Novice hand brewing coffee beans are recommended, the operation process of hand brewing coffee is introduced, and how to taste the basic knowledge of hand brewing coffee.

What is coffee made by hand? Hand-brewed coffee refers to hand-brewed coffee, also known as drip-filtered coffee, which was invented by the German Mrs. Merita Benz Melitta Bentz in 1908. In order to promote this new method of coffee extraction to the outside world, Mrs. Melitta also set up Melitta in the same year to sell a variety of coffee utensils. After the coffee powder is dissolved in the water by injecting hot water, the extracted liquid is dripped into the container through the filter paper or screen at a free speed to get the coffee liquid.

Novice hand-brewed coffee beans are recommended. Generally speaking, if the novice brews coffee beans by hand for the first time, it is recommended to recommend some coffee beans with obvious flavor and large bowls, such as Ethiopian sun-red cherries or water-washed fruit dingding.They have a bright fruit flavor and are very representative of the classic flavor of African coffee. In Brazil, you can try Queen's Manor coffee beans, which have a very obvious nut chocolate flavor. Try it on the Asian side. The flavor of Indonesia is reflected in the aroma of herbs, such as Mantenin, which is representative of it.

Introduction to the operation flow of hand-brewed coffee

First of all, what are the influencing factors?

Freshness of coffee beans, grinding degree, ratio of powder to water, temperature of boiling water, cooking method, extraction time. Any change in one of these six steps will affect the final extraction flavor of the coffee. So how do these six steps affect hand-brewed coffee extraction? Next, let's sort out the front street for everyone.

Freshness of coffee beans

The most direct manifestation of freshness is the carbon dioxide emission of coffee beans. The process of cultivating beans is actually a process of carbon dioxide emissions. In addition to carbon dioxide, coffee beans are also volatilizing the aromatic substances that determine the flavor and aroma of coffee. These small molecules of aromatic substances volatilize faster than the macromolecules that reflect the bitterness of coffee. So the stale coffee beans, the less carbon dioxide and aromatic substances, the fewer substances that can be extracted.

Grind degree of coffee beans

The degree of grinding is the particle size of the coffee powder, which actually affects the time when the water reaches the center of the coffee powder particles. The larger the particles, the more time it takes for the water to penetrate the coffee particles and arrive at the center of the extracted coffee powder center (inside). The smaller the particles, the less time it takes for the water to reach the center of the extracted coffee powder center (inside).

Proportion of hand-brewed coffee powder

The larger the powder-to-water ratio, the lighter the coffee taste, and the smaller the powder-to-water ratio, the stronger the coffee flavor. Increasing the amount of water injected to increase the powder-to-water ratio affects the flavor substance more but the taste is lighter; reducing the amount of water injection to reduce the powder-to-water ratio will affect the taste less but the flavor is more intense. Increase the amount of powder to reduce the ratio of powder to water, reduce the extraction of macromolecular substances in the end of coffee, and at the same time taste stronger; reduce the amount of powder to increase the ratio of powder to water, before reaching the limit, it will extract more complete flavor substances and reduce the degree of flavor richness.

For the detailed operation process, you can watch the video released by Qianjie Coffee.

How to taste hand-brewed coffee

When you make a cup of coffee with your hand, you can enjoy the results comfortably at this time. Some people will ask, "how can I drink the flavor of coffee?" in fact, there is a theory to use the omni-directional senses of your nose and tongue to perceive its bitterness and bitterness. However, Qianjie Coffee does not encourage people to understand coffee in a textbook way. First of all, coffee is the existence of a delicious food. Drinking it is the most basic characteristic that makes people feel happy. If the operation is too complex, it will lose this basic characteristic. That would be very unnecessary. Therefore, Qianjie Coffee hopes that everyone will not complicate the hand-brewed coffee. When the coffee stays in your oral and nasal cavity, just intuitively feel its most obvious and prominent flavor.