No matter where you are? There is no fixed way or method to brew a cup of coffee, as long as it tastes good. In the development of hand-brewed coffee, various brewing methods have made hand-brewed coffee colorful. The changes in brewing methods not only make the coffee effect different, but also make hand-brewed coffee more entertaining while satisfying everyone's taste buds. Therefore, it is necessary to correctly understand coffee, not to be bound by modules, and not to operate blindly.

There are three types of hand-brewed coffee: volcanic brewing, crater brewing, single-shot brewing, triple-shot brewing, pressed powder brewing, stirring brewing, and point-in-shot brewing. Each brewing method requires three basic conditions: fresh coffee beans, appropriate grinding size, and appropriate brewing water temperature, but there are great differences in the techniques and order of brewing coffee.

1. Volcano Brewing Method

This method uses darker roasted coffee beans (generally darker roasted coffee beans can produce particularly sufficient gas when brewing), injects water into a small area in the center, and uses the surrounding dry powder to continuously form a steaming effect, creating an effect similar to a volcanic eruption.

If you want to achieve a light taste when brewing coffee, you must abandon the conventional coffee powder-water ratio and increase the amount of water injected. However, due to the long-term water injection in the middle and the use of dark roasted coffee beans, it is easy to cause uneven extraction of some coffee powder. But after mastering it, the effect of the coffee will be particularly layered, and it will be sweeter and thicker.

2. Crater Brewing Method

During the brewing process, use the force of the water flow to push the coffee powder outward layer by layer from the center to form a crater effect. During brewing, the amount of water should generally not cover the periphery, and the speed of inflow and outflow should be controlled in a coordinated manner. This method has a slow extraction speed, but it can produce a rich coffee effect. During the extended time, pay more attention to the changes in water temperature and brewing performance. As above, if you don't handle it well, it is easy to over-extract.

3. One-shot brewing method

This is the fastest brewing method. After the steaming is completed, water is poured in a circle to reach the required amount at one time. The water is poured evenly without touching the edge, and the coffee is not prone to uneven extraction. This method can achieve a balanced and harmonious coffee taste while grasping the best time for the coffee flavor to seep out.

This method also requires relative coordination between input and output, and has certain requirements for the flushing speed. The disadvantage is that the coffee will eventually present a regular flavor characteristic. If you are brewing coffee beans with a single flavor, this is a good choice.

4. Three-injection brewing

This method is similar to the previous brewing method, which is to add three stages of steaming, double injection, and triple injection. It is also a commonly used brewing method in the coffee market. This method prolongs the contact time between coffee powder and water, and is often used in the field of boutique coffee beans. It can fully bring out the taste of good coffee and has a better layering.

During brewing, according to the different roasting and characteristics of the beans, it can be roughly divided into: small, medium and large water flow; and small, large and medium water volume. This is the brewing method commonly used by beginners and business entities. Most baristas delve into this. If your coffee beans are good enough, then this is a good choice.

5. Pressed powder brewing method

This method is based on the three-injection brewing method. It uses an espresso glass cup and adds a powder pressing action after the second and third brewing. Since the powder pressing can cause the coffee powder to roll at the bottom when it is pulled out of the cup, and can slightly speed up the water filtration, if this method is used properly, it can make the coffee taste layered and fruity and lively. It is a method occasionally used by baristas who have a coffee player attitude. However, after trying it, it was found that the control of the cup lifting force is very important, and the water injection force and cup lifting factors need to be considered together.

6. Stirring Brewing Method

This can be said to be another extension of the three-injection method, or a traditional Japanese method. This operation is to use the siphon pot stirring rod to stir in circles after the second and third water injections. During the stirring, you will find that the coffee powder can be fully driven and rich bubbles will appear, achieving comprehensive extraction of the coffee.

This method can increase the concentration of coffee, but it is very easy to make it burnt, bitter, and astringent. If the stirring force is too strong, the taste of the coffee will become particularly hard and stubborn.

7. Point-injection brewing method

This is a brewing method transplanted from the small flannel. The water flow during brewing is close to dripping, and the angle of water entering the filter cup is controlled to achieve the brewing method. Due to the dripping speed, this method takes a relatively long time, and the coffee tastes very real. Due to the taste style factors, only a very small group of baristas can accept it and increase the fun.

Although there is no fixed way to brew coffee, each craft has its own unique operating art. For example, the amount of powder, grinding, water temperature, water volume, time, technique, and even attitude are all keys to successful brewing. Only by trying more and experiencing more can you quickly improve your coffee skills!