"Pineapple Class" Make Hand-Poured Coffee in 3 Minutes

Recently, the coffee industry has welcomed a new darling—

Hand poured coffee.

Speaking of coffee,

The first thing that comes to mind is the instant coffee sold in supermarkets.

A step up from that is the Italian coffee in the coffee shop.

What is hand-brewed coffee?

Hand brewed coffee, as the name suggests, is hand brewed coffee, a filter brewing method. More than 100 years ago, it was invented by a German housewife, Ms. Bentz Melitta.

Before this invention, people used cloth bags to filter coffee grounds. However, cloth bags are difficult to clean and unhygienic after repeated use. In addition, the coffee grounds left in the filter without gaps can easily destroy the original taste of coffee, and the original flavor of various coffees cannot be tasted.

So, in order to solve these problems, Ms. Melitta invented the world's first filter coffee cup (a copper coffee filter cup with a water hole in the arched bottom), and handmade coffee was born.

Well, this kind of hand-poured coffee is not a recent invention.

It’s an ancient way of brewing coffee.

Yes, that's right.

Because coffee culture has recently been rapidly rising and reviving not only in Europe and the United States, but especially in Asia, this ancient way of brewing coffee that can reflect the original flavor has once again come into view and attracted attention.

The reason why coffee has a unique flavor is that

In addition to the origin of coffee beans is the most important factor,

The taste varies greatly depending on the degree of roasting.

Coffee beans can be roughly divided into four types according to the degree of roasting: light roast (Cinnamon), medium roast (High), medium-deep roast (City), and deep roast (French). If further subdivided, it can be divided into 8 types (as shown in the following table)

Lightly roasted coffee has a strong sour taste and almost no bitterness, while dark roasted coffee has a strong bitter taste and almost no sourness. Even coffee beans that are naturally sour will lose their sourness after being dark roasted, and become bitter coffee. This is because the longer the roasting time, the higher the degree of caramelization, the more acidic substances are destroyed, and the less likely it is to have a sour taste. Conversely, the shorter the roasting time, the lower the degree of caramelization, the less acidic substances are destroyed, and it is easy to brew sour coffee.

So, if you want to make a cup of "desired coffee",

In addition to choosing your favorite coffee beans that suit your taste,

What other factors affect the taste of hand-brewed coffee?

1. Grinding degree of coffee powder

Appropriate thickness: about the same as sugar

If the coffee powder particles are coarse, the hot water will flow away quickly. The faster the water flows, the sourness and sweetness of the coffee will be retained, and a cup of light coffee with only bitterness and relative freshness will be extracted. If the coffee powder particles are fine, the hot water will flow through more slowly, and it will be easy to extract a cup of heavy coffee with bitterness and astringency.

2. The amount of coffee powder

It takes about 15g of coffee powder to make one cup of coffee. For each additional cup of coffee, add 10g of coffee powder.

3. Water temperature

The water temperature for brewing coffee is generally around 92°C. We can also adjust the water temperature according to the degree of roasting. The water temperature for light and light-medium roasting is 94-98°C, the water temperature for medium and medium-dark roasting is 90-94°C, and the water temperature for deep roasting is 86-90°C. The higher the water temperature, the easier it is to brew bitter coffee; while the lower the water temperature, the lighter the bitterness and the softer the taste.

Therefore, the water temperature must be well controlled when brewing coffee. And after brewing, in order to avoid the sour taste of coffee, it is best to drink it while it is hot, otherwise the sour taste of coffee will also appear as the temperature drops.

4. Water volume

Coffee powder: water = 1:15

5. Water injection speed

If you want a light coffee with a bit of sourness, you can add water quickly, otherwise you will get a cup of thicker and bitter coffee.

7. Brewing time

To brew a cup of coffee, the steaming time is generally about 30 seconds, and the total brewing time is about 2 and a half minutes.

Steaming for too long will cause the coffee powder to be soaked for too long, and the flavor characteristics of the coffee powder will be fully stimulated. The bad flavor characteristics will also become active, while the good flavor components will begin to disappear after being fully soaked.

If the steaming time is not enough, it will obviously result in insufficient steaming. The flavor characteristics that have not had time to fully awaken will quickly begin to be extracted, and the flavor cannot be fully expressed.

