The correct way to open hand-brewed coffee

When we drink tea, what we drink is actually the variety, the place of origin, and the flavor nurtured together with the farmer tea maker. Of course it's the same with coffee. As mentioned in our previous articles, when we drink lattes, American coffee and espresso, what we drink is actually the flavor bred and given to coffee beans by varieties, places of origin, and farmers.

These flavors are valuable, you know, not all coffee can present elegant and comfortable malic acid, and not all coffee can give us a pleasant flavor of nuts, toffee and chocolate.

Apart from the drinks extended by espresso, is there any other way to enjoy such a precious product? Yes! And it's simple! That's hand-made coffee!

♢ how to correctly taste a cup of hand-made coffee ♢

First of all, we must understand the basic taste of coffee:

● acid: there must be! Fruit acid can make coffee lively, light and rich. But what we hope to drink is the acid of fruit, such as the acid of apples, lemons and peaches. What I don't want is vinegar-like acidity.

● sweetness: the sweetness of coffee is not the sweetness of sugar, but the combination of caramel sweetness and caramel-like aroma.

● bitter: there is bitterness in all coffee, but we don't want to drink too much bitterness (no is the best). Bitterness increases with the degree of roasting. If you like coffee beans that are slightly roasted, we hope to drink bitterness that will "melt" rather than taste like "charred", "carbon" and "smoke".

● aroma: this is the most precious and delicate treasure of coffee. If there are no recognizable and clear flavor characteristics, there is no need to choose this kind of coffee, because it is no different from other coffee!

● balance: for me, the sense of balance is very important. Basically, it can be said that it is the synthesis of all feelings. It must be sour (but not too bitter), sweet, not too bitter, comfortable taste and pleasant aftertaste. All in all, it should be pleasant to drink as a whole.

♢, the birth of a cup of coffee, ♢.

As mentioned in the previous article, the production method of hand-brewed coffee is very simple, basically according to the powder-to-water ratio at 1:15, the water temperature is 90-93 degrees, first wash the filter paper, then cloth powder, finally brew, drip filter, out of the cup, the total time is controlled in 2.5min. The grinding scale is not mentioned here because there are differences in grinding thickness between different brands of bean grinders, so it is impossible to give a unified value.

So let's see how changes in various parameters affect the flavor of a cup of hand-brewed coffee:

As the grinding particles become finer, the bitterness, alcohol thickness and irritation of coffee will increase accordingly, thus reducing the acidity; the higher the water temperature will increase the acidity, bitterness, alcohol thickness and irritation together; the effect of brewing time on acidity, bitterness and alcohol thickness is not significant, but the irritation will increase with time.

How to choose the hand flushing device ♢ by ♢

Selecting equipment is a very difficult task. Here is a set of combinations that I think are cost-effective and easy to use for reference only:

Stainless steel filter

Bleached filter paper

Glass pot

Temperature-controlled stainless steel hand punch pot

Electronic scale

Electric bean grinder

Write down 📓 by hand.

Let's make a nice cup of coffee.

(the smell of the hand)

● acid: fruit acid, non-acetic acid

● sweet: caramel + caramel aroma

● bitter: the less the better

● aroma: clear, recognizable, the most precious

● balance: pleasure after the synthesis of the above elements

(the way to rush by hand)

● filter paper, cloth powder, brewing, dripping filter, cup

● water temperature 90-93 degrees

Ratio of ● powder to water at 1:15

(hand punch is a must)

●

Stainless steel filter

● bleached filter paper

● glass pot

● temperature control stainless steel hand punch pot

● electronic scale

● electric bean grinder