Introduction to the brewing method parameters of deep-roasted hand-brewed coffee beans is moderate roasting suitable for hand-brewing?

This video was brushed by Qianjie in an online surfing three years ago. Unexpectedly, Qianjie was pushed again by big data recently, so Qianjie plans to share this surfing method with everyone. The process is really very simple and very enjoyable.

Https://www.youtube.com/watch?v=15tSCchBDC8

The video comes from the oil pipe owner "Murao", and in the video is the coffee brewing demonstrated by Mr. Sano. The biggest highlight in the whole video is to bulge the coffee powder like a "Qifeng cupcake". The feeling of tension and excitement that bulges without overflowing is really healing and refreshing.

The brewing parameters used by Mr. Sano in the video are as follows: coffee beans: deep roasting (Brazil, Colombia, mocha mix) Powder quantity: 30g Coffee liquid quantity: 2 people (280ml) Water temperature: 90 degrees Celsius Grinding: rough Grinding (20 sieve pass rate 50%) Bean Culture period: 10 days filter Cup: when Kalita fan-shaped filter cup is brewed, gently pour the coarse ground coffee powder into the filter paper. 30 grams of coffee powder is particularly full in the small filter cup. There is no obvious "steaming step" when injecting water, but gently inject water around a small circle in the center, and the coffee powder slowly expands after absorbing water, expanding to higher than the filter cup, like a cupcake. When is the water cut off? this standard is very flexible, that is, when you think the coffee powder layer is about to collapse and overflow, wait for the powder layer to drop slightly (don't let the powder layer collapse) and continue to inject water around the center. When it feels like it's about to overflow, cut off the water and operate repeatedly until the coffee liquid reaches 280ml and removes the filter cup for about one and a half minutes.

For this method of rough grinding and non-stuffy steaming, it contradicts the popular "data extraction theory". Qianjie also tried to use this method to brew a pot of coffee. "practice is the only criterion for testing truth." Qianjie uses Colombian Huilan coffee beans, which are roasted to a medium degree (not as deep as Japanese style).

When flushing, it was found that the filter paper was 1mm shorter than the filter cup, so the coffee powder did not expand so high in order not to let the powder layer burst out. When tasting, the whole is very clean, rich dark chocolate aroma, the taste of the entrance will not be very thin, after drinking the bitter taste will not remain for a long time, back to Ganqiang. If this brewing method can simply pay attention to these points, it is easy to make a good cup of coffee. First, the coffee beans used must be roasted deeply; second, if you want a proper time to brew the beans, it is best to brew them within 10-20 days, because it is difficult to flush out without a good bean flavor, and the active gas will destroy the whole drum state of the powder layer; while the coffee is prone to bitter taste if it does not expand (and it is not pleasant to be washed.

Third, the movement of water injection is gentle, and water is injected along the middle. Perhaps some friends will have doubts, so the coffee powder on the outside of the surface will not be extracted. Indeed, the essence of this method of extraction with a large amount of powder and a small proportion is to "extract the first part of coffee." However, qualified friends can also try to make a big circle around the surface of the coffee out of the foam, taste whether it will be better!

This method of brewing in a small circle is available when making flannel. When making flannel coffee, the powder layer in the middle is the thickest, and the central water injection allows the coffee to be extracted to the maximum extent, while the big circle is easy to break through the powder layer and the water flows away from the side. Majie prefers Mr. Sano's attitude to the method. When asked about steaming coffee, his answer is (probably), "it all depends on your own taste. It's not that espresso is good coffee. On the contrary, it can't be said that it tastes (relatively) thin, and it's up to people who have drunk it to decide whether it tastes good or not." This also gives rise to Qianjie's view of cooking methods. Qianjie has also accepted a lot of cooking methods, and no one is the best. It varies from person to person and from bean to bean. Just like those hand-punching methods that push through the old and bring forth the new, they are constantly breaking, reshaping, breaking and reshaping on the existing basis.