Thickness Grinding Calibration of hand-made Coffee Powder-thickness Adjustment of hario Bean Mill

Hand brewed coffee powder thickness grinding scale-hario grinder thickness adjustment

A warm cup of coffee.

We all know that tannic acid in coffee will work when it is cold, making coffee very sour, so we should pour hot water into the coffee cup before starting to brew coffee.

Second, the ground beans of hand-brewed coffee

The thickness of hand-brewed coffee should also be adjusted appropriately according to the characteristics of coffee beans. The powder thickness of deep-roasted coffee beans should be slightly thicker than that of medium-deep roasted beans. Specifically, the deep-roasted coffee beans of carbon-roasted coffee are 4. And the beans of blue mountain should be 3.5. If the bean powder is too coarse, the coffee that runs out is not strong enough. If it is too fine, the coffee will be bitter. In addition, there is a problem with the amount of coffee beans. The amount of beans in a cup of coffee is 12-14g, while the amount of 2 cups should be calculated by the formula X2. The amount of three cups or more is three times simpler 30g, 4 cups 40g, and so on;

III. Combination apparatus for hand brewing coffee

Hand-brewed coffee is mainly composed of three parts, filter paper, filter cup and filter pot; if you pay attention to some words, there should be an incubator below the filter pot to avoid coffee getting cold when brewing; the size specifications of filter paper, filter cup and filter pot should be matched; if the filter paper for two people should be matched with the filter cup for two people;

IV. Transfer of bean powder for hand-brewed coffee

Pour the ground soybean flour into the filter paper, and then tap the filter cup to pat the soybean flour surface flat, so that the powder can be evenly hydrated in the following steps;

A warm pot for making coffee.

Pour a small amount of hot water into the bottom pot, shake it a few times and pour it out. Then put the beaten bean flour on the bottom pot;

VI. Steaming of hand-brewed coffee

The purpose of stewing is to smother the aroma of coffee and prepare for the second brewing; the temperature of stewing should be 93 degrees, water injection from the center of soybean powder, 2-3 circles around the circle, so that all soybean powder can absorb water evenly, 3-5 drops of water drops are the best; soybean powder will expand after absorbing water, from the previous flatness to the upward convex arc shape, then you can smell the light fragrance of coffee powder; This step is one of the decisive factors in determining whether a cup of hand-brewed coffee is successful;

7. Brewing of hand-brewed coffee

After the end of steaming, put the pot on a wet mouth cloth to cool down. After 25-30 seconds, the water temperature drops to 89-91 ° C, and you can brew. Generally speaking, the brewing temperature of moderately roasted coffee beans is 91 ° C, which can extract the aroma of coffee beans. The brewing temperature of deeply roasted coffee beans is 89 ° C, which is enough to extract the aroma and bitterness of coffee beans. If the water temperature is too low, it looks a little light, and if the water temperature is too high, it will be overcooked and abnormally bitter.

Brewing water flow can be slightly thicker than steamy water flow, but it must also be stable; the amount of coffee can be controlled by the number of turns and the speed of water flow, whether it is brewing a cup or three cups of coffee water flow only from the center to the outside circle water injection, and then from the outer circle back to the center, to the center of the water collection, brewing is over; brewing process must pay attention to the water flow do not rush to the filter paper, otherwise the coffee will be very astringent; The amount of coffee brewed should generally be 0.5 more than the marking of the next pot, otherwise the amount of coffee washed out will not be enough;

Eight, hand-brewed coffee cup

Hand brewed coffee should be gently shaken before the cup, so that the concentration of coffee fully mixed, so that each cup of hand brewed coffee taste evenly; then pour the warm cup of water, coffee into the cup set plate can be served;

9. Precautions for hand brewed coffee

The whole process of brewing coffee from warm cup to cup filling to mouth (within 4 cups), the time should not exceed 2 minutes, otherwise the taste of coffee will become sour, astringent, lose the original fragrance of coffee;