The main brewing factors of hand-brewed coffee are water temperature, steaming and extraction.

The main brewing factors of hand-brewed coffee are water temperature, steaming and extraction.

Water temperature:

Water temperature should be appropriate, at first, it is recommended to use 90 ℃ of hot water, low temperature can delay the release of coffee, but delayed release also means slower extraction, for coffee soaked in water, it will easily produce astringent taste.

Steaming:

The main significance of steaming is to allow the dry particles to spread properly, and then use a water column to tumble the particles for extraction, and the ground coffee particles are already of different sizes, and if there is a problem with steaming, it will directly affect the next extraction, and good steaming requires several conditions:

The water supply should be uniform:

Uniform water supply means that the coffee particles in the filter paper should be eaten evenly to hot water, but if we look carefully, we will find that the thickest powder layer is in the middle. Therefore, if the hot water is only on the surface, then the particles in the lower layer will not eat enough water, and the subsequent replenishment will only wash the coffee particles on the surface all the time, and when the hot water reaches the bottom, the surface particles may have been overextracted. When you start steaming, just concentrate the hot water in the center about the size of a 50-cent coin.

To release water, do not flush:

The handmade pot is designed to provide sufficient pressure, using water pressure to allow the coffee particles to tumble fully, but to make the coffee particles roll in the filter cup, the premise is to make the particles draught evenly. Hand brewed coffee before the end of the extraction, coffee particles will always be soaked in water, its weight must be the same in order to roll evenly in the water, so that the particles can be the same weight, in steaming to avoid "flushing" to the coffee, but spread the water layer by layer on the powder layer. The way of "releasing water" is to shorten the distance of the water column. the higher the distance, the higher the water column will be concentrated on some areas or even several coffee particles because of gravity, so that the coffee particles tend to have uneven draught.

The amount of steaming water:

The amount of steaming water is still based on the amount of powder: water = 1:1 as the principle, too much water in steaming will make the particles absorb too much water, resulting in the release of coffee too fast, leading to extraction too fast, so under the principle of 1:1, you can first practice reducing the amount of steaming water and fix the range of steaming in the size of fifty cents coins first, as long as you finish waiting for the end of the expansion process.

Time of steaming:

The roasted coffee expands when it meets hot water. The performance of the expansion is that the carbon dioxide produced by the hot water causes the coffee particles to swell, so when the expansion stops, it means that the gas release is complete, and it also means that steaming is complete.

To begin to inject water before the expansion is completed:

The exhaust particles will be suppressed by the water column, so that the following hot water can not enter the coffee particles, so when flushing, the water will stay on the surface of the particles and cannot do deep extraction, causing the coffee particles to be repeatedly extracted for too long and become bitter.

Steaming for too long:

When the expansion is completely prohibited, it means that the space activity of the coffee particles stops, and the static space cannot immediately react to the hot water injected next, and the stagnant space cannot absorb water or release it, and the extraction rate will drop a lot. In this way, in addition to the thin taste, it is also easy to bring bitterness.