Training (III) Basics of Hand-Poured Coffee

Extraction techniques and brewing methods for different utensils

1. Learn about various coffee making utensils

2. Equipment needed for hand brewed coffee

3. Grinding degree and water temperature

4. Water flow, extraction time, water injection techniques and correction techniques

5. Tasting single origin coffee

Learn about various coffee making equipment

Coffee machine

Drip// Hand-poured coffee

The biggest charm of hand brewing is that you can taste the various flavors of single-origin coffee, whether it is fruity acid or hard taste, rich and multi-layered, with very obvious front, middle and back flavors, and more playability

The Mocha Pot

The lower pot is filled with hot water. After being heated on the stove, the steam generated by the boiling hot water will use air pressure to push the hot water through the duct of the coffee container in the lower pot, filter out the coffee powder, and leave the fragrant coffee in the upper pot. Pour it out and it will be espresso!

The Vaccum Pot

Siphon coffee can best show the original flavor of coffee, with a richer, mellower taste and higher aroma.

The AeroPress

The water temperature required for the "AeroPress" is relatively low - 80 degrees, so that it can extract a smoother taste. Coffee granules are placed in the press barrel and soaked in water. Due to the low water temperature and short extraction time, the manufacturer's experimental test shows that the acidity of the coffee extracted by the "AeroPress" is one-fifth of that of drip coffee. For many coffee drinkers, the taste is more comfortable.

The French Press

When using a French press to make coffee, the coffee powder should be ground very coarsely to prevent the filter from being blocked by the coffee powder, causing over-extraction and making it easy for the coffee to be filtered uncleanly.

The sweetness at the end is more prominent. The French press takes a long time to make, from soaking to filtering, it takes about 3-4 minutes. The French press is also very flexible to use, you can also use it to make cold brew coffee and tea.

he Cold Drip Brewing

Ice drip coffee, on the other hand, must be extracted at a temperature below 5 degrees or even close to freezing. As a result, the various ingredients contained in the coffee are difficult to extract in ice water, so a fine grinding and slow extraction method must be adopted. The specific method is to soak the coffee powder in ice water for a long time and extract it at a very slow drip speed.

The standard speed is 1 drop per second, 45-50 drops per minute, and it usually takes about 8-12 hours. Although it takes a long time to wait, its biggest advantage is that the tannins we hate the most will not be decomposed at all in low-temperature ice water. Although caffeine will be decomposed in small amounts in ice water, it is about 90% less than hot water extraction, so the taste of ice-brewed coffee is particularly pure, and there is no astringency in ice-drip coffee.

The Clever Dripper

Clever Coffee Dripper—— The smart cup combines the advantages of the French press and the hand-poured pot . It is simple, convenient and easy to use. If you find it difficult to master the stable water flow and cannot accept the fine powder of the French press, then the smart cup is an easy-to-use and flavorful choice. In just five minutes, whether you are a coffee expert or a novice, you can easily get a cup of high-quality coffee.

The secret of the smart cup is that there is a piston at the bottom of the cup, which is usually in a submerged state in the middle (with four legs underneath, keeping it suspended in the air). After pouring water into it, it is closed under pressure, and the piston firmly blocks the water flow. When it is placed on a container, the piston below is lifted up and the coffee flows out.

The Coffee Bag

The portable drip bag is a patented design developed by the Japanese. The coffee powder is placed in the filter bag. The cardboard clips on both sides can be hung on the cup and thrown away after brewing. You can drink the ground coffee just like drip brewing. As long as you have hot water and coffee cups, you can enjoy it conveniently. It is suitable for coffee lovers to use on the road when traveling.

Each bag of drip coffee should have its own brewing method, especially when it is steamed for the first time. Simply put, let the water soak all the coffee powder, stop pouring water, let it stand for ten seconds to let the coffee aroma come out, then pour hot water to fill the cup to open the door to the flavor of coffee. Each bag is about 10 grams, and the flavor is best when the water volume is 150cc.

