Details that need to be paid attention to in hand-brewing coffee-reveal 100 points of hand-brewing coffee skills (picture and text)

The sharing from David Wang Wang Jianqiang, the certified sensory judge of the WBC World Barista Competition in China, likes to play with the speed of hand to watch.

Methods / steps

Wet the filter paper with hot water, warm the filter cup and the centimeter pot. Wetting filter paper is a key link, rough cotton paper has the smell of paper, wetting can avoid affecting the taste of coffee in the brewing process. At the same time, warm cups and pots can also prevent coffee from getting cold when filtered, affecting the taste.

Then pour in the ground coffee powder. The selection of roasted beans and the thickness of coffee powder will affect the taste of coffee. If the particles are too coarse, the water flows quickly and the extraction is incomplete; if the particles are too fine, the flow of water will be affected, and if the extraction is excessive, the coffee will become more bitter. Beans used in flour grinding generally choose light or medium baking according to personal preference.

After putting in the powder, there is also a small detail, that is, gently pat the filter cup to make the powder even and smooth, which is beneficial to the next brewing. Then there is a key point in the technology. The 90-degree hot water in the pot is injected slowly from the coffee powder and spreads evenly, but the water must not be poured on the filter paper wall outside the coffee. This has not been practiced for a period of time, and it is definitely the most difficult process. When the water basically soaks the coffee powder and starts dripping, stop injecting water and let the coffee powder fully wake up and stew for 60 seconds. (note: steaming for 60 seconds is just a reference. Different beans have different steaming time with different roasting degrees, and there is no unified time standard.

The moist awakened coffee powder fully releases carbon dioxide, expands and bulges, and is full of vitality.

60 seconds full, start to pour water from the middle, the real circle hand flush.

Now it all depends on the skills trained over the years, the hand flushing flow can not be big or broken, a circle, coffee powder full follicles, oil constantly bubbling out. Experienced people will know that this is definitely a high-level cup of classic hand-brewed coffee.

The finished product in the centimeter pot is at the right temperature and full of aroma, waiting for everyone to taste it.

In fact, the key points of hand-made coffee are:

① must be freshly ground freshly baked high-quality coffee powder; this is the key to blistering, or you'll see a big pit when you rush. Stew enough to let the water flow through smoothly.

② hand flush flow must be well controlled, do not rush onto the filter paper

③ controls the water temperature. In fact, the water temperature is related to the baking degree of beans. If the water temperature is lower than 85 degrees, the powder will not fully soak.