Black coffee powder brewing skills single hand-brewed coffee powder / water extraction time parameter teaching

Professional coffee knowledge exchange More coffee bean information Please pay attention to coffee workshop (Weixin Official Accounts cafe_style)

There are many ways to brew coffee, and there are N ways to brew coffee by hand. Is your hand good for coffee? What position is suitable for you to use for hand flushing? Today I will introduce you to the 5 positions commonly used for making coffee by hand

I. Volcanic rush

Volcano red technique originated from Japan, more suitable for deep-roasted coffee beans. It uses the carbon dioxide contained in the beans. After many steams, the coffee powder bulges like a volcanic eruption, so the reason why deep-roasted beans are more suitable is because it contains more carbon dioxide. Volcano rush mostly uses flannel and V60, because the middle powder layer is very thick, so it mainly in the middle to 1 yuan coin size position water injection. The key point of the first half of volcanic thrust is to fully extract without destroying the powder layer. The second half of the water injection is uniform, in order to prevent excessive extraction in the middle, play a dilution role. Advantages: Coffee tastes mellow, has a mellow and firm body, and returns to sweetness. Disadvantages: Because the first 1/3 of the volcanic rush is over-extracted, and then 2/3 is insufficient extraction, resulting in very uneven coffee, after the rush needs to be fully shaken, so that the two sections of "failure" coffee mixed together to form the perfect coffee. However, shaking time, will make the temperature drop, if you want to maintain the temperature directly with high temperature extraction, and will lead to coffee drying.

2. Matsuya Law

Matsuya method is also originated from Japan, the original inventor is to extract only the delicious ingredients in coffee and the formation of brewing method. Dig a big pit in the coffee powder with a spoon, about 30cm away from the powder surface, fill it with water from the middle until the coffee liquid begins to drip, then draw a circle like a circle to pour water to wet the coffee powder, cover it and steam. After 3 minutes, start to inject water evenly and continuously. When the coffee liquid reaches half of the coffee pot, stop filling, then add hot water to dilute it. Advantages: Even after a period of time, the flavor of coffee will not change much. Disadvantages: Some friends also said that because the extraction time is too long, the flavor will volatilize a lot. So there is not much change in coffee flavor. Do you think this is its disadvantage or advantage?

III. Stirring method

Why stir fire? In 2012, Matt Perger won the WBC title and became popular in Europe, America and Australia. Stirring method needs to grind the coffee powder to a very fine, and then inject about 50g of water, evenly stir back and forth in the cross direction, so that the coffee powder is fully contacted with the water, and then inject water after 30 seconds, and complete the injection in 2 minutes. Deep baked beans need to be steamed for 15 seconds before water injection, 1 minute and 30 seconds to complete water injection. Pros: Stirring amplifies the benefits of coffee beans, especially by enhancing the taste of coffee beans and not being too thin. Cons: Although its flavor is more pronounced, its sweetness is weakened a lot. Moreover, this method requires high quality coffee beans. If poor coffee beans are used, their bad flavor will only be amplified infinitely. There is also, because this method requires coffee powder grinding degree is very fine, coupled with sufficient stirring, improper control is easy to over-extract.

IV. Drop method

Drip method, as the name implies, is to use the form of dripping water to brew. Just like an hourglass, it dripped into the coffee powder bit by bit. It was completely delicate and time-consuming! First, concentrate the coffee powder with water little by little. When it drops almost 1/3, you can start injecting water. When the water level of the coffee powder reaches the top, you can stop. When the water level drops to half, you can inject water again. Advantages: Drop method can make coffee beans sweet highlight, avoid sour, bitter mixed taste. Cons: It requires a very steady grip and patience, so to speak, it removes all the sour taste of coffee and hands it over to you. Some friends also said that removing the bitter taste of acid would also make the flavor of coffee less complete.

5. Academic School

Academic brewing is the most common way to brew coffee by hand, and because of its stability, it is also one of the first choices for most coffee lovers. Its operation method is very simple, from the center to the outside water injection, then steam, wait until the collapse began to slowly inject water again from the inside out. However, this technique requires a higher requirement for the hand pot, requiring a delicate, vertical, stable and uniform flow of water in the hand pot, so that a good cup of coffee can be brewed. Before its methods and precautions have been said, background reply: hand can be viewed! Pros: Academic brewing style is very stable, suitable for most filter cups and beginners. Disadvantages: Similarly, its advantages also achieve its disadvantages. Many coffee lovers think that this brewing method is too stable to form their own style and characteristics.

END