A detailed explanation of the production of fine coffee and hand-made coffee

Hand-made coffee and siphon coffee should be the two most popular coffee practices in Japan.

Relatively speaking, hand style is the easiest way to get started, and it is also one of the best ways to taste individual coffee.

Let's start with the preparation of the tools:

1. A Tiamo pot with a thermometer

2. A Hario V60 filter cup

3. Tapered filter paper

Add a pot to pick up the coffee

The installation is simple:

Soak the filter paper with hot water before putting in the coffee powder.

On the one hand, you can let the filter paper stick to the filter paper, and also in order to remove the filter paper itself.

Put in the right amount of coffee powder, Lao Dong made a portion for two today, so it doesn't look like there's a lot of powder.

After the powder is put in, gently tap it with your hand to make it flat, and then dig a small hole in the middle to facilitate water injection.

All right, the next step is watering.

Of course, this step is generally considered the most important, the key to the taste of a cup of coffee.

First of all, the control of the water temperature at about 83 degrees is suitable for all roasted coffee.

The temperature of fresh beans can be appropriately lower, while for a long time, the water temperature needs to be higher to release the taste and aroma.

Start injecting water slowly toward the central depression, and then rotate slowly.

The first injection of water, so that hot water soaked coffee powder can be stopped.

This process is called stewing.

From the picture, there are some big bubbles in the process of stewing. Maybe it's because the water temperature is still a little high.

Stew for about 30 seconds, let the coffee powder fully expand, start the first formal injection of water.

It also starts from the middle and rotates slowly outward.

Complete the first water injection

Due to the amount of powder, water can be injected several times to reach 300-400ML for two people.

Lao Dong's pot seems to be a little big, .

OK, finished ~

The characteristic of hand flushing is clear, of course, it is not very obvious from this cup.

The last thing I want to mention is the shape of the powder after the hand is washed.

Some people call it a bowl, and this should be what it looks like: