The method of making coffee by hand drip filter (illustration)

The principle and equipment of the handbag is very simple. A good cup of coffee can be made with only a filter cup, a hand pot, a piece of filter paper and a cup. Even in the coffee filter method, you only need to prepare a special piece of filter paper to make a cup of coffee.

Although the handcuff looks simple and the cooking process is not as magical as the plug and mocha pot, there are many problems when you pick up the equipment for coffee for the first time. In the selection of equipment, the filter has a variety of filter cups, metal screens, flannel; hand pots range from flower teapots and glass pots at home to ordinary caliber pots and even to all kinds of fine-nosed pots. Equipment and cooking methods are not only ever-changing, many schools have their own considerations and advantages. Here, the cooking equipment is from simple to complex (only special filter cups and filter paper are prepared), and the skills are also introduced step by step because of the equipment from simple to complex.

1 [brief description of parts]

"hand pot-teapot": any pot with a mouth at home is fine.

Filter cup: the most commonly used filter cup is three-hole, two-and-four human filter cup.

Filter filter: buy a filter of the same size according to the filter cup.

"next seat-small Keai pot": the common glass pot in the workshop has a capacity of about 400c.c. Left and right.

"Cup": to hold the bottom of the cup.

two。 Usage _ 1:

First fill the coffee with water (cold). All can be poured into a glass pot to measure the amount needed for a cup of coffee. Remember to make a mark.

Usage _ 2:

Put the filter cup on the cute little pot. Pour boiling hot water into the hand pot to let it stand and cool slowly. (if you have a thermometer, you can insert the thermometer into the pot to measure the temperature about 85-90 degrees when you are about to start cooking.)

Usage _ 3:

After putting the powder into the upper cup and locking the lower cup, heat the lower cup over low heat (when the pot looks upside down).

Usage _ 4:

Pour the filter paper with hot water and stick it to the filter cup and the glass pot, then pour out the water.

Usage _ 5:

Pour the coffee powder (about 1-1.5 ladles per cup) into the filter cup, pick up the filter cup and pat the side to make the coffee powder surface slightly flat.

Usage _ 6:

Start with the hand pot from the center of the filter cup, then go out to soak the coffee powder. (the water in the kettle is about 85-90 degrees after completing steps 4-6.)

Usage _ 7:

Soak the coffee powder and let it stand for about 20-30 seconds (this is water cut-off or steaming). The water column of the flower teapot is very large. Here we introduce the way to cut off the water to protect the concentration of coffee.

Usage _ 8:

Pour the hand pot from the center of the filter cup to the vicinity of the filter cup (do not touch the nearest coffee powder) and pour it back. This is repeated until the next lovely pot of coffee to a cup.

Usage _ 9:

After a cup of coffee comes out of the next lovely pot, move the filter cup directly to the top of the cup and the bottom of the cup. Put the filter cup directly into the sink!

[advanced equipment]

1. "thermometer": you can know the cause of temperature more accurately. Usage: the temperature measuring point is in the middle of the water, do not directly contact the thermometer to the bottom.

2. "thin mouth pot": common all kinds of small mouth pot, thin mouth pot can effectively control the size and stability of the water column. The biggest difference between different shapes of fine-nosed pots is whether the stability of the water column is always good when the water level drops, whether it is difficult to operate, and whether it feels smooth when pouring rings. It is recommended that you can hold it and feel it when you buy it. It would be better to see the water if the shopkeeper is willing to let you try to fill it with water. The shape of the thin-mouth pot used by the author, such as Mila stainless steel pot and Kalita 900rigid pot, feels better.

3. Bean grinder: grinding coffee beans by yourself is not only helpful to the new degree, but also the size of grinding particles.

[advanced player] (to bake 150c.c. Continuous water type as an example)

How to use it:

1. First fill the coffee cup with water (cold). All can be poured into a glass pot to measure the amount needed for a cup of coffee. Remember to make a mark.

two。 Put the filter cup on the cute little pot.

3. Pour boiling hot water into the kettle and insert it into the thermometer.

4. Fold the filter paper and make it stick to the filter cup.

5 pour the filter paper onto the filter cup with hot water and warm the filter cup and the glass pot, then pour out the water.

6 pour 1.5 ladles of coffee powder into the filter cup, pick up the filter cup and pat the side with your hand to make the coffee powder surface slightly flat.

7. Look at the thermometer with the hand pot starting from the center of the filter cup, pouring from the center to the outside and pouring back to the center as a circle. Water column from small to large, it is recommended to small-small-medium-big four laps to complete a cup of "law" to a cup.

"first lap-small water column": evenly soak coffee powder

"the second lap-small water column": let the powder develop upward

"the third lap-medium water column": at this time, the speed of coffee outflow is faster, and it is enlarged into the middle water column to make the powder continue to develop upward.

"the fourth lap-big water column": increase the water column and reach the amount of a cup of coffee. At this time, most of the substances in the foam have been leaked out.

"cut off water"

Prolonging the soaking time by cutting off water can increase the concentration of coffee and increase the richness of coffee flavor. the technique of cutting off water at one time is as follows:

The mouth is: small, small, medium and large

1. Wet the coffee powder on the first lap and stop (don't drop too much coffee water)

two。 Take a look at the development of the bubble, (if the bubble collapses or the surface becomes dry.) It takes about 1 minute to reach the required amount in a small and medium-sized way.

(after the water cut off, wait for the development of the powder to stop until the surface is drier, and then start a small, medium and large cup.)

