Methods and essentials of brewing follicular coffee

Process, measuring beans, grinding beans, folding filter paper, warm cup, warm pot, cooling, extraction.

Measuring bean

Arabica beans with a single cup of about 10-13 grams are adjusted according to the acidity and bitterness of the taste, slightly less in two cups, three cups and even less in four cups.

Grind beans, normal brewing coffee take the Golden Pegasus grinder as an example, the scale is 3, charcoal fire and high cause is about 4, iced coffee is 8 for 50 people, but a single cup of iced coffee is 2.

Folding filter paper, filter paper should be dry, do not stick other impurities, slowly put into the filter, can not use different types of filter paper filter to brew different cups of coffee.

Warm cup, in order to maintain the temperature of the coffee on the table, so the temperature of the cup must be kept at about 50 degrees in advance, the good heat preservation effect of the bone porcelain cup will play to the extreme.

Warm pot, a necessary process before brewing, so that the temperature of the filter pot is raised, so that the coffee just filtered will not be cold, and better play the role of heat preservation furnace.

Cooling, effectively reduce the temperature of the water, so that the water temperature is controlled to an ideal degree.

In the process of extraction and water injection, the first step is to stew and stew. The purpose is to make the coffee absorb enough water, fully saturated, ready to release, and choose the moment of water injection, that is, the moment when the coffee absorbs water to sink. The process of extraction is very important. Slowly inject water, turn clockwise from inside to outside, then turn from outside to inside back to the midpoint, stop, keep your hands stable, relax, control the amount of water and coffee to the most precise, and then, wait for the liquid in the filter paper to slowly filter out and pour out the last 20 milliliters, because the final liquid contains many impurities and the astringency is too heavy.

Brewing experience

It can be adjusted slightly according to the changes of baking degree, water quality and temperature of beans.

BLEND, taste balanced, first bubble, steamed for 30 seconds, second bubble, extract, 30 seconds, medium flow, emphasize taste, light sour taste, medium bitter taste, popular taste.

Cuban coffee, four flavors and one fragrance is second only to Blue Mountain, one bubble for 25-26 seconds, two for 30 seconds, the current is slightly higher, medium intensity, slightly faster, sweet, sour, bitter balanced.

Jamaica Blue Mountain, aroma, natural and harmonious taste, fast. Within 25 seconds of a bubble, between 25-28 seconds of two bubbles, after the steaming time is prolonged by 35 seconds, the flow is slow, the spout is low, the speed is medium, the mellowness is improved, the sour taste is emphasized, and the smooth sour taste is needed, with the sweet taste.

High caffeine coffee, caffeine content is more than 2 times higher than normal, one bubble 30-35 seconds, two bubbles 30-35 seconds, low flow, fine, slow speed, requires high mellowness, similar to barley flavor, but be careful not to have scorched smell.

Yin-dried, 100% pure Brazilian beans, special shade-dry treatment, fermented glycol flavor, one bubble for 25 seconds, two bubbles for 30 seconds, stewing time for 30-35 seconds, slightly rapid water flow, medium height, medium speed.

Stone roast coffee, taste pure, slightly astringent taste, one bubble 25-26 seconds, two bubble 30 seconds stew 30-35 seconds, the water is thick or medium, mellow can not be too high, slightly sour taste.

Charcoal coffee, Mamba mixed beans, roasted deeply, one bubble for 30 seconds, two for 30 seconds, medium speed, high flow rate is normal. Almost no sour taste, mellow and rich taste and bitter, high mellow.

Andes, plateau sour coffee, one bubble 25-26 seconds, two bubble 25-26 seconds, the flow is slightly thick, other normal, the amount of water should be moderate, because its alcohol itself is not high, difficult to master.

Low-caffeine coffee, deep roasting, removal of 60% caffeine, 50% tannin, light taste, more oil, one bubble 25 seconds, two bubbles 25 seconds, fast, generally not high mellow, steaming time 30 seconds.

American coffee, low mocha-based, sour, medium mellow, low concentration, full aroma, popular taste, one bubble 25 seconds, two bubble 25 seconds, fast, steaming time 30 seconds.

Bamboo roasted coffee, equivalent to stone roasted coffee, chooses the highest quality of Mantenin beans, smooth and full-bodied taste and high acidity.

Organic coffee, grown with natural organic fertilizer, produced in Peru, rich in mineral and organic matter, taste rich and slightly astringent, one bubble 30 seconds, two 30-35 seconds, outstanding astringency, mellow.