Kenya aa coffee hand brew program-hand brew coffee step video

Kenya aa Coffee handbrewing Scheme-hand Coffee step Video

Wash away the powder layer formed by steaming

A total of six concentric circles are needed at this stage. After the smallest flow of water is injected into the center point by hand for 2 seconds, the concentric circle is around the first circle, and then each concentric circle is enlarged 1 turn accordingly. To the fifth concentric circle, about 12.5px away from the wall of the filter cup, all powder layers will be wet to water and washed away. Then, go back to the fourth concentric circle. The third stage will explain in detail how to circle the third lap.

After circling 6 concentric circles, the electronic claim will show that the amount of water is about 70-80 grams (including 31.8 grams of water used for steaming). If it exceeds 80 grams, the flow is too large, and you must practice the smallest flow and circle it. Use this thin water to slowly circle and disperse the powder layer formed by steaming, and all the powder is wet to the water, determining the direction of the taste. The first feeling of drinking coffee is that the taste is distributed to the whole mouth, and every taste bud can feel the coffee, which can improve the cleanliness and sweetness. At this stage, the requirement for water flow is the lowest, even if you break the flow, it will not affect the taste, as long as it can be wet to all the powder. If the filter paper is washed on the filter paper during the circle at this stage, the water on the filter paper will be absorbed by the powder layer, because when the fine water flows around, the water absorption rate of the powder layer is slow and the water in the powder layer is not saturated.

On the contrary, hand flushing is popular in China. The water is also injected at the central point, but the flood flows around 2-3 times, and the water in the powder layer is saturated. The large current has a great impact on the powder layer, and many people do not dare to go to the extreme edge, so they can only circle around the center point and the middle part of the filter cup wall. the large water flow will quickly push up the powder layer, and some of the steaming powder layer on the far side will be relatively dry relative to the central point, resulting in insufficient extraction. (taste trend: the first taste of drinking coffee is included, and the coffee liquid flows directly down to the throat, resulting in a strong taste and easy to have raw and mixed smell. )

You can compare and feel the difference in the direction of the taste.

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.