Why is the soaked coffee more stable than the follicular coffee? How to use the Smart Cup? What are the characteristics of hand-brewed coffee?

"is it hard to make coffee?"No, just a hand!"but if you're making a good cup of coffee."that's a little difficult!"

In order to make a good cup of coffee, we not only need to ensure that the extraction parameters are reasonable, but also practice the ability to freely control the flow of water. In front of the street, it is often mentioned that the hot water when brewing coffee needs to be injected in a circle in order to evenly extract the coffee powder in the filter cup and ensure that the final coffee has an excellent performance. The size of the current, the amount of water, and the range of circles are all extraction factors that need to be manipulated, and they will have different effects in various aspects. Do not say all through, but if you want to make a good cup of coffee, you must at least know a seven, seven, eight, eight, otherwise the coffee is either over-extracted or underextracted. Does that sound complicated?

Right? Qianjie thinks so, too! So if you just want to get a good cup of coffee easily and easily, you don't want to delve too much into these theories of brewing. So in addition to being familiar with the ability of water control and mastering the basic knowledge, we have another way! That is: don't rush!

There is not only one way to make a single cup of coffee. If you want to make it easier and easier, then immersion extraction may be a better choice. The so-called "follicular extraction" refers to the way in which hot water such as hand-brewed coffee seeps out at the same time when it is injected. The "immersion extraction" refers to the way in which coffee powder is soaked in water and filtered out after a period of time (smart cup, French kettle, etc.).

Compared with the filter coffee, the immersion coffee will have a higher fault tolerance rate, which is not easy to extract. There are two reasons: one is that in the process of soaking, the temperature of the water is not single, but continues to drop; the other is because the coffee powder is at rest for a long time and there is no stirring to drive the coffee powder. hot water can dissolve less coffee. Therefore, immersion extraction has a higher fault tolerance rate than follicle extraction. Even if you leave it for seven or eight minutes, the coffee won't taste too bad. And because of the lack of human influence, we can drink the taste of the bean itself more intuitively.

Some friends here may think that the reason why most people insist on making coffee by hand is that the coffee made by immersion extraction does not taste so good.

Is the taste of immersed coffee really not as good as that of filter coffee? There is no denying that there is a certain difference between filter coffee and soaked coffee. But they are not good or bad in taste, because the change in the way of extraction will not change the taste of the coffee itself, but the characteristics of the coffee they extract will be different. For example, the layers of hand-brewed coffee will be richer, and the taste of soaked coffee will be fuller. The reason why people think that immersion extraction is not as good as follicular extraction is often because it is not used to the extraction parameters. When we make the wrong parameters, the coffee is also very bad. So, as long as you use the right parameters, then soaking can also make a delicious cup of coffee.

Grinding degree, ratio, water temperature, time, these four are the core parameters of soaked coffee. As long as we can find the right extraction parameters, a good cup of coffee is an easy thing to do. In view of the fact that the World Champion's French pressure pot brewing method was just shared in the street two days ago, today Qianjie will share with you the production of the Smart Cup.

The beans used for cooking and sharing today are 90 + Manor Eleta Rose Summer! The extraction parameters are as follows: the amount of powder used: 25g (please make a decision according to the size of your smart cup) the ratio of powder to water: 1:15 (375ml, you can make a decision according to your preferred concentration) grinding: Ek43 10.5scale, coarse sugar grinding, 70% overscreening rate of sieve 20. Water temperature: 94 °C (boiled water is also OK) everyone may have found that the most critical time is not written on the front street. Because we can make decisions according to the time we want, if you want to get a good cup of coffee quickly, add stirring in the brewing process to reduce the soaking time. And if you are not in a hurry to drink, you can choose to let it stay a little longer and soak slowly. The specific operations are as follows: first, spread the filter paper! Pour in coffee powder and hot water in turn.

Then wait 4 minutes and gently stir 2-3 times on the liquid surface with a spoon!

After another minute, the smart cup can be placed on any container to filter out the coffee liquid.

After the filtration, a cup of delicious coffee is finished! Such a cup of 90 + rose summer flavor performance of bergamot, pineapple, longan, preserved fruit, mellow taste, long finish, is the taste of red wine! If some friends find this approach a bit monotonous and lack a sense of participation, you might as well buy some filter cups with closed plugs, such as Hario's V60 smart cup, Hero's variable speed filter cup, and so on.

This kind of filter cup can not only be used for conventional hand cooking, but also can be switched to a smart cup when you want to be lazy and change the way of cooking. Very good!

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