Basic knowledge of Coffee steps for follicular Coffee

Follicular coffee seems to be the coffee that is most easily regarded as unlearned. It is also nicknamed Lazy Coffee (probably because it requires the least amount of cleaning after making the cup). Because it does not have to go through any sophisticated machinery (such as Italian coffee machine), it does not seem to have any special appliances (such as siphon pot or mocha pot). But if you make a cup of follicular coffee with these ideas that look like this. You're wrong, and it's best not to expect too much from that cup of coffee.

Step 1: fold filter paper-take a piece of filter paper spread out, first check whether there are holes or stains in the filter paper, if there is moisture, it is best to discard it, so as not to waste a cup of coffee raw materials. Fold the joined sides of the filter paper forward or backward approximately the width of one joined edge. Then the funnel of filter paper will be folded in the opposite direction (backward or forward). Finally, open the filter paper into a funnel shape by hand, put it in the filter, and press it flat against the filter.

Step 2: Determine that each cup of coffee requires 12 to 15 grams of coffee particles. Put the right amount of coffee particles into the filter paper. (For the fineness of coffee particles, please refer to the chapter on coffee grinding). Pick up the filter. Tap the filter with the edge of the palm of your hand to make the coffee particles denser due to vibration. Carefully place the coffee granules together with the filter on the strainer.

Step 3: Prepare water: As with other coffee making methods, it is best to use ordinary filtered water, calculate the amount of water per cup at about 180-200 ml, and put the water on the fire to boil to 100~C.

Step 4: While waiting for the water to darken. You can pour a small amount of hot water into the coffee pot, shake the filter pot, and then pour out the water to warm it. After warming the pot, put the coffee particles and filters we have just photographed on the filter pot, and then complete all the preparatory work

Step 5: First cooling: fold the towel prepared in advance into a square, wet it with cold water, put it on the kettle that has been boiled and taken away from the stove, lower the temperature for 20~30 seconds, so that the water temperature drops to about 92 ° C (you can use a small clock to control the time. The temperature can also be measured with a cooking thermometer).

Steaming: With cooled water, the coffee particles are wetted with a very fine stream of water. Water flow starts at the center of the filter and spirals outward. The finer the better, but the thickness should be stable and uninterrupted. The best amount of water is just enough to wet and drench all the coffee particles. At this point the coffee particles will imbibe and expand. In technical terms, this process is called steaming.

Step 6: Keep warm. Put the strainer on the stove to keep the pan. Also have coffee in the filter pot should be kept warm, so as not to affect the taste of coffee after cooling. The second cooling, after steaming, the kettle will be placed on a wet towel to cool down, about 20~30 seconds, so that the water temperature drops to about 85℃.

Step 7: Brewing: Fill the water from the center of the filter. Along the same direction from the center outward rotation circle, the water flow can be thicker than when steaming, at the same time also seek uniform, uninterrupted. The amount of water is-cup, about 150-180 ml.

After rotating the circle to fill the cup, the water level just reaches the edge of the filter, and finally the water is collected in the middle. Complete the perfect brew. The finished coffee is about a little bit more than the cup (brewing plus the amount of water). This is to leave a little bit for brewers to try out the finished piece. After completion. The remaining coffee particles form a beautiful semi-elliptical surface on the filter paper.

coffee particles

Tip #1: It is best to choose water that has been boiled for the first time, rather than boiling it again with cold water. Do not use boiling water that has been kept warm for a while in an electric kettle.

Tip #2: Some readers may wonder why it is so difficult to boil water. The purpose of cooling is to avoid coffee oranges from being scalded by boiling water, which affects the aroma and taste of coffee.

Secret-3: If the average person lacks experience, it is difficult to see whether the coffee particles are completely wet, especially the expansion speed of the coffee particles is very fast, and it is necessary to pay attention to the stability of the water flow, often there will be too much water or uneven. At this point you can observe that the most appropriate amount of water is when coffee drips into the pot through the filter at first, but no more than five drops. If the coffee surface is wet, you can be sure that the steaming process is complete.

Tip #4: How to control the stability of water output? Suggestion: It is best to take a standing posture when brewing. Because of the height of the general table and chair, after putting on the filter pot and filter. If you brew in a sitting position, you may need to raise your hands too high. It can use the wrist to exert force, so it is very accurate to inject water flow, and after two or three cups, the hand may be sore and unbearable. So it's best to stand still. The upper body naturally leans forward slightly, holding the kettle with the right hand, clamping the right upper arm on the side of the body, and gently holding the edge of the kettle with the left hand to support the weight of the kettle. If the kettle is really too heavy, the right hand cannot fully control it. Hold your right elbow with your left hand for support. When brewing, it is not the arm movement, but the upper body shaking back and forth to do the circling brewing movement, so that the movement is the most stable, and the eye is effortless.

Secret-5: Follicular coffee, the most important thing is uniform and stable water flow control, because it is related to whether the coffee particles can be evenly rolled in the filter. If the coffee particles tumble unevenly. It is easy to produce miscellaneous taste, and it cannot be extracted completely. This is also the origin of follicular coffee that looks easy, but it is not easy to have a perfect cup of finished coffee.