Introduction to handmade coffee brewing

Professional name: filter type-can be divided into filter cup type (filter paper), filter bag type (filter cloth).

Filter cup type: Japanese handmade coffee (Japanese hand brew) is the best.

Filter bag type: Italian bag coffee is the best.

Professional grinding: Japanese handmade coffee should be ground 1.5 Murray 2 minutes best.

Coffee bean quantity comparison table:

One person: 1.5m / m / 2 spoons

For two: 3muri 3.5 spoons

For three people: 4.5 Murray 5 spoons

For four: 6 / 2 / 6 / 2 / 6 / 2

For five people: 7 Murray 7.5 tablespoons

Note: a flat spoonful of coffee is about ten grams.

There are many aromatic ingredients in coffee powder, but there are also many bitter and unpleasant substances. Many people's stereotype of coffee is that coffee is bitter. In fact, apart from the bitter nature of coffee beans, or after deep roasting, coffee is not bitter: if you brew coffee that is not bitter in nature, it still feels bitter. It is likely to extract unpleasant bitter ingredients in addition to the aromatic components in coffee beans.

The so-called (extraction) seems to be a proper term for chemistry, but it only refers to the various ingredients in coffee powder being dissolved by water. And (extraction rate), refers to the ratio of aroma components in coffee powder dissolved by water, when the more aroma components are dissolved, the higher the extraction rate, and vice versa.

Try to recall the experience of making tea: when making tea, the second bubble is often the sweetest, but after the second bubble, the tea gradually becomes tasteless. Because there is a certain proportion of fragrant and sweet ingredients in the tea for extraction, when these sweet ingredients are all extracted, and then poured into hot water, the tea appears tasteless. If the fragrant and sweet components of the tea can be completely extracted without extracting other bitter and tasteless substances, the best extraction rate will be achieved.

Like tea, coffee also has the best extraction rate, but the tea can be brewed several times, and the coffee powder can only be brewed once: if the tea is over-brewed, it will only be tasteless, while if the coffee is over-extracted, in addition to becoming bitter, the throat will also feel dry, just desperately looking for water to dilute.

But Italian coffee is different, because the ESPRESSO is covered with a rich layer of CREMA, we can judge what problems may be hidden in this cup of coffee from its color, thickness, markings and other appearance, and improve in the next brewing process.

The extraction rate of handmade coffee is the key: it can effectively extract the essence of coffee we need and isolate the bitterness and scorching taste that we do not like!

Of course, the production process is also very critical! In particular, the amount of water should be controlled no more or less, and the production process should be small, uniform and uninterrupted.

The handmade coffee is washed out in this way: sweet, sour, bitter. Mellow, incense can be brought into full play!

A cup of beautiful handmade coffee needs 5-10 years of experienced brewing experience to brew such a delicious taste!