SCAA Standard hand Coffee course (Bonavita)

Equipment needed: Bonavita temperature control hand flushing pot, electronic scale, random cup filter cup, coffee pot, filter paper, bean grinder

Coffee powder VS drinking water ratio:

1. Cups (5 ounces of finished coffee) = 160ml water (9g drip coffee)

2. Cups (10 ounces of finished coffee) = 321ml water (18g drip coffee)

3. Cups (12 ounces of finished coffee) = 482ml water (27g drip coffee)

(for this hand-flushing operation, use 18g coffee powder; 321g drinking water; 32g pre-steaming water)

Procedure:

1. Folding filter paper:

Take out the "Melitta4 filter paper". Its side and bottom are pressed by the machine and are thicker. (choice of filter paper: filter paper is divided into size types, according to the choice of filter cup, bleached and raw pulp filter paper, here according to your own needs. )

First fold the side of the thicker filter paper pressed by the machine and flatten it.

Then fold and flatten the bottom of the thicker filter paper pressed by the machine. (note: be sure to fold from the back)

Finally, the folded filter paper is placed in the filter cup.

two。 Grinding: hand-operated bean grinder grinds coffee beans (the coffee powder is about sugar, and the thickness is uniform. )

3. Turn on the toggle switch, place the filter cup on top of the coffee pot, pour hot water into the cup, and wet the filter paper. After releasing the hot water, turn off the switch.

Note: (the function of soaking filter paper is not only to let the filter paper stick to the cup wall, but also to wash away the "pulp smell" of the filter paper, so please turn on the switch to perform the action of soaking filter paper)

(the water temperature range of hand-brewed coffee can be 85-93, but the taste of different water temperatures must be very different. Different beans need different water temperatures for different roasting degrees. Players need to adjust themselves to find the most suitable water temperature. )

4. Put the filter cup that turns off the switch on the electronic scale and return to zero, put in 18g coffee powder, pat the side and flatten the powder.

Then return the electronic scale to zero (it can be called pre-stuffy steam).

5. Pre-stuffy steaming for the first time:

Inject 321g of 10% hot water, that is, 32g of hot water (be sure to pour through the surface, but do not drop too much water in the pot); at the same time, press the timing switch of the electronic scale and soak for 20 seconds (be sure to be synchronized with the injection of hot water)

Return the electronic scale to zero (before it can be called the amount of water for the second injection)

6. For the second water injection, 321g of hot water is injected with a smaller flow (mainly based on the ratio of water to powder in the above schedule).

Pour water directly into the pot by hand, without paying attention to gestures, it is recommended to start the injection from the midpoint, and then draw concentric circles in one direction to the outside, but remember to wet all the coffee powder, do not have dry powder, and do not flush the water out of the concentric cup. (note: do not flush to the filter paper, otherwise it will cause damage to the coffee powder wall and cause water hole)

7. Finish the extraction: cover the top of the corral cup and steam for 3 minutes

Turn on the free cup switch and inject the coffee liquid into the coffee pot. The whole brewing process takes about 3.5 minutes (be careful not to let out the foam at the bottom of the cup).

8. Enjoy the delicious coffee: pour the coffee from the coffee pot into a warm coffee cup and you can enjoy the warm and delicious coffee.