Introduction to the flavor step video of Kenya aa coffee hand-brewing scheme

Introduction to the flavor step video of Kenya aa coffee hand-brewing scheme

Hand-brewed coffee stage 1: steaming

1 burst beans and steam with 15% of the total water. Therefore, the amount of steaming water in this cup of Kenya is 212.25 X 0.15 and 31.8 grams. However, there are requirements for steaming water and circling, the smallest water flow in the hand punch pot begins to circle after 2 seconds of water injection at the central point, it must go around to the edge, and then go back to the central point, about 8 times, requiring that the exact amount of water is about 31.8 grams. There can be a deviation of a few grams, but all powders must be wet to water. To do this, you must practice the smallest flow and circle. The tiniest flow of different hand pots will be different, as thin as possible.

For the steaming time, often see the powder layer formed by steaming, if no bubbles come out, it means that the steaming time is enough, you can inject water at the central point. Of course, many people are used to using timers for 30-40 seconds, so they can't cope with different beans and different freshness. Resulting in the possibility of steaming some defective smell out. Beginners can use timers temporarily, but it is recommended to observe the powder layer for a long time.

If you steam quickly with a large current, no bubbles will emerge. If you use fine water flow, but the circle is irregular, the water flow is intermittent, and there will be no bubbles coming out.

The hand flushing preferred by Asians can be represented by Japanese style, which is different from the American boutique coffee system.

Here are some of my personal experiences:

When it comes to Japanese style, it is bound to involve the word Wabi-Sabi. Chinese characters are written as "lonely", lonely, thin, withered, born, indifferent, simple. These key words will be close to this concept, but it is difficult to explain this Japanese Zen through a clear rational definition, including the Japanese themselves. Perhaps because the Japanese language habits, good at expressing subtle feelings, confused will, the logic of the mind, but not relatively good at describing things in a rational way. But that's why it's so wonderful. In the country of aesthetics, theory is always inferior to feeling.

In my eyes, there are more ingredients in "coffee is aesthetics" than "coffee is science", so I like to interpret coffee in the Wabi-Sabi way rather than using instruments and graphs to control it.