The reason why the hand brewing coffee is slow is that the grindness of the hand brewing coffee has a bitter taste.

Hand-brewing coffee is a way of brewing with high degree of freedom. there are many ways to make good coffee, but there are more unexpected rollovers. Therefore, many friends came to Qianjie to ask, "Why does this coffee taste like this" and "how does that coffee taste wrong?"

When many friends came to the store to exchange hand-brewed coffee, Qianjie often said that to really learn to brew coffee by hand is not to produce a cup of coffee with full marks, but to find out the reason why the coffee is not good and prescribe the right medicine. Of course, before that, we have to judge that this cup of coffee is flawed, and we have to accumulate all kinds of rollover cases and constantly refresh our awareness. So Qianjie collated some common cases. Abide by the rules some friends like to buy the same coffee beans of different roasters, although the beans are all the same, but each roaster's baking flavor has its own characteristics, in fact, in the general flavor, each family will not be too different. In the meticulous flavor, each family may have different performance angles, some like extremely clean sour, some like sweet and sour balance, some like to set off a high sweet fruit flavor. In most cases, the general punching method can express the characteristics of each bakery. But some may be accustomed to the punching of one coffee bean, which is not ideal when it is used to flush another coffee bean. Of course, it's easy to think, "I use the same method to flush the same coffee beans, and it must be the coffee beans that don't taste good." But the truth is, you don't fully understand the information about coffee beans.

Qianjie Street to give an example, Yega Xuefei, almost every bakery has, under normal circumstances, using a more conservative way to each Yega Xuefei, the taste will not be too far. Until one day you hear the advice of one of the bakers, use 94 degrees to rush Yega Xuefei, and the effect is very good. At this point, you will think that the ideal temperature for Yega Chuefei is 94 degrees. Over time, this method becomes your habit until you try Yega Chuefei baked by another baker, "No, it tastes bitter. I won't do this to beans from other families. There must be something wrong with the beans." It makes sense to think about it. (if the reader thinks the temperature is too lame, read the words "temperature" again with the words "temperature", degree of grinding and proportion.) the roasting style of coffee beans in some minority areas is even more obvious, such as Papua's Bird of Paradise beans. This bean is known as the "Little Blue Mountain" because the iron cards grown here are from the Blue Mountains and are also island-type coffee. Some are baked into medium-deep baking, highlighting the nutty, chocolate, non-sour style, some are baked into medium baking, showing a soft, sweet-sour and bitter-balanced style, while others are baked into medium-shallow baking, showing the style of sweet fruits such as white peach, plum and Hawthorn. Therefore, even if the same kind of coffee beans, using the same method (parameters) will not adapt to different roasting coffee beans. Therefore, know the coffee beans before you can use the correct punching method. If you don't know much about this, you can also ask the merchant of this bean to take the corresponding brewing parameters. Get the right parameters and get half the success. After the correct parameters are obtained for the main cause of bitterness, whether the correct parameters can be used has become the key, such as water temperature and proportion, there is less deviation, and the most prone to deviation is the degree of grinding. Many friends know how rough this degree of grinding is, but they are often uncertain.

If the finished powder layer appears a large area of mud-like, either too fine grinding or too much fine powder, do not go underwater, soak coffee powder for a long time will naturally appear bitter taste.

The method of calibrating the grinding degree in the front street is determined by the screening rate of the No. 20 screen, and the medium and light roasted coffee has a screening rate of 75-80%. Medium-and deep-roasted coffee has a thickness of 70-75%. Friends who do not have a sieve net can also judge according to the falling speed and time of the water level. Before the street brewing parameters standard, the normal extraction time of 1-2 people coffee is about 1 minute 50 seconds to 2 minutes 10 seconds. If the grinding is too fine, the extraction time will be prolonged, and if the grinding is too coarse, the extraction time will be shortened, so that the coffee grinding degree can be judged for the first time according to the extraction time.

According to the falling speed of the water level, under normal circumstances, the settling velocity of the powder layer decreases uniformly and slowly. If it is found that the falling speed is fast, it may be that the grinding is too coarse, while the settling speed is getting slower and slower, or even clogged. Then it may be that the grinding is too fine or too much fine powder, and the bottom of the powder layer appears muddy. The main reason for the weak taste of coffee is based on the premise of the right parameters, and the reason that occurs frequently is that the water injection circle is too big to wash down the surrounding powder. When the surrounding powder wall is washed away, the water flows directly into the sharing pot along the guide bone without touching the coffee powder, so the whole drink is tasteless and light.

So usually pay attention to some water injection, enter the circle is smaller, and the water level is not too high, let coffee powder and water soak, in order to extract coffee flavor.