The influence of hand-brewing techniques on the Flavor of hand-brewed Coffee basic knowledge of how to make good coffee

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As the name implies, hand-brewed coffee is to pour hot water on the coffee powder and remove the coffee by hand through filter paper and filter cup. the process is about 3 to 4 minutes. The flavor of each brewed coffee will be different because of the change of water temperature, flow rate and direction, so although the utensils and operation are very simple, they still pay great attention to techniques and experience.

It is different from the legal pressure and Philharmonic pressure we mentioned earlier in that coffee is no longer made through the principle of soaking, but through filter cups and filter paper, and water is produced through coffee powder. However, whether it is soaked or over-powdered by water, it is still extracted, that is, when the water comes into contact with the coffee powder, the substance dissolved in the coffee dissolves into the water. In a short period of 2-3 minutes, there are many details in the extraction process, such as the water temperature, the thickness and evenness of the coffee powder, the time of brewing with the equipment used, the times of stirring, etc. After all, the barista is a human being. The subtle condition of the body that day will also affect the final flavor, which is why hand-brewed coffee has an ever-changing flavor compared to machine-brewed coffee. The degree of variation of hand-brewed coffee is very high. Many different coffee beans have been introduced before, and their own tastes are different, and each parameter can be adjusted according to personal preferences, returning to the nature of hand-brewed coffee and extraction. This is not to say that the European and American hand rush is better than the Japanese style. In fact, the European and American hand Chong serves the operation to some extent. On the other hand, the Japanese-style hand flushing technique is more pleasing to the eye, and it is done well, and it is equally delicious, but the style is different.

There is a truth that we will understand that the thicker the powder, the less flavor will be extracted per unit time. Therefore, when you inject water, you will let the water stay for a long time. This explains why Japanese-style water injection places special emphasis on a slow and extremely stable column of water compared with Europe and the United States. And Europe and the United States, is a relatively fine grinding, you can use a faster flow rate, a short time to fully extract. (the Japanese style takes about three minutes to complete) therefore, it is relatively easier to master.

Secondly, there are two concepts of water temperature. First, the water temperature during extraction and drinking time. The reason why it is fixed at 94 °is also to improve the extraction efficiency. But I do not have a warm cup this time, I hope that the high temperature of 94 °will come into contact with the coffee powder, then flow into the pot, and then pour into the cup, there will be a gradual cooling. In this way, about 70 °in the mouth is a more drinkable "start".

The reason for putting quotation marks at the beginning is that it is different from espresso. Espresso only has 30ml, which will cool too fast. Cappuccino milk is affected by temperature and is delaminated quickly. So espresso cups tend to be preheated, and the walls are very thick for heat preservation. But filtered coffee such as hand brewing, from 70 °to 50 °, the taste of the coffee will change a lot as it cools. Although it can be simply summed up from bitterness to acidity, the acidity here is the process of fruit acid prominence. Therefore, filter coffee cups tend to be thinner and drink more "vividly". If you find that the coffee is too sour, grind it fine, and if the coffee has a mixed smell, what you can do is to thicken it. Of course, there is also a situation that is both mixed and sour. It depends on whether your extraction is uniform and the freshness of the coffee beans.

Back to the extraction, hand flushing is ultimately the process of water over powder and filtration.