The summary of hand-brewing coffee teaching must go through repeated practice.
With the development of the boutique roasting industry, although hand-brewed coffee is very common, it is actually very complex and difficult. If you want to make a good cup of coffee, you must go through repeated practice. In the second week of coffee professional class teaching at Brista Coffee West Point College, boutique coffee extraction and tasting is the main content of the course. Choose high-standard coffee utensils to complete the actual operation of the content, while presenting delicious at the same time, also feel the need to summarize a lot of content.
The main reason why it is difficult to brew coffee by hand is that its extraction process and filtration process are carried out at the same time, so it is impossible to control a variable that changes the taste of coffee, that is, the time of extraction. Unlike French presses and siphon pots, hot water is gradually injected into coffee powder, even if it is fixed for 3 minutes from the beginning of hot water injection to the end of hot water injection, because the flow rate of hot water injection will change. so it's impossible to determine when to extract the good taste.
The second reason for the difficulty is that the grams and grindness of coffee powder can also change the extraction time. When the grams of coffee powder increase, the extraction time will be prolonged. If you want to brew more cups of coffee at a time, you must switch to a slightly thicker coffee powder. If the degree of grinding is changed in order to adjust the flavor in the case of the same number of grams of coffee powder, the extraction time will also change, so it is best to adjust the temperature of hot water first rather than change the degree of grinding.
The third reason is that the use of different filter cups will also affect the flavor of coffee, different filter cups filter at different speeds, and the extraction time will also be affected.
The three main reasons are the key points that lead to the production and flavor of hand-brewed coffee. We should always pay attention to the correctness and rationality of grinding, water temperature, flow rate and extraction rate.
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