[introduction tips] Teaching of six commonly used hand-brewing coffee techniques (with brewing parameters)

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Do you have trouble brewing coffee when you first get coffee beans? Or buying beans from a coffee shop, but you can't wash them out? Today's small series will introduce six commonly used hand brewing coffee techniques, for you to solve the above problems, but also to have a basic understanding of the way coffee is brewed.

However, before learning the "moves" of hand-brewed coffee, Xiaobian still reminds everyone that don't forget to learn the "heart method"-that is, the understanding of extraction theory and parameters, so as not to "go crazy". Each set of techniques and parameters of hand flushing has its own understanding and expression of extraction, as well as various details of processing. It is difficult to learn if you only learn its "form" and lose its "meaning". Brewing parameters are for reference only, do not copy mechanically.

one stage| Two-knife flow/one-knife flow (not steamed)

After stewing, pour water continuously from the center to the outer layer until the next pot reaches the preset amount of coffee. The characteristic of this method is that the coffee powder is continuously soaked and filtered in the filter cup to extract the front, middle and rear parts of the coffee without interruption. The flavor and taste are balanced. If you want to be sour and refreshing, you can increase the maximum water level in the filter cup. If you like mellow and thick, you can lower the maximum water level. It is suitable for sour and soft Central and South American beans.

The key points of hand flushing skills should be paid attention to, because a water injection to the end, it is necessary to preset the highest water level in the filter cup, and quickly adjust the size of the water column to avoid the water level exceeding the preset height and impacting the filter cup wall, resulting in coffee taste too thin or water feeling.

Recommendations for cooking parameters:

Water temperature: 90 ℃

Degree of grinding: 3 to 4 (Pegasus or Pegasus, about the size of white sugar)

The ratio of powder to water: 15g / 17g, 200g / 250g in the lower pot (1VR / 145g)

Cooking time: 1.5 to 3 minutes

Three-stage style | three-knife stream / academic school

The one-stage adjustment is changed to three-stage water injection after steaming, and the middle will experience two times of "water cut-off", so as to adjust the proportion of the front, middle and back three stages of flavor, with a distinct sense of hierarchy and higher adjustment relative to the one-stage type. suitable for all kinds of roasting and producing areas of coffee beans.

"cut off water" refers to the method of interrupting water injection and decreasing the liquid level in the filter cup, which can prolong the extraction time and increase the extraction of flavor substances, so by increasing the amount of water injection in the first stage and reducing the second and third stage water injection after the last two times of water cut off, highlight the flavor of the front and middle section, or reduce the first stage of water injection, and increase water injection in the middle and back section after water cut off to show a thick taste.

Recommendations for cooking parameters:

In the same style, the cooking time is longer because the water is cut off.

Stirring method

Used by Matt Perger in the WBrC World Brewing Competition in 2012 and won the championship, the coffee powder was ground to a thickness slightly thicker than the espresso powder. In the steaming stage, the coffee powder was fully mixed with a stirring stick to quickly extract the flavor of the front stage and make the water "saturated". Then the preset ratio of water to water was injected step by step, and the water level was pushed up by a large current to speed up the filtration speed, which was equivalent to dilution. Because of very fine grinding and high temperature cooking, it is suitable for bright acidity and high quality African or Central and South American beans.

To make the water "saturated" is through ultra-fine grinding and high-temperature hot water extraction, combined with stirring to accelerate the dissolution of the front flavor in the water, so that the dissolution of the flavor substances in the water is close to saturation and it is not easy to extract the latter, so as to enlarge the front flavor. But coffee beans will also be magnified if they have shortcomings.

Recommendations for cooking parameters:

Water temperature: 95 ℃

Grinding degree: due to the difficulty of obtaining high-grade bean grinder, please grind 1 directly for Pegasus and Pegasus

Powder / water ratio: 12g, total water injection 200g (about 1:16)

Cooking time: about 2 minutes 20 seconds

Process: inject 50g hot water → cross evenly stirred → 30th second 50g hot water → 60th second 100g hot water → about 2 minutes 20 seconds extraction ends

Drip type

That is, the Japanese style of Kono or KO NO, the steaming stage changes to soaking in the center of the powder layer in the way of water drops, reducing the flow disturbance and stirring instability, and greatly prolonging the steaming effect. After the coffee liquid is changed from water droplets to "water flow", small water flow is used for small-scale extraction. In the final stage, larger water flow is used to flush the foam and impurities in the powder layer to the upper layer of the filter cup to avoid entering the next pot of coffee liquid. In response to Japan's preference for low-acid, mellow taste, it is suitable for non-sour Sumatra or medium-deep baked beans in Central and South America.

