Make a cup of original "lazybones boutique coffee". How do lazy people make coffee? Boutique coffee

Follicle coffee seems to be the most easily regarded as "unlearned" coffee. Some people nicknamed it "lazy coffee" (probably because there are the least utensils to clean after making a cup of coffee). Because it doesn't have to go through a sophisticated machine (such as an Italian coffee maker), nor does it seem to use any special equipment (such as a siphon pot or a mocha pot). But if you use these "look" ideas to make a cup of follicular coffee. You are so wrong, and you'd better not expect too much of that cup of coffee.

Step 1: fold filter paper-take a piece of filter paper to spread out, first check whether the filter paper is broken or soiled, if there is moisture, it is best not to use it, so as not to waste the raw materials of a cup of coffee. First press the side of the filter paper forward or backward about the width of the joint edge. Then the month then folds the funnel of the filter paper in the opposite direction (backward or forward). Finally, spread the filter paper into a funnel by hand, put it in the filter and stick it close to the filter.

Step 2: calculate on the basis of 1215g coffee powder per cup of coffee. Put the right amount of coffee powder into the filter paper. For the fineness of coffee powder grinding, please refer to the chapter on coffee grinding. Pick up the filter. Tap the filter on the edge of the palm to make the coffee powder denser because of vibration. Carefully place the coffee powder and the filter on the filter pot.

Step 3: prepare water: as with other coffee making methods, it is best to use normal filtered water, calculate the amount of water at about 180ml per cup, and boil the water on the stove until it boils at 100C.

Step 4: in the process of waiting for the water to boil. You can pour a small amount of hot water into the coffee pot, shake the filter pot, and then pour out the water to warm it. After warming the pot, we put the coffee powder and filter we have just shot on the filter pot, and all the pre-preparations are completed.

Step 5: cool down for the first time: fold the pre-prepared towel into a square, wet it with cold water, put it on a kettle that has been boiled and taken away from the stove, drop for 20 seconds and 30 seconds, and lower the water temperature to about 92 ℃ (the time can be controlled by a small clock. You can also use a cooking thermometer to measure the temperature.

Steaming: wet the coffee powder with cooled water and a very fine flow. The current starts at the center of the filter and spirals outward. The thinner the better, but the thickness should be stable and uninterruptible. The best amount of water is just wet and drenched all the coffee powder. At this time, the coffee powder will absorb and expand forever. In professional terms, this process is called steaming.

Step 6: keep warm. Put the filter pot on the stove to protect the plate. In addition, the coffee should be kept warm in the filter pot so as not to affect the taste of the coffee after cooling. The second cooling, after steaming, put the kettle on the wet towel to cool down, about 20 to 30 seconds, so that the water temperature dropped to about 85 ℃.

Step 7: brew: start injecting water from the center of the filter. Rotate outward from the center in the same direction, the flow can be a little thicker than when steaming, and it should be uniform and uninterruptible. The amount of water is one cup, about 150-180 milliliters.

After rotating the amount of water injected into the cup, the water level reaches the edge of the filter, and finally the water is injected in the middle. Complete the perfect brewing. The finished coffee is about a little more than the cup (brewing plus the amount of water collected). This is to leave some of the finished work for the brewer to try. When it is finished. The coffee powder left behind will form a beautiful semi-oval surface on the filter paper.