Having said so many principles,

You must be getting impatient waiting,

So how do you brew a cup of hand-brewed coffee scientifically?

Now let me teach you how to brew it.

• appliance:

Hand brewing pot, filter cup, filter paper, filter pot, coffee cup, thermometer, food scale, timer, coffee grinder

• Ingredients: Coffee beans

Here are some coffee beans for you

1. BLUE MOUNTAIN COFFEE

The coffee beans produced in the Blue Mountains of Jamaica at an altitude of more than 2,500 feet are a slightly sour, soft, sweet, and delicately flavored coffee. Pure Blue Mountain coffee has a lighter taste and aroma, but tastes very mellow and delicate; it has aristocratic taste and is the best coffee.

2. Mocha Coffee

Currently, the best coffee is produced in Yemen, followed by Mocha from Ethiopia. Mocha coffee has a smooth medium to strong acidity, excellent sweetness, unique flavor, and contains the taste of chocolate. It has the temperament of a noble lady and is a very distinctive pure coffee.

3. Colombian Coffee

SUPREMO is the most distinctive Colombian coffee. It is soft and mellow, with a slight to medium acidity. Its quality and aroma are stable. It is a medium-strength coffee and a top-quality coffee for blending.

4. Mandheling Coffee

It is the most representative coffee produced in Sumatra, Indonesia. It has a fragrant, rich, bitter flavor, a very strong taste, but smooth and not sour. It is the best quality coffee produced in Indonesia.

5. Santos Coffee

Brazilian Santos coffee has a mild, slightly sour and bitter aroma, and is a representative of neutral coffee.

6. Hawaiian Coffee (KONA FANCY)

This coffee is grown in the volcanoes west of Hawaii and is the only coffee variety produced in the United States. It has a strong taste, rich aroma, strong acidity, and a unique flavor. The quality is quite stable and it is one of the must-buy souvenirs for tourists visiting Hawaii.

7. Costa Rica

The coffee is soft and mellow; with a slight to medium acidity, its quality and aroma are stable. It is a medium-strength coffee and a top-grade coffee for blending.

8. Yirgacheffe

Produced in Ethiopia, it is a representative of East African specialty coffee, with very special and charming citrus aroma, jasmine aroma, peach, almond sweet aroma, blueberry aroma, etc. In addition to the fruity aroma, it is mellow and smooth like silk. After medium roasting, it has a soft sour taste, and after deep roasting, it exudes a rich aroma.

Having said so much,

Does it look a bit confusing?

In fact, for beginners,

Medium roasted and medium dark roasted coffee beans are more suitable for Asian tastes.

Slightly bitter but not sour,

It also has a special smoky and fruity flavor.

A bit of chocolate flavor.

The taste is relatively balanced.

• practice:

1. Take an appropriate amount of coffee beans and grind them into powder as coarse as sugar using a bean grinder. Use a food scale to weigh out 15 grams of powder (the amount of a cup of coffee).

2. Fold the filter paper seal, then fold it in half and put it into the filter cup.

3. Pour the boiled water into the kettle, and then wet the filter paper along the edge of the filter paper with water to make the filter paper fit better in the filter cup. At the same time, the water flows into the filter pot, warms the filter pot and then pours out the water. This can warm the equipment and also reduce the high temperature of the boiled water to an appropriate temperature of about 92°C.

4. Put the ground coffee powder into the filter paper, put it into the filter, and tap the filter with both hands to keep the surface of the coffee powder level.

5. Steaming: Pour 30g of hot water (the ratio of coffee powder to steaming water is 1:2), then start timing, steaming for about 30 seconds. The flow should be controlled to be thin and soft, gently pouring coffee powder from the center to the outside in a clockwise circle, soaking and moisturizing the entire coffee powder. Remember not to pour it to the edge of the filter paper, so as not to affect the extraction effect.

6. Continue to pour water: Then continue to brew with hot water. The best ratio of coffee powder to water is 1:15. The most rational state is to brew about 225g of coffee with 15g of coffee powder.

7. Pour the extracted coffee in the filter pot into the coffee cup, and a cup of delicious coffee is ready.

If you are tired of instant coffee and espresso,

Why not try some hand-brewed coffee?

It’s a unique feeling.