What are the ingredients for hand-poured coffee?

Ingredients for hand-poured coffee

Hand-poured coffee is a method of making coffee with finely ground coffee beans as raw materials. Water is gradually poured into the coffee powder by manually controlling parameters such as water temperature and soaking time, so that it is fully in contact with water and releases its aroma and taste. The raw materials used in hand-poured coffee have a crucial impact on the final taste and flavor.

1. Coffee Beans

First, let's take a look at the most basic and important raw material for hand-brewed coffee - coffee beans. Coffee beans from different regions, varieties, and processing methods will bring completely different flavor experiences to hand-brewed coffee.

When choosing coffee beans for hand brewing, you can consider the following aspects:

- Varieties: Arabica and Robusta are the two main varieties. Arabica is generally of higher quality, higher acidity and smoother taste, while Robusta is more bitter but contains more caffeine.

- Origin: Coffee beans from different origins have unique flavor characteristics. For example, coffee from Colombia often has citrus and chocolate aromas, while coffee from Ethiopia is rich in fruit and floral aromas.

- Roasting degree: Light roasting will retain more original flavors, but may bring a sour or spicy taste; medium roasting will balance the acidity and sweetness; dark roasting will make the coffee beans bitter and greasy.

2. Water quality

In addition to choosing the right coffee beans, water quality is also one of the factors that cannot be ignored in hand-poured coffee. Purity, no odor, appropriate hardness (hard water) and temperature controlled at around 90°C are necessary conditions for making high-quality hand-poured coffee.

Using a filter to filter tap water can remove possible impurities and residual chlorine and other substances, and improve the taste of the final drink. At the same time, in terms of water temperature, overheated water will make the coffee bitter, while overcooled water will not be able to fully extract the aroma and taste of the coffee powder.

3. Grinding degree

Hand-brewed coffee requires the coffee beans to be ground into a fineness suitable for the hand-brewed equipment. Different hand-brewed equipment has different requirements for the grinding degree.

Generally speaking, finer grinds are suitable for drip brewers (such as V60), while coarser grinds are suitable for French presses (such as French Press). Correctly selecting and controlling the appropriate coarseness can ensure good contact between water and coffee particles and release more aroma and flavor during the steeping process.

4. Each paragraph is wrapped with <p></p>

The above is about the raw materials for hand-brewed coffee. In addition to choosing high-quality, suitable varieties, origins and processing methods that suit personal taste preferences, it is also very important to ensure that the water is pure, has the right hardness and temperature control. In addition, the degree of grinding is also one of the important factors that affect the taste of hand-brewed coffee.

By selecting and controlling the raw materials, we can produce hand-brewed coffee with rich taste and strong aroma. Whether pursuing the flavor of a single origin or trying a combination of different varieties, you can achieve your ideal taste and flavor by adjusting the raw materials.