Hand coffee brewing skills what do you need to pay attention to?

From: Fangfan College, 2015-04-30 19:08:12

[about hand flushing]

People who drink coffee with their hands must be exquisite and process-oriented.

This brewing method was first invented by Ms. Melita in Germany at the beginning of the 20th century. At that time, when she was making coffee at home, she suddenly used her son's blotting paper as filter paper, put coffee powder in the filter paper, injected water into the coffee powder in a kettle, and extracted a cup of coffee with a different taste. Then she set up a company that produced hand-brewed coffee that was very popular. However, due to the invention of the coffee machine, this brewing method has not caused a large-scale popularity in the West.

The fact that slow workers can make fine hand-made coffee is really popular, but it is caused by the Japanese. Since the 1950s, Japanese opponents have almost become obsessed with brewing coffee. Various kinds of filter cup appliances of various materials have emerged one after another, and a whole set of theory and operation technology of hand-brewed coffee have been established. It also makes the traditional way of hand-brewed coffee take root and bloom in the oriental land, and get unprecedented prosperity.

The most important feature of hand-brewed coffee is that it can retain the original taste of coffee, and its brewing methods are endless.

Steps:

1. Prepare hot water 92-95 ℃ in a hand flushing pot (a. The temperature can be slightly higher than 2-3 degrees to avoid the temperature drop when hot water is poured into the hand pot; b. Pay attention to water quality: pure water, magnetized water, distilled water, do not use mineral water)

two。 Fold and flatten the side of the machine-pressed filter paper and pinch it flat at the bottom of the 1cm; place it in the upper pot

3. Electronic weighing and measuring cup return to zero, weigh 15g fine beans (the ratio of coffee powder to water is 1:18)

4. The single product grinding scale is adjusted to 4: 5 (moderate grinding, powder is too coarse, water flow is fast, easy to underextract; powder is too fine, water flow is too slow, easy to extract too much, become bitter), and the soybean warehouse spacer remains closed.

5. Pour in the well-proportioned coffee beans, turn on the grinding switch and turn on the spacer to start grinding (do not repeatedly switch the power supply during grinding)

6. Put the upper and lower pot on the electronic scale and wet the filter paper (the purpose of moistening the filter paper is to remove the odor of the filter paper; heat the upper and lower pot to prevent the coffee from getting cold after filtering, affecting the taste)

7. Pour out the residual water, pat evenly after adding coffee powder, and return to zero electronically (coffee powder is extremely easy to oxidize and lose fragrance, so grinding should be placed in the last step of preparation)

8. Coffee powder is pre-soaked for the first time with water injection (water ≈ component)

Start the time, soak time 20-30 seconds (a. Too much pre-leaching water will lead to temperature loss; b. Pre-soaking is also known as steaming, which can revive the coffee and fully release carbon dioxide.

9. Cook after soaking (steady flow, keep the circle within 1 cm from the edge of the coffee powder)

10. The whole process time (pre-soaking + brewing) does not exceed 2min, reach the amount of coffee liquid extract, remove the filter cup immediately, regardless of whether the coffee liquid can still be dripped in the filter cup (all steps must be done in one go, pay attention to the temperature loss of utensils and coffee during the process)