[five major causes]

"temperature"

Extraction efficiency: like other cooking equipment, temperature affects the extraction efficiency of coffee. Bitter and astringent taste belongs to the latter part of the flavor. If the coffee is too bitter and scorched, you can try to lower the temperature. On the other hand, if it feels like there are still many flavors left in the coffee grounds, you can consider raising the temperature.

The development of powder: in the case of fresh beans, another noteworthy aspect of the hand is the development of powder. On the side of the temperature, the higher the temperature is, the faster the coffee powder expands and develops when the water is added to the coffee powder. In the face of the situation that the shallow baked beans and grinding are relatively low, but the chips are not easy to expand, we can consider raising the water temperature to assist the development of chips.

"Grinding coarse flour"

Extraction efficiency: the same hand mill coarse powder also affects the extraction rate, powder powder extraction rate is large powder coarse extraction rate is small. The handbag belongs to constantly adding water and constantly filtering, not as good as syphon-like immersion. Therefore, the coarse powder is much more important to the flow rate and the development of chips.

Powder development: usually fresh coffee beans, the expansion of coarse and fine chips ground near Taiwan Sugar No.2 Sugar will be better (of course, this will change depending on the baking degree). Then the coarser the grinding is because the water quickly develops slowly through the powder, and the finer the grinding because the water is not easy to get stuck on the powder and develops slowly. Therefore, the speed of rough grinding water column and hot water can be slowed down to adjust the flow rate, and relatively fine grinding can dig a hole in the powder to improve the penetration of water.

"the ratio of coffee to water"

Concentration: generally speaking, if you want to increase the concentration of coffee, it is certainly a way to increase the amount of coffee powder, and you should pay attention to the infiltration after the water goes down. As the amount of powder increases, the dust in the filter cup also thickens. It is suggested that the amount of water in the middle should be a little more to facilitate the water supply of coffee powder in the middle.

Weight: it is generally recommended that three-hole filter cup 15g 150c.c. Coffee, that is not to eat 300c.c. It takes 30g and 450c.c. How about 45g? The answer is not that the concentration of the handbag will be related to the flow rate and the time for the water to stay in the coffee powder. Because the more cups of powder, the longer the water stays in the powder, the better the extraction efficiency. In contrast, for the more powder, the same boiling water column flow rate will cause a slower flow rate. So the more cups you boil, you can reduce the amount of powder and increase the water column.

"baking degree"

Shallow baking: shallow baked beans usually do not bubble well when exposed to hot water, and the texture of shallow baked beans is denser and more likely to sink during cooking, resulting in a sparse surface. Similarly, this will affect the flow rate, so it is generally recommended to use a high temperature of more than 90 ℃ and a smaller water column for light-baked beans, so that it is easier to produce flavor.

Deep baking: the texture of the deep-baked beans is much looser, the water absorption is good, the powder is easily inflated by the water, and the coffee powder is easy to float on the surface, but the more bitter the taste is. The advantage of deep roasting beans is that they can be shown at 88-90 degrees with thickness and coffee oil.

Therefore, the recommendations of baking degree and temperature are as follows:

Bake over shallow heat: the temperature is about 90-93 degrees. After boiling, pour into a copper pot and soak.

Bake moderately to medium heat slightly deep: the temperature is about 80 degrees 85 degrees.

Deep baking: the temperature is about 8890 degrees.

"freshness"

In addition to the changes in the flavor of coffee, there is an obvious difference in the way coffee powder bubbles due to hot water expansion. The freshly baked beans bubbled better, while those baked at room temperature for more than two weeks bubbled less well. In the case of bad bubbles, you can consider using a smaller water column to increase the time for the water to stay in the powder, which can make the flavor come out. But it is not recommended to drink stale beans.

[adjust the cause according to taste]

"adjust the grinding particles of coffee according to the taste": adjust the water temperature

1. If the coffee tastes scorched, astringent, bitter and stays for a long time, the water temperature is too high.

two。 If the coffee tastes astringent and the smell of grass is heavy as if the coffee is undercooked, it means the water temperature is too low.

"adjust according to taste / water temperature unchanged": adjust particle coarsening

1. If the coffee tastes scorched, astringent and bitter, it means that the particles are too worn.

two。 If the coffee tastes light, it means that the particles are too coarse.

"adjust / bake degree according to taste": adjust water temperature

1. If the coffee beans look bright and oily and the coffee tastes scorched, you can raise the temperature of the water a little bit.

two。 If the coffee beans look cinnamon (or a little darker), the coffee tastes astringent, and the smell of grass is heavy, as if the coffee is undercooked (undercooked), you can increase the temperature of the water and lower the temperature.

[cleaning and maintenance]

Hand kettle: pour out the water in the hand pot and wipe the inside with a clean cloth (or toilet paper) to keep it dry. Filter cup and glass pot: wash with water and dry naturally.

"New purchase":

Hand pot: scalded with hot water

Filter cup and glass pot: wash with water and dry naturally.

[base]

"fancy coffee":

Deep-baked beans are roasted by water cut-off method, because the substrate concentration is high and the amount required is small, 15g coffee powder 50c.c can be used. (for example, it is enough to make iced coffee by shrinking it out of the refrigerator).

"Super iced coffee":

Deep-baked beans are roasted by water cut-off method, because the substrate concentration is high and the amount required is small, 15g coffee powder 100c.c can be used. (for example, when making iced coffee, it can only be condensed out of the ice by a refrigerator).