Introduction to the requirements of Grinding scale of hand-brewed Coffee Powder
Coffee powder VS drinking water ratio:
1、cups (5 ounces of finished coffee) = 160ml water (9g drip coffee)
2、cups (10 ounces of finished coffee) = 321ml water (18g drip coffee)
3、cups (12 ounces of finished coffee) = 482ml water (27g drip coffee)
(This time, 18g of coffee powder, 321g of drinking water and 32g of pre-stewed water were used)
Operation steps:
1. Filter paper:
Take out the "Melitta No. 4 filter paper", one side and the bottom of which are machine-laminated and thicker. (Filter paper selection: filter paper size model, according to the choice of filter cup selection, but also divided into bleached and pulp filter paper, here according to their own needs to choose.) Turn on the free cup switch, place the filter cup on top of the coffee pot, pour hot water into the free cup, and wet the filter paper. After draining the hot water, turn off the switch.
Note: (The function of wetting the filter paper is not only to make the filter paper stick to the cup wall, but also to wash away the "pulp smell" of the filter paper, so please turn on the switch to perform the action of wetting the filter paper)
(The temperature range of hand-brewed coffee can be 85~93, but the taste of different water temperatures will definitely vary greatly. Different beans require different water temperatures for different roasting degrees. Players need to adjust themselves to find the most suitable water temperature.) For the second injection, 321g of hot water is injected in a smaller flow (mainly based on the water powder ratio of hot water in the table above)
Fill the pot directly with your hand, without paying attention to gestures. It is recommended to start filling water from the middle point, and then draw concentric circles in one direction to the periphery, but remember to wet all the coffee powder, do not have dry powder, and do not flush the water to the outside of the cup (Note: Do not flush to the filter paper, otherwise it will cause damage to the coffee powder wall, causing water flow holes)
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