What kind of coffee does hand brew coffee belong to? the purpose of three stages of hand brewing coffee is not sour.

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Introduction to Qianjie-hand-made Coffee extraction

First of all, we should thank Bentz Melitta, a German housewife, for the popular way of brewing coffee in the world. She invented the coffee bubble method more than 100 years ago, rewriting the history of coffee drinking in Germany and the world.

Born in Dresden in 1873, Benz Melita, a housewife, likes Sch?lchen Hee?en (Saxony dialect for a cup of coffee eine Tasse Kaffee)-freshly brewed coffee.

But she is a perfectionist and hates the coffee grounds left between her teeth. One day, on a whim, she punched a hole in the bottom of the copper bowl, took out a piece of blotting paper from her son's schoolbag and put it into hot water, and immediately the mellow coffee dripped into the pot through the blotting paper. That's how she invented (a method of filtering dregs and retaining the aroma of mellow coffee).

Before this invention, people used cloth bags to filter coffee grounds. However, the cloth filter bag is troublesome to clean and unhygienic after being used many times, and the coffee grounds left in the gap in the cloth bag are also easy to destroy the original mellow taste of coffee.

On June 20, 1908, Melita registered her invention with the Royal Patent Office: a copper coffee filter cup with a water outlet at the bottom, the world's first follicular coffee cup. At that time, Melita Benz set up the "Melita Company" in her own home with a small amount of money, and used her autograph Melitta as a registered trademark of the product.

What is the three-stage style; the cooking is divided into three stages, and the extraction time is two minutes, for example.

Choose 15 grams of coffee powder and carry out the ratio of 1 to 14 gouache powder.

(individual coffee beans, warm water is recommended 88-90, belongs to the all-inclusive water temperature)

The first stage; the first water injection is 30 grams (called steaming) (steaming time is 25-30 seconds) (time is shown as 30-35)

The second stage; water injection to 100 grams (usually time shows as 50-55 seconds) stop 5 seconds-10 seconds

The third stage: speed up the water injection until 215 grams (the time is normally shown as 1 / 30 seconds), wait until 2 minutes of extraction time, close the cup. (we support 2-minute extraction with high taste stability.)

Three-stage cooking flavor; more inclined to multi-layered, smooth and mellow. Bright and simple.

Knowledge point: it is richer than a knife stream, and it can clarify the flavor of the front, middle and back of the coffee. The method is to increase the amount of water injection each time after steaming, usually when the coffee liquid is about to drop to the surface of the powder layer, and use small, medium and large water flow to do three-stage extraction.

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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