The original steaming was replaced by drip water injection, in which the water droplets infiltrated the coffee powder in a very low disturbance way, and at the same time, the flavor substances in the middle and back stages were brought out to accelerate the extraction of the latter two stages of water injection, and the flavor was full and thick. the key point of hand flushing technique lies in the stability of dripping techniques in the steaming stage and the timing of changing the mode of water injection.

Recommendations for cooking parameters:

Water temperature: 88 ℃

Degree of grinding: 3 to 4

Ratio of powder to water: 240g, 240g extracted in the next pot (1:10)

Cooking time: 5: 10 minutes

Kanazawa style

Another drip-type hand-flushing technique is steamed with less water than the general steam. after the coffee powder no longer expands, the coffee powder is injected with a dragonfly drip in the center of the powder layer, and when the coffee liquid drips with "water drop", the coffee liquid is dripped in a circle in the shape of "water". Finally, the coffee liquid flows out with "water" and then injected with the general water. After the pot reaches 80 grams, the extraction is finished, and the flavor of the front and middle stage and higher concentration is retained. Add 160 grams of hot water before drinking to open the layer, compared with the drip style, the flavor is refreshing and round, although it is also from Japan, it is suitable for medium and deep roasted coffee beans, because of the characteristics of the front and middle extraction, you can also try African beans with bright sour flavor. The key points of the hand flushing technique are the same as the drip type, which needs to be judged by stabilizing the drip technique and changing the timing of water injection.

Recommendations for cooking parameters:

Water temperature: 88 ℃

Degree of grinding: 3 to 4

The ratio of powder to water: 24 grams, 80 grams extracted in the pot, 160 grams of hot water added before drinking.

Cooking time: 3 to 5 minutes

Four or six methods

Used by Tetsu Kasuya's WBrC in 2016 and won the championship, the concept is that anyone can make delicious coffee through this method, including steaming, five times of water injection, the first two times to adjust the sour-sweet ratio of the first 40% flavor of coffee beans, the last three times of water injection to adjust the taste intensity of 60%, due to the variation of simplicity, stability, high controllability, suitable for a variety of coffee producing areas, due to the characteristics of the first 40% flavor adjustment. African, Central and South American beans with acid or soft acid are also recommended.

Do not need multi-high-end water flow control, as long as each cooking condition is stable, a simple electronic scale with time control can be operated. For the first 40% flavor adjustment, if you want to be sour, you will increase the first water injection and reduce the second water injection; if you want to be sweeter, you will reduce the first water injection and increase the second water injection; after 60% of the taste adjustment, you hope to change the three water injection to two water injection if you want to be thinner, and to change it to four water injection if you want to be heavy.

Recommendations for cooking parameters:

Water temperature: 92 ℃

Degree of grinding: 3 to 4

Powder-water ratio: 20g, total water injection 300g (1:15)

Cooking time: about two and a half minutes

Flushing and boiling process: water injection is divided into five stages, with an interval of 45 seconds, with 60 grams of water each time.

As the saying goes, if you practice without kung fu, you will be empty; if you practice without boxing, you will be like a ship without rudder. The manual skills and extraction knowledge of hand flushing are "fist" and "merit". Beginners learn all kinds of so-called "genre" routines and moves, but only get the "shape". They can only think, analyze, and practice in combination with reality, understand and absorb the differences between each parameter, step, and detail. Only when you understand the intention and purpose of the routine can you get the true "meaning".

There are all kinds of hand-brewing coffee, and the above introduction is only six of which are used by many people. If you don't know which technique to choose to start brewing, it is recommended to use one-stage, three-stage introduction, or four or six methods, which are easy to adjust the parameters. after many practice brewing, I believe you can also make satisfactory and delicious hand-brewed coffee at home!

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