Japanese hand coffee step diagram-flannel and v60 coffee maker usage

Japanese hand coffee step diagram-flannel and v60 coffee maker usage

1, water temperature.

The water temperature of hand-brewed coffee is generally kept between 88mur93 degrees. If the water temperature is too high, it is easy to overextract the bitter ingredients of coffee, resulting in bitter taste, loss of acidity, lack of freshness and brightness, while low water temperature can easily lead to insufficient extraction, making coffee sour and insipid.

2, the ratio of water to coffee powder

This applies to all aqueous solutions, that is, the greater the ratio, the greater the concentration of the solution. So the same amount of coffee powder here, the greater the amount of water, the smaller the coffee concentration, the lighter and softer the coffee concentration, the smaller the amount of water, the greater the coffee concentration, the stronger the flavor.

Second, the degree of grinding.

The grinding degree of coffee powder determines the contact area between coffee powder and water during brewing and the degree of easy extraction. The finer the coffee powder is ground, the easier it is to extract its ingredients and the stronger the flavor, but after grinding, it is easy to extract too many bitter ingredients and lose their original acidity. On the contrary, the rougher the grinding degree, the lighter and softer the coffee taste, and the appropriate roughness can well show the acidity of the coffee.

Third, extraction time.

Japanese hand-brewed coffee extraction also has strict requirements on timing. Generally speaking, the extraction time of one cup is about 1 minute 30 seconds, two cups are about 2 minutes to 2 minutes 30 seconds, and 3 cups are about 3 minutes, not more than 3 minutes 30 seconds. Without this time limit, if the extraction time is too short, it is easy to cause insufficient extraction, the taste is insipid, and if it is too long, it is easy to extract too much, and the coffee tastes more bitter and miscellaneous ingredients.

Fourth, extraction apparatus.

The biggest influence here mainly lies in the difference of the filter. There are three kinds of filters commonly used in coffee Ming family: single-hole Merita, three-hole Karita and conical kono.

Relatively speaking, the coffee brewed with Karita is light and soft, has obvious acidity, and tastes pure and refreshing. Melita makes the coffee more fragrant and more stable. The kono style shows a more delicate and softer aroma, a richer flavor, a more obvious sweetness and a more smooth and balanced taste.

Fifth, brewing water.

Making coffee by hand is a "kung fu activity", and this "kung fu" is mainly manifested in the regulation of water flow. In the process of hand bubble, we must keep the height, thickness and speed of water flow uniform and stable. The deficiency of any aspect will affect the richness of taste and the balance of taste.