Operating techniques of hand-brewed coffee key points of making hand-brewed coffee

After a simple understanding of the basic practice of hand brewing, you may still be confused about the details during operation. You might as well review the key tips of each step to make delicious coffee by hand naturally become a habit of life.

1. Deodorization of wetting filter paper

Traditional fan-shaped filter paper has two edges, one on the side and the other on the bottom. It is best to fold the edges in different directions. If the side seam folds inward, the bottom seam folds outward. However, the filter paper of the new V60 filter cup is sweet cylinder-shaped, and there is no bottom seam edge, only need to fold the side seam edge.

After the filter paper is folded, put it into the filter cup, do not put coffee powder at this time, first use 100m 150ml of hot water, hand-wash the filter paper, and let the hot water flow into the bottom of the pot, which is very important, first, to remove the residual bleach, fluorescent agent and pulp odor. second, you can preheat the hand pot, filter cup and bottom pot, but be sure to pour out the water temperature of the bottom pot before formal hand flushing.

Many hand-made people pour coffee powder directly into the dry filter paper and begin to brew the filter paper without first washing it with hot water, which will drink the impurities and odor of the filter paper together with black coffee, which is very unhygienic. For your health, remember that the coffee powder must be put in after the filter paper has been "baptized" by hot water.

As the temperature of hand-brewed coffee is relatively low, most of it is between 70 ℃ and 80 ℃, so don't forget the warm pot and warm cup, if you are worried that the coffee in the bottom pot will lose temperature again, you can also lean the filter cup against the cup and make it by hand without the bottom pot, so the temperature of black coffee will be higher. But the premise is to know the number of milliliters of the cup.

The fluency of filter paper is also very important, Japanese Kalita and Hario filter paper are good, but the prototype filter paper of Sanyo Industrial Co., Ltd. of Japan has a problem with the smoothness of filter paper. It takes 3 minutes to make 20g of powder by hand, and it is easy to over-extract. Normal filter paper does not take so long.

. Be sure to measure the water temperature

After wetting the filter paper to remove the odor, pour the ground coffee powder into the filter cup, gently pat the filter cup, flatten the powder layer, remember to pour out the water temperature of the bottom pot, put the filter cup on the bottom pot, and then measure the water temperature of the hand pot with a thermometer.

Hand flushing is the extraction method away from the heating source, so the water temperature in the hand pot must be measured before hand flushing to see if it meets the water temperature required for baking. in principle, shallow and medium baking are brewed at 88 ℃ ~ 91 ℃, and medium and deep baking and re-baking are at 82 ℃ ~ 87 ℃. If the water temperature is too low, it should be warmed up, and if it is too high, it should be cooled down. Please do not be too stingy. The water content of the hand pot had better be 60% to 70% full, and the effect of locking temperature is better. Many people make 200 milliliters of coffee by hand, and the hand pot contains only 300 milliliters of water, which is less than half that of the hand pot, so the kettle loses temperature greatly, so it may not matter in summer, but it is not easy to brew mellow and dynamic coffee in winter.

The hand-made thermometer is better than the needle-shaped digital thermometer used by the cook, and each one costs about two or three hundred yuan, which is worth investing. It is best to measure the water temperature before hand punching, so that you can experience the influence of water temperature on the quality of hand punching. If the water temperature is 90 ℃, after 2-3 minutes, the temperature of the black coffee in the bottom pot drops below 80 ℃, and then poured into the cup, the temperature may be less than 75 ℃, and in winter it may fall below 70 ℃. Therefore, the temperature of hand-brewed coffee will be higher than 10 ℃ at the bottom of the wind, which is the fate of hand-brewing.

3. Pre-soaked coffee assisted extraction

The temperature of the extraction water was confirmed, the pot lid was covered, and then the powder layer was pre-impregnated. There are two schools of Japanese hand flushing: cut-off water and continuous water. Cut off water refers to a small amount of water injection, wet powder layer namely interrupt water supply, appointment immersion for 10: 30 seconds, and then start formal water injection; continuous water refers to do not stop from the beginning of water injection, until the extraction is completed, that is, omitting the pre-impregnation procedures, so the extraction time is short.

In the pre-leaching method, the extraction rate and concentration of coffee were significantly higher than that of continuous water method, and the taste spectrum was thicker. Unless the taste is very listed or the coffee beans are roasted deeply, it is best to use the method of cutting off the water with pre-dipping, so that the coffee is more smooth and textured.

The key to the pre-immersion of the water cut-off method is: "if a small amount of water is injected, the coffee powder will stop when the hot water is wet." at this time, the coffee powder is bulging and looks good. If the powder layer has big bubbles or cracks, it means that the water temperature is too high. Generally, this phenomenon will occur above 92 ℃. Light baked and medium baked beans can withstand such high temperature, but 88 ℃ ~ 90 ℃ is better.

However, the locking temperature of some hand kettles is poor, and it needs to be raised to 94 ℃ ~ 95 ℃ in winter to make good coffee. According to the above mentioned, according to the baking degree, the pre-soaking time of shallow baking can be as long as 30 to 40 seconds, and the re-baked beans do not need to be pre-dipped, which can better restrain the bitterness of re-baking and soak out the sweet taste.

4. Straight wrist and arm and fine water injection

After pre-immersion, start formal water injection extraction, please pay attention to the wrist and arm must be straight, wrist should not swing up and down, wrist must be integrated with arm, follow suit. Hand flushing and pull flower is different, pull flower depends on wrist strength, but hand flush must not use wrist strength, this will confuse the stable flow of water, hand flush mainly depends on the stability of the arm, slowly inject water above the filter cup, draw concentric circles, draw from the inner layer of the filter cup to the outer layer, and then from the outside to the inside, but when the water injection is close to the outer layer, try not to flush to the cup wall or filter paper, so as not to extract the coffee ingredients directly along the wall, but only increase the flavor of the water.

Water injection has to go back and forth several times, and there is no rigid stipulation, which is related to the thickness of the powder layer. the more powder you use, the more times you will inject water. The key point is to control the flow of water. If the amount of powder is more than 20 grams, it is best to complete the extraction within 2-3 minutes.

The spout should not be too high from the powder layer, lest the impact of water flow is too strong, and it is easy to force out high molecular weight astringent bitter ingredients. Beginners like to use a small pot to flush, the flow is easier to control, practice makes perfect, might as well upgrade the use of wide-mouth pot, test their ability to control the flow of water, wide-mouth pot out of the coffee texture than the small mouth pot, even better, depending on the player's control.

5. Pay attention to time and traffic

Do not just focus on drawing concentric circles by hand, but also multitask. Pay attention to the extraction time and the water level in the bottom pot. 15 to 20 grams of coffee beans, if washed by hand at the scale of # 3.5, the extraction time should be at least 2 minutes; 25 grams of coffee powder should be extracted for about 3 minutes. 30 coffee powder will take 3 to 4 minutes.

The extraction time will increase with the increase of the amount of powder, which is normal, but if the coffee powder exceeds more than 30 grams, the variable will greatly increase, which is related to the fact that the powder layer is too thick and the extraction time is too long, and the water temperature of the hand pot drops greatly. Japanese hand brewing should be less than 15 grams of 30 grams of coffee powder, the effect is the best. The variables of extraction in excess of 30 grams of powder will increase.

Hand flushing is also to pay attention to the water level of the bottom pot, in order to adjust the size of the water column, basically, the hand flushing flow should be small first and then large, there will be a more hierarchical sense. Hand flushing looks very simple, but it is easy to learn but difficult to master, which depends on long-term hard practice.