The correct brewing method of hand-ground coffee-hanging-ear coffee brewing method

The correct brewing method of hand-ground coffee-hanging-ear coffee brewing method

Generally speaking, manual brewing is separated from the machine, so the stability and maneuverability of the apparatus are very important. Generally speaking, stainless steel filter is a good choice, which can keep the coffee warm and not easy to taste coffee. The necessary tools include: bleaching filter, paper glass pot, temperature-controlled stainless steel hand-flushing pot, electronic scale, electric bean grinder. The production method of hand-brewed coffee is very simple, basically according to the powder-water ratio at 1:15, the water temperature is 90-93 degrees, first wash filter paper, then cloth powder, finally brew, drip filtration, out of the cup, the total time is controlled in 2.5minutes. As for the degree of grinding of coffee beans, it can be determined according to brewing tools, generally speaking, the degree of grinding required for filter paper brewing is moderate or medium-fine grinding.

Xiao he is to blame for the so-called success or failure. If we take advantage of the characteristic that the metal screen will let the fine powder pass through, our French pressure will become a professional coffee press filter pot, and all we need to achieve this step is a detailed metal screen (fineness is based on Hario's TH series filter press, if you can buy that kind of filter pot that can see the mesh clearly with the naked eye, please buy some good tea to make it) and an ordinary coffee mill: domestic Pegasus. Swiss-made solis166/167 and high-quality hand mill can be competent. The degree of grinding should be slightly thicker than spinning sugar, so that the degree of grinding is basically close to the limit of ordinary coffee grinding (another case for changing the machine), and then the ground coffee powder will be carefully sifted with the pleasant dry aroma. Do not pity the fine powder that floats away, it is a poisonous powder that destroys the quality of coffee, and you do not have to sift it for too long so as not to affect the freshness, of course, if you use fresh beans baked within 2 weeks. All efforts beyond this deadline are in vain. But at least you can get a cup of black liquid that is easier to enter than before. of course, the French pressure is not perfect, and the problem that the metal filter can not completely filter the fine powder is one of the problems, so there is the view that the French pressure requires rough grinding. it is true that coarse grinding can reduce the content of fine powder to a certain extent. But the price is that the particles get thicker and much of the content cannot be extracted. Based on this, there is a point of view that it is necessary to increase the extraction time to improve the extraction rate. However, the effective extraction temperature range of each kind of bean is very narrow, there is no heat preservation function of the French pressure, only tens of seconds is in the effective extraction. At the same time, because the fine powder could not be completely eliminated, after several minutes of soaking, they were thoroughly over-extracted, bitter, astringent and miscellaneous tastes gushed out one after another, so a cup of coffee that can only be used to entertain the sink was born.