The specific steps of making hand-made coffee

1. Folding filter paper

Fold the side of the filter paper and the edge of the ground in the opposite direction of the crease, neatly and smoothly, and the side and bottom fold in the opposite direction. Then flatten the crease with your hand and stretch it into a cone. (as shown below)

2. Ground beans

Coffee bean consumption: generally 10 grams of beans for one cup of coffee, 20 grams for two cups of 18 murmurs, and about 25 grams for three cups, which can be adjusted slightly according to personal preferences, with a special spoon of coffee beans, one spoon is 10 grams. Degree of grinding: general hand coffee belongs to rough grinding. This is determined by its extraction method and extraction time, short-time rapid extraction Ruyi concentration usually uses fine grinding, while hand-brewed coffee if ground too fine, the taste will be too bitter, and coffee powder is easy to clog filter paper. At the same time, the degree of grinding depends on the depth of baking. The shallower the baked beans, the thicker the grind should be.

3. Coffee powder dress up:

Put the ground coffee powder into the filter paper, put it into the filter, and gently shake the filter with both hands to keep the coffee powder surface level.

4. Warm cup:

Pour the boiled water into the kettle, then pour the water into the filter kettle, warm the filter pot and then pour it back into the kettle, so as to keep the appliance warm, and at the same time reduce the high temperature boiled water to an appropriate temperature of about 83 ℃ ~ 85 ℃. At this point, the preparatory work before extraction is ready. Begin to move on to the most critical step.

5. Extraction

Steamed coffee: use about 10 milliliters of water to control the flow very fine and soft, gently inject coffee powder like spring rain to moisten the wheat field, wet and moisturize the whole coffee powder. The main purpose of this process is to expand the example of coffee powder and discharge the carbon dioxide gas, laying a good foundation for the next step of water injection. Steamed coffee powder will be like bread, the surface will expand into a plump arc.

The first brewing: the first brewing begins after steaming for about 20 Murray 30 seconds. Take the center point of the coffee powder as the center, inject water by drawing a circle with appropriate fine water flow, and remember that the water flow does not touch the filter paper directly, and pay attention to keeping the circle within 1 cm from the edge of the coffee powder. The current height is maintained at about 4cm with the coffee powder plane 3murmur4 cm. The amount of water injected for the first time accounts for 60% of the total amount of coffee.

The second brewing: pause after a bubble, wait for the water in the coffee powder to flow down completely, start the second water injection, the method is the same bubble. The amount of water injected accounts for 30%.

The third brewing (some people will not carry out 3 bubbles): at the end of the step, the amount of water generally accounts for about 10%. After three bubbles, separate the filter from the filter pot. The coffee powder residue pours the coffee into the cup

6. Tidying up and cleaning

1. Wash the coffee residue from the filter pot with hot water.

2. Pour out the coffee powder residue together with the filter paper, clean the filter, and put the tool back into place.

Finally, you can enjoy the delicious coffee freshly out of the pot!