The detailed process of making hand-made coffee

Steps for making coffee by hand

Strictly speaking, how high the water temperature is for hand-brewed coffee depends on the characteristics of the beans. Generally speaking, the water temperature is 90 degrees Celsius.

Wet with water

Before brewing coffee, put the folded filter paper into the filter cup and put the filter cup on the coffee cup. Pour hot water into the filter cup, let the water wet the filter paper, remove the smell of the filter paper, and wet the filter cup and the coffee cup to warm up.

Ground beans

Pour out the hot water that you just poured into the cup. You can start grinding coffee beans. Generally speaking, 300ml coffee needs about 20g of coffee beans.

Add powder

Pour the ground coffee powder into a filter cup covered with filter paper.

Stuffy steam

It's steaming. Add water evenly and gently to the pot by hand to submerge the coffee powder. This step is called steaming and lasts about 20-25 seconds. At this time, you will see the coffee powder bubbling, which is the coffee particles releasing carbon dioxide, and the gap between the bubbles will make the coffee powder form a uniform filter layer to provide the space needed for hot water to pass through. The quality of steaming affects the formation of filter layer and directly affects the quality of extraction. Stuffy steaming is not good, the coffee taste will not be clean, mainly sour, coffee itself is difficult to reflect, the taste is thin, with irritation, the aroma is not dignified enough.

First water injection

After steaming, the center of the coffee powder is taken as the center, and the water is injected for the first time by drawing a circle with a larger flow of water, and the water is higher than the coffee powder. Remember that the water flow should not touch the filter paper directly and keep the circle within 1 cm from the edge of the coffee powder. The height of the current is maintained at about 4cm with the coffee powder on the surface of 3Murray. The amount of water injected for the first time accounts for 60% of the total amount of coffee.

The most important thing in hand flushing is the control of water flow, and the speed and intensity of water injection are very important. This is the technical point of this technique. The purpose is to let the coffee powder fully soak in the water, the water is higher than the coffee powder so that when the water is replenished, the water can flow evenly through the coffee powder. The finer the flow, the more sufficient the extraction.

Second water injection

Pause after the first water injection, wait for the water in the coffee powder to flow down completely, start the second water injection, the method is the same as the first water injection, the amount of water injection accounts for 30%.

Pause after the second water injection, wait for the water in the coffee powder to flow down completely, start the third water injection, the method is the same as the first water injection, the amount of water injection accounts for 10%.

When you reach the amount of coffee liquid extract, remove the filter cup immediately, regardless of whether the coffee liquid can still be dripped in the filter cup.

Pay attention to the current

Generally speaking, the thicker the water flow, the faster the rotational speed, the extracted coffee taste tends to be light and gentle, which is suitable for shallow baked beans; the finer the water flow is, the slower the rotational speed is, the more abundant the extraction is, and the coffee flavor is relatively strong. But the water flow thickness and rotational speed should be controlled properly, the water flow that is too thick and too fast is easy to underextract, and the coffee is light and tasteless or only shows a single bitter taste; the water flow that is too fine and too slow is easy to cause excessive extraction, and the coffee taste is dull and bitter.

Hand-made coffee

This is also the charm of hand-brewed coffee, which seems simple but full of all kinds of uncertainty. However, although there are many requirements for water temperature, time and brewing techniques, the whole process is nothing more than a pair of hands, a pot and a funnel.