Equipment needed for hand brewed coffee

If you want to make a cup of pour-over coffee, you will need at least:

1. A hand brewing kettle

2. A filter cup

3. Filter paper, temperature machine, and scale as consumables

4. Share Pot

5. Coffee beans and grinders

Let's analyze the three most common filter cups, kalita, harioV60, and kono. If you like distinct flavors and aromas, you can choose harioV60, if you like rich flavors, choose kono, and kalita has the most balanced aroma and taste.

Hario V60

The Hario V60 series filter cup has a relatively large mouth, and the unique spiral curved ribs make it easier for the airflow to be discharged, improving the extraction quality; when using a gooseneck kettle to fill water, the large round filter hole at the bottom will also change the final flavor of the coffee with the size of the water flow.

The cone filter cup is more expressive, and the rib design allows the soluble substances to be extracted in a short time during the extraction of coffee, thus increasing its concentration. With different water injection methods and techniques, you can also get coffee with different tastes and flavors, which is quite playable.

The Kalita Wave

KalitaWaver is a flat-bottomed hand brewing filter cup from Japan. The flat-bottom design allows for more complete extraction. The difference between KalitaWave and the familiar HarioV60 is that the bottom is flat. Although the aroma and flavor changes of hand brewing with a cake cup are not as strong as those of a conical filter cup, the overall flavor of the beans, as well as the solid taste and sweetness of the entrance, are always very good~

Three-hole trapezoidal filter cup

The widely used Melita filter cup and the Kalita filter cup from Japan. The earliest Melita filter cup had only one hole at the bottom. The disadvantage was that when the coffee was filtered, the hole would often be blocked by fine powder, causing the coffee to be soaked in water for too long and become bitter. Therefore, for this type of filter cup, a brewing method of adding water all the time is adopted, with the aim of allowing the coffee particles to float on the water surface all the time. However, a relatively derived problem is that the long-term immersion of coffee particles in water will affect the emission of carbon dioxide and reduce the extraction rate, so the Kalita filter cup with three holes was derived later.

KONO

The conical filter cups are all straight and radially grooved, the exhaust space is limited, and the air flow is also restricted, which will increase the time for the coffee powder particles to absorb water. The coffee brewed with the KONO filter cup will have a full taste and a good continuous flavor. It is suitable for medium-deep roasted or dark roasted coffee beans.

KEY Conical Diamond Pattern Hand-Poured Coffee Filter Cup

Filter cup design: Perfect cone, diamond-shaped pattern, large round hole in the center. Extraction characteristics: The diamond pattern design of the filter cup can make the flow rate more uniform; the large round hole in the center of the filter cup can increase the flow rate, which can compensate for the uneven extraction to a certain extent. The filtration speed changes due to the area of ​​the hole on the filter cup. The hole is smaller than that of V60, so the filtration speed is slower than that of V60.

Grinding degree, water temperature, water flow, extraction time

[ Brewing method VS particle size combination]

* Coarse grind: about the size of coarse white sugar, suitable for French press and siphon coffee.

* Medium grind: gritty, between coarse white sugar and granulated sugar, suitable for hand brewing

* Finely ground: the size of fine sugar, suitable for distilled coffee pots and moka pots.

* Extra fine grinding: between the size of salt and flour, suitable for Espresso, Turkish coffee

Water temperature

Light roast: 90-92 degrees Celsius

Medium light roast: 87-90 degrees Celsius

Medium roast: 85-87 degrees Celsius

Medium-dark roast: 83-85 degrees Celsius

Dark roast: 80-83 degrees Celsius

Water flow, extraction time, water filling techniques and correction techniques

Extract in sections, inject one section of water into three sections.

