Hand-made entry to the basic coffee utensils!

As a white to white rookie, just the beginning of coffee, coffee to choose what equipment will be better, more suitable? Want to find some hand coffee utensils, coffee utensils do not understand? What are we going to do? Today, let's talk about some coffee utensils on the basis of getting started by hand.

What is hand flushing?

Hand brewing coffee is a coffee substance solution extracted by the combination of water and coffee powder. Hand brewing looks like a simple operation, but in fact, it is necessary to master a lot of skills so as not to easily cripple the coffee and good extraction, which can directly highlight the flavor of the origin of the coffee. can taste the different flavor characteristics of each bean.

Let's first meet some of the coffee utensils we often see.

Italian coffee maker

The principle is to use a mixture of high-pressure steam and water to quickly pass through the coffee layer to extract the aroma and flavor. It is usually equipped with a boiler to produce hot water, which is pressurized to about 9 atmospheric pressure and then flows through the powder in the metal filter to brew coffee. The coffee brewed by this pressurized hot water is thicker and has a golden grease, often called espresso or espresso.

The golden rule of Italian coffee machine extraction: use 15-20g fine grinding coffee powder, under the pressure of 9bar, with a water temperature of 90-91 degrees Celsius, use 25-30 seconds to extract a single part of 25ml-30ml espresso. Because the secret points of different coffee beans are different, the parameters will be adjusted according to the situation.

Drip filter coffee machine

The drip filter coffee machine is very easy to use, even if you have never made coffee, you can easily drink a cup of American filter coffee. It is very easy to operate. First, put filter paper in the filter cup. Pour the ground coffee powder into the filter cup that has been put into the filter paper. Install the filter cup with the dripping machine, and add pure water or soft water to the top of the coffee machine to set the temperature you want. When the water reaches the temperature you want, it will be extracted evenly.

French pressure kettle

French filter press: a simple brewing apparatus consisting of a heat-resistant glass body (or transparent plastic) and a metal filter with a pressure rod that originated in France around 1850. At first, it was mostly used to brew black tea, so it is also called tea maker.

Principle: by the way of soaking, the essence of coffee is released through the stewing method of full contact between water and coffee powder.

Use the pressure pot to make coffee, the coffee powder should be ground very thick, so as to prevent the filter from being blocked by coffee powder, and it is easy to filter uncleanly, and the pressure pot takes a long time to make, from soaking to filtering. it will take about 3-4 minutes. The French kettle is also very flexible to use, and you can also use it to make cold-extracted coffee and make tea.

The time is the easiest way to control the playing kettle, but the same condition of beans, grinding, and different water temperature have different effects. Generally speaking, the longer the time, the stronger the taste, but it is prone to bitterness, astringency and miscellaneous taste.

Siphon kettle

The main principle of coffee extraction in the siphon pot is realized through the pressure difference. First, the lower cup of water is heated to boiling, and then inserted into the upper pot, so that the lower pot is in a state of high pressure. Due to the pressure difference between the lower pot and the upper pot, the hot water is mixed with the upper pot coffee powder and extracted. After the extraction process, the fire source of the lower pot is removed, so that the pressure difference between the lower pot and the upper pot is instantly reduced. The siphon between the upper pot and the lower pot will cause the coffee extract to return to the lower cup.

Siphon coffee can best show the original taste of coffee, the taste is more full-bodied, mellow, mellow.

Philharmonic pressure

Aeropress, invented by Aerobie in 2005, is a simple coffee brewer similar to a syringe, which combines the soaking extraction method of a French filter kettle, the filter paper filtration of hand-brewed coffee and the Italian pressure extraction. After mixing the coffee powder with hot water, the coffee is squeezed into the air with a pressure cylinder, and the coffee is filtered out through the filter cover.

The water temperature required by "Philharmonic pressure" is lower-80 degrees, so that it can extract a softer taste, put coffee particles in the pressure bucket, and soak it with water injection. Due to the low water temperature and short extraction time, the acidity of the coffee extracted by "Philharmonic pressure" is 1/5 of that of dripping coffee. For many coffee drinkers, it is more comfortable, lightweight and easy to carry, which is necessary for home travel.

