Entry-level coffee knowledge: novice hand brew coffee points suitable for rookie coffee filter cup recommendation

The emergence of hand-brewed coffee was originally intended to make coffee making easier ~ with the change of the times and the improvement of the quality of life, people more and more enjoy the process of making hand-brewed coffee and have more research and pursuit. Research innovation, we continue to pursue, so that there are a lot of misunderstandings let a lot of small partners fall into it.

/ misunderstanding 1: coffee brewing techniques

As for brewing techniques, many coffee beginners go "crazy" to imitate some baristas in coffee brewing competitions when they do not understand the principle of extraction. Qianjie does not deny that the technique has an effect on the taste of coffee, but the importance of its influence is not dominant, because all brewing methods are based on one principle: the right amount of water at the right temperature at the right time through the right size of coffee particles to extract the right flavor of coffee.

Qianjie believes that as long as a fresh coffee bean is brewed with the degree of grinding, water temperature, powder ratio, and a conventional brewing method (circular segmented water injection) to ensure that 100% of the injected water passes through the coffee granules, so you can get a good cup of hand-brewed coffee.

When some coffee "gods" explain their brewing ideas, it is not difficult to find that each different technique is to better show the flavor characteristics of that coffee bean when ta brews, and these methods are often "tailor-made" for that coffee bean, not necessarily applicable to other coffee beans. We need to understand why the ta is doing this, and then think about the way to brew the coffee beans in your hand, so that you can grow quickly on the way to brewing, rather than blindly following the trend.

/ misunderstanding 2: the choice of filter cup

As hand-brewed coffee is loved by more and more people, there are all kinds of coffee filter cups on the market, including uniform extraction as the core, rapid filtration and anti-clogging as the core, and so on. the emergence of these filter cups makes hand-brewed coffee have more changes and plasticity. There are a lot of beginner friends will be very enthusiastic to buy all kinds of filter cups back, and then find that they use which one is not good, and point the finger at the filter cup. (filter cup: I am innocent)

Whether it is a classic filter cup or an innovative filter cup, there will be gains and losses in design. As long as their design and extraction principles are understood in place, any kind of appliance can achieve the same excellent cooking. For example, in the V60 filter cup, the 60-degree angle is designed to guide the water to the center, prolonging the contact time between water and coffee. The bottom large aperture filter design allows you to control the flavor extraction time of coffee by changing the size of the water injection.

For example, the cake filter cup has a flat bottom design so that the coffee powder bed is evenly distributed up and down. in the case of the same amount of powder, the powder bed with the flat bottom structure is thinner and the time for water to pass through the coffee powder is shorter. at the same time, the flat-bottomed structure also makes the extraction more uniform.

/ myth 3: "almost" for cooking parameters

"I don't even use a thermometer, the water temperature is about the same as it is," and "it's so troublesome to weigh electronically and flush it almost." For these "almost", there is a reason why the coffee is not good. When brewing coffee by hand, you usually need to use auxiliary tools such as electronic scales and thermometers. These "unimportant" tools will provide you with practical accuracy.

For example, 🌰: when you have 15g coffee beans, prepare to cook in a measuring cup with a water temperature of 91 degrees Celsius and a powder ratio of 1:13. At this point, your grinder suddenly "buckles" some particles, and the final coffee particles are only 14.7g. However, if you use the original parameters to brew without knowing it, the extracted coffee will deviate from the flavor of the original parameters.

Qianjie believes that these seemingly trivial small changes can always be reflected in the final coffee tasting. So when you set up a brewing parameter, you need to strictly implement it through auxiliary tools, if each parameter is a little worse, the final extracted coffee flavor will be very different.