Hand brewed coffee knowledge: hand brewing pot, filter cup, water temperature, coffee bean grinding thickness analysis

Hand flushing pot is divided into two kinds: palace fine-mouthed pot, crane mouth brewing pot.

A. Court fine spout pot: fine spout brewing pot is the most widely used coffee brewing pot. Its water flow is thin, and it is easy for brewers to palm.

Grip and control;

B. Crane-mouth brewing pot: This is an extremely manual brewing device that talents dare to try. It has very high technical requirements for brewers to control water flow. It is recommended for experienced people.

Filter cup classification: types from the quality of the material up points, filter cup ceramic, metal, resin, glass and other types, filter cup mainly need to consider insulation, ceramic more insulation. From the development order of filter cups, the order of appearance is single-hole filter cup (Melitta), three-hole filter cup (kalita gets Melitta's true inheritance), metal filter, V60, blue shape.

A. Single-hole filter cup: single-hole coffee filter cup is invented by Mrs. Melita of Germany. After steaming, the water injection is completed once, and the dripping can be finished. Light roast beans that easily plug the holes in the filter cup are not suitable. They are mainly used for medium and deep roast coffee. They are quite suitable for the filter cups used by Germans who like deep roasting. Drip rate slow, easy to make rich content, strong taste of coffee.

The Melita hand-brewed filter cup was improved in the direction of automation, and after numerous improvements, it was finally successful in the United States, which is now the most popular American coffee automatic follicle machine we see. But if you take apart an American-style coffee maker, Mrs. Melita's follicular approach has remained almost unchanged, except for the shape of the filter and the filter paper.

Photo from: Old Boy Coffee BJ's Baidu Album

B. Two-hole filter cup: intermediate effect between single-hole and three-hole.

C. 3-hole filter cup (kalita): also known as Kalita cup. Three holes allow air and water to flow easily through, even if one of the holes is blocked by coffee powder, there are other holes can be used, this is a big advantage of the three-hole filter cup, suitable for shallow to deep roast coffee. After steaming, water is injected for three times.

F. Metal mesh: I prefer swiss gold, chemex, timao.

Advantages: Compared with filter paper, it can retain the oil, original taste and rich mellow of coffee. The most important thing is environmental protection. A filter can

N long.

Disadvantages: Compared with filter paper coffee grounds easy to enter the coffee solution, more expensive.

The role of the rib:

When using filter paper drip method to brew coffee, filter paper will adhere to the filter cup wall, if there is no such groove, after injecting hot water, air can only be discharged from the filter hole at the bottom of the cup, and the remaining air will be discharged from the coffee powder surface in the steamy state, the coffee powder surface breaks a hole, cold air enters, coffee will not be fully steamed, and the formation of the filter layer is destroyed.

Coffee filter cups and sharing pots, hand flushing pots and other products do not have much technical content, there is no need to pursue high-end brands, focus on improving their own brewing technology, except for money, this is personal advice oh ~

Preparations:

1. Prepare a thermometer (some hand rinse pots have a thermometer, convenient);

2. Get ready for a stopwatch. Mobile phones usually have a timer.

3. Electronic scales accurate to the gram.

4. Filter cup, filter paper, sharing pot, hand rinse pot.

5. The amount of coffee powder can be selected according to the ratio of 1:13 coffee powder to coffee liquid (if the ratio of coffee powder to boiled water is about 1:15), and the concentration can be adjusted by increasing the amount of powder under the same other conditions (flow rate, brewing strength, etc.).

6. The fineness of coffee powder can refer to the fineness of white granulated sugar sold in the market. Depending on the degree of baking used, dark baked beans can be coarser and light baked beans can be finer. Can adjust the powder according to the variety of beans, high acidity fine, bitter high coarse. The best thing to grasp is to adjust the taste of the final coffee liquid by adjusting the thickness of the powder. If you feel that the coffee is sour, you can grind the powder. If you feel bitter, you can grind it coarser and adjust it dynamically.

7. It's best to use a hand-brewed kettle to boil water if the temperature drops very quickly. Hand washing pot should have a lid, no lid temperature drop is also very fast, did not wait for the completion of hand washing temperature is too low.

8. It is suggested that the water level in the hand-washing pot should be fixed at the beginning of practice, and 90% of the water in the hand-washing pot should be ensured before brewing, so as to find the hand feeling and control the water flow conveniently.

9. Brewing water temperature selection: The following water temperature is a reference basis, which can be adjusted according to your own preferences and brewing habits.

When using filter paper drip method, the water temperature is 82°C~84°C to achieve the best taste balance. Exceeding this temperature will make certain flavors particularly prominent, and not reaching this temperature will not extract enough delicious ingredients.

Effect of water temperature on taste

Above 88°C water temperature is too high, easy to produce bubbles, resulting in incomplete steaming.

88°C~84°C(suitable for deep, medium baking) Strong taste, bitter taste.

84°C~82°C(suitable for all baking degrees) Average taste.

82°C~77°C(suitable for deep baking) can suppress bitterness.

The temperature below 77°C is too low, the steaming is incomplete, and the extraction is insufficient.

A. Different freshness of beans also need to be adjusted accordingly:

Fresh baked beans. At this time, the beans are also emitting a large amount of carbon dioxide. If the coffee powder in this state is injected with hot water above 90°C, it will spray a lot of foam to destroy the steaming layer. Therefore, freshly baked beans should be slowly extracted at temperatures below 80°C. Beans baked for more than two weeks. At this time, the beans are not fresh enough, and high temperatures above 90°C are required to effectively extract enough active ingredients.

