The roasting degree of coffee depends on how to pour water by hand, how to cultivate coffee beans and how to steam coffee.

The first water injection is the process of awakening the flavor of coffee, allowing hot water to flow out of the hand pot, making a circle clockwise to wet the noodles, waiting for a moment, the coffee powder surface will expand, and standing for about 20 seconds, a few drops of coffee will flow out of the hand cup.

The length of pre-soaking time is related to the success or failure of hand-made coffee, which is like building a house with a good foundation, a solid foundation and half the success of the building. Pre-soaking means that before extraction, the coffee powder layer is spread with a small amount of hot water, allowing the hot water to seep into the hard fiber cell wall of the coffee and extract the gas, helping to make the water-soluble flavor more easily extracted by hot water. Pre-soak bubbles for the next extraction.

The amount of water pre-soaked is too much, it is better to inject a small amount of water to moisten the coffee powder layer, and a few drops of coffee liquid appear in the bottom pot in about 5-8 seconds, indicating that the powder layer is moistened up and down, if there is no coffee liquid infiltrating into the bottom pot, it means that the amount of water pre-soaked is too little, to moisturize the upper powder layer, the lower powder layer is still dry, and the pre-soaking is incomplete, which is easy to cause the upper half of the extraction to be excessive and the lower half to be insufficient. If the water injection is pre-soaked, a water column of coffee liquid flows into the bottom pot within 2-3 seconds, indicating that the amount of water pre-soaked is too large, has begun to extract, and did not achieve the pre-soaking effect. Therefore, the amount of pre-soaking water needs to be practiced frequently before practice makes perfect.

The pre-soaking time depends on the baking degree.

The length of pre-soaking time also depends on the baking degree. In principle, the shallower the baking degree, the harder the fiber is not easy to extract, and the longer the pre-soaking time is; on the contrary, the deeper the baking degree is, the softer the fiber is, the easier it is to extract, and the pre-soaking time is shorter. Deep-baked re-baked beans do not even need pre-soaking, and can be washed by continuous sailors directly to avoid the extraction of multi-coke bitter components.

Shallow baked beans need to be pre-soaked for at least 30 seconds, medium baked beans for at least 20 seconds, and medium baked beans for 10-15 seconds. In addition to deep-roasted re-roasted beans, hand-brewing is best to use pre-soaking method, which is easier to make mellow and sweet coffee, but improper roasting, carbonized particles accumulate too much, even shallow baked beans will bite the throat, so buy improperly roasted coffee, do not pre-soak, hand-brew directly in the way of continuous water, so as not to add fuel to the fire, more bitter, because pre-soaking will increase the extraction rate and concentration. In addition, the lighter taste, do not need to pre-soak, pick constantly water hand, it is easier to brew light and elegant coffee.