The characteristics of hand-brewed coffee-what is hand-brewed coffee and Italian style

The characteristics of hand-brewed coffee-what is hand-brewed coffee and Italian style

1. Prepare thermometers (there are thermometers on some hand pots, which is more convenient)

two。 To prepare a stopwatch, mobile phones usually have a timer function.

3. An electronic scale accurate to grams.

4. Filter cup, filter paper, sharing pot, hand punching pot.

5. The amount of coffee powder can be selected according to the ratio of coffee powder to coffee liquid at 1:13 (if the ratio of coffee powder to boiling water is about 1:15), and the concentration can be adjusted by increasing the amount of coffee powder under the same other conditions (flow rate, brewing intensity, etc.).

6. The fineness of coffee powder can refer to the thickness of white granulated sugar sold on the market. According to the baking degree of beans used, deep-baked beans can be thicker and shallow-baked beans can be thinner. The thickness of the flour can be adjusted according to the variety of beans, the ones with high acidity are finer and those with high bitterness are thicker. The best thing to grasp is to adjust the taste of the final coffee liquid by adjusting the thickness of the powder. if you think the coffee is sour, you can grind the powder finer, if you feel bitter, you can grind it thicker, adjust dynamically.

7. It is best to use a hand flush pot to boil water, if the temperature of the hot water pot drops very fast. The hand flushing pot should have a lid, and the temperature will drop very fast without the lid, and the temperature will be too low before the manual flushing is finished.

8. It is recommended that the water level in the hand-flushing pot is fixed at the beginning of the practice. make sure that the hand-flushing pot has 90% water before you start brewing, so as to find the feel and control the water flow.

9. Choice of brewing water temperature: the following water temperature is a reference basis, which can be adjusted according to your preferences and brewing habits.

When using the filter paper dripping method, the taste balance can be best achieved at the water temperature of 82 °C ~ 84 °C. Exceeding this temperature will make some flavors particularly obvious, and if you don't reach this temperature, you won't be able to extract enough delicious ingredients.

Filter cup classification: the type is divided from the material, the filter cup has ceramic, metal, resin, glass and other types, the filter cup mainly needs to consider heat preservation, ceramics are more thermal insulation. The order of filter cup development is single-hole filter cup (Melitta), three-hole filter cup (kalita gets the true transmission of Melitta), metal filter mesh, V60, blue shape.

a. Single-hole filter cup: single-hole coffee filter cup is invented by Mrs. Merita in Germany. After steaming, water injection can be completed at one time. Shallow baked beans that are easy to plug the holes of a single-hole filter cup are not suitable. They are mainly used for medium-and deep-baked coffee and are quite suitable for German filter cups that like deep-roasting. Slow filtration makes it easy to make coffee with rich content and strong flavor.

Melita hand filter cup has been improved towards automation, and after countless improvements, it has finally been a great success in the United States, which is the most popular American coffee automatic filter machine we see today. But if you take apart an American coffee machine, the principle of the bubble invented by Mrs. Melita has hardly been changed, only to optimize the shape of the filter and filter paper.