Hand brewing coffee step v60 filter cup hand brewing coffee step & hand brewing coffee precautions

Many people who came to the Qianjie cafe rushed into the door and sat in front of the bar complaining, "Why is it so difficult to brew the hand?"Why can't I make it well?"Why do I make sour coffee so hard?" In fact, it is not difficult to make coffee by hand! This time, Qianjie coffee will tell you about the steps and elements of hand-made coffee, quickly collect it or take a small notebook and write it down.

First of all, we should prepare fresh coffee beans, V60 filter cup, coffee sharing pot, filter paper, electronic scale, timer (not needed if it has timer function), kettle, thermometer.

1. Prepare fresh coffee beans

First of all, the selection of products should be clearly marked with the baking date (not the effective date or shelf life), brand reputation, emphasis on fresh roasting professional coffee roasters to choose and buy. In addition, excellent coffee bags are usually designed with a "one-way exhaust valve" (a button-shaped hole in the top of the coffee bag) for coffee beans to discharge naturally occurring carbon dioxide. Every packet of coffee beans sold in Qianjie Coffee is packaged with an one-way exhaust valve to ensure that each packet of coffee beans is in the freshest state to lovers. The reason why Qianjie puts so much emphasis on fresh baking is that with the passage of time, the coffee has been roasted for more than 50 days, there is basically no aroma. Well, some people will ask whether the coffee is as fresh as possible, nor is it that in the first two days of roasting, its aroma is not very stable.

two。 Prepare filter cup filter paper

Another structural feature of the V60 filter cup is that the ribs on the inside of the cup body, the spiral shape extends all the way from the bottom to the top, and the function is to guide the flow, so that there is enough space between the filter paper and the filter cup, so that the flow of water is good and the flow velocity is relatively fast. it is also a filter cup with a fast flow velocity among many filter cups. In addition, the ribs of the V60 filter cup rotate clockwise, and when injected clockwise, it will flow more smoothly along the lines, and if it is injected counterclockwise, it will slow down the flow of water. The large hole in the bottom of the V60 filter cup is also designed to promote the flow velocity. V60 filter cup is commonly divided into 01 filter cup and 02 filter cup, 01 filter cup boils 1-2 people, 02 filter cup boils 3-4 people powder, so when buying how to use filter paper, you should read the model carefully.

3. Wetting filter paper & warm kettle

Fold the striated edges of the filter paper into the filter cup, then put the filter cup on the coffee sharing pot and pour hot water on top of the filter cup. The first step is to wet the filter paper to remove the smell of the paper, and at the same time to attach the paper to the filter cup, and the second is to preheat the filter cup and coffee pot so that the coffee brewing process will not quickly cool down and affect the coffee flavor.

4. Weigh coffee beans

Qianjie coffee is recommended to use 15 grams of coffee beans at a rate of 1:15. This is the difference between the extraction parameters and taste of hand-brewed coffee according to sca's gold cup extraction theory.

[heavy flavour] 1VOV 101VlV 11, that is, the golden cup criterion of 1RU 12.5mm 1RU 13.5

[moderate taste] 1-12-12-1-13 (I. e. 1-14. 5-1-15. 5)

[refreshing] 1-14-1-1-1-16 (I. e., 1-14-1-1-18. 5 of the Golden Cup Criterion)

The specific brewing volume of coffee beans is 14.5 grams of water, which is 15.5. It is easiest to reach the golden range of 18% 22% of gold cup extraction rate and 1.15% of 1.35% concentration, which is why Qianjie coffee has been recommended to be brewed at 1:15.

5. Grinding degree

The finer the coffee beans are ground, the coffee powder is easy to accumulate at the bottom of the filter paper, and the extraction resistance is greater, so the flow rate is slower and the extraction time is longer. The extraction rate of the substances contained in coffee is high, and the coffee brewed is also strong or has mixed flavors such as wood flavor.

The coarser the coffee bean is ground, the larger the gap in the powder layer is, the less coffee powder is in contact with hot water, the weaker extraction resistance, the faster coffee dripping speed and the lower extraction rate, so the coffee flavor is lighter.

Qianjie Coffee recommends that light roasted coffee beans should be grinded with the size of fine sugar (small Fuji ghost teeth 3.5) and medium and deep roasted coffee beans should be grinded with coarse sugar (small Fuji ghost teeth 4).

6. Temperature of boiling water

Gently shake the ground coffee powder into the filter cup (do not pat the filter cup in this step, which will reduce the channel effect of the coffee powder layer and affect the extraction effect), and then return the electronic scale to zero.

Qianjie Coffee recommends a water temperature of 90-91 degrees for light roasted beans and 88-89 degrees for medium-and deep-roasted beans. At the same degree of grinding, if the coffee is bitter, scorched, astringent, etc., the temperature of the extraction water can be reduced; on the other hand, if it is washed out and feels light, it means that there are still many flavors left in the coffee grounds, so you can consider raising the temperature.

The aroma and flavor shown by the proper water temperature and good extraction are positive and comfortable, for example, the acid quality will be very rich, such as the sweet and sour feeling of plums or drupes, and the overall cleanliness, clarity and transparency. can drink more clearly what flavor, delicate, rich and distinct acidity, and can remind people of a certain fruit or even wine, stay in the mouth lasting, let people aftertaste.

7. Qianjie coffee is usually brewed in three stages when using a V60 filter cup.

In the first stage of steaming, the amount of brewed coffee powder is twice as much as that of brewed coffee powder, that is, 30g steam for 30 seconds. Steaming refers to the wetting of coffee powder when it touches water, which is the beginning of the release of molecules by coffee cells. After wetting the coffee powder, we will stop injecting water and wait for the complete release of carbon dioxide and the coffee powder to stop expanding and then continue to heat the water in order to achieve a better extraction effect.

The second and third stage extraction refers to the process by which soluble molecules in coffee cells are dissolved in hot water. A coffee bean is made up of 70% insoluble cellulose and another 30% is soluble odor molecules that are dissolved in order according to the size of the molecules when they come into contact with water. The first small molecular substances to be dissolved include acid and aroma, such as flower aroma, citrus acid, etc., then middle molecular sweetness, such as sweet juice, honey, brown sugar, etc., and finally the bitter taste of macromolecules. This is how coffee tastes at different levels.

8. Boiling water

The size of the water flow has less effect on the concentration of coffee liquid. In the process of brewing, the boiling time of small water flow will be longer than that of large water flow, because of the long and short ribs of V60 filter cup, when the water injection flow is large, it will make the liquid level rise and let the liquid level rise to short ribs, more water flow will flow down from the edge ribs, and reduce the contact time with coffee powder; while small flow water injection, the liquid level will not be raised too high, the coffee powder layer is thicker, and the contact time between water and coffee powder will be slightly longer.

Therefore, when using the method of large current and fast flushing, the cooking time is shorter and the aroma is more prominent, but the flavor tends to be single and clean. On the other hand, using a small flow of water to prolong the extraction time can fully extract the flavor of the coffee, thus slightly better in richness and layering, but there is a risk of extraction.

9. Extraction time

10. Remove the filter cup and shake the coffee liquid in the pot

It is also mentioned in the front street above that the extraction of a cup of coffee is to first extract the acid, then to the sweet, and finally to the bitter taste, so after a cup of coffee is extracted, it must be shaken a few times so that the coffee liquid can be evenly mixed, so that the most complete coffee flavor can be tasted.

11. Live with a sense of ritual, pour it into your favorite cup and enjoy it slowly.