B. Different baking degrees and water temperatures also need to be adjusted:

Usually deep baking is suitable for slightly low temperature (75°C~79°C) or medium temperature (80°C~82°C), light baking is suitable for medium temperature or slightly high temperature (83°C~85°C).

10. Filter cup size selection, according to the usual size of their own brewing filter cup. 101(1 cup), 102(2-3 cups), 103(3-5 cups) and other models.

11. Good posture:

A. Keep a good stance. You can stand upright with your feet about 10 centimeters apart, or you can keep your legs together at a 60-degree angle. In addition to standing upright, you can also spread your legs forward and backward, placing your center of gravity on the front leg to maintain stability, and the back leg to help support and maintain your body's center of gravity. In short, according to personal physical conditions and habits, it is basic to adjust a stable and comfortable standing posture before operation.

B. The gesture of holding a pot in one's hand. For beginners, the hand washing pot has a certain weight, and the stainless steel handle is easy to slide and unstable, so it is also very important to find a posture suitable for yourself to control the hand washing pot firmly according to your personal operating habits. It is recommended to hold the upper part of the handle in the posture of "lifting the pot" instead of "lifting the pot". Moreover, pay attention to the thumb not leaning against the pot wall to avoid scalding.

C. The distance between the pot and the body, when operating the body and the bar to maintain a certain distance to ensure that there is sufficient space for activities, but not too far away, about 10 cm, depending on personal circumstances, the filter cup placed on the bar from the edge of the bar is generally about 10 cm, too close or too far can not operate freely

D. Keep your eyes on the water and coffee powder at an angle. When lowering your head to fill the water, make sure that the filter cup and coffee powder are under the vertical control of your eyes, rather than squinting at the water or coffee powder.

E. The way in which the jug is held when filling. Hold the pot in hand, but do not use your fingers or wrist force, do not use your forearm force, put your arm close to the body, use the strength of the arm to support the pot to rotate, the whole process, the forearm and wrist only play a supporting role. Do not use your wrist to support the pot body, not only the water flow is easy to tremble, but also the long time work will cause sprains.

12. Steaming principle:

A. The main function of steaming is to form a good filter layer, a small amount of hot water penetrates all the coffee powder, and a little rest forms a filter layer.

B. The air between the coffee particles will be heated and expanded, and the coffee particles themselves will release a large amount of carbon dioxide, forming bubble-like voids between the particles, which will make the coffee powder form a uniform filter layer, supplying the space required for hot water to penetrate, which appears to be the formation of the so-called "volcanic bag".

C. Good coffee steams form approximately uniform voids, and the coffee liquid trickles down at a uniform rate. If a good filter layer cannot be formed, the dripping rate will slow down, and then the phenomenon of excessive extraction will be formed.

13. Notes for stewing:

A. The water flow needs to be gentle and even.

B. There is too little steamed water, and there is still a lot of coffee powder under it that has not been soaked in water, which will lead to bubble expansion when the coffee powder that has not been soaked in hot water suddenly encounters a large amount of hot water during subsequent brewing, which hinders stable filtration.

C. Steaming too much hot water, the middle and upper coffee powder immediately produces a lot of gas, stay in the middle of the stratification, hinder the bottom powder to be pre-soaked, resulting in too much hot water along the filter cup wall directly to the bottom of the cup into the sharing pot.

D. Steaming is not good, coffee taste will not be clean, sour mainly, coffee itself characteristics are difficult to reflect, taste thin, with a sense of stimulation, return fragrance is not heavy enough.

Steps to make coffee by hand (take filter paper as an example):

1. Fold the filter paper, put it into the filter cup, and attach the filter paper to the filter cup. Sit on the sharing pot.

2. Rinse filter paper and filter cup with boiling water. Water falls into sharing pot to warm cup.

3. The whole time of hand washing is completed in 2-3 minutes, including steaming time.

4. Pour coffee powder into filter cup, shake filter cup to smooth coffee powder.

5. Select the appropriate water temperature, refer to the water temperature selection described above. Beginners are best to flush the pot with the same amount of water each time.

6. Steaming: The hot water light, soft, fast, evenly sprinkled on the coffee powder, about 10ml, the spout distance from the coffee powder 3-4 cm, from the center of the bean powder water, around the circle 2-3 circles, all coffee powder can absorb water evenly, coffee drops 3-5 drops is the best. Water injection and steaming time is 15-25 seconds.

7. Steaming after the first water injection, to the center of the coffee powder as the center, with the appropriate fine water flow circle way water injection, remember that the water flow does not directly contact the filter paper (otherwise the coffee will be astringent), pay attention to the circle to keep within 1 cm from the edge of the coffee powder. The height of the water flow is maintained at about 3- 4 cm above the level of the coffee powder. The first infusion of water accounts for 60% of the total coffee water.

8. After the first water injection, pause for a while, and wait for the coffee powder before the water completely flows down, start the second water injection, the method is the same as the first water injection, the water injection volume accounts for 30%.

9. After the second water injection, pause for a while. Before the water in the coffee powder completely flows down, start the third water injection. The method is the same as the first water injection. The water injection volume accounts for 10%.

10. Remove the filter cup immediately after reaching the extraction volume, regardless of whether the coffee still drips.

Source: Internet