Reveal 100 points of hand-brewing coffee skills hand-brewing coffee tutorial, water temperature, utensils and bean cup measurement

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 exhibition, but also a lot of knowledge can always be learned at the scene of the event. So both food dealers and gourmet catering workers and lovers will be crazy about it.

HOTELEX Shanghai International Hotel supplies Expo is one of the largest, most influential and highest level exhibitions in the hotel catering industry in the world. This time came as scheduled, every time to visit roasting and coffee is the most attractive place, this time to visit here in addition to want to increase knowledge, WBC World baristas Competition China Division Certification sensory Judge David Wang will also be at the scene to communicate with you, to communicate with coffee experts is naturally an impossible opportunity to miss.

In the Golden Milan booth, I saw our teacher Wang Jianqiang, the certified sensory judge of the WBC World Barista Competition in China. In the test of boutique coffee cups, there are more than ten baking samples of boutique coffee from different producing areas, different coffee estates and different processing methods. This is the first time that Little Bear has participated in coffee learning. It is really very knowledgeable.

The characteristics and taste of each kind of beans are unique. The greyish green below is the raw coffee beans, the top is the roasted beans, and the small bowl in front of them is the ground coffee powder.

The water quality and water temperature of brewing coffee are also very important, and the water temperature varies slightly according to the baking degree of beans. Generally, the water temperature is controlled at about 90 degrees, and it is best for beginners to use a thermometer to control it. Experienced baristas can judge the water temperature by time and feel.

Pour hot water into the coffee

Fresh coffee powder expands when soaked in hot water, giving off an attractive fragrance.

Skillfully put aside the foam with a spoon and smell the aroma of the coffee deeply.

Putting aside the technique of floating foam is definitely a skill, and the props in the hands of senior baristas are as flexible as fingers.

Skim off the foam with two spoons and ask it to be clean. Oh, what is not clean can only be mended.

Next is Mr. Wang's 100-point hand coffee-making skill: the exclusive revelation of the scene.

First, wet the filter paper with hot water, warm the filter cup and the centimeter pot at the same time. Wetting filter paper is a key link, rough cotton paper has the taste of paper, wetting can avoid affecting the taste of coffee in the brewing process. At the same time, warm cups and pots can also prevent coffee from getting cold when filtered, affecting the taste.

Then pour in the ground coffee powder. The selection of roasted beans and the thickness of coffee powder will affect the taste of coffee. If the particles are too coarse, the water flows quickly and the extraction is incomplete; if the particles are too fine, the flow of water will be affected, and if the extraction is excessive, the coffee will become more bitter. Beans used in flour grinding generally choose light or medium baking according to personal preference.

After adding the powder, there is also a small detail, that is, gently pat the filter cup to make the powder uniform and smooth, which is conducive to the following brewing. Then there is a key point in the technology. The 90-degree hot water in the pot is injected slowly from the coffee powder and spreads evenly, but the water must not be poured on the filter paper wall outside the coffee. This has not been practiced for a period of time, and it is definitely the most difficult process. When the water basically soaks the coffee powder and starts to drip, stop injecting water and let the coffee powder fully wake up and stew for 60 seconds.

The moist awakened coffee powder fully releases carbon dioxide, expands and bulges, and is full of vitality.

60 seconds full, start to pour water from the middle, the real circle hand flush.

Now it all depends on the skills trained over the years, the hand flushing flow can not be big or broken, a circle, coffee powder full follicles, oil constantly bubbling out. Experienced people will know that this is definitely a high-level cup of classic hand-brewed coffee.

The finished product in the centimeter pot is at the right temperature and full of aroma, waiting for everyone to taste.

In fact, the key points of hand-made coffee are:

Be sure to freshly grind freshly baked high-quality coffee powder; this is the key to blistering, otherwise you'll see a big pit when you rush. Stew enough to let the water flow through smoothly.

Hand flushing must be well controlled, do not rush onto the filter paper

Control the water temperature, the water temperature is actually related to the baking degree of beans, the water temperature is lower than 85 degrees, the powder will not fully soak.

Source:

Pepsi Bear's blog