The thickness of hand-brewed caffeine is insufficient.

Have you noticed a problem that different water temperatures can lead to different aromas and different body levels of hand-brewed coffee?

Here to everyone's opinion is: hand brewed coffee mellow and aroma is not enough, the problem is out of the coffee steaming effect. If you don't steam enough, the aroma will be thin and the body will be low. This is the experience taught by a Taiwanese chef who has 40 years of bar experience. Please refer to personal views!

Many friends often appear in the process of hand flushing is the aroma thin mellow can not be raised, we began to look for water temperature, grinding fineness and other reasons, even some friends will hand flush temperature to 82 degrees or so. Yesterday I simply shared that the key to raising aroma and mellow is steaming, and the following is a little more specific.

We assume that using the same medium roast coffee with the same fineness and the same water temperature, if the steaming is not sufficient, the coffee will become water, especially the first time the water, the degree of coffee burger growth and the length of the water will fundamentally determine the mellow and aroma of this cup of coffee, especially those with moderate light coffee. If the hamburger doesn't rise after one dive, no matter how you adjust it later, the cup of coffee has failed.

The key to making coffee by hand lies in the early stage. I usually use the three-stage method of launching water. The water flow must be fully controlled when launching for the first time. If the water flow is large and there is a case of flushing to the filter paper, the reaction time between water and coffee will be shorter, so the water flow of the first launching is the key. For first-time use of friends recommended the use of small mouth pot and three-hole brewing seat, so that the water flow will become easy to master and storage time will become longer. For example, two to four people in the seat of the three cups, I usually use three spoons of beans, the first time the water burger under the edge of the height is basically close to the upper edge of the brewing seat, in the whole process of initiation is not leaking, and so on began to leak hamburger some decline in the second water, many friends think that the coffee is very weak, I personally think that the main out of the steam