Mocha pot

The lower pot is filled with hot water, and after it is heated on the stove, the boiling steam will pass through the pressure to filter the hot water from the tube of the coffee container in the lower pot through the coffee powder to leave the fragrant coffee in the upper pot, which is extra-strong Italian.

Procedure:

① pours cold water into the bottom of the mocha pot, and the water level is about 0.5cm under the pressure relief valve.

② slowly pour in the coffee powder, shake properly so that the coffee powder is evenly distributed, or scrape it flat with a spoon.

③ tightens the upper and lower parts of the mocha pot and heats it over medium-high heat. When you hear the puff, cease fire and remove the mocha pot.

④ finally poured out the coffee.

Smart Cup

The smart cup is simple, convenient and easy to use. it is extracted by soaking without much skill, and can reduce mistakes in brewing techniques and have a bad effect on the flavor of coffee; the piston valve at the bottom of the filter cup, after boiling water is injected into the filter cup, the water pressure will make the piston valve close automatically, so that the coffee powder is fully soaked in it. After soaking, move the filter cup to the sharing pot or mug. Pressing the bottom of the filter cup will cause the piston valve to open and the coffee will flow slowly into the cup immediately.

The smart pot has the advantages of both French filter kettle and hand filter cup, which can not only provide a complete soaking environment of French filter kettle, retain coffee oil to make the flavor full and round, but also take into account the filtering function of hand filter cup. Coffee powder can be completely filtered to avoid disturbing the taste.

Ice drip kettle

Ice drop coffee is extracted with a temperature that must be lower than 5 degrees or even close to the freezing point, so the various ingredients in the coffee are not easy to extract in ice water, so it is necessary to grind and extract slowly. The specific method is to soak the coffee powder in ice water for a long time and extract it at a very slow drip rate.

The general standard speed is 1 drop per second, 45-50 drops per minute, which usually takes about 8-12 hours. Although it takes a long time to wait, its biggest advantage is that the tannic acid we hate most will not decompose at all in cold ice water, and caffeine will decompose a little in ice water, but it is about 90% less than hot water extraction. so the ice brewed coffee is very pure in taste, and there is no astringency in the ice drop coffee at all.

What kind of equipment do you need to make coffee by hand?

1. A hand punch pot

2. A filter cup

3. Filter paper, thermometer, weighing

4. Share the pot

5. Coffee beans and bean grinders

| | hand flush pot |

The choice of hand pot is very important, using different hand pot to hedge brewing coffee also has different flavor influence; hand pot also has many materials, such as copper, stainless steel, enamel, iron and so on. Durable type can choose iron material, good heat preservation optional stainless steel, want appearance type can choose enamel (but be careful, it will be hot) ~

There is also the mouth of the hand punch is also very important, between the mouth will affect the amount of water injection and the intensity of water mixing, of course, the penetration of the powder bed is also related to the mouth of the pot.

Just started to play hand flushing, has not yet learned to control the flow, you can choose to use the spout inner diameter 5mm below the small pot, the flow is easy to control, there will not be too large flow, but also can improve the success rate of coffee extraction, you can flush out a good cup of single product in a shorter time.

For example, the Bonavita gooseneck wooden handle hand punching pot can effectively control the speed, flow and direction of the water, and the kettle has smooth lines and comfortable feel.

| filter paper

Used to filter coffee powder, mainly to bring out the existing soluble substances of coffee, good filter paper can filter out impurities to make the coffee taste cleaner and smooth.

Filter paper is mainly divided into bleaching and non-bleaching, the difference between the two lies in the taste of filter paper is heavy or light, unbleached filter paper often has a heavy paper flavor, the type of filter paper is tapered filter paper (V60 filter cup), fan-shaped filter paper (kalita ladder filter cup), cake filter paper (cake cup).

| | filter cup |

Hario V60 filter cup

Hario V60 filter cup (the highest occupancy rate by hand) Hario V60 series filter cup mouth is relatively large, coupled with unique spiral curve ribs, making the air flow easier to be derived, improving the extraction quality; when using the gooseneck kettle for water injection, the large round filter hole at the bottom will also change the final flavor of coffee with the size of the water injection flow.

