The technique of manual brewing caffeine with insufficient thickness

Have you found a problem that different water temperatures will lead to different aroma and alcohol thickness of hand-brewed coffee?

The advice here is: the alcohol thickness and aroma of hand-brewed coffee are not enough, the problem lies in the steaming effect of coffee. If the steaming is not enough, the aroma will be thin and mellow, and the thickness will be low. this is the experience taught by an old Taiwanese master with 40 years of bar experience. Please refer to your personal opinion!

The problem often encountered by many friends in the process of hand flushing is that the fragrance thin alcohol thickness can not be raised, people began to look for water temperature, grinding fineness and other reasons, and some friends even reduced the temperature of hand flushing water to about 82 degrees. Yesterday I briefly shared that the key to increasing aroma and alcohol thickness is steaming. Let's be a little more specific.

We assume that if we use the same kind of moderately roasted coffee with the same fineness and the same water temperature, if the coffee is not steamed enough, the coffee will become watery, especially when it is launched for the first time, the extent to which the coffee burger rises and the length of water storage will fundamentally determine the mellow thickness and aroma of this cup of coffee, especially those that are moderately light. If the hamburger does not get up after a launch, no matter how it is adjusted later, then the cup of coffee has failed.

The key to making coffee by hand lies in the early stage, and I usually use a three-stage way to launch the water. When launching for the first time, the flow must be fully controlled, if the flow is large and washed onto the filter paper, then the reaction time between water and coffee will be shorter, so the flow of the first launch is the key. For first-time users, it is recommended to use a thin-nozzle pot and a three-hole brewing upper seat, so that the flow will become easier to master and the water storage time will be longer. With regard to the question of hand steaming, let's say that the coffee powder matches the brewing upper seat. for example, if the upper seat of two to four people makes three cups, I usually use three spoons of beans. the height of the lower edge of the hamburger in the first water is basically close to the upper edge of the upper seat, and it does not leak during the whole initiation process. When the leaking hamburger starts to drop, many friends think that the hand-brewed coffee is very weak. Personally, I think it's mainly steaming.