The Secrets of hand-brewed Coffee the reasons for the failure of extraction process of hand-brewed coffee and its improvement

Before starting the extraction,

❶ prepares the necessary tools for extraction and grinds coffee beans back to room temperature.

❷ fold the coffee filter paper and put it into the filter cup. Pour the exact amount of coffee powder into the filter cup.

❸ boil hot water. Pour the hot water into the hand flushing pot and fill it with eight minutes to facilitate stable water injection. In order to maintain the temperature, pour hot water from the hand flushing pot to the coffee pot and coffee cup, and warm the pot for scalding the cup, which can also stabilize the hot water temperature near the injection mouth of the hand flushing pot.

❹ waited until the hot water temperature dropped to 82-83 ℃, and then began the extraction.

Control of hot water quantity

When carrying out the extraction, I hope you will be proficient in "hot water control". When flushing the kettle with water, it can maintain the thickness and stability of the hot water column and learn to adjust the size of the hot water column freely. Therefore, uncertainties must be reduced as much as possible. Even if you only make coffee for one person, make sure the hot water in the hand pot is eight minutes full. That's why. If there is too little hot water, the tilt of the hand punch will become larger, and the position of the handle will become unstable.

The hot water falls vertically from about three to four centimeters from the surface of the coffee powder, and the ideal thickness of the hot water column is two to three centimeters. When the hot water begins to fall, the water column should be thin and slow, and gradually thicken in the second half of the extraction.

Please imagine in your mind the movement of hot water and air during extraction, and you should be able to understand the reason why you do not pour hot water directly on the filter paper.

In order to keep the filter layer uniform, slowly inject hot water by drawing the word "wash". If the hot water is poured directly on the filter paper, causing the powder wall around the filter layer to collapse, the hot water will be lost directly, without passing through the filter layer of the coffee powder, it will not be able to extract the coffee and become a very low concentration coffee.

The hot water gradually diffuses centrifugally from the injected position. At first, it is "steaming", then the hot water permeates all the coffee powder, the powder opens to form a thick filter layer, and the ingredients of the coffee become easy to flow out.

Extraction process

First water injection

Pour the coffee powder into the filter cup and gently shake the filter cup to make the surface smooth (to avoid excessive concentration of coffee powder). Carefully inject a small amount of hot water from three to four centimeters above the surface; when injecting water, quantify and slowly draw the word "hot water". Imagine yourself putting hot water gently on the powder and letting it permeate all the coffee powder. Be careful not to pour hot water directly on the filter paper at this time.

Second water injection

Wait until the end of the steaming, and then start the second water injection. Draw the word "cake" and fill it with water, let the hot water permeate all the coffee powder and be careful not to collapse the edge of the filter layer in the shape of a hamburger steak. The fresher the coffee powder is, the higher the surface of the coffee powder will be, and the fine foam will be produced. If the coffee powder is not fresh or the water temperature is too low, sometimes the surface will not bulge, but will be sunken. Very lightly roasted coffee is less likely to produce fine foam.

Water injection after the third time

From the third time, the time to inject water is when the coffee powder surface is slightly concave in the middle; in principle, the water should be injected one second before the hot water drips off. If you wait until the hot water drips off before injecting water, the filter layer will be difficult to recover. Most coffee ingredients will not be fully extracted until the third injection of water. The water injection after the third time is used to adjust the concentration and extraction amount, and the water column of the fourth water injection should be slightly thicker and faster.

Causes of extraction failure and improvement methods

If you fail to comply with the key points of the extraction, you will fail. For example, coffee powder that is not fresh enough will not expand and cannot be fully steamed. If the grinding degree of the coffee powder is too coarse, the hot water will fall down quickly; if the powder is too fine, it will plug the filter cup and make a strong astringent coffee. If the grinding thickness is uneven, the flavor ingredients that enter the hot water will also be uneven, making it difficult to cook the desired taste.

When controlling the taste, we should also pay careful attention to the hot water temperature, not just visual observation, must be accurately measured with a thermometer, is the key to success. It is particularly important to keep the filter layer intact, otherwise the hot water will drip down in the state of incomplete extraction of ingredients, making insipid coffee. In the second half of the extraction, the proportion of unnecessary components will increase, so the speed should be faster and the extraction amount of unnecessary components will be reduced.