1. Basic knowledge of hand brewing coffee
Hand brewing coffee is to pour hot water directly on the coffee powder, extract the coffee through filter paper and filter cup, and brew the whole coffee. The cooking process takes about 3-4 minutes. Because the flow rate, direction, temperature, etc. of the hot water used by each brewer are different, the flavor of the coffee will be different each time.
Utensils required for pour-over coffee: pour-over pot, filter cup, sharing pot, grinder, filter paper, electronic scale, thermometer.
1. Hand pour pot & thermometer
The hand pour pot is responsible for filling water, and the thermometer is responsible for monitoring the temperature of the kettle. In addition, there will be now more convenient water-filling kettles with temperature-controlled water filling, so that there is no need for a thermometer to monitor the water temperature.
2. Filter cup & filter paper
The filter cup and filter paper are responsible for filtering coffee grounds. Most of the more common filter cups on the market are conical (V60 , Kono, etc.), trapezoid (Melita), and flat bottom (Kalita Wave), etc., are complicated.
The filter paper also needs to be used with the corresponding filter bowl. The conical filter paper is matched with the conical filter bowl, and the same is true for the flat bottom.
3. Grinder
The grinder is responsible for grinding coffee beans, which determines the thickness of the coffee powder on the one hand, and also affects the coffee powder on the other hand. thickness uniformity. The common grinders on the market are divided into hand grinders and electric grinders. At the same time, according to the cutter head, they are divided into flat knives, cone knives and ghost teeth. The effects of the three on coffee powder are also different.
4. Sharing pot/mug
The sharing pot is responsible for receiving the extracted coffee liquid, and can also be used as a cup-dividing device. You can also use the cup to directly pick up and enjoy coffee. In addition, different sharing pots have different pot designs, which can also help us feel different aromas.
Second, the operation process of hand-brewed coffee
1. Weigh 15g of coffee powder, pour it into the grinder and grind it moderately. Granules are slightly coarser than table salt.
2. Fold the filter paper into the brewing upper seat.
3. Use the hot water in the hand-washing pot to pour the filter paper in a clockwise circle. There are three purposes:
A. Make the filter paper and the filter cup more tightly bonded and stick together , to prevent channel effects.
B. Remove the smell of filter paper.
C. The hot water will flow into the lower pot to warm the lower pot and make the coffee more delicious.
4. Pour out the water in the pot under the coffee, and warm the cup by the way.
5. Pour 15 grams of 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 flattened.
6. Put the upper seat of the flat powder back on the coffee pot, and then use the hot water in the hand pour pot to draw a circle clockwise with the center of the filter cup as the center. Start timing during brewing, brew the coffee to 30g in 15 seconds, then stop pouring water, steam for 25-35 seconds, observe the powder layer, no bubbles emerge, and start the second pouring water.
The same as before, draw a circle clockwise with the middle of the filter cup as the center. Do not rush the water to the place where the coffee powder is connected to the filter paper, so as to avoid channel effect. Rush to the outermost circle and leave a circle. Then brew in circles in the middle.
7. Manual coffee brewing is completed.
Three, what to pay attention to when making coffee
1. The ratio of powder to water
As the name suggests , the ratio of powder to water is the ratio of coffee powder to water. The recommended ratio of hand-brewed coffee is between 1:14 and 1:8, and the ratio can be adjusted according to taste preferences.
2. Brewing water temperature
The recommended brewing water temperature is between 86 and 92 degrees Celsius, and between 86 and 88 degrees Celsius for dark baking and 86 to 88 degrees Celsius for light baking. It is recommended to be between 90 and 91 degrees Celsius. The higher the water temperature, the higher the extraction efficiency, and the easier it is to extract the taste of the coffee, so the water temperature is also a very important part.
3. Grinding degree
The grinder is related to the grinding degree and uniformity of the coffee powder. The thickness of the hand-brewed coffee powder is about the size of white sugar. You can also use a 0.85mm sieve to filter the ground coffee powder to determine the thickness and use it as a calibration.
4. Freshness of coffee beans
In addition, freshness is also a very important part. Freshly roasted coffee is far longer Coffee beans have a fuller flavor, so before brewing, pay attention to the roast date (storage time) of the coffee beans and whether they are stored properly. The coffee beans should be consumed within one month after roasting (it is also recommended that the beans be roasted and raised for 4 to 7 days before drinking).
