What is the secret of making coffee by hand with 100 points? The technique of making a good hand of coffee

From WBC World Barista Competition China Division certification sensory judge David Wang Jianqiang teacher's share, like to play hand rush speed to watch.

First, wet the filter paper with hot water and warm the filter cup and the centimeter pot at the same time. Wet filter paper is a key link, coarse tissue paper has the taste of paper, wet coffee brewing process can avoid affecting the taste of coffee. At the same time, warm cups and pots can also prevent coffee from getting cold when filtered, affecting taste.

Then pour in the ground coffee. The choice of coffee powder roasted beans and the thickness of the powder will affect the taste of the coffee. If the particles are too coarse, the water flows fast and the extraction is incomplete; if the particles are too fine, the water flow will be affected. If the extraction is excessive, the coffee will become bitter. Pulverized beans are usually lightly or moderately roasted depending on personal preference.

After adding the powder, there is also a small detail, that is, tap the filter cup to make the powder uniform and flat, which is conducive to the next brewing. Next came a key point of technology, using the hot water of 90 degrees in the pot, slowly injecting it from the coffee powder, evenly diffusing outward, but must not pour the water on the filter paper wall outside the coffee. This was definitely the most difficult process since he hadn't practiced it for a while. When the coffee powder is basically soaked in water and starts to drip, stop the water injection, let the coffee powder fully wake up, and steam for 60 seconds (Note: Stewing for 60 seconds is only a reference, and the stewing time of different beans is different, and there is no uniform time standard).

The moist and awakened coffee powder releases carbon dioxide, expands and bulges, and is full of vitality.

At the end of 60 seconds, start injecting water from the middle, real circle hand rush.

At this moment, it was all based on the skills he had trained for many years. The water flow could not be too large or broken. Circle by circle, the coffee powder was fully follicular, and the oil was constantly soaked out. Experienced people will know that this is definitely a cup of high-level classic hand-brewed coffee.

The finished product in the centimeter pot, the temperature is just right, the fragrance is overflowing, waiting for everyone to taste.

In fact, the most important points of hand brewed coffee are:

Make sure it's freshly ground, freshly roasted, high-quality coffee; this is the key to foaming, or you'll see a big pit when you brew it. Steaming sufficiently to allow water to pass smoothly;

Hand flushing water flow must be controlled well, do not rush to the filter paper;

Control the water temperature, the water temperature is actually related to the baking degree of beans, the water temperature is lower than 85 degrees, the powder will not fully soak.

(Photo from Sina blog: Pepsi Bear)