Can I make coffee by hand? How do you brew medium-to-dark roasted coffee beans?

For the brewing of hand-brewed coffee, there are significant changes in the parameters used for coffee beans with different roasting degrees. This article will talk about some of Qianjie's experience on deep-roasting coffee beans in brewing.

What is the general flavor of medium and deep roasted coffee?

Medium-and deep-roasted coffee beans do not have the active acidity of light-roasted coffee, but the bitter and sweet flavors of nuts, dark chocolate and caramel. On the other hand, it has a very good body in taste, which is the reason why many people like medium and deep roasted coffee.

So what should you pay attention to when cooking?

First of all, the choice of grinding degree, the fiber structure of medium and deep roasted coffee beans is loose. Water is more likely to penetrate into the coffee powder, so we should avoid excessive extraction during brewing, and choose a slightly thicker scale on the grinding degree, taking the No. 20 (0.85mm) sieve through 70% as the standard.

Similarly, the water temperature is not suitable for too high temperature, the higher the water temperature, the higher the efficiency of the extract. Similarly, in order to avoid extracting bitter flavor substances from coffee, 86-89 ℃ will be selected for brewing at water temperature. Medium baking can be selected in the range of 88-89 ℃, while deep roasting requires lower water temperature.

Powder-water ratio, generally can be used at 1:15 powder-to-water ratio, which will easily hit the gold cup extraction range. For a stronger taste, you can adjust the powder-to-water ratio to 1:13 at the same time.

In the choice of filter cup, Qianjie will use Kono filter cup to cook medium-and deep-roasted coffee beans. The Kono filter cup is designed to brew coffee with a taste similar to flannel, so it is very suitable for brewing medium-and deep-roasted coffee.

The Kono filter cup, designed by Toshio Kono, is a tapered filter cup with ribs extending straight up from the bottom to the middle and no ribs in the upper part, showing a smooth filter cup wall. The use of this filter cup in the case that the filter paper does not need to be soaked at first, the use of rib exhaust to stew to achieve a better effect, and then in the subsequent cooking, the water level rises, which can make the filter paper close to the cup wall to produce a closed pseudo-vacuum area.

When the upward passage is sealed by water and filter paper, the air can only be discharged from the gap between the lower ribs and the filter paper. at this time, the water in the filter cup will push each other with the coffee powder, and finally it will be discharged down with the air, forming a siphon effect and forming a mellow coffee taste.

How do you brew medium and deep roasted coffee in Qianjie?

The standard coffee powder brewed in Qianjie is 15g, with a powder-to-water ratio of 1:15. Preheat the filter cup, slowly pour in the coffee powder, flatten it as much as possible, and avoid shaking the filter cup (because shaking narrows the distance between the coffee powder). The coffee powder layer will slowly expand into a "hamburger" when 30g of water is injected in a small circle in the middle of the first section and steamed for 30 seconds.

The center of the second section is injected with 100g water in a circle, the water injection height is close to the powder layer as far as possible, the action is slow, and excessive mixing is avoided. In the last paragraph, 95g is injected, also in a small circle around the center. All the coffee liquid from the filter cup flows into the next pot to finish the extraction. The extraction time is between 1 minute and 50 seconds to 2 minutes.