Beginner: teach you how to make coffee by hand
If the initial step of hand flushing is less steaming, a large amount of hot water will follow local and a small number of waterways through the powder layer, so that the filtration time will be prolonged, which may lead to the result of over-extraction.
Brief introduction to the method of making coffee by hand:
1. Fold the filter paper into the brewing upper seat
2. Use the hot water in the hand-punching pot to cast filter paper in a clockwise circle for three purposes:
A. let the filter paper and the filter cup stick more closely and stick together to prevent the channel effect.
B, remove the smell of filter paper.
C, hot water will flow into the next pot, playing the role of warm pot, making the coffee more delicious.
3. Weigh 20g coffee powder, pour it into the grinder and grind it moderately, and the finished particles are slightly thicker than salt.
4. Pour the water from the coffee pot, pour the coffee powder into the middle of the filter paper, shake the filter cup horizontally, so that the coffee powder in the filter paper can be paved.
5. Put the upper seat of the powder back on the coffee pot, and then use the hot water in the hand flushing pot to draw a circle clockwise in the middle of the filter cup. Start the time when brewing, brew the coffee to 40g in 15 seconds, then stop the water injection, and steam to 30 seconds for the second time.
6, the second time of water injection is the same as before, draw a circle clockwise with the center of the filter cup, the water flow should not rush to the place where the coffee powder is connected with the filter paper, so as to avoid the channel effect, the coffee powder can be washed to the outermost circle and set aside a circle. Then brew it in the middle again and again.
Within 7, 2 minutes-2 minutes and 30 seconds, brew the coffee to 320g by hand.
This is the whole process of making coffee by hand, and it seems to be quite easy.
The key to hand flushing: steaming
If the initial step of hand flushing is less steaming, a large amount of hot water will follow a local and a small number of waterways through the powder layer, so that the dripping time will be longer, which may lead to excessive extraction, because the extraction time is longer and more substances are dissolved. the taste may be more sour and irritating, or full of miscellaneous taste. However, once you can pay attention to the action of steaming and then start formal water injection, the hot water can pass through the filter layer evenly composed of coffee powder, and then achieve the purpose of uniform extraction.
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