Hand-brewed coffee brewing plan, stirring method, parameters and steps to share! Recommended for making coffee beans by making ice cream!

There is a special brewing method in the making of hand-brewed coffee, called "stirring method". This is a special method that adds external force to stir the coffee powder bed during the brewing process. Qianjie also often shares it in articles. The reason why the stirring method was mentioned is because a friend asked Qianjie when buying Qianjie coffee beans today, saying that he saw online that hand-brewed coffee made by stirring method would taste better than brewed by ordinary methods, especially the taste would be stronger! Ask Front Street if this is really the case.

To be reasonable, if you look at the method of making it, it is indeed easier to make hand-brewed coffee with a stronger flavor, but this does not mean that using the stirring method can definitely make hand-brewed coffee that tastes better than the conventional brewing method. The reason is also very simple. We only need to know the difference between stirring method and ordinary punching method. As mentioned in Qianjie, the stirring method is a brewing method that uses external force to stir the powder bed during the brewing process. This is the biggest difference between it and conventional brewing. Other methods are to stir the powder bed with a water column poured out of a kettle, while the stirring rule is to use other tools to stir it. What is the difference between the two?

That's right! It is extraction efficiency. We all know that the reason why we need to circle when injecting water is not only to wet the powder bed, but also to stir. Through stirring, we can increase the dissolution rate of coffee flavor substances, so that a large amount of flavor substances can be dissolved in a short time. Cook. Compared with the water column, the agitation brought by external force to the powder bed will be more radical, and the more radical agitation will naturally have higher extraction efficiency. In contrast, if all parameters are unchanged, Coffee stirred with external force will have a higher extraction rate than coffee stirred with water flow. So whether it is the taste or the concentration, it will be more prominent.

This is why coffee made by stirring has a stronger flavor, because it has a higher extraction efficiency and will dissolve more flavor substances while the parameters remain unchanged. Note that there is a prerequisite for this, which must be if other parameters remain unchanged. However, generally the parameters used for brewing are adjusted according to the characteristics of the coffee beans and the brewing method. Even with ordinary water injection methods, we can adjust the parameters to make coffee with the same intensity as the stirring method.

But the mixing method is also a very interesting way to play, so next, Qianjie will come and share the specific production steps and parameters. Everyone can try it at home even if you have nothing to do ~

Brewing Share The coffee beans used in this brewing of Qianjie are Qianjie Kenyan tomatoes in the Qianjie bean list. If you are familiar with Qianjie, you should know that this bean is often used in the sharing of Qianjie ice brewing articles, because it has extremely rich acid, and the ice hand-brewed coffee made with it is really very delicious. It is a coffee bean that is very suitable for making various ice coffees such as ice hand-brewed and ice American.

The brewing method used this time is a stirring method, and the extraction parameters are as follows: powder amount used: 15g powder and water ratio: 1:8 brewing water temperature: 93°C Grinding degree: 75%~80% sieving rate of No. 20 sieve, fine sugar grinding with filter cup: V60 The water injection for this brewing is divided into 2 stages, and then we will use stirring once after each stage of water injection. So first, we use 3 times the amount of water to wet the coffee powder and steam it. Due to the need to stir, we use more water than usual when steaming.

After injecting the water, we can take out our tools and stir it! Stir it for about ten rounds. Just everyone needs to pay attention to not stir the coffee powder attached to the wall of the filter cup when stirring, otherwise it will easily be easy to turn the fine powder to the bottom and block the filter paper.

After the stirring is completed, the time has reached almost 30 seconds, so at this time we can inject all the remaining water in one go. Use large water flow and large circles to inject. Stir immediately after injection is complete. Stir for 10 to 15 turns, then just wait for the coffee liquid in the filter cup to finish dripping and finish brewing ~

The Qianjie Kenyan tomatoes boiled in this way have an extremely full juice feel. The flavors of the tomatoes and black plum are very rich and have a high sweetness of yellow sugar. The overall taste is full and smooth, just like a cup of refrigerated freshly squeezed juice, very delicious.

So the above is all the content shared by Qianjie this time! The mixing method is still very interesting. In addition to the method shared by Qianjie, there are many other mixing methods. You can try it at home. It's really good ~

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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 。

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