Filter paper hand-brewed coffee extraction technology how to make good 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.
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