Can I make espresso powder by hand? What should I pay attention to when making hand-made coffee with fine powder?

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Yesterday, a guest asked Qianjie Coffee. The coffee beans bought were ground into powder for making espresso. What should I do? I believe many friends have encountered that the coffee powder bought is very fine. If you use the usual parameters of hand flushing to make sure that it has been extracted, can't you ask for it?

Today, Qianjie Coffee would like to share with you how to make coffee powder as thick as espresso.

Qianjie coffee is brewed with medium and deep roasted [aged manning], and [aged manning] raw beans will be stored for at least 3-5 years, with low acidity and soft acidity, with chocolate, caramel, herbs and cooked general flavor.

[hand punching] parameters: filter cup Hario V60; water temperature 85 ℃; powder / water ratio 1:15 or 1:10 rehydration dilution; grindability: BG1C (close to Italian grinding)

Filter cup

Because of its design, the launching speed of V60 filter cup is relatively fast, and the water level in the filter cup will also affect the flow rate of coffee liquid in the filter cup. So when it is used to brew this kind of deep-roasted and fine-ground coffee, there is no need to worry that it will lead to over-extraction because of the slow flow rate.

Water temperature

Because the degree of grinding is very fine, and the degree of baking is relatively deep, it is easy to extract if the water temperature is too high, so Qianjie coffee will choose a lower water temperature (85 ℃) to brew.

Powder-water ratio

With a large proportion of powder and water, the amount of substance extracted during extraction will increase, so Qianjie Coffee suggests that you can choose a powder-to-water ratio of 1:15 or 1:10 to dilute it with rehydration.

Manipulation

In terms of techniques, Qianjie coffee chose to brew directly with water after steaming, because the coffee powder is too fine, coupled with the roasted deep soy loose, which makes the flavor substances in the coffee powder very easy to extract. So Qianjie Coffee chose the method of central water injection to reduce the extraction of coffee powder.

When the coffee powder is impacted by the current, it will roll inward around the water injection point, and the central point of the water injection is close to the filter cup hole at the bottom, so the water will be under pressure and flow to the sharing pot faster.

As it is the reason of central water injection, it is normal for the powder bed to look like a pit after all the coffee liquid in the cup has been washed and boiled.

Extraction time

Because the flavor substances in the finely ground coffee powder can be easily extracted, Qianjie Coffee suggests that you can appropriately shorten the extraction time when brewing. Qianjie Coffee is timed from steaming, and the extraction time is controlled at about one minute.

Qianjie coffee was brewed with two kinds of powder-to-water ratio:

[ratio of powder to water at 1:15]

Technique: steam 30 grams of water for 30 seconds so that the coffee powder can be fully vented, so as to avoid the influence of the gas in the coffee powder during brewing. After the end of steaming, the central water injection is stopped directly to 225 grams, and the filter cup is removed when the water in the filter cup falls to 1 / 2 of the filter cup, and the extraction time is 1: 10 ".

Flavor: the entrance is chocolate, herbal flavor, with soft fruit acid, caramel sweetness and fruit finish, the overall flavor is relatively rich and full-bodied.

[ratio of powder to water at 1:10]

Technique: steam 30 grams of water for 30 seconds so that the coffee powder can be fully vented to avoid the influence of the gas in the coffee powder during brewing. After the end of steaming, the central water injection is stopped directly to 150 grams, and the filter cup is removed when the water in the filter cup falls to 1 / 2 of the filter cup. (the time of steaming starts) the extraction time is 1: 05 ". Then add 100 grams of water to the sharing pot.

Flavor: the entrance is chocolate, nuts, herbal flavor, middle creamy, caramel sweet. The overall feeling will be more balanced and light.

Finally, let's sum up that if the coffee powder is ground finely, then we can appropriately reduce the water temperature when brewing, choose a small ratio of powder to water, and reduce the stirring during brewing to reduce the extraction of coffee powder!

END