Introduction to hand-brewing coffee sharing how to learn how to brew hand-brewed coffee

For many people who have just come into contact with hand-brewed coffee, a major problem may be: in the beginner's stage, the seemingly simple hand-brewing pot suddenly becomes heavy in the hand, and the flow regulation is not as comfortable as it seems. After water injection for a long time, the hands will still tremble, unable to control the flow of water. These, on the one hand, are due to lack of practice and lack of proficiency, and another reason is that they have failed to find a suitable posture and exertion. What kind of posture is the best for hand-brewing coffee? There is no standard answer, everyone's height, body size, and operating habits are different, and there will be differences in posture, but for beginners, if they master the essentials of posture and learn to adjust their posture according to their own conditions, then practice is also twice the result with half the effort, so here summed up a set of the most basic and simple hand-brewed coffee beginner posture for reference only.

1. Preparation work

Keep the operating area clean and orderly and prepare the necessary tools: hand punch, filter, filter paper, coffee grounds pickup cup, towel, and fill the hand flush pot with 9 minutes of water.

2. Adjust your posture

Move your limbs a little to keep your body comfortable and relaxed.

When operating, you can use two kinds of standing posture: one is to face straight ahead, with your feet apart from each other, and stand upright. Second, the body is facing to the left and front, the left leg is in front and the right leg is behind, and the heels are in contact with each other and separated at an angle of 30 degrees. Adjust your standing posture according to your physical conditions, and make sure that the soles of your feet touch the ground, keep your center of gravity on your feet, keep your waist straight, open your shoulders naturally, and keep your whole body visible and relaxed.

3. Adjust the distance between the body, the bar and the appliance. The distance between the body and the bar is about 5ml / 10cm. Place the kettle directly in front of your body, within 10 centimeters from the edge of the bar, to make sure you look down at the filter and the flow of water during water injection. Gently press the bar with your left hand to help you balance, and hold the pot with your right hand.

4. Lift the pot and water it. When holding the pot, the thumb and little finger are on the outside of the handle, and the index finger, middle finger and ring finger are on the inside of the handle. Hold the hand punch pot in the form of buckle to keep it stable. With the shoulder as the axis, lift the pot, forearm, wrist and fingers to stabilize the hand pot and maintain a natural and comfortable state.

5. Water injection. Lift the hand punch, keep the spout about 3 centimeters above the filter, align the spout in the center of the filter, look directly at the filter, gently tilt the spout angle, and let the water flow out slowly. Take the central point of the filter as the center, inject water clockwise, and draw a concentric circle from the inside to the outside. The outermost circle of the concentric circle is less than 1 cm from the edge of the filter. Keep the flow fine, uniform, slow and stable. Pay attention to keeping the flow moderate when the water injection is stopped.

After being proficient in water injection, follow the normal extraction water injection steps, that is, steaming, and the first, second and third water injection are practiced at the ratio of 60%, 30% and 10% of the total water injection, respectively.

After three times of water injection, gently separate the filter from the filter pot and be careful not to splash the residual water droplets on the bar.

Steps for making hand-brewed coffee

One. Prepare utensils and boil water.

Two. Grind coffee powder and set it to filter.

Three. Preheat the kettle and adjust the water temperature to the right temperature.

Four. Brewing.

1. Steaming. Soak the coffee in a small amount of water to make it fully expand.

2. water injection for the first time when the expansion reaches the peak. (60%)

3. The second water injection when the expansion surface falls to the plane.

4. The third water injection.

5. Separation filter.

Five. pour the coffee into the cup and clean the utensils.