Teach you how to make a 100-point cup of hand-brewed coffee

When we are making hand-brewed coffee, if we just pour hot water into the filter cup, this action can only be said to be letting the ground coffee powder soak in hot water, not actually brewing coffee.

When all the coffee powder stacked in the filter cup can be evenly soaked with hot water (not just repeatedly extracting a small part of the coffee powder), the taste will be full, balanced, mellow, sweet, and rich, and the sour taste of the coffee powder due to excessive soaking can be avoided:

There are all kinds of hand-brewed kettles on the market. When choosing, you should pay attention. A good and stable kettle must have the following structures:

1. Hand-brew kettle: The design is wide at the bottom and narrow at the top. The starting point of the spout is at the bottom of the kettle, so that the water flow will not fluctuate during the pouring process because the starting point is higher than the water surface. The capacity of the kettle is about one liter, so the water flow will not be insufficient when brewing a large amount of coffee.

2. Hand-brewed kettle spout: The arc from the starting point of the spout to the outlet is gentle and the path is longer, which can make the water flow more stable. The lower edge of the spout is in the shape of a bird's beak, which makes it easier to control the direction of the water flow.

3. Handle: The shape of the handle is easy to hold, the influence of the center of gravity of the water level when pouring water, and the comfort of the wrist are all the key points in choosing a hand pourer. Therefore, before buying, try it first, and make sure it is smooth to operate and comfortable to your hand.

The key points of the construction of a hand-poured teapot are the design shape of the teapot body and the curvature and size of the spout. The design of a simple hand-poured teapot is not very careful, and the water flow during water injection is prone to fluctuate, affecting the uniformity of water injection. When the water column is too thick, the impact is too strong, which can easily destroy the powder layer structure in the cup; when the water column is too thin, it will prolong the overall extraction time, the curvature will change greatly when the water temperature drops, and the extraction rate will decrease.

Water injection

The shape of a penetrating water column is as shown in the picture, which is thick at the top and thin at the top. That is, the width of the water coming out of the spout should be wide, and the shape of the tail end should be sharp.

In order to allow the water to penetrate and be supplied steadily, the water column must be as 90 degrees as possible to the spout. This angle allows all the weight of the water to be concentrated at the bottom of the pot when the hand-brewed pot is tilted, and this weight can steadily push the water out of the pot.

Although penetration can also be achieved by the heavy impact force generated by a large water flow, the amount of water brought by the large water column often exceeds the level that the coffee powder can absorb, causing undesirable substances to be easily released.

Therefore, if the water column is injected in a parabolic shape, the water will just be poured into the filter cup all at once. This is not the correct brewing method, and the water flow will be chaotic, causing unnecessary water supply.

If the water column has poor penetration, water will be repeatedly supplied to the same layer, as shown in Figure C, which will only speed up the over-extraction of the surface of the first layer of particles and make the coffee liquid full of bitterness.

A water column with good penetrating power can avoid the problem of repeated water intake. After entering the interior, the water will diffuse quickly from the inside to the outside (Figure D), which will greatly reduce the problem of repeated water intake and greatly improve the uniformity of water intake of coffee powder!

In order to prevent the powder layer from weakening its support,

You must grasp the strength of the water column and the location of the water injection.

With the stable circling technique,

It is a complete set of water injection techniques

To master the 100-point perfect hand-brewed "coffee method", it is crucial to master the water quality and water temperature for brewing coffee. The water temperature should usually be controlled at around 90 degrees, and there are slight differences depending on the degree of roasting of the coffee beans.

When a novice is practicing hand brewing coffee, they can use a thermometer to control the water temperature, while a more experienced barista can judge the water temperature by time and feel.

Steps to making hand brewed coffee

1. The first step in making 100% hand-brewed coffee is to wet the filter paper, because the filter paper will have a certain smell of paper. After wetting it, it can avoid affecting the original taste of the coffee. This is one of the key techniques for making perfect hand-brewed coffee.

2. Warm the filter cup and the coffee pot at the same time. The reason for warming them at the same time is to prevent the coffee from getting cold during the filtering process, because cooling will also affect the taste of the coffee.

3. Put the filter paper into the warm filter cup, and then pour in the ground coffee powder. After pouring the coffee powder, don't forget a small detail, that is, gently tap the filter cup a few times with your hand to make the coffee powder even and flat, which is more conducive to the next step of brewing.

Fourth, slowly pour the 90-degree hot water in the hand-brew pot into the coffee powder, allowing the hot water to spread evenly from the middle to the surroundings, and never pour the hot water onto the filter paper. This step is a key skill that requires a period of practice to be perfect.

5. When the hot water has soaked the coffee powder and water starts to drip from the bottom of the filter paper, stop adding water and simmer for 60 seconds to fully revive the coffee powder. The moist and revive coffee powder will fully release carbon dioxide, and the coffee powder will swell and bulge in appearance.

6. After the 60-second steaming, add 90-degree hot water again, and pour hot water in circles from the middle. The water flow should not be too large and should be continuous. This also requires years of practice to achieve perfection. At this time, the coffee powder will be fully filtered and the oil will be continuously bubbled out. The finished product filtered into the centimeter pot is full of fragrance and the temperature is just right.

7. Pour the coffee in the coffee pot into a coffee cup and you can enjoy it.

Summary of the key techniques for perfect hand-poured coffee

1. The selection of coffee powder and the degree of roasting will affect the taste of hand-brewed coffee. You can choose medium roasting or light roasting according to your personal preference.

2. The coarseness of the coffee powder will also affect the taste of the finished product. Coffee powder that is too coarse will cause the hot water to flow too fast, resulting in incomplete extraction. On the other hand, coffee powder that is too fine will cause the hot water to flow too slowly, resulting in over-extraction, and the final coffee will be bitter.

3. Be sure to use freshly ground, freshly roasted, high-quality coffee powder, which is the key to whether the coffee can be foamed.

4. Steaming for 60 seconds is also essential, which is a key step to ensure the smooth flow of water.

5. When pouring hot water, be sure not to flush it onto the filter paper.

6. The water temperature should be slightly adjusted according to the degree of roasting of the coffee beans, but it must not be lower than 85 degrees, otherwise the coffee powder cannot be fully soaked.

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