How to make Black Coffee hand Coffee is Black Coffee? brewing tutorial sharing

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Qianjie-Introduction to the process of hand brewed coffee

There are three ways to make black coffee, so there are three different coffee utensils: traditional, siphon, and electric. Traditional Follicle is the most primitive and simple way to make coffee. Drip coffee pot is made up of a funnel, a filter paper and a container below, but this method of making requires a high degree of craftsmanship on the barista. If you grasp it properly, you can brew a good coffee with a good taste. The price of this pot is very cheap, you can buy it for ten yuan. Follicle coffee pot suitable for stable feel, taste sharp coffee family. When choosing a follicular coffee appliance, pay attention to whether it is three holes or one hole, which is very important.

Three holes drip faster, extraction time is short, coffee is lighter, one hole is the opposite. Siphon type uses siphon principle, under the combustion of alcohol, when the water temperature in the lower container reaches 92℃, the water flow is sucked into the upper container with coffee powder, and after soaking and stirring, the coffee made returns to the original way. Due to the addition of a stirring process, this practice of black coffee flavor is stronger, but because there is no need to rely on manual technology to master, the practice is relatively simple. The market price of this coffee pot is mostly one or two hundred yuan.

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

Step 2: Warm the filter cup and pot at the same time, because the reason is to avoid the coffee cooling in the process of filtration, temperature will affect the flavor of coffee.

Step 3: grind (close to coarse granulated sugar), pour coffee powder and pat the filter cup to make the coffee powder uniform and smooth, which is conducive to uniform extraction.

Step 4: Slowly pour 85-90 ° C hot water (depending on how roasted and ground the coffee is) through the center of the coffee powder, not onto the filter paper (one of the key techniques is to train to perfectly control the flow rate and flow rate). After the coffee powder is basically soaked, and the next pot begins to drip coffee liquid, stop the water injection, and simmer for 30-45 seconds (one of the key skills), the steaming effect is to release the gas in the coffee (mainly carbon dioxide), and the coffee particles after the gas is removed are evenly saturated with water, so that the extraction is uniform, and the appearance will see the coffee powder expand.

The fifth step: the end of the steam, starting from the middle of the circle for the first time to inject hot water (can be one or more water injection), the water flow can not be too large/too fast and to maintain continuous, which also requires professional training to achieve perfect control of the water flow.

At this time coffee powder will be full of follicles, oils and some soluble substances, aromatic substances will continue to be released, aroma overflowing, people intoxicated;

Step 6: Stop filling 270ml → warm cup taste.

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!

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