How to make black coffee at home? is it black coffee? is it black coffee? share the brewing tutorial.

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

There are three ways to make black coffee, so there are three different types of coffee pots: traditional follicle type, siphon type and electric type. The traditional follicle style is the most primitive and the simplest way to do it. The coffee pot is composed of a funnel, a piece of filter paper and a container below, but it requires high manual craftsmanship. If you handle it properly, you can make delicious coffee with a mellow taste. The price of this kind of pot is so cheap that you can buy it for more than ten yuan. The follicular coffee pot is suitable for coffee tasters with stable handle and keen taste. When buying follicular coffee utensils, pay attention to whether it is three holes or one hole, which is very important.

The dripping speed of three holes is faster, the extraction time is short, the coffee is lighter, and the opposite is true for one hole. Siphon is based on the principle of siphon. Under the combustion of alcohol, when the water temperature in the lower container reaches 92 ℃, the water is sucked into the upper container with coffee powder. After soaking and stirring, the coffee is returned. Due to the addition of a mixing process, this method of black coffee has a strong flavor, but because it does not need to rely on manual technology, the practice is relatively simple. The market price of this kind of coffee pot is mostly one or two hundred yuan. The price of an electric coffee maker is comparable to that of a siphon coffee maker, which boils the water and soaks it through electricity. It is the easiest way to make black coffee, but it tastes a little worse because it is made from boiling water. In contrast, electric coffee pots are more suitable for young people who are petty bourgeoisie and afraid of trouble.

The prices of common electric coffee makers range from one hundred yuan to three or five hundred yuan. Although the traditional follicle style is the simplest, it is the coffee pot that can best brew the original flavor of coffee. In the production process, it is necessary to accurately grasp the water temperature, water flow size and trajectory. A uniform flow and a round track can make the coffee taste natural, so the choice of the kettle and the control of pouring water with both hands are very important. When the water comes into contact with the coffee, it should be kept round as far as possible, from the outside to the inside, from the inside to the outside, so that the coffee is in full contact with the current. At the same time, the water temperature of 92 ℃ can make the coffee fragrant, mellow, sweet, sour, bitter uniform and strong, too high water temperature will scald the coffee, make the taste sour and astringent; low, it is difficult to brew the coffee strong.

Step 1: prepare hot water, weigh coffee beans 18g (water ratio 1:15 as an example) folding filter paper into the filter cup, hot water rinse the filter paper and the filter cup: the filter paper will have taste, in order to avoid affecting the flavor of the coffee, make the filter paper and the filter cup better fit (one of the key techniques).

The second step: warm the filter cup and the pot at the same time, in order to prevent the coffee from getting cold during the filtration process, and the temperature will affect the flavor of the coffee.

The third step: grind (the thickness is close to the coarse sugar), pour in the coffee powder and gently pat the filter cup to make the coffee powder uniform and smooth, which is conducive to uniform extraction.

Step 4: slowly inject 85-90 degrees hot water (depending on the roasting degree and grinding thickness of the coffee) from the coffee powder, not on the filter paper (one of the key techniques, after training to perfectly control the size and flow rate of the water). After the coffee powder is basically soaked, and the next pot begins to drip coffee liquid, stop injecting water, and stew for 30-45 seconds (one of the key techniques), the effect of steaming is to release the gas in the coffee (mainly carbon dioxide). After removing the gas, the coffee particles are evenly saturated with water, so that the extraction is uniform, and the coffee powder will expand in appearance.

Step 5: at the end of steaming, make a circle from the middle to inject hot water for the first time (you can inject water one or more times). The current should not be too large / too fast and should be kept continuously, which requires professional training to control the flow perfectly.

At this time, coffee powder will be full of follicles, oil and some soluble substances, aromatic substances will be constantly released, aroma overflowing, intoxicating.

Step 6: water injection 270ml will stop the → warm cup tasting.

Knowledge: if you want to make a good cup of hand-brewed coffee, the key lies in grinding, water temperature and the ratio of coffee to water. There will be more exquisite than machine making.

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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