Handmade coffee simple brewing method tutorial what detailed parameters should be paid attention to in making coffee

Qianjie wants to ask you a question: "do you think it is difficult to make two cups of coffee with the same taste?" Most of my friends said it was too difficult, and one of them said, "every time I brew out coffee is full of unknowns. I won't know what it tastes like until I drink it!" Qianjie thinks that it is very difficult to make two cups of coffee taste exactly the same, even if they use the same coffee beans and the same brewing parameters, but they may not be able to brew exactly the same taste. Because there are a lot of unstable factors involved.

Although it is difficult to make exactly the same two cups of coffee, it is possible to reduce the instability during brewing and to make two cups of coffee that are indistinguishable from each other in the sense of the human body. Therefore, we need to pay attention to some details when cooking to reduce the emergence of unstable factors. -strictly follow the brewing parameters. Before brewing coffee, we always make a brewing plan. For example, when brewing Yega Xuefei coffee beans in the front street, the plan is 15g coffee powder, the proportion is 1:15, the grindness is 80% of sieve 20, and the water temperature is 91 degrees Celsius. It is divided into three stages of water injection, and each section is injected with 30ml, 100ml and 95ml respectively.

After making this cooking plan, the cooking should be carried out in strict accordance with the parameters of the plan. If 14.7g of powder is used during cooking and 40ml is injected when steaming and injecting water, the total amount of water injected is accidentally injected into 230ml. Then the brewed coffee may be different from the coffee with the planning parameters, and the plan will become meaningless, which will also increase the instability. Preheating the filter cup and the next pot generally we are talking about the water temperature of brewing coffee refers to the temperature of the initial injection, not the temperature of coffee powder extraction. The actual effect on the flavor of coffee is the temperature of extraction. So what we need to do is to reduce the change of extraction temperature and initial temperature as much as possible. If you use a ceramic filter cup to make coffee, you should pay more attention to preheating. We usually think that the ceramic filter cup has the best thermal insulation performance, but there is a major premise that the temperature of the filter cup itself is high enough. If the ceramic filter cup is at room temperature, the temperature of the coffee powder layer will be higher than that of the filter cup during water injection, and the ceramic filter cup will absorb the temperature of the coffee powder layer, resulting in a lower temperature of coffee extraction.

So in order to avoid this kind of instability, please rinse the filter cup with hot water several times before brewing coffee and preheat the filter cup. Clean the bean grinder before grinding, whether it is hand grinding or electric grinding, after grinding the coffee beans, there will be a small amount of fine powder left on the knife plate (and powder outlet). If you do not use it frequently, the fine powder left on the cutter head is easy to oxidize to produce a bad taste, and grinding without cleaning may bring the unpleasant residual powder to the coffee powder you want to brew. If you use it frequently, if you don't clean it up, grinding different coffee powders may cause a series of flavors. Therefore, Qianjie suggests that friends who use hand grinding should simply clean up the coffee residue with a brush after grinding the coffee. If you use electric mill, it is more difficult to clean up, you can blow off the residual powder by blowing balloons. Qianjie suggests that before formal grinding, put a few of the same coffee beans to grind and wash off the residual powder, and then formally grind.

-Let the coffee drops of the filter cup be filtered. If you are accustomed to shutting down and removing the coffee liquid from the filter cup before it is finished, this will undoubtedly add instability to yourself. Because you can't determine the amount of coffee liquid left on the filter cup. And destroyed the powder-to-water ratio. Imagine that if you use the 1:15 powder-to-water ratio to make coffee, and 15 g of powder needs to be injected with 225ml's water, but not all of this water (coffee liquid) is dripped into the pot, a small part of it is cut off, then the actual powder-to-water ratio is not 1:15. There is no doubt that this is a cover-up. The water injected into 225ml passes through the coffee powder layer and all is dripped and filtered before it can be said that this cup of coffee is the result of 1:15.

In addition to these details, there are many details that can also affect the flavor of coffee, but only paying attention to these details can greatly reduce the unstable factors that have a great influence.