Boutique Coffee Science explains in detail the historical background of hand-made coffee

For coffee lovers, part of life is to find three or five friends to buy coffee from different countries, collect coffee-related utensils, and enjoy life at the same time.

In terms of versatility, coffee makers can be said to have some advantages in this respect. in addition to various shapes, they are also very interesting in terms of quality. In addition, in terms of technical research, compared with tea culture, there is no difference at all.

The history of hand-held coffee

In our lives, we often see the use of this kind of fan-shaped coffee to make coffee. To put it simply, it is to make the water pass through the coffee and coffee, and extract the delicious coffee which feels dry.

Such a simple and convenient way of brewing coffee was invented in 1908 by a well-known German family owner, Melitta Bentz. Often frustrated by her inability to brew a cup of dry-tasting coffee, she tore off my son's notebook, because it was an ink absorber with a hole in the bottom, and combined it with a jar with a hole in the bottom. this is how the world's first coffee cup appeared in her closet. In the same year, Mrs. Merita applied for a patent pass, from which a hundred-year-old brand was born.

The taste of hand-held coffee shows

There are many factors affecting the taste of hand-made coffee, such as the proportion of extraction, coffee powder, water, steaming time, water injection speed and so on. For beginners, the first difficulty is how much coffee powder should be used to make how much coffee?

In general, it is acceptable in this area at 1:10 or 1:12, that is, 10 grams of coffee powder extract 100ml of coffee liquid, light can be adjusted to suit one's preference, so the design of a common coffee bean spoon, one spoon is 10 grams.

The problem of weak coffee has been solved, and the taste depends on the control of the water. If the same coffee beans are used for cooking, based on 90 ℃, the high water will make the coffee more bitter, while the low water will make the coffee sour, and the water will also show the fragrance at the same time.

The convenient use of hand-held coffee

The main reason for the popularity of hand-held coffee is that it is easy to wash after use, it is used for resource recovery after washing, drying and drying, while used coffee grounds are used as compost or deodorizer for practical use and environmental protection. The size of the related utensils is also lower than that of black coffee, and a single handful of coffee can be bought for less than NT $1,000 sometimes. The actual operation does not need a copy of the step, usually someone in front of a demonstration, can be used.

The operation of hand-held coffee

Hand-made coffee is easy to learn, mainly due to changes in the whole process to control, especially coffee beans with different roasting depth, there are many differences in cooking. However, as long as we grasp the following points, we can almost have consistent results:

(1) hand cups, cups, cups and dressings are used. As long as these are prepared, delicious coffee can be made at home.

(2) put the spoons in the cup and use the unbleached ones, so that there will be no problem of polishing.

(3) soak the oysters in water first to eliminate the smell.

(4) pour the coffee powder into the compartment, leave a small hole in the center, and pour it into the water later.

(5) from the inside out, soak all the coffee powder with a small amount of boiling water and wait for 20 to 30 seconds. This process is usually referred to as "steaming". New coffee beans will show signs of swelling at this time, and coffee beans that have been stored for a long time will not be available because of moisture or depletion.

(6) if the water is injected continuously, the diameter of the water column must be kept steady and repeated in a zigzag shape, and the total water volume can be divided into two or three times.

Introduction to the utensils of hand coffee

If the gripper has a flat and pointed cut, it can pour out a steady and strong flow of water, while the wide-open muzzle design is sometimes used to brew a lot of coffee. On the other hand, trapezoidal and cymbal shapes are often seen in the cup, and the designs of three holes and single holes are designed respectively when dripping, which involves problems such as flow rate, depending on the individual's preference. According to the cup shape, you can use the bleached material to avoid light retention.