The common sense of handmade coffee brewing how to calculate the ratio of water to powder in the operation process of hand-made coffee?

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There are many aromatic ingredients in coffee, but there are also many bitter and unpleasant substances. Many people's stereotype of coffee is that coffee is bitter.

In fact, except that the coffee beans are bitter in nature, or after deep roasting, coffee is not bitter.

If you brew coffee that is not bitter in nature and still feel bitter, it is likely to extract unpleasant bitter ingredients in addition to the aromatic ingredients in the coffee beans.

What coffee extract?

Coffee extraction actually refers to the dissolution of various ingredients in coffee particles (powder) by water. The extraction rate refers to the ratio of aroma components in coffee powder dissolved by water. The more aroma components are dissolved, the higher the extraction rate is, and vice versa.

Try to recall the experience of making tea: when making tea, the second bubble is often the sweetest, but after the second bubble, the tea gradually becomes tasteless. Because there is a certain proportion of fragrant and sweet ingredients in the tea for extraction, when these sweet ingredients are all extracted, and then poured into hot water, the tea appears tasteless. If the fragrant and sweet components of the tea can be completely extracted without extracting other bitter and tasteless substances, the best extraction rate will be achieved.

Like tea, coffee also has the best extraction rate, but the tea can be brewed several times, while the ground coffee can only be brewed once: if the tea is over-brewed, it will only be tasteless, while if the coffee is over-extracted, in addition to becoming bitter, the throat will also feel dry, just desperately looking for water to dilute.

What is hand-made coffee?

Hand-made coffee, also known as dripping coffee, was invented by the German Mrs. Merita Benz Melitta Bentz in 1908. In order to promote this new method of coffee extraction to the outside world, Mrs. Melitta also set up Melitta in the same year to sell a variety of coffee utensils.

Hand-brewed coffee is made by injecting hot water to dissolve the coffee powder in the water, and the extracted liquid is dripped into the container through filter paper or screen at a free speed to get the coffee liquid. Although the production of hand-brewed coffee looks simple, the coffee brewed by hand is very clean and can fully extract the aroma and sweetness of the coffee.

The process of making coffee by hand

First of all, coffee beans must be freshly roasted, and fresh grinding is recommended. Qianjie Coffee believes that whether a cup tastes good or not depends 80% on what kind of coffee beans are used. The original coffee beans can lock in the aroma better than when ground into particles. Coffee beans usually have the best flavor within 4-35 days after baking, as long as they are properly (sealed and stored in a cool, dry place).

Freshly roasted coffee beans can have a richer aroma and flavor, and the coffee will be more layered after brewing. After the coffee beans are roasted, the aroma and flavor will slowly release and dissipate with the passage of time. Coffee beans that last more than 35 days may be relatively dull and thin.

At present, all coffee beans sold in Qianjie Coffee are sent out within 5 days after baking, 100% ensuring that the coffee beans received by the partners are in the best condition.

Next, we need to prepare the equipment needed for hand coffee: hand pot, filter cup, sharing pot, bean grinder, filter paper, electronic scale, thermometer.

Among them, the filter cup and filter paper are responsible for filtering the coffee grounds and absorbing the oil in the coffee to make the taste more refreshing. The daily products of Qianjie coffee shop will choose v60 and kono filter cups, v60 filter cups are mainly responsible for producing lightly roasted coffee beans, and kono filter cups are responsible for producing coffee beans with a deeper roasting degree.

The rest of the electronic scale is responsible for weighing the coffee beans and the weight of the water injection, and each parameter can be digitalized before it can be copied, while ensuring the stability of the product, the thermometer is the same, make sure that the water temperature is in the appropriate range before each injection, and choose a water temperature of 90 to 92 degrees Celsius when using a v60 filter cup to cook coffee beans with a lighter roasting degree, while those with a deeper roasting degree choose a water temperature of 88 to 89 degrees Celsius.

Bean grinder is also very important, the thickness of coffee powder will also directly affect the taste of a cup of coffee, coffee powder is too thick, the taste will be light, too fine, the taste will be bitter. Qianjie Coffee recommends that hand-brewed coffee is grinded to a moderate degree, and the pass rate of using 0.85mm standard sieve is 80%.

How to make coffee with a good hand?

The brewing of hand-made coffee is actually very simple. Attention should be paid to several factors that affect the taste of coffee, namely, the ratio of powder to water, the degree of grinding, water temperature and extraction time.

Based on previous cooking experience, Qianjie recommends beginners to use three-stage water injection + 1:15 powder-water ratio, medium-shallow-medium roasted coffee beans with fine sugar size grinding, with 90-91 degrees water temperature; medium-deep roasted coffee beans with coarse sugar size grinding, with 88-89 degrees water temperature.

Three-stage extraction is conducive to more fully dissolve the flavor substances during extraction, increase the taste level, and avoid excessive extraction of coffee after soaking for too long; appropriate grinding degree and water temperature can effectively control the release rate and release rate of bad substances. According to the test of Qianjie coffee, the concentration and taste of hand-brewed coffee at 1:15 will be more balanced.

What is the 1:15 powder-to-water ratio? If 15 grams of coffee powder, 1:15 powder-water ratio, 225ml total water, three stages of water is divided into: 30ml, 95ml, 100ml, the weight on the electronic scale shows: 30g, 125g, 225g.

To make coffee by hand

Wet the filter paper with hot water before cooking to make the filter cup and filter paper fit better. Then grind the coffee beans to the degree of grinding we need, that is, the degree of medium fineness we just talked about.

Pour the ground coffee powder into the filter cup and wait for the water temperature to reach the level required for brewing. The whole brewing process divides the water injection into three stages. In the first stage, 30 grams of water is injected for steaming to ensure that all coffee powders are wetted and the steaming time is 30 seconds, in order to remove carbon dioxide so that the water behind can better extract coffee. The second stage injects water to 125 grams, then waits for the coffee liquid to drop to half, and finally injects the last section of water to 225 grams, also waiting for the coffee liquid to be filtered, with a total extraction time of 2 minutes.