Introduction to the production of hand-brewed coffee step video method, taste characteristics, varieties and producing areas

First of all, you need to prepare tools, generally including hand flushing pot, filter cup, filter paper, beaker, thermometer.

Second: Follicle coffee is extracted with hot water, so boil a pot of hot water in advance, pour the water into the hand-washed pot (it is best to use a smaller crane mouth pot, so it is easier to control the thickness of the water flow) and then inject hot water into the beaker for warming the cup (also adjust the water temperature) and then measure the water temperature with a thermometer. Generally, the water temperature is between 85℃ and 92℃.

Third: the ground coffee powder into the filter paper into the filter cup, the filter cup will be placed on the beaker.

Fourth: Start the extraction. First, a small amount of water is injected into the coffee powder to saturate the coffee powder. This process is called steaming to facilitate the extraction of coffee essence. After steaming, start the second water injection. The water flow should be fine and uniform. Water injection should be drawn in a circle on the flour surface. This water injection accounts for 60% of the whole extraction amount. The third injection accounts for 30% of the total extraction volume, and the fourth injection accounts for 10% of the extraction volume (some people think that the fourth injection can be omitted and the third injection volume can be increased by 10%)

Fifth: Remove the filter cup from the top of the beaker, and the cup is the extracted coffee. The rest of the coffee grounds in the filter paper can be discarded.

The whole process seems very simple, but human factors control is very important

If you use flannel drip coffee, air can escape from anywhere, and hot water seeps into the flannelette like a film to keep it warm. Therefore, the filter cup must have a deeper groove, so that after hot water is injected into the coffee powder, there is a gap between the filter paper and the filter cup to allow air to escape, so that the coffee can be fully steamed.

Hand-brewed coffee operation method and process:

The first step: CHEMEX coffee pot, single-hole filter paper, hand-made pot, coffee beans, coffee grinder cup, pull flower jar.

Step 2: Install the filter paper and wet it with hot water to remove the paper odor and warm the pot.

Step 3: Adjust the grinder, select the appropriate medium and coarse grinding scale, according to the water temperature and bean nature.

Step 4: into the powder, gently pat flat, reduce the gap between powder and powder.

Step 5: inject hot water into the midpoint, and expand the "circle" shaped trajectory, time, steam.

Step 6: The water column is about 3CM away from the powder surface. Control the water flow at a constant speed. Do not mix air.

The seventh step: one-time injection, can be segmented water injection.

Step 8: Clean filter paper and coffee grounds.

Step 9: A delicious cup of hand-brewed coffee is complete.

Conclusion: The success of hand-brewed coffee depends on "steaming","steaming" and there is no strict definition. Let a small amount of hot water penetrate all the coffee powder, let it stand for a while to form a filter layer, let the hot water pass through the coffee powder, because when the hot water passes through the powder, the porous coffee powder will expand and become a state of steam cooking, and form a thick filter layer. The emphasis of extraction is on averaging, and making a filter layer is an indispensable basic step, which is generally referred to as "steaming."