Basic knowledge of boutique coffee the method of dripping and flushing of tapered filter paper

First of all, there are many kinds of cooking utensils, such as filter paper dripping device, filter cloth dripping device, siphon type, pressure type and so on. DISCOVERY mainly uses filter paper drip to provide customers with coffee. DISCOVERY's appliance uses the Kono cone drip from Coffee Saifeng Co., Ltd., which is located in Nest Duck in Tokyo, adding some skills to the brewing method. When it comes to why the Kono cone drip is used, it is easy to be on good terms with Mr. Kono. However, the Kono cone drip can fully release the good ingredients of the coffee and flush out the full-bodied coffee. Stylish and lovely color changes and wood texture and design are very attractive. However, it takes a certain degree of practice to cook and cook. The knack and skill of dripping hot water from a dripping spout must be mastered. In DISCOVERY to shorten the time for guests to provide coffee is basically a cup of brewing, the amount of coffee beans and flushing methods are the use of DISCOVERY alone exquisite method. Next, I'd like to introduce you to DISCOVERY dripping method!

Dripping adjustment method of DISCOVERY tapered filter paper (1 person)

Clamp the armpit, gently support the hand holding the pot with the other hand, and drip slowly at the best distance from the cooking utensils.

Mr. Nakamura, a DISCOVERY employee.

■ coffee beans 20g

Type R-220 (ordinary grinding type) is ground on the scale [6].

The amount of coffee beans used when brewing for two is 30g. Coffee consumption is not calculated by a multiple of an increase in the number of people! Coffee consumption and hot water consumption, coffee and hot water contact time, coffee bean grinding thickness, there is a certain degree of best balance. It is recommended that at the beginning, take coffee with a measuring spoon according to the number of people, adjust the thickness of coffee grinding and increase or decrease the amount of coffee beans according to your preferred taste.)

■ KONO door drip (for 1 to 2 people)

■ KONO glass pot (for 1 to 2 people)

■ KONO door filter paper (for 1 to 2 people)

■ KONO specially ordered 0.7 hand flushing pot

After special processing, the hot water at the mouth of the pot will drop one drop after another.

■ thermometer

■ hot water

The cooking time should be completed within 2 minutes and 30 seconds.

(1) filter paper folding.

Fold the edge of the filter paper to fit the circle of the drip, and then fold it in half. In order to make the flushing liquid drop smoothly, fold in the extra part of the front end of the cone and make it look like a tip.)

(2) put the filter paper into the drip and pour the ground coffee on the filter paper.

(3) pour boiling water into the hand flushing pot, then turn it into the glass pot, and warm the glass pot while the water temperature will drop. Warm the coffee cup and spoon at the same time. When the water temperature drops to 86 ℃ ~ 90 ℃, pour the boiled water back into the hand flushing pot, then practice dripping the boiling water slowly into the dripping cup containing coffee powder from the hand flush spout.

(4) slowly drip hot water in the middle of the coffee powder as if you put boiling water on the coffee powder. After a while, the filter paper begins to soak into the glass pot.

The dripping of this thick coffee liquid is an important first step towards delicious coffee!

At this stage, there is no need to inject hot water in a circle, just drip hot water slowly in the central part.

(5) after dripping the coffee liquid to the bottom of the glass pot, slowly increase the hot water a little bit, and slowly inject the hand pot into the hot water in a circle the size of a 50-yuan coin. The white foam floats up (coffee lye), so the water injection is repeated after the white foam falls, feeling as if the white foam is breathing up and down. At this time, it is still like putting boiling water on the coffee powder to inject hot water.

(6) when the coffee liquid drips into the glass pot, pour the hot water around the glass pot in a circle, but be careful not to wash the white foam (lye) down to the bottom.

(7) remove the drip cup from the glass pot when the coffee liquid reaches the cup scale and there is still hot water left in the drip cup.

(8) shake the glass pot a few times to balance the coffee concentration. After confirming the aroma, slowly pour it into a warm coffee cup.

Be careful not to let the coffee lye fall into the glass pot. If this lye falls into it, its excess ingredients and miscellaneous flavors will completely destroy the smell of coffee.

If you adjust the drip every day, you will certainly make progress in a week or within a month.

If you drip and mix every day, you can gradually find the key points of your favorite flavor, and if this person is to do so, make this kind of coffee! So change the way the coffee is made, and invent some skills, through these processes, let's enjoy the fun of being with coffee.