What are the characteristics of the hand coffee maker? it is recommended that the hand coffee maker

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We all know that before hand-brewing coffee, we need to select freshly roasted coffee beans, then grind them, then extract them through a filter cup, and finally extract a cup of delicious coffee. This process seems simple, but Qianjie Coffee believes that the essence of hand-brewing coffee lies in the process of using hand-brewing equipment to make coffee by hand. Then in this next article, Qianjie Coffee will give you some popular science about what kinds of hand-brewed coffee makers have and the characteristics of hand-made coffee.

What kinds of hand coffee makers do you have?

First of all, we all know that cooking a dish requires not only vegetables, but also knives, boards and other utensils to make a dish. Hand-brewed coffee is no exception, and you also need the help of utensils to extract a cup of delicious coffee liquid. The following are the necessary equipment for hand-brewing coffee in front of the street coffee:

1. Hand punch pot

There are hand punching pots of all sizes and materials on the market, which can be selected according to your needs. It is the size of the spout that will affect the cooking results, because it is related to the amount of water. So Qianjie Coffee suggests beginners to use a small pot, because it is easier to control the flow of water. In addition, each hand punch pot is suitable for different heating methods (for example, mocha pots need to use induction cookers), so you should pay special attention when buying them.

2. Filter cup

The size and material of the filter cup are also different, mainly divided into three shapes: fan-shaped, tapered and wavy filter cup. The size of the filter diameter at the bottom of the filter cup will affect the flow rate of coffee extraction, and then affect the flavor of coffee. The fan-shaped filter cup has the advantages of small filter diameter, slow flow rate and mellow taste; the cone-shaped filter cup has large filter diameter, fast flow rate and light taste; the wavy filter cup has a flat bottom with special wave filter paper, which makes the coffee taste the most uniform.

What is more special is the metal filter cup, which does not need to be used with filter paper, which can retain more coffee oil and taste thicker, but some finer coffee powder may not be filtered out.

Here Qianjie coffee suggests beginners to choose V6001 filter cup, V60 tapered filter cup mouth is relatively large, coupled with its unique spiral curve ribs, so that the air can be discharged more easily to improve the extraction quality. The taste may not be thick enough, but its high concentration of sweet and sour and obvious aroma is a major feature of it.

3. Filter paper

There are two kinds of filter paper: bleached and unbleached, the bleached filter looks whiter, and the unbleached filter looks close to light brown. The function of filter paper is to use the extremely dense fiber to retain the ground coffee powder and filter the extracted coffee into the cup. Therefore, when buying filter paper, Qianjie coffee is recommended to choose the corresponding filter paper according to your own filter cup.

4. Bean grinder

A good hand coffee needs to be equipped with a good bean grinder. According to Qianjie Coffee, there are these three types of bean grinders on the market.

1) Ghost tooth bean grinder

2) flat knife bean grinder

3) conical knife bean grinder

5. Thermometer

Thermometers are used to measure the water temperature of coffee. The thermometers on the market are Tiamo thermometer, Hero thermometer and Cafede Kona thermometer.

6. Electronic scale

Electronic scales enable us to better control the powder-to-water ratio when brewing coffee, reduce unstable factors, and increase sufficient fault tolerance. Electronic scales range from several hundred yuan to dozens of yuan each, including Yami electronic scale, hero intelligent scale and Tamo electronic scale.

7. Sieve powder net

Mainly to judge the degree of grinding, each type of coffee beans are suitable for hand-made grinding degree is different, Qianjie coffee through continuous experiments, determined to pass the Chinese standard 20 screen 80% as the hand-made grinding degree.

8. Sharing pot

If you drink alone, you can put it on the mug without sharing the pot. To extract multi-cup coffee, you need to share the pot. With the scale display and transparent material of the sharing pot itself, it is also easier to understand and control the extraction process, and the sharing pot is not just the role of dividing the cup. Qianjie Coffee recommends HARIO V60 cloud sharing pot and Kalita sharing pot.

The above is the hand brewing equipment recommended for Qianjie Coffee. What are the characteristics of hand brewing coffee?

First of all, hand-brewed coffee refers to the moderate grinding of coffee powder in a filter cup and filter paper at an atmospheric pressure, and the brewer pours the appropriate temperature and capacity of water into the coffee powder to extract the coffee liquid with a stable way of water injection. Because the grinding thickness, water temperature, water injection mode and brewing time have influence on the extraction of coffee flavor, it is a method of brewing coffee with great emphasis on skill and professional knowledge of hand-brewing coffee.

For example, Qianjie Coffee is often mentioned in previous articles that the basic knowledge of hand-brewed coffee needs to be paid attention to, that is, how to make rational use of coffee equipment. For example, the seven elements of Qianjie coffee are the need for fresh coffee beans, the thickness standard of hand-brewed coffee powder, the temperature of brewing water, the quality of water, the selection of brewing filter cup, the ratio of coffee powder to water and brewing time. And the hand-brewing coffee equipment serves for the seven elements of the basic knowledge of hand-brewing coffee.

How many brewing techniques are there for hand-made coffee?

