Introduction to the method of proportional brewing of coffee powder in water area of hand-brewed coffee

Introduction to the method of proportional brewing of coffee powder in water area of hand-brewed coffee

a. At the mouth of the pot, many hand pots have adopted a long mouth and a thin mouth, in order to make the flow easy to control, smooth and uninterrupted. Some students use low-quality hand flushing pots, or even directly use non-special hot water kettles, the water flow is difficult to uniform, and even flow down the bottom of the kettle mouth.

b. Thermometer, how to extract coffee at the best temperature? If there is a thermometer on the hand flushing pot, it will save time, effort and worry.

c. Heat preservation, remember to close the lid when hand flushing, the degree of temperature loss during extraction will be reduced, which can bring more stable water temperature.

. A good filter paper should be odorless and filtrate well. And many people are cheap to use inferior filter paper, which is very thin and easy to leak. Some filter paper filter speed is very slow, only water injection, but not dirty, which will inevitably lead to excessive coffee extraction, affecting the taste. Still wondering why I bought good coffee, but the taste is not good. Because different people have different tastes and different requirements for intensity, the concentration range of gold cup extraction is 1.15% Mel 1.35%, and the proportion of water used is about 1:13 to 15. Some people use very little water simply in pursuit of richness, but it doesn't taste good. On the contrary, some people expect to extract more substances with more water, but the later the extraction is, the lighter it is, and the final concentration is less than A. The injected water column is too large and the direction of the water column is too tilted, which will cause the water to flush a hole in the side of the powder layer and run away directly from the filter paper, resulting in insufficient coffee extraction.

b. The water column is pulled too high, resulting in the flow of water to destroy the coffee powder, easy to inject bubbles, and uneven coffee extraction. It will also lead to too much water column and contact air area, and the water temperature will be affected, so the water column must be as close to the coffee as possible.

c. The water flow is unstable, sometimes large and small, sometimes dashing, sometimes ticking off, resulting in different degrees of soaking in different areas of coffee powder, and the taste of coffee will be affected.