder ​​. If the amount of water is appropriate, several drops of coffee will flow from the pot, at most a thin layer at the bottom of the pot, more than this will mean too much water; if there is no dripping at all, the amount of water will be too little. This step is called prepreg, also known as steaming.

If the ☝ is steamed successfully, the coffee powder will swell up like Shufu.

If ☝ steaming fails, there are two situations: one is that it collapses without expansion, which is common in uneven water injection or the beans are not fresh; the other is excessive expansion, and the surface layer, such as crater class, sinks slightly after rupture, and is often found in deep baked beans that are too fresh.

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Step8

Observe the surface of the coffee powder, if it is still expanding and full of luster, you can continue to wait. If the expansion has stopped and the surface layer gradually loses its gloss, steaming is completed, and the second water injection can be started (but do not wait until the coffee powder layer begins to shrink). Water injection starts from the center and spirals outward. Pay special attention to the outermost ring at least half a centimeter around the coffee powder wall do not break, around the outermost ring after the same spiral to continue to inject water.

☝ retains a 0.5cm coffee powder wall to maintain the concentration of coffee.

Step9

Hand-brewed coffee, cut off water, or, keep water? The water cut-off method refers to the injection of hot water in the process of hand flushing, waiting for the coffee extract to flow to the next pot between each injection; continuous water is washed to the end without interruption in the middle. The extraction rate of water cut-off method is higher than that of continuous water.

No matter which method ☝ uses, you should pay attention to the following points:

Try to maintain the shape of the coffee powder layer to avoid too full water and too high water level.

Continuously inject water spirally and evenly extract coffee. At the same time, observe the color of the surface foam, if the color begins to turn white, stop the extraction immediately.

If you do not want excessive extraction or bitter taste obvious, please try to avoid letting the water in the filter cup leak dry completely. The same is true at the end, when the amount of extraction has reached our preset, or the surface foam has begun to turn white, please remove the filter cup and discard the remaining material.

One rush to the end: this step continues to spiral in and out of continuous water injection, while controlling the amount of water in the filter cup without damaging the filter layer, waiting for extraction to the target milliliter, or stopping extraction when the foam turns white.

Water cut off method: a slightly larger water column can be used to inject water evenly over and over again. However, it is necessary to avoid draining the water in the filter cup (when the coffee powder layer in the filter cup is slightly sunken, you can continue to inject water)

Step10

At the end of brewing the coffee by hand, stir or shake the next pot of coffee slightly, and then serve in a cup.