Hand-brewed coffee Huakui coffee beans grind degree, water temperature ratio, correct parameters recommended

If you put aside the artificial factors of coffee brewing, the biggest factors for brewing coffee are powder amount, grinding degree, water temperature, powder water ratio. It is no exaggeration to say that as long as the principles of these parameters are followed, a good coffee taste can basically be produced.

- Powder amount-This is a point that many novices easily ignore. In fact, the amount of powder will directly affect the thickness of the powder layer. There will be different performances in the brewing process, and the amount of powder will be based on the size of the filter cup. For example, 1-2 small filter cups, generally recommended powder between 10-20 grams, the front street recommended novice use 15 grams;2-4 large filter cups, generally recommended powder between 20-40 grams, the front street recommended novice use 30 grams. The amount of powder that is not within the recommended range of the filter cup is not that it cannot be brewed, but it will be a little more difficult to test people's regulatory ability.

- Grind-This parameter can be said to be the number one problem for novices. Most of the reasons for bad brewing come from the wrong grind. In fact, this is related to the grinder used by novices. Generally, novices who have just come into contact with coffee will not invest too much in coffee, and the grinder used will usually produce more fine powder, thus making coffee bitter and miscellaneous.

The second problem is not knowing what thickness should be appropriate. I believe many people like to use sugar thickness as an analogy, but in the end it is ambiguous. If you really want to calibrate the grinding degree, Qianjie recommends buying a No. 20 sieve (aperture 0.85mm).

For hand-brewed coffee, it is recommended to use a grinding scale of 80% on a No. 20 sieve. For deep-roasted coffee it is recommended to use a 70% sifting scale on a No. 20 sieve. It's not the only scale that makes good coffee, but if you're a beginner, it's the easiest and easiest to make good coffee. Water temperature-This parameter is easy to grasp, but it should not be sloppy. Low temperature, lack of taste, high temperature, easy to become bitter. Qianjie recommends that beginners brew light roast coffee (sour) at 90-93 degrees and dark roast coffee (bitter) at 86-89 degrees.

In the process of flushing, attention should also be paid to avoid the problem of temperature loss. For example, when injecting water, the water column should not be pulled too high as far as possible. It is recommended to control the height of 3-4cm. When making coffee, cover the pot lid and so on.

- Ratio of powder to water-Simply put, how much powder is used, and the corresponding water is injected according to a fixed ratio. This has a profound effect on the extraction rate of coffee and the concentration of coffee liquor. With the increase of water injection, the extraction rate of coffee will be higher and higher, and the concentration of coffee will be lower and lower. A suitable powder-water ratio is precisely the position where coffee basically extracts pleasing flavor substances and the concentration is just right. That is, between 1:15 and 1:16, in this ratio of powder and water, the probability of rushing out good coffee will be relatively high, which is very suitable for beginners to directly set the formula.