Hand brewed coffee water temperature scale grinding degree five elements coffee utensils bonavita utensils

water

Hand-brewed coffee is essentially through a certain temperature of hot water to extract the unique flavor and taste of coffee beans, the main ingredient of coffee is water. So the quality of the water is the key, but if it's not a cafe, but playing at home, you don't have to worry too much. But it is definitely not recommended to use tap water, too many impurities. Just buy an easy-to-use filter bottle, or buy pure water from the supermarket even more lazily.

In fact, if you go deep into it, water quality can also be said to be extremely important for coffee extraction. Foreigners have even published a special book, "WATER FOR COFFEE," which is devoted to explaining the effect of water quality on the flavor of coffee. It has spread widely in the industry and is close to biblical reading. However, for the average rookie who does not open a shop, there is no need to read it. on the one hand, there is no Chinese version, and on the other hand, there is a lot of chemical content that ordinary people do not really understand.

Water temperature

According to the different roasting degree of coffee beans, determining the appropriate brewing water temperature is the key, otherwise it will lead to excessive or insufficient extraction, resulting in the flavor and level of beans not showing or mixed with uncomfortable taste that should not have.

Grinding degree

After solving the two key factors affecting the quality of coffee, coffee beans and water quality, the next factor affecting the flavor of the product is the degree of grinding. Relatively speaking, the degree of grinding is the most easily controlled external factor, after you have a good understanding of the coffee beans and the specifications of the filter cup used, you can determine the appropriate grinding degree according to the first two.

The effect of the uniformity of coffee bean grinding on the taste of the product can not be ignored, but it is also a money-burning pit. There is a saying in the industry that everything can be saved on hand-made equipment, but not too much on the bean grinder. But personal advice is to act according to your ability. According to what I learned and learned in the first stage, it is enough for a novice to enter an encore, and its evenness has already killed ordinary domestic or Taiwanese knockoffs, and most foreigners use this to play at home.

Manipulation

In fact, there are many ways to inject coffee by hand, and everyone's method will be different in the end, and there is no too clear standard to say which method is the best. However, the technique is the most difficult to be quantified and the most uncertain factor in all aspects of hand-made coffee, because the technique is completely controlled by everyone's thinking nerve, absolutely varies from person to person, and varies from mood to mood. However, after a lot of practice, good techniques still tend to have certain commonalities.

For beginners, the most distressing and entanglement in the initial stage is that the manipulation skills are not in place, the hands are shaking, the water flow is uneven, the speed of turning is fast and sometimes slow, it is easy to rush if you do not pay attention to water injection, and all kinds of things are not controlled by the brain. In fact, in retrospect, most of them are still due to lack of concentration and lack of necessary practice time. As the basic skill of hand flushing, water injection needs a certain amount of time to practice and accumulate. it is necessary to practice until the kettle flushed by the hand has enough understanding, the circle movement is free, the speed is completely controllable, and the water injection thickness is uniform and continuous. It is equivalent to referring to the flow and giving as much as you want. For this part of water injection techniques, outsiders really can not give you much help, can only rely on their own real practice. This is also the most important basic skill rarely mentioned in online teaching videos. Outsiders just pour water. In fact, they really need to exercise their minds and concentration. It is not suitable to chat with others within two and a half minutes of water injection.

In order to solve my own confusion about the technique, I stepped on several professional hand-made coffee shops in 1990 to observe and study the methods of the owner or barista, and even consult the boss myself. Finally, it is concluded that the requirement of the technique is two words, uniform. The thickness of the injected water should be uniform, the contact of gouache during steaming should be uniform, the speed of water injection should be uniform, and the contact between coffee powder and water should be uniform. And the most appropriate adjective for manual strength is softness. The current should be sent in gently, and the coffee powder turns slightly in the direction of the current, rather than stiff water injection to stir the coffee powder. Only when the water flow thickness is stable, the rotation speed is stable, and the powder water is soaked evenly, can the stable quality be extracted. Therefore, if beginners want to practice their skills, they should focus on improving stability in these three aspects.