Teach you how to make coffee by hand. Lazy man's coffee.
The hand has a good nickname-"lazy man's coffee", but there are still a lot of things to study carefully. The representative brand of single bean coffee, the real pot coffee in Japan is famous for making coffee by hand. Although hand-brewed coffee looks simple, if it is well controlled, you can definitely make a professional and authentic cup of coffee. In the following, based on my own experience, I will briefly explain the steps and matters needing attention in making coffee by hand.
1. Warm the cup. Everyone knows that the tannins in the coffee do not work as expected, making the coffee very sour, so we should pour hot water into the coffee cup before we start brewing the coffee.
two。 Grind beans. The thickness of hand-made coffee should also be adjusted according to the characteristics of coffee beans, and the powder thickness of deep-roasted coffee beans should be slightly thicker than that of medium-deep roasted beans. Specifically, the deep-roasted beans of carbon-roasted coffee are 4, while those of medium-and deep-roasted beans like Blue Mountain should be 3. 5. If the bean powder is too thick, the coffee is not strong enough, if it is too fine, the coffee will be very bitter. There is also the problem of the quantity of coffee beans. The amount of beans in a cup of coffee is 12-14g, while the quantity of 2 cups should be calculated by formula-2) X2, three or more cups is simple, 3 times 30g, 4 cups 40g, and so on.
3. Assemble utensils. Hand-brewed coffee is mainly composed of three parts, filter paper, filter cup and filter pot. If you pay attention to it, there should be an incubator under the filter pot to prevent the coffee from getting cold during brewing. The size specifications of filter paper, filter cup and filter pot should match. For example, two-person filter paper should be matched with two-person filter cup.
4. Transfer bean powder. Pour the ground bean powder into the combined filter paper, then gently pat the filter cup to pat the soybean powder and smooth the surface. So that the powder can receive water evenly in the following steps.
5. Warm the pot. Pour a small amount of hot water into the bottom pot, shake a few times, and then pour out. Then put the solid bean powder on the bottom pot.
6. It is stifling and steaming. The purpose of steaming is to stuffy the aroma of coffee and prepare for the second brewing. The steaming water temperature should be 93 degrees. Pour water from the center of the bean powder and circle it for 2-3 times, so that all the soybean powder can absorb water evenly. It is best to drop 3-5 drops of water. After absorbing water, soybean powder will expand, from the previous flat to the upward protruding arc. At this time, you can smell the faint fragrance of coffee powder. This step is particularly important and is one of the decisive factors in determining the success of a cup of coffee.
7. Brew. After steaming, put the kettle on a moist cloth to cool down. 25-30 seconds later, the water temperature drops to 89-91 degrees, and you can brew. Generally speaking, the brewing temperature of moderately roasted coffee beans (we call inert beans) is 91 degrees, which can better extract the aroma of coffee beans, while the brewing temperature of deep-roasted coffee beans (lively beans) is 89 degrees Celsius. This water temperature is enough to extract the aroma and bitterness of coffee beans. If the water temperature is too low, the water temperature is a little light, and the water temperature is too high. The brewing water can be a little thicker than the steaming one, but it must also be stable. The amount of coffee can be controlled by the number of laps and the speed of the current. Whether it is brewing one or three cups of coffee, the water simply needs to inject water in a circle from the center, then back to the center from the outer circle, to the center of the circle to collect water, and the brewing is over. In the brewing process, be sure not to wash the water into the filter paper, otherwise the coffee will be very astringent. Generally speaking, the amount of coffee brewed should be 0.5 more than the mark of the pot, otherwise the amount of coffee will not be enough.
8. Fill the cup. Shake the coffee in the pot gently before filling the cup so that it is fully mixed so that each cup of coffee tastes evenly. Then pour out the warm cup of water, pour the coffee into the cup and set the plate for dinner.
9. Matters needing attention. The whole coffee brewing process from warm cup to cup to drink (within 4 cups), the time should not be more than 2 minutes, otherwise the taste of coffee will become sour, astringent, and lose its original aroma.
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Reveal 100 points of hand-brewing coffee skills basic knowledge of coffee
People in Modu are always the first to come into contact with cutting-edge things, and many friends have a deep understanding of this, especially for those who eat delicates. when there is almost no break in exhibitions large and small in Shanghai from the beginning of the year to the end of the year, there are not only unexpected gains and surprises when going to the food exhibitions, but also a lot of knowledge can always be learned at the event site.
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How to make a cup of hand-brewed coffee at home is the life of coffee quality.
Aroma: aroma is the life of coffee quality, and it can best represent the coffee production process and baking technology, as well as the climate, elevation, variety, refined treatment, harvest, storage, roasting technology of the consuming country, etc. are the conditions that determine the aroma of coffee beans. The aroma of coffee was analyzed by gas chromatography, which proved that it was composed of acids, alcohols, acetaldehyde, ketones, esters, sulfur compounds,
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