Coffee brewing method: characteristics and operation methods of hand-brewed coffee
![](/uploads/151201/2-15120115362S53.jpg)
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
- Prev
Coffee beginners prefer hand-brewed coffee to experience the most primitive charming flavor of coffee.
The coffee extracted by hand method is called hand-brewed coffee ((Hand Drip Coffee). Hand flushing can bring the personality and characteristics of coffee beans to the extreme, so a single coffee bean is often chosen. Hand-made coffee was invented by the French, but it was the Japanese who carried it forward. Some people think that hand-brewed coffee is the healthiest way to drink coffee, taking into account the fat and unhealthy ingredients of all coffee.
- Next
Introduction of the World baristas Competition WBC and explanation of the scoring Standard
WBC is the World Barista Competition, the full name is World Barista Championship, and the World Barista Competition (WBC) is the leading coffee competition in the world. Jointly sponsored by the European Special Coffee Association and the American Special Coffee Association, it focuses on promoting coffee culture, improving the professionalism of baristas, and making this year a wave of local and regional audiences from all over the world.
Related
- What is the meaning of lactic acid fermentation with coffee bean treatment?
- How to judge the state of foam by sound?
- How does the latte pull out the unicorn pattern? Come to get for a little trick to improve the flower pull!
- Will flower pulling affect the taste of the latte?
- Do you know the history of coffee?
- The difference between honey treatment and sun washing what is raisin honey treatment?
- What kind of milk can a novice use to make coffee foam to keep the foam longer? The correct method and skills of milking tutorial sharing
- Why do washed coffee beans taste sour? Flavor characteristics of washed Coffee
- Introduction to the skill of how to practice the size and height of water injection around the circle of hand-brewed coffee
- How do beginners practice coffee flower drawing from scratch?