The utensils used to make coffee by hand and pay attention to the details. Guangzhou Coffee Co., Ltd. notes on the first period of class.

Tips:

1. At the beginning of hand flushing, the temperature of the water in the kettle should be 85 to 90 degrees.

2. When holding the coffee pot in hand, if you hold the pot in your right hand, you can hold the root of the right palm with your left hand to enhance the stability of the water flow.

3. The whole process is recommended to be completed in about 3 minutes, the taste will be light when it is fast, and sour when the water is cold. It can be roughly considered that the recommended time is one and a half minutes in the droplet stage + transition stage, half a minute in the thin flow stage and 1 minute in the large flow stage.

4. After the whole hand flushing is over, you can finally see that the coffee powder in the filter cup will be covered with the whole filter paper in the shape of a funnel, which is the ideal state.

5. The extraction quantities of standard droplet stage + transition stage, fine flow stage and large water volume stage can be considered as 80ml, 80ml and 80ml, respectively. The first 80ml coffee liquid has taste and aroma, the second 80ml only has aroma, and the third 80ml can only say that there is only a little color left. In the specific operation, we can adjust flexibly to mix the taste.

6. if the coffee powder is self-grinding, the scale is 3.5-3.7, and the standard of Highland Cafe is 3.7.

Apparatus:

1. The pot used by the students in this course is Tiamo semicircle exquisite small pot, which is suitable for beginners. However, the spout has been processed to make a slightly downward arc to facilitate the formation of water droplets, and the outlet seems to be slightly narrowed.

2. Mr. Jinfeng's pot is M5 wide mouth type, and the pot itself is heavy, which is used by experienced baristas.

3. Filter cup and sharing pot are KONO celebrities. The characteristic of the filter cup is that the edge of the inner wall of the filter cup only exists in the lower part of the filter cup. Compared with HarioV60, the advantage is that the flavor will be more rich and the details will be richer. The principle is that the upper part will be filtered slowly, and the lower half has edges, so it can be filtered quickly. When using Kono hand flushing, the impurities stay on the top, and the clean coffee liquid is on the bottom, so the quality of the filter cup is better.

4. The filter paper is KONO filter paper, which is suitable for filtration and of good quality, and does not need to be wetted before use (the temperature of the wet filter paper will affect the temperature of coffee powder when the temperature drops down).