Creative Coffee Competition in Pingjiang Street, Gusu District, Suzhou

1. Warm the cup. Everyone knows that the tannins in the coffee not as expected will work, making the coffee very sour, so we should pour hot water into the coffee cup before we start brewing the coffee.

two。 Grind beans. The thickness of hand-made coffee should also be adjusted according to the characteristics of coffee beans, and the powder thickness of deep-roasted coffee beans should be slightly thicker than that of medium-deep roasted beans. Specifically, the deep-roasted beans of carbon-roasted coffee are 4, while those of medium-to-deep-roasted beans such as Blue Mountain should be 3. five. If the bean powder is too thick and the coffee is not strong enough, if it is too fine, the coffee will be very bitter. There is also the problem of the quantity of coffee beans. The amount of beans in a cup of coffee is 12-14g, while the quantity of 2 cups should be calculated with the formula-2) X2. It is simple to have three or more cups, 3 times 30g, 4 cups, 40g, and so on.

3. Assemble utensils. Hand-brewed coffee is mainly composed of three parts, filter paper, filter cup and filter pot, if you pay attention to some, there should be an incubator under the filter pot to prevent the coffee from getting cold when brewing. The size specifications of filter paper, filter cup and filter pot should match. For example, two-person filter paper should be matched with two-person filter cup.

4. Transfer bean powder. Pour the ground bean powder into the combined filter paper, then gently pat the filter cup to pat the bean powder and smooth the surface. So that the powder can receive water evenly in the following steps.

5. Warm pot. Pour a small amount of hot water into the bottom pot, shake it a few times, and then pour out. Then put the solid bean powder on the bottom pot.

6. It's steaming. The purpose of steaming is to stuffy out the aroma of coffee and prepare for the second brewing. The steaming water temperature should be 93 degrees. Pour water from the center of the bean powder and circle it for 2-3 times, so that all the soybean powder can absorb water evenly. It is best to drop 3-5 drops of water. After absorbing water, the soybean powder will expand, from the previous flat to the upward protruding arc. At this time, you can smell the faint fragrance of coffee powder. This step is one of the decisive factors in determining the success of a cup of coffee, and it is especially important.

7. Brewing. After the end of steaming, put the kettle on the moist mouth cloth to cool down. 25-30 seconds later, the water temperature drops to 89-91 degrees, and you can brew. Generally speaking, the brewing temperature of moderately roasted coffee beans (we call inert beans) is 91 degrees, which can better extract the aroma of coffee beans, while the brewing temperature of deep-roasted coffee beans (lively beans) is 89 degrees Celsius. This water temperature is enough to extract the aroma and bitterness of coffee beans. If the water temperature is too low, the water temperature is a little light, and the water temperature is too high. The brewing water can be a little thicker than the steaming one, but it must also be stable. The amount of coffee can be controlled by the number of laps and the speed of the current. Whether it is brewing one or three cups of coffee, the water simply needs to inject water in a circle from the center, then back to the center from the outer circle, to the center of the circle to collect water, and the brewing is over. In the brewing process, be sure not to wash the water into the filter paper, otherwise the coffee will be very astringent. Generally speaking, the amount of coffee brewed should be 0% more than the mark of the pot. 5, otherwise the amount of coffee washed out will be insufficient.

8. Fill the cup. Before filling the cup, you should gently shake the coffee in the pot so that it is fully mixed, so that the taste of each cup of coffee is uniform. Then pour out the warm cup of water, pour the coffee into the cup and set the plate for dinner.

9. Points for attention. The whole coffee brewing process from the warm cup to the cup to drink (within 4 cups), the time should not be more than 2 minutes, otherwise the coffee taste will become sour, astringent, and lose the original mellow.