Although it is an extension, the effect is different. At least it reduces the instability of the water flow falling on the edge of the filter paper. Secondly, the three-stage water injection can clearly distinguish the flavor residues in the front, middle and back stages and adjust the extraction. After steaming, add water each time, usually when the retentate is about to drop to the powder level, and use small, medium and large water flows to perform three-stage extraction. The specific situation also depends on the state of the soybean powder.

First water injection

Inject a small stream of water from the center and then slowly circulate outwards, just like gently spreading a layer of water on the powder surface. Although it is a small stream of water, please be careful not to deliberately slow down the circling speed, because once the circling speed is too slow, the water column will flow in a single direction, so the powder layer will not absorb water evenly.

After the first water addition, the coffee powder particles will push each other due to the exhaust and expand. When they expand to the highest point or are about to stop (the water on the surface will slowly dry up), it is time to add water for the second time.

Second water injection

The second water injection also starts from the middle, with a small water column injected into the bottom of the powder layer. In order to concentrate the penetrating power of the water column, the circle movement range should be small, about the size of a one-yuan coin, and then circle out. At the beginning of the second water supply, pay attention to the water volume and try not to exceed the height of the powder layer. In other words, when the water column is about to get close to the filter paper, you can stop supplying water.

When adding water to the Hario V60 at the initial stage, most of the coffee powder particles will be in a state of vigorous exhaust, and the air flow generated by them will quickly reach the edge of the filter paper. Therefore, if too much water is added at this time, the water will be brought to the sides instead of the bottom. Therefore, it is necessary to use small water columns to speed up the circle to avoid these problems.

The thicker powder layer on the edge of the filter paper will become heavier due to the absorption of water, and will slide down and become thinner as the water level drops. When the water level drops to half, the third water injection can be carried out.

The third water injection

Starting from the third time of adding water, you need to observe the extent of the water level drop. Also start adding water from the center in a circle. The amount of water should not exceed the height of the powder layer. At this time, you will also observe that the foam proportion has filled the surface. The third time of adding water, you need to increase the rolling of the coffee particles, let all the deposited particles roll , and then dissolve the soluble substances.

The rolling particles will begin to stop when the addition of water stops. At this time, the flow rate caused by the falling water level is required to create friction between the coffee particles. Therefore, once the addition of water stops, the coffee powder particles will sink and cause blockage, so special attention should be paid to the rhythm of adding water.

Correction Tips

How to fix a bland coffee taste:

1. Try increasing your coffee powder (grinding degree remains unchanged) by 3 to 5 grams. This will increase the thickness of the powder layer, enhance its water absorption capacity, and also improve the concentration.

2. Just adjust your grinding degree to be finer, which will increase the number of particles that absorb water and retain the hot water longer, and the concentration of the coffee liquid will naturally increase. No other methods need to be changed.

3. Slow down the frequency of water injection. Instead of brewing 240 grams of coffee in one minute and forty-five seconds, you can adjust it to two minutes or two minutes and ten seconds.

4. The water temperature is higher than before. The extraction capacity of water with higher temperature is relatively higher, which means it can bring out more flavors.

7 indicators of coffee tasting

①Dry aroma: the aroma emitted by roasted beans after grinding;

②Wet aroma: the aroma emitted by the coffee liquid;

③Acidity: the sour taste of coffee liquid;

④Body: The concentration and weight of the coffee liquid;

⑤Aftertaste: the so-called aftertaste;

⑥Flavor: The taste perceived by the taste buds and the aroma perceived by the nasal cavity after drinking coffee;

⑦Balance of taste

Before tasting, drink some boiled water first, which will help clean your mouth and make the coffee feel clearer in your mouth.

For example, if a freshly brewed cup of Yirgacheffe is poured into the coffee cup, the temperature will drop to about 85 degrees. Smell the aroma first, and don't rush to swallow the coffee in one gulp. Hold it in your mouth temporarily to feel the taste of the coffee, what fruit flavors are in the middle, whether it is smooth, whether the back end is sweet, and whether there is an aftertaste. Then continue to taste it in small sips.