How many times do you need to inject water to make coffee? what utensils do you need to teach you to open a coffee shop?

This is easy to understand. The longer you soak, the more substances will be extracted, and the flavor will be about strong, and vice versa. However, what factors will affect the soaking time? let's elaborate on them one by one.

First of all, the degree of coffee grinding, coarse filter fast, fine filter slow, which we can imagine, fast filtration, per unit of water natural coffee and water contact time is short, the taste will be light, and vice versa.

Then there is the filter, one of the filters we commonly use is filter paper, a good filter paper should be odorless, good filter water. I once used a kind of inferior filter paper, which is very thin, but the filtration speed is very slow, only water injection, but not dirty, which will inevitably lead to a long soaking time. In addition, common filters include flannel and metal. It is generally believed that these materials, filter paper filterability is the best, the disadvantage is high cost, may have the taste of pulp. Flannel, is also generally considered to be excellent filtering effect, the production of coffee taste soft, mellow, but repeated use, flannel is very easy to absorb the taste of coffee, resulting in cross-contamination. Finally, there is a metal filter, which is considered to be the worst filter, and it also makes some very fine coffee powder difficult to filter out.

Another factor that affects the immersion time is the method and method of hand-flushing water injection. Some friends like to inject water in one breath, that is, they keep injecting water all the time, some people like the method of twice water injection, and some people like the way of water injection more times. You can try to calculate separately, you can find that the difference in the way of water injection can cause a great difference in jet lag, that is, the difference in the time of soaking coffee in water. Usually the soaking time of my personal preference for 20 grams of coffee is about 2 minutes. Of course, if you use an ordinary kettle instead of a special hand flushing kettle, it may be difficult for you to control your water volume, so you may not be able to accurately grasp your water injection time, and one-time water injection may be more suitable for you.

Then there is the gouache ratio when brewing coffee.

When we make tea, one of the most basic principles may be known to everyone: if you want to be strong, put more tea. The same applies to coffee making. If you want stronger coffee, we put in more coffee powder. However, if we want to make a stable cup of coffee and drink the standard taste every day, John recommends that we have a standard gouache ratio, or at least a personal habit. John's personal habit is 20g of coffee and 300ml of water, that is, the ratio of powder to water is 1:15. Of course, this is also under the premise that I fix the water temperature and grinding thickness. This is a basic universal ratio, which can then be slightly adjusted according to specific coffee and personal preferences.

The above points are the key factors that John believes directly determine the taste of your hand-brewed coffee.

At this point, in fact, we should have some idea, in fact, the key factors affecting the production of coffee will interact with each other, they will cycle. For example, if the coffee powder is ground roughly, the filtering speed will be faster and the taste will be light, but you can slightly increase the water temperature or increase the soaking time to adjust the taste in the cup. But no matter how you adjust it, you can't change your coffee beans. This is the main theme of your cup of coffee. We will discuss with you how to choose a coffee that suits you in the following articles.