Can hand-made freshly ground coffee powder be made directly? a brief introduction to the brewing method of Indonesian coffee powder

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Qianjie-A brief introduction to the hand brewing method of coffee powder

As a kind of agricultural product, the freshness of coffee beans is very important. After roasting, the coffee beans will swell, fill the body with small pores and constantly release carbon dioxide. As the coffee beans release gas, the volatile aromas in the beans continue to be released, which will soon lose the charming aroma of coffee. So there will be an one-way exhaust valve on the coffee bean bag, which is designed to exhaust the gas released by the coffee bean without letting the air into the bag to oxidize the coffee bean.

The function of grinding

We grind the coffee beans into powder and cut the coffee beans into thousands of small particles in order to increase the surface area of coffee beans and increase the extraction rate. After grinding, the volatilization of the gas is accelerated and the flavor is fleeting. In a coffee shop, coffee powder is often thrown away if it is not used for half an hour.

Good coffee beans will not be ground into powder for sale in advance, for example, we will only grind them for you after you buy them. Even some strict merchants will refuse to grind the powder for you.

What do you need to pay attention to when grinding coffee beans?

1. Grinding degree

Different grinding thickness means that the surface area of coffee beans is different. The finer the grinding, the larger the surface area, the higher the extraction rate, and vice versa. Therefore, different extraction methods should use different degrees of grinding:

Pressurized extraction: espresso-the finest, refined salt

Filter extraction: hand brewed coffee-medium, granulated sugar

Immersion extraction: pressure kettle-the thickest, sea salt particles

two。 Evenness degree

We need to grind the coffee powder into particles of the same size as far as possible in order to find the reference basis for extraction. For example, the bigger the particles, the higher the water temperature and the longer the time. However, if the particles are large and small, the extraction will become inconsistent, and we will not be able to get good coffee with uniform extraction.

Qianjie today will share the cooking method of medium and deep grinding Manning!

Gold Manning:

Origin: Sumatra, Indonesia

Treatment method: wet planing method

Variety: iron pickup

Baking degree: medium to deep

1. Filter cup: KONO

two。 Water temperature: 86-88 degrees

3. Degree of grinding: small Fuji degree of grinding 4

4. Baking degree: medium and deep baking

5. Steaming time: 25 seconds

Flavor: changeable layers, clean, balanced, long-lasting caramel sweetness.

Specific techniques: 16g powder, BG grinding-6W Regent Kono filter cup, 86-88 degrees water temperature, 30g water injection for the first time, steaming for 30s, one-time injection of high temperature continuous water, ratio of water to powder 1:14, extraction time about 1:50, extraction to 220g end.

Knowledge expansion: "fresh definition" coffee beans are stored in an one-way breathable bag and stored at room temperature. "within two weeks after baking" are considered fresh coffee beans.

In short: Qianjie is a coffee research hall, happy to share the knowledge about coffee with you, we share unreservedly just to make more friends fall in love with coffee, and there will be three low-discount coffee activities every month. The reason is that Qianjie wants to make more friends drink the best coffee at the lowest price, which has been Qianjie's tenet for 6 years!

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