Coffee brewing method: characteristics and operation methods of hand-brewed coffee

Characteristics of hand-brewed coffee

Now there are three popular ways to make coffee in the world: machine production (represented by Espresso), appliance production (such as siphon pot, drip filter pot, French pressure pot, etc.), and hand bubble production. Machines and utensils make coffee the main extraction process is completed by machines or utensils, and its production principle is fixed, machines and utensils have a greater impact on the final quality of coffee, and there are few factors that people can influence. Using these two methods to make coffee requires some knowledge of machines and equipment and skilled operation techniques.

The most important extraction process of hand bubble production is done by hand, and the tools are easy to use, including hand punch, beaker (coffee liquid extracted), filter paper, filter cup, thermometer and so on. There are many factors that affect the quality of coffee, but there are many people can control and adjust, even through the adjustment in the production process can also make up for the mistakes of the previous steps, the production of coffee to retain the original taste of the coffee, the whole production process of human participation is high, and easy to learn, the production process is very interesting. Because the coffee made by hand brewing maximizes the original flavor of the coffee, the grade of the beans used is higher (the coffee extracted by low-grade beans in this way will be difficult to taste), and the coffee produced is considered to be fine coffee. It will not have a bad effect on human health.

The production process of hand-made coffee

First of all, you need to prepare tools, including hand pots, filter cups, filter paper, beakers, and thermometers.

Second: filter coffee is extracted with hot water, so boil a pot of hot water in advance, pour the water into the hand pot (it is better to use a crane mouth pot with a smaller outlet, so that it is easier to control the thickness of the flow), then pour hot water into the beaker to warm the cup (which is also to adjust the water temperature) and then use a thermometer to measure the water temperature, generally the water temperature is between 85 ℃ and 92 ℃.

Third: pour the ground coffee powder into the filter paper and put it into the filter cup and put the filter cup on the beaker.

Fourth: start extraction. First, a small amount of water is injected into the coffee powder to soak the coffee powder, a process called steaming to help extract the coffee essence. After stuffy steaming, the second water injection should be fine and uniform, and water should be injected in the way of drawing a circle on the powder surface, which accounts for 60% of the total extraction. The amount of water injected for the third time accounts for 30% of the total extraction amount, and the fourth water injection accounts for 10% of the extraction amount (some people think that the fourth water injection can be omitted and the third water injection can be increased by 10%).

Fifth: remove the filter cup from the top of the beaker, the cup is the extracted coffee. Just throw away the coffee grounds in the rest of the filter paper.

The whole process seems very simple, but the control of human factors is very important.

Source: MounGar423-Jerrystore 's blog