How to make coffee by hand and how to make it taste good

1. Before steaming, make sure the coffee powder is as horizontal as possible in the filter screen or filter paper.

2. When steaming, the force of water injection is not too strong, gently.

3. The best amount of water for steaming is 10% of the total water. For 240 milliliters of coffee, the amount of water needed for steaming is about 24 milliliters.

4. in the process of steaming, the amount of extract flowing is as little as possible; when there is too much extract in the kettle, the amount of water injected should be reduced, or attention should be paid to the degree of grinding.

5. The steaming time is about 30 to 60 seconds. When the expansion of the coffee powder surface is over and the surface is about to shrink, it means that the steaming is complete and the first water injection can be started.

In an ideal steaming process, the coffee powder will slowly expand in the presence of hot water, as if the coffee powder keeps pushing the hot water to the top. At this time, the surface tension of the water and the pressure caused by the carbon dioxide released by the coffee powder add up to the gravitational acceleration of slightly larger water and the downward pulling force caused by capillarity. The best end time of steaming will be the sum of the surface tension of water and the pressure produced by carbon dioxide released by coffee powder when the expansion reaches the limit, which is slightly equal to the downward pulling force and stable water injection speed caused by the gravity acceleration of water and capillarity. at this time, the void layer in front of the coffee powder particles has not yet collapsed, so it is a good time to start the first water injection. Although the longer steaming time may get a thicker taste, it is also easy to affect the cooking results because of the larger surface area in contact with the air and the rapid decrease of water temperature.

1. Moist coffee needs about 30g of hot water.

(* shake the filter cup evenly, dig a hole in the middle with your fingers, rotate and inject it in a zigzag shape from the center, do not rinse the water to the edge of the filter paper, hamburger appears, timing starts with water injection)

2. After the beautiful foaming, the water injection will be completed in the next 2 minutes.

(for about 50 seconds, carry out zigzag water injection from the inside to the outside, and pay attention to the water flow without touching the filter paper. after obvious foaming, the first water injection will be completed in about 1 minute and 10 seconds, and the second water injection will be carried out when the water surface drops obviously. after obvious foaming, water injection is carried out again, and it stops immediately after reaching the amount of water, and about 2 minutes after the injection of hot water trickling filtration is completed, as can be seen through the video just now. Not to mention the performance of the flavor, this kind of production method is very slow to inject water, so it is also jokingly called intravenous drip. Many old masters spend years practicing and inevitably make mistakes in the production process, and it is a great loss of energy and physical strength. If it is used for business to order more than a dozen cups continuously, it is also a great test for the producer.

From a personal point of view, Didi Water injection is really the most unstable, unreliable and magnified way to make it in the industry. Suitable for your own play, but not suitable for business.

In fact, each school is not difficult to master, it is just a combination of all kinds of data, what is needed is to master the principle of extraction and know how to match it will lead to what kind of result, so whether I teach or share, I will decompose the characteristics of various schools and combine the principle of each school with the principle of extraction.