How to make hand Coffee how to make hand Coffee

When steaming, limit the range to the size of a pentagon coin, mainly because the powder layer in the middle is the thickest, so make sure that the particles can eat hot water evenly, and the next amount of water can not be too much, because at this time, it is more necessary to maintain the water adding area in the original steaming range. Similarly, inject the water column from the middle and slowly circle outward. During this period, you can see a pile of bubbles emerging. This is proof of particle exhaust. Hot water can be added to the bubbles to spread out.

Vigorous bubbles represent proof that the coffee particles recover space, so the more vigorous the bubbles, the better the space will recover. Complete space recovery also means that hot water will penetrate more into the particles, and the extraction rate will also increase relatively. After stopping the first addition of water, the next second addition of water time, you must wait until the bubble stops coming out, you can start adding again, on the one hand, in order to make the exhaust smooth, on the other hand, if you add water early, it will make the exhaust blocked by water pressure.

Next, add water.

When adding water for the third time, we should pay attention to the condition of water level drop, that is, the integrity of exhaust gas. From steaming to adding water for the second time, we have been controlling the appropriate amount of water, so that the coffee particles are not soaked in water before the exhaust gas is exhausted. Therefore, before confirming that the particles in the filter paper are evenly drawn, the amount of water should not be too much. The scope of the third replenishment is still starting from the middle, and then slowly pouring clockwise around the circle. Do not be impatient in the process of circling. It is important to inject hot water into the powder layer. After that, the water injection method is the same, until the bubbles are covered with the surface, which means that most of the particles have been fully drafted, and the next step is to increase the amount of water to start diluting.

Exhaust and brewing of coffee beans In the process of steaming and first injection, it should be found that the particles have dense bubbles and are large and small, quite irregular, these bubbles actually represent coffee breathing, that is, release action. Coffee is the original moisture of raw beans through roasting, slowly bit by bit to extract water evenly, after the water is extracted, the original space will naturally be compressed to crack, the heat will be through the crack to extract water, finally according to the degree of roasting to determine the next bean time. When particles encounter hot water, these originally dry spaces will be activated by hot water. In the process of expansion, they will push into the original space and release gas. This is the source of bubbles. In addition to absorbing hot water, coffee will slowly absorb carbon dioxide in the air and slowly expand, so sometimes we will see coffee bags slowly expand, it is because of this reason, so it can be associated with the longer the coffee is placed, the exhaust will become slower. The period of gas release is proof that coffee particles absorb hot water. The more bubbles emitted, the more complete the space recovery, and the more hot water can enter the particle interior, which is the basic condition for high extraction rate. It is not difficult to notice from the theory of bubble generation that after the first flush of steaming, it must wait until the water level drops to the bottom before starting to inject the second water. Steaming the first water injection will certainly produce more bubbles, a large amount of exhaust is proof of space recovery, so if the water replenishment action is done before the end of exhaust, it will suppress the exhaust process, so let the water level drop to the bottom, can ensure that the exhaust process is complete, but also let the space recover to the best.

Coffee Wall

In the process of adding hot water, the coffee particles around the filter paper will slowly rise, and at this time, the impurities brought by the particles due to exhaust will be adsorbed on the filter paper, thus forming the so-called coffee wall. The quality of the coffee wall will affect the extraction rate, because the more dense the adhesion on the filter paper, the water will have to be filtered from the bottom of the filter cup because of the high density on both sides, so that coffee can be extracted enough. Once over the coffee wall, the water overflows and flows along the filter paper to the lower pot, allowing additional water to dilute the coffee before the extraction is complete. The coffee wall does not need thickness, but the amount of impurities brought out during the exhaust process of coffee particles. The more impurities discharged, the more naturally they will adhere to the filter paper, and the impurities attached to the filter paper will plug the filter paper in a disguised form, and the speed of extraction will slow down, resulting in coffee in hot water. The time will become longer, and the extraction rate will increase. In addition, the water level of the filter paper will slowly slow down with the number of times of adding water, which is also telling us that the amount of impurities discharged is increasing, which is equivalent to releasing coffee substances into the water.

Coffee wall, water volume, time point

"When the water level is near the bottom, you can start adding water and know the height of the coffee wall." Coffee will slowly expand with time due to the absorption of carbon dioxide, so the second time of adding water will also be earlier due to the exhaust condition. Exhaust exuberant: When exhaust exuberant, water time point is to wait until the water level drops to the bottom, to determine the exhaust complete water. Exhaust is not exuberant: exhaust less beans, add water time point should be a little earlier, extract water column becomes smaller can add water.

Amount of extraction and ratio of water to powder

At the beginning, it is mentioned that the ratio of powder and extract is about 1:15, and it can also be adjusted according to personal taste on this basis. The water powder ratio is larger, and the taste of coffee will be relatively lighter. From the beginning of steaming, coffee particles will begin to absorb hot water and exhaust action, about the second to third time, you will find that coffee begins to extract from the filter cup, in all particles have eaten water, extraction is almost over, and then add water action is only to adjust the coffee concentration. When brewing an unfamiliar recipe or single ingredient, three different amounts of extract can be used as a reference, and the ratio of 1:15 is suitable for most coffees.

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