The decisive 120 seconds of hand-brewing coffee

Hand brewing has always been a favorite of coffee lovers, simple and natural, playable, especially when using fresh beans to rush out large mushrooms, aroma overflowing, that feeling is really beautiful.

Whether you like it or not is a test. The so-called one into the coffee door deep as the sea, there can be a lot of knowledge. Hand charging was the best way to test skills. This was also why hand charging competitions were held all over the world. Countless experts had all kinds of tricks. Where are the key points of hand flushing? The following small series describes them in detail for coffee enthusiasts:

1. efforts

The strength control of the hand rush is a craft. The beginner can practice with tap water. The goal is to control the water flow vertically and evenly, not to rush obliquely, not to tick off, just to control it in a vertical line. Then practice drawing circles on the filter paper, and strive to draw circles in a stable and round shape, so that the water flow does not fluctuate due to the movement of drawing circles. This basic skill is in place.

What happens if the intensity control is not good enough? Either too hard, in the coffee powder somewhere punched a big hole, water did not soak the coffee, directly from the filter paper ran away. Different degrees of soaking in various areas of coffee powder will affect the taste of coffee.

Tip: The water in the small mouth pot is filled to 7 points, too full or too little, which will lead to difficulty in controlling the intensity.

2. water temperature

In order to ensure the taste of coffee, different beans need different water temperatures, such as Brazil's yellow bourbon, after repeated practice, the key to perfect brewing lies in low temperature. Then after the water boils, it needs to be cooled for a while or mixed with a little cold water, and then measured with temperature to 80-85 degrees before starting brewing. The yellow bourbon brewed in this way is sweet and rich, without bitterness. If thermometer measurement is troublesome, then Bonavita adjustable temperature control fine spout pot is your best choice! For Ye Jia and other fruit acid floral coffee, the temperature can be increased to 92 degrees, hot water into the fragrance, very beautiful.

3. Powder and water content

The greater the amount of powder, the slower the water falls, and vice versa. If the amount of powder is too small, the water falls too fast, and it is easy to extract insufficient. When this happens, fine grinding is required to reduce the water flow rate. Personal experience, 20g is easier to control. The whole process of hand washing should be controlled within two minutes as much as possible. Too long time will lead to excessive extraction and poor taste. The amount of water depends on personal taste. If the extraction principle given by SCAA is used, the water powder ratio may need to reach 13:1 or more. If you like espresso, it is recommended to reach 10:1. If you prefer weak coffee, the water volume can continue to increase. Still take our yellow bourbon as an example, because it does not have bitterness and strong acidity, like its smooth rich sweet, so the recommended ratio of Xiaobian is 12:1.

4. steam

At the beginning of hand flushing, there is a very important steaming process, that is, the first injection of water, only twice the amount of water injected powder. For example, with 20g of powder, 30-40g of water is injected for the first time. The whole process of stewing takes about 30 seconds. Intuitively speaking, you can see that the surface of coffee powder expands and begins to collapse, so you can continue to inject water for the second time. Steaming is the release of CO2-based gases. Therefore, the fresher the coffee beans are, the closer they are to roasting time, the more the soaked coffee powder bubbles and appears fluffy. Dark baked beans foam more easily than light baked beans. The second is to make the subsequent extraction uniform. Because the coffee powder particles are wetted by hot water and heated to expand during steaming, the surface of the coffee particles opens, and the gaps between the fluffy coffee powder particles become larger, making it easier for water to enter, so that the coffee powder can be fully covered by water.