Coffee for lazy people-- steps and precautions for making coffee by hand

Coffee incense guide: hand flush has a nice nickname- "lazy coffee", careful study is a lot of attention. Hand brewed coffee may seem simple, but if controlled well, you can definitely make a cup of professional and authentic coffee.

Sometimes it feels like the most pleasant thing about opening a cafe is the opportunity to meet people of the same kind, push the door, enter the store, nod and smile.

"Kenya AA, thank you!" That aura was self-evident.

Then sit down and chat about coffee, books, life, chat for a long time to become friends, very comfortable.

Nowadays, more and more people are starting to brew coffee and study coffee at home. In addition to the Philharmonic pressure we have introduced, there is another explosion_hand-brewed coffee. Hand-brewed coffee is loved because it brings out the personality and characteristics of the coffee bean itself to the extreme and is the healthiest way to drink coffee. The pure aroma of coffee often makes me feel like the whole world is quiet when I make my hand brewed coffee.

However, hand-brewed coffee is also the highest level of coffee brewing, with the simplest tools to make the purest coffee, speaking, hand-brewed coffee is simply a craft, coffee bean varieties, to the control of water flow, temperature measurement, stewing time, are important factors affecting good coffee, just out of the ever-changing coffee flavor, enough to spend a lifetime to study.

Here are the steps and precautions for making coffee by hand:

1. Warm the glass. We all know that tannic acid in coffee works when it's cold, making it very sour, so we should pour hot water into the cup before we start brewing coffee.

2. Grind beans. Hand brewed coffee thickness should also be adjusted according to the characteristics of coffee beans, coffee beans roasted in depth should be slightly thicker than the powder of beans roasted in depth. Specifically, carbon-roasted coffee beans, which are deeply roasted, should be 4, while blue mountains, which are medium-roasted beans, should be 3.5. If the beans are too coarse, the coffee will not be strong enough, and if they are too fine, the coffee will be bitter. There is also a coffee bean quantity problem, a cup of coffee bean quantity in 12-14g, while the quantity of 2 cups should be calculated by the formula of a cup of weight-2 $> X2, three cups or more is simple, 3 times 30g,4 cups 40g, and so on.

3. Combination of appliances. 14 Hand brewed coffee is mainly composed of three parts, filter paper, filter cup and filter pot, if you pay attention to some words, filter pot should have an incubator below, to avoid brewing coffee cold. Filter paper, filter cup and filter pot should match in size. For example: two filter paper should be matched with two filter cups.

4. Transfer the flour. Pour the flour into the filter paper, tap the cup, pat the flour, smooth the surface. So that in the following steps powder can be evenly water.

5. Warm the kettle. Pour a small amount of hot water into the bottom pot, shake it a few times, then pour it out. Then put the beaten bean flour on the bottom pot.

6. Steam. The purpose of steaming is to smother the aroma of coffee and prepare it for a second brew. Steamed water temperature should be 93 degrees, water injection from the center of the bean powder, circle 2-3 circles, so that all the bean powder can absorb water evenly, 3-5 drops of water drops is the best. Soy flour after water expansion, from the previous flat into convex arc-shaped. At this time, you can smell the coffee powder emitting a light fragrance. This step is one of the decisive factors in determining the success of a cup of coffee brewing, especially important.

7. Brewing. After the end of steaming, the pot will be placed on a wet mouth cloth cooling, 25 -30 seconds later, the water temperature dropped to 89-91 degrees, you can brew. In general, moderately roasted coffee beans (we call it inert beans) brewing water temperature of 91 degrees, such water temperature can extract the aroma of coffee beans; and deeply roasted coffee beans (active beans), brewing temperature of 89 degrees, this water temperature is enough to extract the aroma and bitterness of coffee beans, if the water temperature is too low, it is a little light, the water temperature is too high, some cooked, unusually bitter. The brewing stream may be slightly coarser than the steaming stream, but it must be stable. The amount of coffee can be controlled by the number of turns and the speed of the water flow, whether it is brewing a cup or three cups of coffee, the water flow only needs to start from the center to the outside circle water injection, and then from the outer circle back to the center, to the center of the water, brewing is over. Brewing process must pay attention not to water rushed to the filter paper, or coffee will be very astringent. Brewing coffee should generally be 0.5 more than the next pot marking, otherwise the amount of coffee will not be enough.

8. Fill the glass. Shake the coffee gently before filling the cup, so that it mixes well, so that each cup of coffee taste uniform. Then pour the warm water out, pour the coffee into the cup and serve.

9. Notes. The whole coffee brewing process from warm cup to cup to drink the process of the mouth (4 cups), time can not exceed 2 minutes, otherwise the taste of coffee will become sour, astringent, lose the fragrance of alcohol.

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