Know the basics of hand-brewed coffee | what utensils are needed to make hand-made coffee?

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On the folding mode of hand-punched filter paper

There are two common types of anxiety cups (single hole and three hole). Today we choose a single hole as an explanation.

1. Folding filter paper: take out a fan-shaped filter paper, one side of which is pressed by the machine, and its edge is thicker. Selection of filter paper: filter paper is divided into sizes and types, and the filter paper is selected according to the selected filter cup.

Fold the thickest side and flatten it

3. Open the filter paper (in a circle) and put it into the cup and press it (to make the paper fit better with the cup wall)

Then start injecting water (let the paper fit perfectly with the cup wall)

3. About why the hand filter paper has to be washed and boiled again.

1. Hand filter paper is generally divided into two types: log filter paper and bleached filter paper.

1. Log filter paper will have the taste of wood, (the taste of wood can affect the original flavor of coffee)

Bleached filter paper will have the smell of bleaching water (bleached filter paper contains fluorescent agent, if not water, it will damage the body for a long time)

2. Before making, we first filter the filter paper, which can effectively remove the original smell of the filter paper.

The filter paper can be closely fitted with the cup (to achieve better extraction), and the cup and Yunduo pot can be used to remove the odor and warm the cup (coffee requires a high temperature. If you don't warm the cup) after hot water injection, the temperature drops faster and is prone to uneven extraction (generally brewing coffee at 3-5 degrees Celsius (take brewing for 2 minutes as an example) If the cup is not warm, the temperature will rise to 5-8 degrees.

4; three-stage hand punching production

There are five common ways to make hand-brewed coffee: academic brewing, volcanic flushing, pine cabin, and stirring. Three-stage style.

What is the three-stage style; the cooking is divided into three stages, and the extraction time is two minutes, for example.

Choose 15 grams of coffee powder and carry out the ratio of 1 to 14 gouache powder.

(individual coffee beans, warm water is recommended 88-90, belongs to the all-inclusive water temperature)

The first stage; the first water injection is 30 grams (called steaming) (steaming time is 25-30 seconds) (time is shown as 30-35)

The second stage; water injection to 100 grams (usually time shows as 50-55 seconds) stop 5 seconds-10 seconds

The third stage: speed up the water injection until 215 grams (the time is normally shown as 1 / 30 seconds), wait until 2 minutes of extraction time, close the cup. (we support 2-minute extraction with high taste stability.)

Three-stage cooking flavor; more inclined to multi-layered, smooth and mellow. Bright and simple.

Brief introduction to the method of making coffee by hand:

Weigh 15g coffee powder and pour it into a grinder to grind moderately. The ground particles are slightly thicker than salt.

1. Fold the filter paper into the brewing upper seat:

2. Use the hot water in the hand-punching pot to cast filter paper in a clockwise circle for three purposes:

A. let the filter paper and the filter cup stick more closely and stick together to prevent the channel effect.

B, remove the smell of filter paper.

C, hot water will flow into the next pot, playing the role of warm pot, making the coffee more delicious.

Pour the water from the coffee pot and warm the cup.

And pour 15 grams of coffee powder into the middle of the filter paper, shake the filter cup horizontally, so that the coffee powder in the filter paper can be paved.

Put the powdered upper seat back on the coffee pot, then use the hot water in the hand flushing pot to draw a circle clockwise around the center of the filter cup. Start the time when brewing, brew the coffee to 30g in 15 seconds, then stop the water injection, steam to 25-35 seconds, observe the powder layer, no bubbles appear, and start the second water injection.

The second time of water injection is the same as before, draw a circle clockwise with the center of the filter cup, the water flow should not rush to the place where the coffee powder is connected with the filter paper, so as to avoid the channel effect, the coffee powder can be washed to the outermost circle and set aside a circle. Then brew it in the middle again and again.

About 2 minutes, to brew the coffee to the 230g-240g, make the coffee by hand.

The key to hand flushing: steaming

If the initial step of hand flushing is less steaming, a large amount of hot water will follow a local and a small number of waterways through the powder layer, so that the dripping time will be longer, which may lead to excessive extraction, because the extraction time is longer and more substances are dissolved. the taste may be more sour and irritating, or full of miscellaneous taste. However, once you can pay attention to the action of steaming and then start formal water injection, the hot water can pass through the filter layer evenly composed of coffee powder, and then achieve the purpose of uniform extraction.

How coarse should the powder of hand punch, siphon kettle, French press, Philharmonic press, mocha kettle, etc. A: this description is not intuitive in language, and many people still don't understand it after listening to it.

Rough grinding: the size is as big as coarse sugar, suitable for filter coffee. * medium grinding: gravel-shaped, the size is between coarse sugar and granulated sugar, suitable for trickling (filter paper dripping) cooking. * Fine grinding: size as fine granulated sugar, suitable for distilled coffee pot, electric coffee pot, mocha pot. * very fine grinding: the size is between salt and flour, suitable for Espresso, Turkish coffee, because household grinders can not grind this texture, generally must buy ready-made grinding powder, so if you want to enjoy Espresso at home, it is best to drink a large amount of fresh coffee.

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