Coffee brewing utensils drip filter coffee Kalita

Filter paper brewing is popular in Italian coffee today, it seems to have been forgotten, at the same time, because filter paper brewing is not as ornamental as siphon, nor as rich as coffee extracted by pressure pot, so there are few gluttons who really like filter paper brewing.

However, filter paper brewing is one of my daily required courses.

There are three reasons:

1, filter paper brewing of coffee beans and related skills to grasp more fully, more comprehensive, different regions with different roasting degrees of coffee, take the grinding thickness, water temperature, stewing time, stewing action, flow speed, flow level …... They all have a lot of knowledge, which can only be slowly understood by daily accumulation and continuous learning.

2. The process of brewing filter paper embodies the "Zen spirit" of the East. I remember that when I first began to learn this brewing technique, I used to practice "water flow" alone for countless nights, and I practiced it for three hours. Besides practicing the skills, I also found peace of mind.

3, filter paper brewing, more like Chinese calligraphy, luck, standing posture should be "positive", I believe that after about 3 minutes of such exercise, it is also very beneficial to the body. (ha ha, love me and my dog, go on, it's going to be deified.)

All right, let's get started:

First, preparation utensils: hand flushing kettle (with a capacity of about 1L, easy to grasp; the spout is slender and suitable for uniform water discharge ), fresh coffee beans (preferably single coffee beans), bean grinder (small flying eagle is enough), measuring spoon, filter cup (for filter paper, one eye is called Mellita, two eyes Silifor, three eyes Kalita), filter paper (different filter paper with different filter cups), glass coffee pot (high temperature resistance, and there should be a scale on the kettle wall to facilitate brewing), induction cooker (heating stainless steel kettle water).

Second, prepare filtered water for heating (soft water must be used to make coffee)

Third, wait for the heating process, start grinding beans. Generally speaking, I take the amount of 25g and two cups to brew, this time using Hawaii KONA, so grind the frame 2.5.

Fourth, fold the filter paper in half (avoid breaking after the filter paper is damp, and make the filter paper fit better), and prepare to dry and wet two towels.

Add the filter paper to the filter cup, put the filter cup in the glass coffee pot (put a dry towel on the bottom of the pot to avoid cooling), and firmly add the right amount of coffee powder (gently pat the filter cup to make the coffee powder level, such as to avoid horizontal turbulence of water flow. Dig a small hole in the coffee powder)

Sixth, the water is heated to about 95 degrees Celsius, stop heating and retain the oxygen content of the water. To a little hot water, warm the pot first. (personally, it is not recommended to wet filter paper)

7. Pour out the hot water from the warm pot and immediately "stew" (that is, let the fresh coffee powder come into full contact with the hot water). If the water temperature is suitable and the coffee powder is fresh enough, the coffee powder after stewing will expand 1-2 times and produce the bulge of "steamed bread" at the same time. At this time, the coffee powder is affected by hot water in the exhaust air, please pay close attention to whether the exhaust air is too large, if it is. Then there are the following possibilities: a the coffee is very fresh. B rib is not deep enough, or the filter paper is wet, the water temperature is too high, d other

Steaming points: 1, the water quickly complete the action of wetting coffee powder, it is appropriate to drop 5 drops of coffee, if the amount of water is not controlled well, it will not achieve the purpose of steaming. At the same time, the current rotates from the inside to the outside in one direction (the right hand holds the pot clockwise). After stewing, the kettle can be put on a wet towel to cool down according to the ambient temperature.

Steaming is completed in about 20 Murray 30 seconds. Please note that if the raised "steamed bread" begins to sink, then immediately end the steaming and start the first bubble.

The temperature is about 95 degrees.

8. Inject hot water twice and notice that the water rotates from inside to outside in one direction (the right hand holds the pot clockwise), so as to ensure that the hot water is in full contact with coffee powder to achieve the purpose of perfect extraction.

The water temperature is about 88 degrees at this time.

Pay attention to the color of the crema on the surface of the coffee. If the color is dark or pale, you need to pay attention to the freshness of the coffee, the temperature of the water, the temperature of the environment, the thickness of the coffee powder and so on.

Pay attention to the amount of coffee in the coffee pot, timely collection of water in the center, dripping coffee is characterized by clear but not light, so reasonable extraction is particularly important.

9. When you finish brewing, it is appropriate that the coffee is not completely dripped (the last few drops must be over-extracted, too astringent). At this time, the coffee temperature is 76Mel 78 degrees. Because the temperature is measured under the air conditioner, it presents more than 74 degrees. However, at this time to speed up the tasting speed, you can also taste the perfect Kalita coffee.