The method of making coffee by hand and matters needing attention

First, a brief introduction to the method of making coffee by hand:

1. Fold the filter paper into the brewing upper seat

2. Use the hot water in the hand-punching pot to cast filter paper in a clockwise circle for three purposes:

A. let the filter paper and the filter cup stick more closely and stick together to prevent the channel effect.

B, remove the smell of filter paper.

C, hot water will flow into the next pot, playing the role of warm pot, making the coffee more delicious.

3. Weigh 20g coffee powder, pour it into the grinder and grind it moderately, and the finished particles are slightly thicker than salt.

4. Pour the water from the coffee pot, pour the coffee powder into the middle of the filter paper, shake the filter cup horizontally, so that the coffee powder in the filter paper can be paved.

5. Put the upper seat of the powder back on the coffee pot, and then use the hot water in the hand flushing pot to draw a circle clockwise in the middle of the filter cup. Start the time when brewing, brew the coffee to 40g in 15 seconds, then stop the water injection, and when the time is up to 1 minute, the second water injection.

6, the second time of water injection is the same as before, draw a circle clockwise with the center of the filter cup, the water flow should not rush to the place where the coffee powder is connected with the filter paper, so as to avoid the channel effect, the coffee powder can be washed to the outermost circle and set aside a circle. Then brew it in the middle again and again.

Within 7, 2 minutes ~ 2 minutes and 30 seconds, the coffee should be brewed to 320g by hand.

The above is the whole process of making coffee by hand. it seems quite easy, but it is more or less difficult to do it, and it takes a lot of practice to make a stable coffee.

Points for attention in making coffee by hand

1, the ratio of powder to water, using the ratio of coffee powder to the water used to brew coffee, for example: 20g powder, we brew to 320g, that is, 1:16.

2. Water temperature, water temperature is a troublesome problem. Generally, the water temperature is determined according to the thickness and freshness of coffee powder. The water temperature usually ranges from 80 to 94 degrees, but Chen Lei personally feels that the coffee brewed with 88 degrees water tastes good.

3. The degree of grinding, we have determined the ratio of gouache to powder, the temperature of brewing water and the correct steps of brewing coffee, so we can adjust the degree of grinding of coffee according to these variables. If the coffee is sour, it will be finer and thicker when bitter.

4. Water flow is the soul of manual brewing, which requires that the water temperature is stable and uniform when brewing. After brewing, the coffee grounds in the filter cup are flat. Only in this way can we ensure that the water flow of coffee powder is one to, so that there will not be excessive brewing in some places, but not in some places.