In addition, the brewing methods of hand-brewed coffee also have an impact on the flavor of coffee. For example, the common hand-brewing techniques of coffee lovers in major coffee shops are three-stage, one-cut, drip-by-drip, and so on.

For example, Qianjie coffee shop has been using three-stage brewing method to produce, at the same time, Qianjie coffee also recommends beginners to use three-stage water injection method to brew, because this method is suitable for light-roasted, medium-and medium-roasted coffee beans. The segmented extraction method of three-stage water injection can clarify the flavor of the front, middle and back of the coffee, and can ensure the flavor of the coffee.

Next, Qianjie Coffee will show you how it is brewed with hand-brewed equipment, with lightly roasted Yega Chefe beans, moderately roasted Brazilian Queen's Manor beans and medium-deep-roasted pwn Gold Mantenin beans.

Light roasting-Qianjie Coffee Yega Chevy Fruit Ding Coffee beans

Country: Ethiopia

Producing area: Yega Xuefei

Altitude: 1900-2300m

Variety: native species

Treatment: washing treatment

Flavors: tropical fruits, cream, honey, berries, citrus

Qianjie Coffee Yega Chevy Coffee Bean brewing data sharing

Filter cup: V60 # 01

Water temperature: 90-91 degrees

Powder content: 15g

Ratio of powder to water: 1:15

Degree of grinding: BG6m/ medium fine grinding (No. 20 sieve bowl sieve powder to 80%)

Cooking technique: three-stage extraction

In the first stage, 30 grams of water is injected for 30 seconds, followed by 95 grams (about 125 grams indicated by the electronic scale). The injection is completed in about 1 minute, and the remaining 100 grams are injected at 3 places in the powder layer (about 225 grams shown by the electronic scale) in about 1 minute and 35 seconds. 2: 00 "- 2 × 39" trickle filtration is completed, remove the filter cup and complete the extraction.

Washed fruit dingding flavor: citrus and black tea are imported, cream, caramel and almond aftertaste are obvious and taste clean and sweet with the change of temperature.

Medium roasting-Qianjie Coffee Brazilian Queen Coffee beans

Country: Brazil

Producing area: Sao Paulo State (Queen's Manor)

Altitude: 1400-1950m

Variety: yellow bourbon

Treatment method: half sun / sun exposure

Flavor: nuts, cream, peanuts, fermented fruit, sucrose

Suggestion on brewing coffee beans in Queen's Manor of Brazil

Filter cup: Kono filter cup

Water temperature: 88 ℃

Card powder: 15g

Powder / water ratio: 1:15

Degree of grinding: medium and fine grinding (Chinese standard No. 20 screen pass rate 70-75%)

Deep-roasted coffee beans to highlight the mellow feeling of coffee, Qianjie will choose Kono filter cup to brew. The characteristic of Kono filter cup is that it has the function of soaking, which can be used to extract more coffee substances and enhance the mellow taste. Because of its few ribs and located at the low end, the filter paper can be attached to the filter cup to achieve the effect of limiting air flow, so as to slow down the flow speed and increase the contact time of gouache.

The water temperature is 88 ℃, which can be regarded as a lower cooking temperature, which can avoid excessive extraction of miscellaneous flavor of coffee beans in the cooking process, because the deeper the roasting degree of coffee beans is, the more miscellaneous smell will increase.

Cooking technique: stage-by-stage extraction

First of all, 30 grams of water is used for steaming for 30 seconds, small water is injected around the circle to 125 grams, and when the water level is about to be exposed to the powder bed, continue to inject water to 225 grams, and the extraction time is 2 minutes.

Brazilian Queen Manor flavor description: the entrance has an obvious sweetness, with a hint of lemon aroma, with a strong nutty flavor, the latter part of the performance has an obvious dark chocolate flavor, the overall feeling is more round.

Medium and deep roasting-Qianjie coffee Indonesia pwn gold Manning coffee beans

Country: Indonesia

Producing area: Mount Aceh Jiayu, Sumatra

Altitude: 1100-1600m

Variety: Ateng

Treatment method: wet planing method

Flavor: baked toast, nuts, pine, caramel, herbs

Mantenin cooking parameters:

Kono filter cup, 1:15 powder / water ratio, 15g powder content, 88 ℃ water temperature, grindability (standard sieve 20 pass rate 70-75%)

Flushing and cooking technique: segmented extraction.

First of all, steam 30 grams of water for 30 seconds, small water flow around the circle to 125g water injection stages, water level drop is about to expose the powder bed to continue water injection to 225g stop water injection, and so water level drop is about to expose the powder bed to remove the filter cup, (steaming starts timing) V60 filter cup extraction time is 2 grams 3910 ", Kono filter cup extraction time is slightly longer, 2 grams 3910".

Golden Manning flavor description: changeable layers, mellow and clean, high sense of balance, rich nutty and caramel aromas, with chocolate aromas and a long finish.

The above is the relevant content of Qianjie Coffee collation about the basic knowledge of hand coffee maker and hand brewing coffee. At the same time, Qianjie Coffee also hopes that this article will help hand coffee lovers have relevant theoretical knowledge when making hand coffee.

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