How to grasp the overall flavor of hand-brewed coffee?

In recent years, you can often hear the term hand-brewed coffee in many coffee shops. Watching the barista at the bar making hand-brewed coffee is a ritual. But to put it simply, hand-brewed coffee is to pour hot water on coffee powder and extract the coffee through filter paper and filter cup. However, depending on the filter cup, different brewing parameters and brewing methods, the flavor presented is different. It is very particular about the method and skills, and it can be said that it is very playable.

Hand-brewed coffee is mainly brewed by filtration, so it has slightly higher requirements on the technique, water temperature, grinding and other factors. Because it is filtered with filter paper, the flavor is relatively clean and the coffee liquid looks very clear.

Hand brewed coffee allows you to get a cup of coffee at a lower cost. Although the cost is low, it is also important that it tastes good. Today I will share with you 4 key points to brewing a good cup of coffee!

The factors that determine the taste of coffee are the quality of coffee beans, water quality and the brewing method we choose. It can determine whether a cup of coffee is sour or bitter, whether it can produce a complex sweetness, a balanced taste and a rich aroma, which is related to your grinding degree, brewing time, water temperature, brewing equipment, etc.

Tips1: The coffee bean to water ratio is a common topic in our daily work. Some people also call it "water-to-coffee ratio". In fact, according to the concept of 1:xx that we are used to, the coffee bean to water ratio is more accurate. A cup of 220g coffee is made from about 15g-17g of fresh (within three weeks) coffee beans. Each step must be accurately calculated by weight, temperature, and speed.

Tips2: The grinder is set to about 4 degrees, which is a slightly finer coffee powder, so it is suitable for using filter paper. Pour the ground coffee powder into the stainless steel can, and you can pat the can slightly with your hands to remove the coffee bean shells to prevent them from getting stuck on the filter paper, slowing down the flow rate, and even affecting the taste.

Tips 3: Usually use hot water between 85 and 90 degrees. Pour the hot water evenly on the coffee powder through a slender stainless steel kettle. The gas in the coffee powder expands due to the heat. Then wait for 20 seconds to expel the excess air (this step is mainly to extract coffee with a pure taste). Then pour the water evenly in a circle. This period of time is about 45 seconds. These processes are precisely controlled by a timer.

Tips 4: When making hand-brewed coffee at home, although there is no meter, generally speaking, the ratio of coffee powder to water is about 1:15. The main hope is to use the coffee powder as effectively as possible without wasting or overusing it.

In addition, when we watch others brew coffee, we always hear about what is in the front, middle, and back of a cup of coffee. How are these separated? Why can we so confidently describe the flavors of the front, middle, and back?

We chose Washed Yirgavoca for this experiment because the flavor of this bean is prominent and the flavor of different extraction stages can be clearly tasted.

Take 18 grams of beans, with a water-to-powder ratio of 1:15. Because a filter cup holder is needed, the powder-liquid ratio we weigh is 1:13.3. After steaming for 30 seconds, change the sharing pot every 80 grams.

I first tried the three pots separately to see what the differences were, and then mixed them together for comparison. The first part smelled very strong and sour, with lemon and bergamot-like acidity. The acidity in the middle was not obvious, and it tasted lighter, with the flavor of roasted peanuts and chocolate. The sweetness in the last part was the highest among the three pots, but the concentration was the lowest. It tasted more like sandalwood and green tea, with a sugarcane-like sweetness and a hint of berry and flower.

Mixing the three pots together, the overall taste becomes very balanced and the layers are richer. The first taste is lemon and bergamot, the middle taste is almond chocolate and toffee, and the last taste is some caramel sweetness, as well as the aftertaste of cedar and oolong tea.

Through this experiment, we found that the flavors of fruit acid and floral aroma mostly appear in the front part, the flavor of nuts appears in the middle part, and the flavor of wood appears in the back part. For the whole extraction process, the concentration gradually decreases, and the extraction rate will not increase after reaching a certain level.

Hand brewed coffee details:

1. Warm cup

Before you start brewing coffee, you should pour hot water into the coffee cup first, because when the coffee gets cold, the tannin in it will take effect and make the coffee very sour.

2. Combination tools

Hand brewed coffee mainly consists of three parts: filter paper, filter cup and filter pot. If you are particular, there should be a heat preservation stove under the filter pot to prevent the coffee from getting cold during brewing. The size of the filter paper, filter cup and filter pot should match. For example, the filter paper for two people should be matched with the filter cup for two people.

3. Transfer soybean powder

Pour the ground soybean powder into the assembled filter paper, then tap the filter cup to compact the soybean powder and make the surface flat so that the powder can absorb water evenly in the following steps.

4. Warming pot

Pour a small amount of hot water into the bottom pot, shake it a few times, and then pour it out. Then put the compacted bean powder on the bottom pot.

Basically, as long as you remember the above steps, making a good cup of coffee is not difficult!

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