Coffee products Hario V60 hand drip filter Coffee Pot (part two)

5.Atrazza

Gouache ratio: 266 ml water (9 oz) / 21 g coffee powder (79 g per liter)

Grinding parameters: 16 percussion 40

Water temperature: 195 °- 205 °F

Pre-brewing: soak the coffee powder for 30 seconds

The whole brewing time: 2 minutes and 30 seconds

Method of operation: soak the coffee filter bowl, filter paper and coffee pot with hot water. Pour in the coffee powder, gently shake the filter bowl to distribute the coffee powder evenly, and press a small hole in the center of the noodle with your fingers. Pour water into the pit and make sure the remaining coffee powder is not wet and pre-brew for 30 seconds. Pour water into the central part of the coffee powder and pour it in a ring (slightly less). At this time, make sure that the water is not poured to the edge of the noodle, and the action is slow and accurate. To make sure the coffee powder remains moist, stop pouring water when the noodle rises to the mouth of the bowl, and continue to pour water after the noodle is slightly lowered. Be sure to pour the water 30 seconds before the end of the brewing.

Tasting notes: mild taste, with soft berry aromas; very light sour taste, slightly sour aftertaste; mellow taste.

Production instructions: coffee is bitter, which may be caused by slight over-extraction. This method uses a high proportion of gouache. Although most people oppose the use of a higher ratio of water to powder, I personally think that apart from the slightly bitter taste and the lack of obvious sour fruit, the coffee made by this method has a soft taste and full berry flavor, which can be regarded as a choice.

Comprehensive score: 8 points

6.Terrior Coffee

Gouache ratio: 390 ml water (12 oz) / 24 g coffee powder (61 g per liter)

Grinding parameters: 28 stroke 40

Water temperature: 201 °- 205 °F

Pre-brewing: soak the coffee powder completely with 50ml water for 20-30 seconds

The whole brewing time: 2 minutes 30 seconds-3 minutes 30 seconds

Method of operation: pour in the coffee powder to make the flour sunken in the center. Put the filter bowl and the coffee pot on the scale together to clear the data. Pour 50ml of water into the central depression of the noodle, soak the coffee powder fully and prebrew for 20-30 seconds. Pour the water in a ring, pour in from the center of the noodle, and then spread around. When pouring water, you should be careful that the water surface does not exceed the coffee powder noodles. Continue to pour water until the scale shows a total weight of 390 grams (13.7 ounces). The whole brewing time should be between 2-3 minutes.

Tasting notes: the taste is brighter than other methods; the taste is thick, with orange peel aroma; the aftertaste is obvious; with the decrease of coffee temperature, the fruit taste is more obvious; the acidity is constant throughout the tasting, but it is not persistent.

Brewing instructions: due to the coarse coffee powder, coffee extraction is slightly inadequate. But the operation method is worth affirming, if replaced with finer coffee powder, the effect will be better.

Comprehensive score: 8 points

7.Pouredover

Gouache ratio: 417ml water / 25g coffee powder (60g per liter)

Grinding parameters: 16 percussion 40

Water temperature: 200 °F

Pre-brewing: each gram of coffee powder is pre-brewed with 1 ml of water for 30 seconds

The whole brewing time is 3 minutes.

Method of operation: fold the filter paper at the seam to avoid the outflow of water from the seam. Soak the coffee filter bowl, filter paper and coffee pot with hot water. Pour in the coffee powder, gently shake the filter bowl to distribute the coffee powder evenly, and press a small hole in the center of the noodle with your fingers. Pour the water into the pit and gradually spread around from the center of the noodle. The amount of water should be controlled at 1 ml per gram of coffee powder and pre-brewed for 30 seconds until the noodle sinks. Pour the water into the central part of the noodle in a ring to ensure that the noodle is flat with the mouth of the bowl until the water is finished.

Tasting notes: the taste is slightly astringent, like green grapes; the palate is moderately balanced and somewhat rough; the aftertaste is sweet with fruit, such as green grapes or raspberries; and the bitterness is constant throughout the taste.

Brewing description: the operation method is more ideal, but there are still some deficiencies in the United States and China. It is important to control the amount of water in the pre-brewing process, but only pouring water into the center of the noodle during the brewing process will cause the coffee powder at the bottom of the filter bowl to be overstirred. The improvement is to pour water more slowly and control the rhythm to ensure that the coffee powder at the bottom of the filter bowl will not be over-extracted due to excessive water flow.

Comprehensive score: 9 points

8.Barismo

Gouache ratio: 360 ml water / 27 g coffee powder (75 g per liter)

Grinding parameters: 12 percussion 40

Water temperature: 198 °F (92 °C)

Pre-brewing: soak the coffee powder noodles completely with 60ml water for 35 seconds

The whole brewing time is 3 minutes.

Method of operation: soak the coffee filter bowl, filter paper and coffee pot with hot water. Pour in the coffee powder, gently shake the filter bowl to distribute the coffee powder evenly, and press a small pit 2-3 cm deep in the center of the noodle with your fingers. Pour water into the pit and gradually spread around from the center to ensure that the noodles are all soaked and pre-soaked for 35 seconds. In 45 seconds, pour 180 milliliters of water into the center of the noodle in a ring. Be careful not to break the edge of the noodle. Then stop pouring water, soak for 20 seconds, and then repeat the above action. Stop pouring water 35 seconds before the end, and remove the filter bowl when the time expires. If the grinding degree is accurate, the brewing process will end in 3 minutes. If the brewing is too slow, it is necessary to thicken the grinding degree of the powder; otherwise, it will become finer.

Tasting notes: at the beginning of the taste, there is no sour or astringent taste; the taste is bright but not sour, with sweet lemon taste; the overall taste is mellow; with the decrease of coffee temperature, the sweet taste of coffee reaches the extreme, with ripe pomegranate aroma; the bitter taste is constant throughout the taste.

Brewing instructions: this is my personal favorite of these production methods. In the past, I never stopped pouring water in the middle of making hand coffee, but this attempt was undoubtedly a success. Except for suspending the pouring of water, the other methods of operation are similar to other methods. But why is there such a big difference in taste? I think there are only two reasons: first, the method of pouring water is slower and more accurate; second, the water temperature is lower and the degree of grinding of coffee powder is finer. Although I used a high proportion of gouache in this attempt, the coffee did not have any strong bitter taste. Lower water temperature and slower pouring of water make the extraction process of coffee more uniform and sufficient; finer coffee powder can also be uniformly attached to the wall of the filter bowl to avoid uneven and inadequate extraction.

Comprehensive score: 10 points

(transferred from Cafeculture)