How to make coffee by hand & is it difficult for to make individual coffee by hand? Why does my hand-made coffee taste bad?

When you sit at the bar and watch the barista make a pot of coffee, you immediately put on a set of coffee maker, then watch various brewing videos and start to figure out how to make a cup of coffee. Then found that each time the taste of the coffee is different, whether it tastes good or not depends on fate!? 0.0

The emergence and popularity of hand-brewed coffee

Hand brewing coffee belongs to drip brewing coffee, by using coffee filter cup with filter paper / other filter media to block coffee grounds, and finally presents a cup of clean and clear coffee liquid ~ before drip brewing, people directly mix water with ground coffee particles to get a cup of mellow black coffee, but the disadvantage is that they drink a lot of coffee grounds. In Germany in the last century, a housewife did not like coffee with dregs, so she used a copper cup with holes and blotting paper to form a prototype of trickling brewing tools, poured the brewed coffee into a "copper cup" and filtered it to make a clean coffee without dregs.

In 1978, Ms. Onanusen first put forward the concept of boutique coffee "to cultivate coffee beans with regional flavor under the unique microclimate and geographical conditions of the producing area", that is, the flavor of the producing area, which is often mentioned in Qianjie. In order to properly present the flavor of a coffee bean, people continue to improve the filter cup and brewing method. From the beginning, the brewed coffee is poured into the filter cup to start filtering, then the coffee bean is directly ground into a suitable thickness, and then injected with the right proportion of water at the right temperature for a short time extraction. Finally, it presents a coffee liquid with appropriate concentration and rich layering feeling. This brewing method is also named Pour over. It means the way of pouring water down from an upright position.

Put aside the gaudy cooking methods

Let's first understand the influence of basic cooking parameters on extraction.

Back to what was mentioned at the beginning of the article: when you sit at the bar and watch the barista make a pot of coffee, but it doesn't taste good, do you have to change the barista's hand to make a good cup of coffee? " Is that true? Of course not! Did you take a closer look at their cooking parameters when learning about the various ways of water injection used by various gods?

"the QR codes on the Qianjie coffee bean label all have corresponding cooking parameters.

You can scan it and check it! "

Maybe we have heard the saying, "Coffee is a metaphysical thing." "Qianjie doesn't think so! The reason for "mystery" is nothing more than two reasons: the factors that control the taste of coffee are not visualized and the brewing process is not digitized, so Qianjie has always emphasized the importance of brewing parameters. The setting of this cooking parameter is nothing more than four basic factors: the ratio of powder to water, grinding degree, water temperature and extraction time. Of course, water quality and methods will also affect it, but for beginners, it is necessary to start with the four most basic factors.

These four factors can be said to be linked together, one of which has changed, and the final coffee taste is also different. Qianjie here briefly collates the effects of four factors on coffee extraction.

The "powder-to-water ratio" refers to the proportion of coffee beans and the amount of water injected. The greater the proportion of powdered water, the lighter the taste of coffee, the smaller the proportion of powdered water, the stronger the taste of coffee, so in order to ensure the accuracy of the proportion when brewing, we must use electronic scales as an auxiliary tool.

After a long period of brewing and comparison in Qianjie, the ratio of powder to water at 1:15 is used when other parameters are appropriate and each time is the same, and the concentration and flavor of the extracted coffee will be just right. If the final taste is strong / light, it is necessary to consider whether the grinding degree, water temperature and extraction time are suitable for the cooking object.

The "degree of grinding" refers to the degree to which the coffee beans are ground. The finer the coffee powder, the stronger the taste, the thicker the coffee powder, the lighter the taste. At present, there is no unified standard for the scale of coffee bean grinder on the market, and the thickness of coffee bean grinding will be different with different roasting degree.

The coffee beans roasted in medium and shallow degree have low structural density and are resistant to extraction, so they are cooked with 0.85mm China 20 standard sieve with a pass rate of 75%, 80% grinding thickness (fine sugar size); medium and deep roasted coffee beans have high structural density and are not resistant to extraction, so they are boiled with a grinding thickness (coarse sugar size) with a pass rate of 68%, 73%.

"temperature of boiling water" refers to the temperature at which water is injected during cooking. The higher the water temperature, the stronger the taste, the lower the water temperature, the lighter the taste. With the above grindness recommended in front street, medium and shallow roasted coffee beans that are extraction-resistant can be extracted at 90-93 degrees Celsius, while medium-and deep-roasted coffee beans that are not resistant to extraction can be extracted at 87-89 degrees Celsius.

"extraction time" refers to the time from the beginning of the injection of water to the end of the removal of the filter cup. This time also represents the gouache contact time, the longer the time, the stronger the taste, the shorter the time, the lighter the taste. Since each factor is a link, there is no fixed standard for extraction time, but according to Qianjie's cooking experience, the best total extraction time for 15g coffee powder is 1 minute 50 seconds-2 minutes 20 seconds.

How does water injection affect coffee extraction?

In fact, the brewing technique is to prolong or slow down the extraction time of coffee by changing the size of water injection / the number of water injection segments. In general, different cooking methods will be combined with specific cooking parameters, for beginners, it is more important to extract the appropriate flavor substances from 15g coffee powder within 1 minute 50 seconds-2 minutes 20 seconds. Qianjie has always recommended the use of three-stage extraction because under appropriate parameters, three-stage extraction can more fully extract the pleasant flavor substances in the front and middle section, and at the same time, it can also properly extract the bitter flavor substances in the back segment to increase the thickness of caffeine.

-as long as the parameters of each brewing are visualized, brewing coffee will not be a metaphysics! -