Coffee review

How do you usually drink hand-brewed coffee? the purpose of the three-stage style of hand-brewed coffee is for better extraction.

Published: 2024-11-05 Author: World Gafei
Last Updated: 2024/11/05, Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) front street-hand brewing coffee tutorial [brewing scheme] Select beans: new Luo Miqi use filter cup: LILY flat bottom filter cup grind: dittingkr804 grinding 7 powder: 18g powder 1:13 powder water ratio water injection: three stages of water injection, the first stage with 92 degrees hot water 4

Professional coffee knowledge exchange More coffee bean information Please pay attention to coffee workshop (Weixin Official Accounts cafe_style)

Front Street-Hand Made Coffee Tutorial

[Cooking Scheme]

Bean selection: New Romachi

Use filter cup: LILY flat-bottomed filter cup

Grinding degree: dittingkr804 Grinding 7

Powder amount: 18g powder, 1:13 powder-water ratio

Water injection method: three stages of water injection, the first stage with 92 degrees of hot water injection 40g, the second stage with 93 degrees of hot water injection 100g, the last stage with 70 degrees of hot water injection 100g

Total time 1:40s

Use 18g coffee powder, inject 240g hot water, the total contact time of water powder is 1:40s; use Ditting KR804 scale 7 grinding degree, finer grinding, so that the substances in the coffee particles are more easily released, thus improving the sweetness and flavor of the cup;

The whole extraction process is divided into three stages of water injection:

In the first stage, 40g of 92 ℃ water was injected at a rate of 6-8g/s and stewed for 30s. The slower water injection rate prolonged the contact time of water powder and highlighted the acidity and flavor of coffee.

In the second stage, 100g of 92 ° C water was injected in a concentric circle with high water level and low angle. In this stage, coffee contained a lot of flavor substances, so the stirring force was increased to obtain more positive substances and enhance the sweetness.

In the last stage, 70 degrees of water, large water flow into the remaining 100g, low water temperature and high flow rate can avoid the bitter feeling caused by excessive extraction of fine powder, so that coffee drinks cleaner.

Coffee tasting by hand is, of course, by hand according to the tasting steps! Smell it first, sip it, swallow it, and feel the aftertaste.

In brief: Qianjie is a coffee research center, happy to share knowledge about coffee with everyone, we share it without reservation only to let more friends fall in love with coffee, and there will be 3 low discount coffee activities every month, because Qianjie wants to let more friends drink the best coffee at the lowest price, which is also the purpose of Qianjie for 6 years!

END

0