Hand-brew skills: coffee roasting extraction method, sauna hand-brew method

Hand-brewed coffee not only allows you to taste the richer taste of coffee beans, but the brewing process is also very interesting. There are so many different styles of hand-brewed coffee, but they all have one goal: to get a unique cup of good coffee while also having the fun of experimenting. It is actually very simple to brew a delicious cup of hand-brewed coffee at home. If you master some tips and tricks, you can also get a delicious cup of hand-brewed coffee.

Tip 1

Use [Sauna] + Smart filter cup

Powder weight: 16g, water volume: 240cc

First water injection (steaming): water temperature - close to boiling; time 30 seconds.

Second water injection (filtration): Pour in a large amount of water, and the water temperature is still close to boiling.

The third water filling (filtration): When the water temperature drops to between 88 and 93 degrees, fill it with a large amount of water, up to 200cc.

Fourth water injection (soaking): when the water temperature drops to between 80 and 85 degrees, inject 40 grams of water and soak for 20 seconds.

When brewing hand-brewed coffee, it first goes through the steaming stage, which takes about 15 to 30 seconds. This allows the coffee powder to absorb water. The coffee powder that is saturated with water will expand and produce another aroma. The longer the steaming time, the stronger the coffee flavor will be. Usually the amount of water used for steaming is twice that of the coffee powder.

For example, for 30 grams of coffee powder, about 60cc of water is needed to fully absorb the water. After steaming, water is added.

It is generally recommended that beginners use a narrow-mouthed hand-brew kettle, so that the amount of water added will not be too much and failure is not easy; at the beginning of water addition, it is easy to extract coffee. If you are using an ordinary hand-brew kettle, don't use too much water at the beginning. Wait until the end to use a large water injection to avoid excessive impurities.

The ideal time for the entire water pouring process is about 1.5 to 2.5 minutes. If you want the coffee to taste stronger, you can slow down the speed. "It should taste good, but not too much." Let's take a look at what the "Sauna Hand Brewing Method" is!

Sauna hand shower

Suitable for light roasted and medium roasted coffee beans

During the brewing process, three different temperatures are used for brewing and segmented extraction.

The benefits of the sauna brewing method: You can extract a cup of lightly roasted coffee with a rich aroma, full sweetness and sourness, and a long aftertaste. Segmentation and cooling can fully express the layering and fullness of the coffee to a certain extent, avoiding the burnt feeling of over-extraction caused by soaking extraction with a smart cup or slow filtration.

The first time you pour a large amount of water, the water temperature is still very high because high water temperature is conducive to fully extracting the aroma of the coffee.

The second time you pour a large amount of water, the water temperature will be between 8 and 93 degrees. The higher the water temperature, the higher and brighter the coffee acidity. The lower the water temperature, the more obvious the sweetness of the coffee. Pour water to 200cc (about 200 grams).

When the second water filling and dripping are almost finished, lift the smart cup, the switch will cut off the water flow, stop filtering, and then move the lower pot away.

Tip 2

Dark roast/light roast coffee extraction method

In order to extract a stronger aroma, a larger amount of coffee is usually used. Increasing the amount of coffee can obtain more coffee components, thus obtaining a stronger coffee. The author generally uses 20g of coffee to extract a cup of 120mL. If you want to extract more coffee components, you can also extend the extraction time (2.5 to 5 minutes). Because this will make the coffee contact water for a longer time, more coffee components can be dissolved. There is also deeply roasted coffee, which has a strong aroma. In order to improve the texture and suppress bitterness, it is usually extracted for a long time at low temperature (80 to 82℃, 2.5 to 5 minutes).

Lightly roasted coffee has not yet expanded its cell tissues, and the capillaries that help extract the coffee have not yet formed. Therefore, the sour taste is more prominent. If the usual extraction method is used, it may not fully reflect the good taste. Only by adding several changes to the basic extraction method can a better coffee with a better flavor be obtained.

The end

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