Coffee utensils using hand brewing coffee making factors

1. The four elements of handmade coffee are also the four conditions of what we call "good coffee":

High-quality flawless coffee raw beans

Freshly roasted coffee beans

Freshly ground coffee powder

Fresh brewed coffee.

two。 The factors that destroy the taste of artisanal coffee:

The degree of grinding of coffee powder (the same thickness will not affect the finished product as far as possible)

Powder quantity

Water temperature

The amount of water (the rhythm and speed of injecting hot water will affect the extraction time, which is the most difficult to control and the most likely to make coffee stale)

time

Note: in theory, if the above five elements are handled properly, the taste will not go wrong. strictly speaking, the control of point 4 is the most difficult and the easiest process to make coffee lose its flavor. But in fact, taste mistakes (mainly the imbalance between sour and bitter taste) are not mistakes within the allowable range, and some small mistakes are acceptable.

3. Handmade coffee water temperature: freshly roasted beans (beans roasted within two weeks) will emit a lot of carbon dioxide, so this state of coffee powder injected into more than 90 ℃ of hot water, resulting in a general "stuffy" situation, but will emit foam, making the taste worse (if you use filter paper drip filter or Swiss gold drip filter, the beans should be slowly extracted at a lower temperature below 80 ℃.) On the other hand, beans roasted for more than two weeks (coffee packaged in non-exhaust valve bags, especially coffee in sealed coffee cans, kept at room temperature), the above high temperature can release the taste and aroma of the coffee and avoid being too light. The water temperature is affected not only by the freshness of beans, but also by the degree of baking. Generally speaking, "Deep baking is suitable for slightly low temperature (75 ℃ ~ 79 ℃) or medium temperature (80 ℃ ~ 82 ℃) shallow baking for Chinese or slightly high temperature (83 ℃ ~ 85 ℃)." 4. Control the amount of hot water: the most difficult part to control is the amount of hot water in hand-brewed coffee, such as the amount of water injected, the mode of injection, and so on. For matters needing attention in water injection, please see the following.

First of all, the required tools are simple and easy to operate, including:

Hand brewing pot: the kettle of hand-brewed coffee is different from the ordinary kettle in that its mouth is relatively thin, and the spout is located in the lower part of the kettle body, which is easy to adjust the thickness of the water flow and control the water flow.

Filter pot: generally transparent glass pot, graduated, easy to observe the amount of water.

Filter: the filter is divided into single hole, double hole and three holes.

Filter paper: filter paper is generally matched with the filter, what brand, size of the filter corresponds to the corresponding filter paper.

Thermometer: for beginners, it helps to better adjust the water temperature. The general water temperature for making coffee is about 83 ℃ ~ 85 ℃. If the water temperature is too high, it is easy to be bitter and astringent, and if the water temperature is too low, it is easy to lack of extraction.