How to make standard hand-made coffee with ground coffee powder? learn from zero experience

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Qianjie-A brief introduction to the process of hand-made coffee

Utensils: hand brewing pot: the kettle of hand brewing coffee is different from the ordinary kettle in that its mouth is relatively thin, and the spout is located in the lower part of the kettle body, which has the advantage of easy to adjust the thickness of the water flow and control the water flow.

Filter pot: generally transparent glass pot, graduated, easy to observe the amount of water.

Filter: the filter is divided into single hole, double hole and three holes.

Filter paper: filter paper is generally matched with the filter, the size of the filter corresponds to the corresponding filter paper.

Thermometer: for beginners, it helps to better adjust the water temperature. The general water temperature for making coffee is about 83 ℃-85 ℃. If the water temperature is too high, it is easy to be bitter, and if the water temperature is too low, it is easy to underextract.

Operation steps: 1. Folding filter paper: fold the side of the filter paper and the edge of the ground in the opposite direction of the crease, fold neatly and smoothly, and the side and bottom fold is opposite. Then flatten the crease with your hand and stretch it into a hammer shape.

two。 Ground beans: generally a cup of coffee with beans 10 grams, two cups 18-20 grams, three cups 25 grams, according to personal preference can be adjusted slightly, with a special coffee spoon, a spoon of 10 grams.

Generally, hand-brewed coffee belongs to rough grinding, which is determined by its extraction method and extraction time. Short-term rapid extraction and concentration is generally fine grinding, while if hand-brewed coffee is too fine, it will taste too bitter, and coffee powder is easy to clog filter paper. At the same time, grinding depends on the baking depth, and the shallower the baked beans, the finer the grindness.

3. Pour some warm water into the filter paper and filter pot, rinse the filter paper to remove the flavor and warm the kettle.

4. Put the coffee powder into the filter paper, put it into the filter, and gently shake the filter with both hands to keep the coffee powder surface level.

5. Use about 10 milliliters of water to control the flow very fine and soft. this process mainly allows the coffee powder example to expand and discharge the carbon dioxide, laying the foundation for the next step of water injection. This is called steaming, steamed coffee will be like a good bread, the surface expansion is very plump.

6. The first brewing: steaming for about 20-30 seconds to start the first brewing, with the center of the coffee powder as the center, with appropriate fine water flow to draw a circle, remember that the water flow does not touch the filter paper directly, pay attention to keep the circle within 1 cm from the edge of the coffee powder. The height of the water flow is maintained at about 3-4 cm with the coffee powder, and the amount of water injected for the first time accounts for 60% of the total coffee water.

7. Second brewing: make a pause after a bubble, wait for the water in the coffee powder to flow down completely, start the second water injection, the method is the same bubble, the amount of water injection accounts for 30%.

8. The third brewing (some people will not carry out 3 bubbles), the final step, the amount of water generally accounts for about 10%.

Knowledge: medium mill: gravel, the size is between coarse sugar and granulated sugar, suitable for dripping (filter paper dripping) cooking method.

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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