Tips for saving money on coffee: How to make brewed coffee at home

Although hand-poured coffee looks simple, if you control it well, you can definitely make a cup of professional and authentic single-origin coffee. Below I will briefly explain the steps and precautions of hand-poured coffee based on my own experience.

Manual coffee brewing method introduction:

1. Configuration required for manual brewing: [Equipment] The most powerful guide to buying hand brewed coffee equipment in history, are you in it?

Weigh 15g of coffee powder and pour it into the grinder for medium grinding. The ground particles are slightly coarser than salt.

1. Fold the filter paper and place it in the brewing seat:

2. Use the hot water in the hand-pour kettle to pour the filter paper in a clockwise circle. This has three purposes:

A. Make the filter paper and filter cup adhere more tightly together to prevent channel effect.

B. Remove the smell of filter paper.

C. Hot water will flow into the lower pot, warming it up and making the coffee more delicious.

Pour the water from the coffee pot to warm the cup

Pour 15 grams of coffee powder into the middle of the filter paper and shake the filter cup horizontally to flatten the coffee powder in the filter paper.

Put the top with the powder back on the coffee pot, and then use the hot water in the hand-brewed pot to draw circles clockwise with the center of the filter cup as the center. Start timing when brewing, brew the coffee to 30g in 15 seconds, then stop adding water, steam for 25-35 seconds, observe the powder layer, and start the second water injection if there are no bubbles.

When pouring water for the second time, do the same as before, draw circles clockwise with the center of the filter cup as the center. Do not let the water flow to the place where the coffee powder and the filter paper meet to avoid the channel effect. Just pour the coffee powder to the outermost circle and leave a circle. Then brew it in circles towards the center.

After about 2 minutes, the coffee should be brewed to 230g-240g, and the manual coffee brewing is complete.

The above is the entire process of making hand-brewed coffee, which actually seems quite easy.

The key to hand brewing: steaming

If steaming is omitted in the initial step of hand brewing, a large amount of hot water will pass through the powder layer through a small number of local water channels. This will prolong the dripping time and may result in over-extraction. Because the extraction time is longer, more substances are dissolved, and the taste may be sour and irritating, or full of mixed flavors.

Water injection for steaming:

◆ Small amounts: Just soak all the coffee powder.

Coffee beans with different roasting degrees have different water absorption: lightly roasted beans lose less water and have a low water absorption rate, while darkly roasted beans lose more water and have a high water absorption rate.

Generally speaking, 1 gram of coffee powder absorbs about 2 ml of water.

The amount of water used for brewing depends on the amount of coffee powder and the degree of roasting. It should be about 1 to 2 times the weight of the coffee powder. For example, if I brew medium roasted coffee, 15 grams of coffee powder, I will add 18 to 20 grams of water to soak all the coffee powder.

◆ Uniform: All the coffee powder is soaked and no water column is formed.

If the water is not injected evenly, some areas will have more water (water will flow down from the middle of the coffee powder in the form of a water column, or a small round hole will form in the middle of the coffee powder, bubbling upwards), while some areas will have no water (some coffee powder will still be dry).

◆ Gentle: Our goal is to soak and dissolve it, so just spread the water gently on the coffee powder. When steaming, keep the spout as close to the powder as possible.

How coarse should the powder be ground for pour-over, syphon, French press, Aeropress, Moka pot, etc.?

* Coarse grind: about the size of coarse white sugar, suitable for filter coffee.

* Medium grind: gritty, between the size of coarse white sugar and granulated sugar, suitable for drip brewing (filter paper drip) method.

* Fine grinding: the size of fine sugar, suitable for distilled coffee makers, electric coffee makers, and moka pots.

* Extra fine grind: The size is between salt and flour, suitable for Espresso and Turkish coffee. Because home grinders cannot grind to this texture, you usually have to buy ready-made ground powder. So if you want to enjoy Espresso at home, it is best to drink a large amount to drink fresh coffee.

Preservation of coffee

Tips for keeping coffee beans fresh

Perfect preservation, the old bean also performs well

Sometimes I see online articles saying that coffee is freshest within one hour after roasting, and then it starts to decay and age. Is this true? If it is true, it is not just in China, but the coffee in famous coffee chains all over the world is not fresh. The freshness of green coffee beans can be identified by the dark green color and water content, while the freshness of roasted beans can be clearly seen from the appearance of the roasted beans and the amount of oil produced.

When coffee beans are produced in large quantities, farmers or the government need to balance prices, adjust inventory, and market supply and demand to stabilize market prices. However, the storage method of the inventory beans is very important. The warehouse must be ventilated and dehumidified to avoid moisture or the growth of aflatoxin. If the facilities are complete, even old beans can perform well as coffee.

Sealed small package to keep fresh

Coffee beans should be packaged in small bags and stored in sealed bags or cans. They should be brewed as soon as possible while they are fresh. However, we often see people buying large bags to save money, which takes a long time to finish. The large bags are often opened and exposed to air, allowing bacterial spores to run into the coffee bags, reducing the freshness to the point of rotting without knowing it. Fresh beans are dry in appearance and have a strong aroma, which clearly shows their freshness, making people want to brew a cup of coffee right away.

It is difficult to distinguish the freshness of filter paper hanging ear

What I am most concerned about with filter paper drip coffee is that its freshness is difficult to judge. When it is ground into powder, the freshness cannot be judged from the appearance of the beans. Moreover, when the powder particles are ground, the coffee aroma is lost, so it is difficult to drink a good taste of drip coffee. It can only satisfy your cravings, but it is difficult to quench your thirst. It is expensive, the hand contact area is large during packaging, and hygiene is also a problem. You must choose a brand with production qualifications and qualified inspections. Compared with freshly roasted beans, drip coffee has become the best choice for coffee lovers, especially those who prefer single-origin coffee, mainly because it is easy to carry and brew. If conditions permit, of course, freshly ground and brewed is the best~

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