Making skills and points for attention of Japanese hand-made Coffee

The following are some points that I have summed up after communicating with many well-known coffee teachers in Chongqing. I hope you can provide some references for making hand-made coffee for those of you who like coffee.

First of all, let's get to know the utensils and materials needed to make Japanese-style hand-made coffee.

Raw materials for making hand-brewed coffee: water and coffee beans.

Utensils for making hand coffee: hand cups (first invented by a German woman, so single hole hand cups are also called Merita cups), hand filter paper (similar to the papyrus used in the 1980s, good filtration, rough surface can absorb coffee powder, is the best choice for making hand brewed coffee.) The hand-flushing pot (feels a bit like an Arab pot, and the story of Aladdin's magic lamp spread in Arabia, so this kind of pot used for hand flushing is called Latin pot.) , coffee pot (used to hold filtered coffee liquid), electronic scale, thermometer, individual coffee cup.

The use of the above utensils and materials will affect the taste of the coffee.

The following is to analyze the matters needing attention in the production of Japanese-style hand-made coffee for friends one by one.

One, water.

More than 90% of a cup of hand-brewed coffee is water, so water is naturally the primary material factor that affects the taste of coffee. The influence of water is mainly manifested in two aspects:

1, water temperature.

The water temperature of hand-brewed coffee is generally kept between 88mur93 degrees. If the water temperature is too high, it is easy to overextract the bitter ingredients of coffee, resulting in bitter taste, loss of acidity, lack of freshness and brightness, while low water temperature can easily lead to insufficient extraction, making coffee sour and insipid.

2, the ratio of water to coffee powder

This applies to all aqueous solutions, that is, the greater the ratio, the greater the concentration of the solution. So the same amount of coffee powder here, the greater the amount of water, the smaller the coffee concentration, the lighter and softer the coffee concentration, the smaller the amount of water, the greater the coffee concentration, the stronger the flavor.

Second, the degree of grinding.

The grinding degree of coffee powder determines the contact area between coffee powder and water during brewing and the degree of easy extraction. The finer the coffee powder is ground, the easier it is to extract its ingredients and the stronger the flavor, but after grinding, it is easy to extract too many bitter ingredients and lose their original acidity. On the contrary, the rougher the grinding degree, the lighter and softer the coffee taste, and the appropriate roughness can well show the acidity of the coffee.

Third, extraction time.

Japanese hand-brewed coffee extraction also has strict requirements on timing. Generally speaking, the extraction time of one cup is about 1 minute 30 seconds, two cups are about 2 minutes to 2 minutes 30 seconds, and 3 cups are about 3 minutes, not more than 3 minutes 30 seconds. Without this time limit, if the extraction time is too short, it is easy to cause insufficient extraction, the taste is insipid, and if it is too long, it is easy to extract too much, and the coffee tastes more bitter and miscellaneous ingredients.

Fourth, extraction apparatus.

The biggest influence here mainly lies in the difference of the filter. There are three kinds of filters commonly used in coffee Ming family: single-hole Merita, three-hole Karita and conical kono.

Relatively speaking, the coffee brewed with Karita is light and soft, has obvious acidity, and tastes pure and refreshing. Melita makes the coffee more fragrant and more stable. The kono style shows a more delicate and softer aroma, a richer flavor, a more obvious sweetness and a more smooth and balanced taste.

Fifth, brewing water.

Making coffee by hand is a "kung fu activity", and this "kung fu" is mainly manifested in the regulation of water flow. In the process of hand bubble, we must keep the height, thickness and speed of water flow uniform and stable. The deficiency of any aspect will affect the richness of taste and the balance of taste.

1, the height of the current.

The height of the water flow is generally kept at a distance of about 4cm from the coffee powder plane. If the water flow is too high, the impact is too strong, which is easy to destroy the internal balance of the coffee powder, resulting in the miscellaneous smell being extracted and the taste unbalanced. If the water flow is too low, it becomes "brewing" coffee, and the water can not flow smoothly through the coffee powder, which is easy to cause "stagnant water" in the coffee powder department and excessive extraction.

2, the thickness of water flow, the speed of flow.

If you want to inject the same amount of water at the same time, it mainly depends on adjusting the thickness of the flow and the speed of the flow. Generally speaking, the thicker the water flow, the faster the rotational speed, the extracted coffee taste tends to be light and gentle, which is suitable for shallow baked beans; the finer the water flow is, the slower the rotational speed is, the more abundant the extraction is, and the coffee flavor is relatively strong. But the water flow thickness and rotational speed should be controlled properly, the water flow that is too thick and too fast is easy to underextract, and the coffee is light and tasteless or only shows a single bitter taste; the water flow that is too fine and too slow is easy to cause excessive extraction, and the coffee taste is dull and bitter.

Sixth, the human factor.

After making coffee by hand for a long time, I have to be a little "idealistic". Personally, I think hand-to-hand flushing-manual brewing, so people here are the key factor. Coffee brewed carelessly is absolutely different from coffee brewed wholeheartedly, because the former is filled with water and the latter is injected with heart. Coffee brewed with the same care, care and nervousness and coffee brewed with ease and confidence have two different flavors-of course! If people who make coffee are nervous, not confident, and worried about their own operation, how can the coffee powder release all their aroma and flavor easily? Therefore, to sum up the above points, if we can grasp the first five points, we will be able to make the taste of hand-brewed coffee, but the taste alone is not enough. this should be added to the sixth point. only in this way can the coffee have soul, life and vitality, and it will taste good.