Step diagram of Japanese hand-made coffee-how to use French coffee maker

Step diagram of Japanese hand-made coffee-how to use French coffee maker

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 has more bitter and miscellaneous flavor components.

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.

1. Warm the cup. Everyone knows that the tannins in the coffee do not work as expected, making the coffee very sour, so we should pour hot water into the coffee cup before we start brewing the coffee.

two。 Grind beans. The thickness of hand-made coffee should also be adjusted according to the characteristics of coffee beans, and the powder thickness of deep-roasted coffee beans should be slightly thicker than that of medium-deep roasted beans. Specifically, the deep-roasted beans of carbon-roasted coffee are 4, while those of medium-and deep-roasted beans like Blue Mountain should be 3. 5. If the bean powder is too thick, the coffee is not strong enough, if it is too fine, the coffee will be very bitter. There is also the problem of the quantity of coffee beans. The amount of beans in a cup of coffee is 12-14g, while the quantity of 2 cups should be calculated by formula-2) X2, three or more cups is simple, 3 times 30g, 4 cups 40g, and so on.

3. Assemble utensils. Hand-brewed coffee is mainly composed of three parts, filter paper, filter cup and filter pot. If you pay attention to it, there should be an incubator under the filter pot to prevent the coffee from getting cold during brewing. The size specifications of filter paper, filter cup and filter pot should match. For example, two-person filter paper should be matched with two-person filter cup.

4. Transfer bean powder. Pour the ground bean powder into the combined filter paper, then gently pat the filter cup to pat the soybean powder and smooth the surface. So that the powder can receive water evenly in the following steps.

5. Warm the pot. Pour a small amount of hot water into the bottom pot, shake a few times, and then pour out. Then put the solid bean powder on the bottom pot.

6. It is stifling and steaming. The purpose of steaming is to stuffy the aroma of coffee and prepare for the second brewing. The steaming water temperature should be 93 degrees. Pour water from the center of the bean powder and circle it for 2-3 times, so that all the soybean powder can absorb water evenly. It is best to drop 3-5 drops of water. After absorbing water, soybean powder will expand, from the previous flat to the upward protruding arc. At this time, you can smell the faint fragrance of coffee powder. This step is particularly important and is one of the decisive factors in determining the success of a cup of coffee.

7. Brew. After steaming, put the kettle on a moist cloth to cool down. 25-30 seconds later, the water temperature drops to 89-91 degrees, and you can brew. Generally speaking, the brewing temperature of moderately roasted coffee beans (we call inert beans) is 91 degrees, which can better extract the aroma of coffee beans, while the brewing temperature of deep-roasted coffee beans (lively beans) is 89 degrees Celsius. This water temperature is enough to extract the aroma and bitterness of coffee beans. If the water temperature is too low, the water temperature is a little light, and the water temperature is too high. The brewing water can be a little thicker than the steaming one, but it must also be stable. The amount of coffee can be controlled by the number of laps and the speed of the current. Whether it is brewing one or three cups of coffee, the water simply needs to inject water in a circle from the center, then back to the center from the outer circle, to the center of the circle to collect water, and the brewing is over. In the brewing process, be sure not to wash the water into the filter paper, otherwise the coffee will be very astringent. Generally speaking, the amount of coffee brewed should be 0.5 more than the mark of the pot, otherwise the amount of coffee will not be enough.