The use of a tapered filter cup is more expressive, and the rib design enables the coffee to extract soluble substances in a short period of time, increasing its concentration. With different ways and methods of water injection, you will also get coffee with different taste and flavor, which is more playable.

KONO

Cone-shaped filter cups are linear and radial grooves, the exhaust space is limited, air flow will be limited, this will increase the water absorption time of coffee powder particles, the coffee made by using KONO filter cup will be full, and the flavor will be good, suitable for medium and deep roasting or deep roasting coffee beans.

Kalita three-hole trapezoidal filter cup

The widely used Melita filter cup and the Kalita filter cup from Japan were originally designed with only one hole at the bottom of the Melita. The disadvantage is that when the coffee is worried too much, the hole is often blocked by fine powder, which makes the coffee soak in the water for too long and makes the coffee bitter. Therefore, the brewing method of adding water is adopted for this kind of filter cup, in the hope that the coffee particles can always float on the surface. But the relative problem is that the coffee particles soaked in water for a long time will affect carbon dioxide emissions and reduce the extraction rate, so the three-hole Kalita filter cup will be derived later.

The kalita trapezoidal filter cup has many ribs on the cup wall, which is distributed in a straight line, and the distance between the ribs is the same, in order to increase the speed of exhaust and water flow. At the same time, its flow rate is relatively slow, and it is mainly extracted by soaking.

Key home diamond filter cup

The diamond filter cup is surrounded by a diamond cut, and the center is a relatively large outlet.

The design of the diamond pattern of the filter cup can make the flow velocity more uniform, and the design of the large round hole in the center of the filter cup can increase the flow rate and make up for the non-uniformity of extraction to some extent. The filtration speed varies with the void area on the filter cup, the hole is smaller than V60, and the filtration speed is slower than V60.

Kalita Wave cake cup

Cake filter cup, mainly cake filter cup, the bottom of the cake filter cup has three holes, the flat design makes the flow uniform, and it is not as fast as the cone-shaped flow, so it is more suitable for some more resistant coffee. The cake cup uses the crease of the filter paper to replace the special design of the diversion groove, does not stick to the filter cup directly, reduces the area of direct contact between the paper and the filter cup, and creates the largest extraction area, on the one hand, it can help concentrate the extraction. Hot water can be filtered evenly and smoothly, making coffee extraction more smooth, on the other hand, it can also slow down the cooling rate.

| | bean grinder |

The bean grinder has broken-up shaking and electric, hand-shaking can increase the fun of brewing, but the way of manual rotation is more time-consuming, wooden hand-shaking, more difficult to clean, grinding for a long time, coffee residual powder or oil will affect the flavor of coffee.

Heller Helor 101hand bean grinder]: stainless steel spindle, portable, high precision, all parts can be replaced, the price is high.

Electric bean grinder is optional [small Fuji Fujiroyal Fuji electric bean grinder Rmur220 ghost tooth] 220V, ghost tooth grinding plate can grind more uniform coffee powder, at the same time produce less fine powder and higher grinding efficiency. The coffee powder particles of ghost tooth grinding are close to round, and the proportion of coarse powder and fine powder is more uniform, so the coffee taste is cleaner, the flavor is more three-dimensional and full, but the machine price is higher.

| | Electronic weighing |

A powder-to-water ratio of hand extraction is very important, it directly affects the concentration and weakness of coffee, accurate weighing and timing, powder quantity, water injection can be accurate, it is recommended to buy a timer with timing function.

| | thermometer / timer |

If your hand brewing pot is not a temperature-controlled pot, it is recommended that you use an electronic thermometer. Every time you make coffee, you need to insert the thermometer into the kettle to observe whether the water temperature reaches the extraction temperature. Water temperature is a big variable of hand-brewed coffee. If the water temperature is too high, the extracted coffee is easy to be bitter and astringent. If it is too low, it will make the coffee become sour or the coffee flavor can not be fully extracted. There is a phenomenon of insufficient extraction.

If your electronic scale does not have a timing function, you may need a timer to record the cooking time, the so-called steaming time, and stop the extraction time. But you don't have to buy this timer, come on, take your phone, start the clock, start manually, it's coffee extraction time.

If you know or own these utensils, are you afraid that you won't be able to make coffee?