The technique of brewing coffee is a clich é of hand-brewing coffee.

If you search the written words about coffee, hand-brewed coffee should be the most frequently used word. Hand-brewed coffee, hand-brewed coffee-people love and hate hand brewing coffee which is regarded as sibling but can do nothing about it! Looking back to calm down to write some more words about her, but always feel that there is no way to start, but there is always a bit of a sense of "after many years". I have wandered in the long river of hand bubbles and have not been able to come ashore and even often lose my way when the wind and waves come. the only thing left is the bitter memories and aftertaste of those stumbling, but I still have to write down something. Good notes and good homework. Always have to sort out to never forget, always have to sort out to find new problems, although they are just platitudes and get back to business--

Hand brewing coffee is to use a hand pot, filter and filter paper to extract the good flavor components from the coffee powder as much as possible and avoid the extraction of bad taste as much as possible, and finally isolate the coffee grounds to get a cup of coffee with pure taste, fragrance and rich flavor.

In the thousand years since coffee was discovered and used as a drink, it has almost always been a way of brewing coffee, so the coffee is always mixed with the turbid and bitter liquid of coffee grounds. At the end of the 19th century, in order to isolate the coffee grounds, people began to use a sock-shaped cloth bag to put the coffee powder into the cloth bag to cook, and later invented a filter divided into upper and lower parts. the real modern coffee filter was invented by Mrs. Merita Benz, a German housewife, in 1908. At that time, she was inspired by her son's blotting paper in order to make better coffee for her husband at home. She put the blotter into a container with holes in the bottom, put the coffee powder and brewed it in hot water, so that the coffee had no coffee grounds, and the taste was obviously milder and purer, and then Mrs. Melita applied for a patent for her invention. began to start a company with her husband to produce related filter coffee utensils, which have been continuously improved to form the common Merita filter coffee utensils. Because of its simple operation and the superiority of taste, the filter method soon became popular in European families. Today, the brand Melita has almost become synonymous with hand-brewed coffee in Europe. After World War II, the way of hand-brewing coffee spread to Japan, and the Japanese not only improved and invented many new utensils, but also appeared many professional coffee shops based on hand-brewing, forming a unique coffee culture in Japan. At present, hand-brewed coffee is also widely used in South Korea and Taiwan. Although the mainland started late, it is being accepted by more and more people. At present, hand-brewed coffee is generally divided into two kinds: one is velvet follicles, which is made of flannel cloth, which can show the strongest aroma and rich flavor of coffee, but it is inconvenient to clean and store it. The other is filter paper follicle, using disposable filter paper, although it is slightly inferior to velvet filter cloth in taste, it is widely used because of its sanitary and convenient characteristics, and after continuous improvement, it is gradually close to velvet filter cloth in taste.

Hand-brewed coffee is popular because it has advantages that other methods do not have in terms of production process and taste.

First, the utensils needed for hand-brewing coffee are simple, easy to operate, suitable for beginners and easy to learn and operate.

Second, the filtering method of hand-brewed coffee can extract the delicious ingredients of coffee to the maximum extent, avoid the extraction of irritating bitterness and astringency, and isolate the coffee grounds, which can extract coffee with pure taste.

Third, by adjusting the water temperature, grinding degree, extraction time and brewing mode, hand-brewed coffee can give play to the personality of different coffee and reflect the inherent taste of coffee, which is the best way to make coffee from a single origin.

Fourth, hand-brewing coffee seems simple but contains a lot of principles, it is a "kung fu work", requires rich theoretical knowledge and empirical practice, for coffee lovers or learners, it is a good way to understand coffee in depth.

The utensils needed for hand-brewing coffee include a hand-brewing pot, a filter, a filter pot and filter paper. At present, there are many different brands and different models of appliances on the market, each has its own advantages, let's introduce the related appliances.

Flush the pot by hand. The general capacity of the hand punch ranges from 350ml to 1500ml. Compared with the ordinary kettle, the hand punch generally has a slender spout, and the connection between the spout and the kettle body is located in the lower part of the kettle body, so it is designed to maintain a thinner and more uniform flow. Hand pots are generally made of stainless steel, enamel, copper and so on.

Filter: a filter is a device for holding coffee powder and filtering coffee. Filter size, shape, filter holes, grooves are designed to achieve a certain water storage, exhaust, drainage functions, even if the same kind of coffee, different designs make differences in taste. The most common filters are three-hole Karita, single-hole Merita, conical hario and kono.

The filter is also made of a variety of materials, the most common is resin, which is more resistant to high temperature and not easy to break, as well as glass, acrylic glass, ceramics, copper and other materials. Although ceramics and copper have better heat preservation effect, they should be preheated before use, otherwise the water temperature will be affected.

Filter paper: filter paper is generally equipped for the corresponding type of filter, its structure, there are a variety of models, in use, we should pay attention to the matching of models. Even the same brand and the same type of filter paper have different quality, good filter paper texture is more compact and fine, the thickness of the paper is uniform, flattened treatment is smooth and tight, there is no peculiar smell, with good permeability and exhaust.

Factors affecting the taste of hand-brewed coffee:

Because of its unique production process, the factors that affect the taste of hand-brewed coffee are more complex and subtle than other ways. Generally speaking, the main factors include:

1, water. Including the purity and temperature of the water, hand-brewed coffee should use pure water with no peculiar smell and no impurities, otherwise the coffee is easy to produce miscellaneous smell. The general water temperature is controlled at about 90 °, which is adjusted according to the origin, baking degree, freshness and grinding degree of coffee beans.

2, coffee beans. Freshness is the life of coffee, no matter how good coffee is after the preservation period, its flavor will evaporate and it will have a bad oil smell. Generally speaking, about 5 days after baking is the best date for coffee flavor. Coffee beans within two weeks after roasting are used to extract coffee. Different roasting and grinding degrees will also cause taste differences, generally shallow roasting rough grinding extracted coffee taste is lighter, acidity is stronger, bitterness is weak, coffee concentration is low, on the contrary, coffee is mellow, acidity decreases, bitterness is enhanced, concentration is higher.

3, apparatus. Different making utensils can show the different taste characteristics of coffee. In general, three-hole Merita filter extract coffee is light, pure and clear, Melita is relatively mellow, and can show a richer aroma, kono is the most complete extraction, coffee aroma and taste performance is the most perfect way.

4, time control. Generally, according to the amount of coffee powder extracted, the time required varies from 1 minute to 3 minutes. If the extraction time is too short, it is easy to lack of extraction and the taste is light. If the extraction time is too long, it is easy to extract too strongly and astringent.

5, producer. Hand-brewing coffee is a "kung fu job". As a barista, you should control the proficiency of the hand-brewing pot, the understanding of coffee beans, the adjustment of time and temperature, as well as a keen sense of smell and taste. Adjust the extraction mode by smelling and tasting. Therefore, the production of hand-brewed coffee requires not only technology, a great deal of theory and experience, but also the intuition formed in the understanding of coffee. It is not difficult to make a good cup of hand-brewed coffee, but if you want to extract a richer, more delicate and deeper taste of hand-brewed coffee, you need meticulous spirit and heartfelt dedication.