Have you unlocked all the five positions of hand coffee?

There are many ways to brew coffee, and there are N ways to brew coffee by hand. Is your hand good for coffee? What position is suitable for you to rush your hands?

Today, the editor will introduce to you five common positions for hand-made coffee!

Stirring method

Thanks to the 2012 WBC (World Barista Competition), Matt Perger, the champion barista, quickly became popular in Europe, America and Australia.

In the stirring method, the coffee powder is ground very fine, then about 50g of water is injected and stirred evenly, and the water is injected again 30 seconds later, until the water injection is completed in 2 minutes. On the other hand, the deeply baked beans need to be steamed for 15 seconds and then injected again, and the water injection will be completed in 1 minute and 30 seconds.

Advantages: stirring can enhance the taste of coffee beans, so that the taste of coffee will not appear too thin.

Disadvantages: while the flavor is obvious, Huigan has been weakened a lot. Moreover, the stirring method has high requirements for the quality, grinding degree and sufficient mixing of coffee beans, and it is easy to over-extract if it is not properly mastered, making the flavor worse.

Drip method

As the name implies, coffee powder is brewed in the form of dripping water. The operation process is the same as the hourglass, dripping bit by bit into the coffee powder, the extraction process is exquisite and time-consuming, it is simply a Virgo's favorite.

First wet the coffee powder bit by bit, then start injecting water after dripping about 1 / 3, stop immediately when the water level of the coffee powder reaches the powder layer, and then wait for the water level to drop to half, then inject water again.

Advantages: the sweet taste of coffee is easy to stand out, and it can also avoid sour and bitter taste.

Disadvantages: difficult to operate, coffee flavor after the lack of sour and bitter taste, but also makes the taste not enough level, complete.

Loose house method

Matsuya method, which also originated in Japan, was born only to extract delicious ingredients from coffee, but it has unexpectedly evolved into a popular way of brewing.

First, use a spoon to dig a hole in the middle of the coffee powder, about the depth of the noodle 30cm, and then start injecting water from the middle until the coffee liquid drips. Then, the way of water injection is changed to draw a circle, wet all the coffee powder, and then cover it with steaming. After 3 minutes, start to inject water evenly and uninterruptedly again. When the coffee liquid reaches half the position of the coffee pot, stop the water injection immediately, then add hot water to dilute it.

Advantages: the flavor of coffee can be maintained for a long time.

Disadvantages: the advantages and disadvantages are also disadvantages. The flavor of the coffee brewed by the pine house method does not change much.

Volcanic flushing

The technique of volcanic flushing originated in Japan. The principle is that using the carbon dioxide contained in coffee beans, after steaming hot water many times, the coffee powder bulges like a volcanic eruption.

Because deep-baked beans contain more carbon dioxide, it is more suitable for this method of cooking. Most volcanic flushing techniques use flannel and V60, because the powder layer in the middle is thicker, so the position in the middle is used for water injection.

Advantages: the taste of coffee is mellow and sweet.

Disadvantages: the coffee liquid is not uniform enough, it needs to be fully shaken after brewing to form a perfect coffee.

Academic cooking method

The most common way to brew coffee by hand is the academic brewing method. Because the brewing method is simple, it is also one of the first choices for most coffee lovers. The operation is very suitable for entry-level players, as long as water is injected into the coffee powder center and steamed, and after the powder layer collapses, water can be injected evenly from the inside to the outside again.

However, this method has higher requirements for holding the pot, and the flow of the hand pot must be delicate, vertical, stable and uniform, and a good cup of coffee can be brewed only after repeated practice.

Advantages: academic cooking method is very stable, suitable for most filter cups and beginners.

Disadvantages: advantages are also disadvantages, because the cooking method is stable, can not form a style and characteristics.

In fact, whether a cup of coffee is good or not, there is no fixed standard, whether it is good or not, as long as you like it. Like, what does that phrase say? Radish and green vegetables have their own preferences, clothes and hats have their own preferences.

All right, posture is good, the object goes home early! Go and practice!