Brewing method of single boutique coffee: introduction to the brewing method of follicular coffee and the use of utensils

The principle of water injection is the same from beginning to end, try to control the water flow fine and uniform, not intermittent; to gently inject hot water, do not let the water wash the coffee powder into a mess. Fold the joint edges of the filter paper on both sides, unfold and place them in the filter cup, pour the ground coffee powder into it, and shake slightly to make the coffee surface smooth. A groove is gently dug out from the inside out in the center of the coffee powder, with a diameter about half of the surface and a depth smaller than the radius of the groove.

Water injection for the first time should be drenched as gently and evenly as possible in the central groove, not over the groove and all over the surface. Stop water injection when hot water flows through the groove but does not overflow the groove. As the hot water seeps down, the coffee powder is gradually moistened. If the coffee beans are fresh and properly watered, the gas in the coffee powder will be released, causing the central part to swell.

After the first water injection, when the coffee powder swells to the highest point, wait a moment, which is commonly called "steaming". When the inflated coffee powder is about to disappear, start the second injection of water. This time the water injection is slightly faster than the first water injection, but the flow is still stable and light. Pour hot water from the center on the bulge, and then circle outward uniformly and steadily. If the previous coffee powder expands well, foam will immediately emerge from the place where the hot water is injected, and gradually spill out, and the whole coffee powder will also rise. Water injection still can not exceed the part of the central circle, from inside to outside and then circle back to the center point. Stop injecting water before the foam overflows the entire surface and before the surrounding coffee powder is dispersed.

At the end of the second water injection, as the coffee is filtered out from below, the inflated coffee powder will be slightly concave in the center, and the third water injection will begin at this time. The way of water injection is similar to the previous water injection, which is uniformly wound from inside to outside and then back to the center and then stopped. But this time there can be a little more water until there is enough coffee to filter out. When the amount of water is so high that the liquid level is higher than the outer coffee powder, the outer coffee powder will spread and soak evenly in hot water, and then accumulate in a natural arc on the filter paper as the coffee is gradually filtered out from below.

Source: network