Four points for attention in brewing coffee by hand what should be prepared before making coffee

If you want to make coffee without turning over, you must try to eliminate the uncertainties and let everything go according to plan. In the preparation stage before making coffee, there are many details that will magnify the uncertainties when brewing if they are not done well. Qianjie combines some insights and the practices of some enthusiastic friends to share the following preparations that you may not have noticed.

First, stick the filter paper.

Qianjie concluded from the previous experiment (click here for details) that the degree of filter paper fit is important for the taste and taste of coffee. First of all, it is very important that the filter paper is not attached to the filter cup, which is that the exhaust of coffee powder is blocked during steaming. The second point is that the diversion ribs on the filter cup can drain the water, as long as the filter paper is attached to these ribs. If the filter paper does not fit, the ribs that do not fit will lose their function. The uniformity of natural coffee extraction and the speed of launching will be affected.

Therefore, if you want to play the full role of the filter cup, you should confirm whether the filter paper is well attached when preparing, otherwise it will be difficult to save it when you find it does not fit during cooking. Specific filter paper folding front street in the previous article also has a detailed sharing, if you want to see, you can click here. Second, immediately after confirming the water temperature, we usually refer to the water injection temperature, which actually refers to the initial water temperature of the kettle when the water is injected for the first time. If you use a non-temperature-controlled kettle, if you do not cook immediately after determining the water temperature, the water temperature in the kettle will drop slowly. Therefore, it is best to confirm the water temperature within the last two steps. if it is an ordinary kettle, consider the endothermic state of the kettle, choose a higher water temperature than the boiling temperature, and then let it cool slowly.

If it is a temperature control pot, you can set the water temperature early and remove the heating device when it is time to cook. There is another question for those who use the temperature control pot, that is, whether the hand punch pot needs to be put back into the heating device to keep warm during the interval of water injection. Qianjie's suggestion is that if the temperature loss is not particularly severe, there is no need to put it (temperature loss reference: the initial temperature is 91 degrees, the temperature is 88 degrees after 1 minute and 30 seconds is the normal level). Because most of the cooking parameters, the water injection temperature is the default that it is continuous loss of temperature. On the contrary, sometimes brewing at a constant temperature of 91 degrees may not necessarily have the flavor effect of the brewing scheme.

Third, grinding to the last step if you are using an electric bean grinder, it is best to grind the coffee powder after everything is ready, then pour it into a filter cup and brew it. Because after the coffee powder is ground into powder, it will greatly increase the volatilization of flavor. After you grind it into powder, you will find that there is a clear aroma of coffee, that is, the flavor of coffee is volatilizing. Therefore, in order to avoid excessive volatilization of flavor, it should be brewed as soon as possible after grinding. If you are a friend who uses a hand mill, you need to calculate the time it takes to grind your beans and prepare them in advance. For example, if Qianjie tests that it takes 1 minute to grind coffee powder, Qianjie will first pour boiling water into a hand flushing pot, measure the water temperature first, and calculate how long it will take for the water temperature to drop to Qianjie (practice makes perfect). When you grind the coffee powder ahead of time and strive to finish the grinding, the water temperature is almost finished. If you find that the water temperature is falling too fast, reheat the water in the calculation first.

Fourth, it is also very important to reconfirm the weight of the coffee powder, that is, after grinding the coffee powder, pour it into the filter cup and reconfirm its weight. Because the grinding opportunity has the phenomenon of eating powder, it is also possible that the last "eaten powder" this time spit out, so that you have more coffee powder. In general, ±0.5g will affect the flavor of coffee, so it is necessary to make corresponding adjustments, for example, the actual measured is 14.3g powder, according to the ratio of 1:15, then it is not injected 225g of water, but 214.5g of water.