What are the skills of making coffee by hand? teach you how to make coffee by hand and how to drink it.

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Gouache ratio

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For example, your gouache ratio is 1:16.

If you use 18g coffee, the water should be 18 X 16 = 288ml.

Steaming time

First, rinse the filter paper, put coffee powder, and smooth it.

Then use the right amount of water.

(about 18 grams of beans, about 36 grams of water)

Pre-soak for 30 seconds

Counterclockwise water injection

You can see that the HARIO V60 swirl groove is a counterclockwise radioactive groove shape.

Therefore, according to the theory of "squeezing coffee powder by water gravity", the counterclockwise radioactive convex groove shaped filter cup must be a little different in the extraction rate between clockwise and counterclockwise cooking.

When cooking clockwise, the HARIO V60 filter cup shows a state of water scouring, and the water flows along the preset line of the swirl groove to the center of the filter cup.

When cooking counterclockwise, we can see as shown in the figure:

Clockwise

When the water passes through the convex groove of the filter cup, the contact path with the coffee powder will be lengthened accordingly, so when using this filter cup for cooking, the extraction rate is slightly higher counterclockwise than clockwise.

Fine flow for the first water injection

Fine water is used for the first water injection, and it is cooked more slowly.

Coarse water column for second water injection

In the second water injection, a thick water column is used for faster cooking.

Regardless of thickness, the flow rate must be stable for cooking.

In order not to weaken the supporting force of the powder layer

It is necessary to grasp the strength of the water column and the position of water injection.

Plus a stable circle technique.

In my usual communication with guests, I will find that questions such as how to grind, what kind of water temperature, what kind of technique, what kind of time, why my coffee is so bitter and astringent are often raised. Therefore, I intend to write a little bit of my own experience to give some reference to players who have just started to punch the hole. I will not write some complex theories or principles, I will give intuitive parameters and general rules for you to try slowly.

First, a little reminder. If you want to make a good cup of coffee stably by hand, thermometers, appliances specially used to grind coffee beans (200-300 small hand grinders, general hundreds of ocean electric bean grinders are all fine! There is also a small electronics that I think is indispensable. Without them, it is not necessarily bad to drink without them, but it is very difficult to help yourself to improve your level.

Hand punch spout: the Radian of the section from the beginning of the spout to the exit is relaxed, the path is longer, the flow is more stable, and the lower edge of the spout is in the shape of a beak, which makes it easier to grasp the direction of the flow.

The novice is suitable for the small mouth pot (inner diameter 6mm or above), professional gooseneck type fine tip design, more effective control of water flow speed, moderate flow size.

So start sharing my little experience!

If you use coffee powder that weighs one serving (about 15 grams), you can refer to the following suggestions.

1. The degree of grinding: the thickness which is the same as the size of granulated sugar is a wide range of grinding. You can rub sugar particles with your fingers and compare them with coffee powder particles.

2. Cooking time: generally speaking, the cooking time is between 1 minute and 40 seconds to 2 minutes and 30 seconds. The longer the coffee is extracted, the more it will be extracted, and the stronger the coffee will be when the amount of water injected remains the same, but it also increases the risk that the taste will become significantly bitter.

3. Cooking temperature: you will need to adjust your cooking temperature according to the roasting degree of your coffee beans. How to adjust can refer to the following data (personal opinion):

Shallow baking: 90-92 degrees Celsius

Medium and shallow baking: 87-90 degrees Celsius

Moderate baking: 85-87 degrees Celsius

Medium and deep baking: 83-85 degrees Celsius

Deep baking: 80-83 degrees Celsius

Generally speaking, the roasting degree is marked on the outer packaging of coffee beans, or you can consult the seller.

If you think the coffee brewed at a temperature has an obvious sense of bitterness, you can try to lower the water temperature.

If it is too light and the taste is thin, you can try to increase the water temperature slightly. Adjusting 2 degrees at a time is a good choice.

4. With regard to the amount of water injected (water powder ratio): the ratio between the amount of water you are going to inject and the coffee powder you use is the water ratio, and adjusting this ratio can easily change the concentration of your coffee liquid. If you are using an average or entry-level bean grinder, and you are just learning to flush by hand, it is safer to use the ratio of powder to water at 1:15 (that is, 15 g of powder is injected into 220 g of water). Can ensure that the coffee has a sufficient concentration of the case is not prone to bitterness.

5. The law of hand brewing: in general, in the case of a fixed amount of powder and the ratio of water to powder, the higher the water temperature, the longer the time, and the finer the degree of grinding will bring out more substances in the coffee and the stronger the coffee. Show a more complete coffee flavor, but the more bitter. Therefore, you need to try a few more times to find a balance.

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