Introduction to the basic steps of hand-brewed coffee A brief introduction to how to choose a novice hand-brewed coffee pot

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

Qianjie-introduction to the steps of hand-made coffee and the selection of hand-made pot

As long as you prepare simple utensils, buy a small amount of coffee beans at a time, fresh and fresh, you can enjoy the health and happiness brought by delicious coffee every day! Next, follow the steps step by step, join the DIY ranks of hand-made coffee, and make your own delicious coffee at home.

I. preparation of utensils

1. Thin mouth hand punch a pot 2. The lower pot of coffee (you can also use the coffee cup directly) 3. Coffee filter cup and matching filter paper 4. Coffee beans (or ground coffee powder) 5. Hot boiled water

6. Water cup (for holding removed coffee filter cups)

2. Folding filter paper

1. Fold the side and bottom edge of the filter paper inward. two。 The inner fold is in different directions. 3. Fold it, open it and place it in a filter cup for use.

Third, prepare for filtration.

Put the filter paper into the filter cup and place the filter cup on the glass pot.

Fourth, wetting filter paper

1. Add the right amount of the small mouth pot to the right temperature (about 90%). C) hot boiling water 2. Wet the filter paper with boiling water before adding coffee powder, so that the filter paper can be close to the filter cup, and at the same time, the cup can be warmed and the filter paper can be purified.

Fifth, grind coffee powder

Scoop 2 tablespoons of coffee beans (about 15 grams) with a coffee spoon to boil out 200C.C. The proportion of coffee liquid), put into the bean grinder to grind. Suggestion: grind coffee beans before brewing as far as possible to maintain the aroma and freshness of coffee powder.

6. Pour the powder

1. Pour the ground coffee powder into the filter cup. two。 Gently pat the filter cup to smooth the coffee powder.

7. Start cooking-stage 1: steaming

1. Gently start injecting water from the center of the coffee powder and turn out in a spiral from inside to outside in the direction of the clock. two。 Stop filling the coffee when it is completely soaked in hot water. (fresh coffee powder will give off hot gas when heated, causing the surface coffee powder to expand and bulge.)

The second stage: continuous filtration.

1. After steaming (observe that the surface of the coffee powder no longer expands and bulges), and then start the second water injection. two。 The second water injection is the same as the first one, turning out from inside to out in the direction of the clock.

3. Keep a small circle of powder layer when rushing to the outer ring of the filter cup, do not rush directly to the filter paper, and then continue to turn back to the center in the direction of the clock from the outside to the inside. 4. The filtration tracks are staggered as far as possible to make the extraction average.

Ready to finish the filtration, always observe the coffee extract in the glass pot. When approaching 200cc (180~200cc), remove the coffee filter cup to the water cup.

a. Spout: a thin-pointed spout is very important. The sharper the spout is, the more it can give a trickle-like flow of water.

b. Spout: I do not like the outlet pipe that is too thin, if it is too thin, there is no way to give a larger flow, but not too thick, otherwise the control of the fine flow will become a little tricky.

c. Capacity: most hand pots need to add more than 80% of the water, so it will be easier to inject water, so basically do not use a hand pot with a capacity of more than one liter, because it is too heavy to hold it will be too tired, and the watering will be difficult to control. However, if the capacity of the kettle is too small, the water temperature will fall too fast, and after brewing, the water temperature will be too low.

d. Kettle body: the shape of the kettle body had better be thin at the top and fat at the bottom, so that when we are circling, it will not have a great impact on the stability of water injection because of the inertia of water in the kettle.

e. Temperature: temperature must be controllable, so it needs a combination of heat source and thermometer to achieve.

Knowledge expansion: in the world of hand-brewed coffee, it is most important to restore the flavor of beans as much as possible, and every link can be full of creativity in order to achieve this goal, so there are many kinds of brewing methods. it's what we often call the hand-brewing genre.

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!

END