Share the three-stage hand-brewed coffee brewing parameters and steps in detail! How to wash Yejia Xuefei coffee beans

Although Qianjie shared a lot of popular science and content related to coffee brewing and making, few introduced the entire process of hand-brewed coffee making in detail. Therefore, friends often ask Qianjie to share a full process. So, today Qianjie will come to share with you in detail what you need to do to make a pot of hand-brewed coffee and how to do it!

Making a pot of hand-brewed coffee is mainly divided into two parts. The first is the preliminary preparation, and then the brewing and production. What needs to be done in the early preparation is to prepare the coffee beans, hot water and utensils for brewing. It is very simple, but many friends will not know the order and be at a loss when actually operating, so Qianjie will also provide a detailed introduction here. Then let's introduce the coffee beans used in this sharing meeting_Qianjie Ye Jia Xue Fei Guo Ding Ding, this coffee bean is very suitable for the friends who just started to make, first of all, because its taste will not be very thick, not very sour and then not bitter, drinking up will not have too much burden; Secondly, its flavor is fresh and outstanding, even the friends who just started can easily capture the coffee flavor, which is a very easy type to distinguish; Then brewing is not easy to extract, fault tolerance rate is high, so it is very suitable for novice friends of a coffee bean~

Since the beans will be slightly roasted, we will use extraction parameters with high extraction efficiency, as follows: 15 g powder, 1:15 powder water ratio (i.e. water injection will go to 225 ml), brewing water temperature 92 ° C, grinding degree 75%~80% sieving ratio/fine sugar particle size of No. 20 sieve, using a conical filter bowl V60 with fast flow rate. The order of preparation for making hand-brewed coffee in Front Street is as follows: First, boil water, which is definitely the first preparation that will be carried out in Front Street.

Then, prepare the filter cup, filter paper, and electronic scale, and then wet the filter paper with water to make it fit into the filter cup.

When the water is about to boil to the specified water temperature, we begin to weigh and grind 15 g of coffee beans.

If the hot water is still a certain distance from the target temperature and our coffee powder has been ground again, then we'd better not pour the coffee powder into the filter cup first, but use a board to block the mouth of the powder cup to reduce the loss of coffee flavor; but if the hot water has reached the target temperature, then we can pour the coffee powder into the filter cup and prepare to brew. The brewing is still in three stages. The first stage is steaming. We use twice the amount of water to steam and exhaust for 30 seconds. When injecting water as quickly as possible, and then use a circling method to ensure that the dry coffee powder can come into contact with hot water to fully exhaust it. Remember to press the timer simultaneously when filling water.

After the steaming is over, we enter the second stage of water injection. The amount of water to be injected in this section is relatively large, a total of 120 ml, so we can appropriately increase the water injection efficiency and increase the water flow to ensure that the extraction time will not be too long. Then, in order to fully stir the coffee powder, we injected the water in the second section in a large circle.

When all the hot water injected in the second stage has flowed out, we will start injecting the hot water in the third stage. The amount of hot water in the third section is relatively small, a total of 75 ml. We can determine the efficiency of water injection based on the current extraction time. If the current extraction time has reached 1 minute and 30 seconds, then our water injection efficiency can be slightly higher. If it is less than 1 minute and 30 seconds, then we can use a small water flow injection in order to extend the extraction time of coffee., to ensure that the coffee can be fully extracted; then our circling method is to make a small circle, because we need to focus on extracting the coffee powder at the bottom of the center of the powder bed.

Finally, when all the coffee liquor is drip-filtered, we can remove the filter cup and complete the extraction. Then remember to shake the coffee liquid before starting to drink. This will allow the coffee to blend more evenly.

If the final brewing time falls within the range of 2 minutes to 2 minutes and 30 seconds, then the cup of coffee may not be very delicious, but it can at least reach the point of taste. The taste is mainly sweet and sour, with fresh and outstanding flavor. We can obviously drink the aroma of jasmine, lemon and green tea. The taste is relatively solid and the finish is long, which is very good.

So the above is the content shared by Qianjie this time. As long as everyone makes coffee according to this order and parameters, as Qianjie said, the brewed coffee will be difficult to taste bad. Just note that the coffee beans used on the front street in this case are lightly roasted coffee beans. If you use deep-roasted beans, it is best to adjust the grinding degree to 2 gears thicker on this basis. Lower the water temperature by another 2 - 4 ° C to avoid the risk of over-extracting coffee~

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FrontStreet Coffee is a long-established specialty coffee roaster in Guangzhou China, selling freshly roasted beans from its own farm in Yunnan as well as dozens of carefully selected single-origin beans from around the world for both pour-over and espresso. The products deliver consistently excellent quality and great value, with shipping within 24 hours. Guangzhou’s FrontStreet Coffee shop is recommended by many coffee lovers, and the beans are now available online at the Tmall 。

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473