【Demonstration teacher】

Yang Bozhi , Extraction Expert

Owner of RUFOUS Cafe, Taipei, Taiwan

Hand brewing can bring out layers of coffee flavor. In Mr. Yang’s hand brewing method, the first two water injection techniques are very important. The water column must be thin enough and the number of circles must be sufficient to bring out the rising fruit acidity and aroma in the front part, and also make the subsequent extraction flavor more complete.

Prepare

⊙Demonstration beans: Sun-dried Yirgacheffe

⊙Filter cup: KONO

⊙ Powder to water ratio: 16g ∶ 240ml = 1 ∶ 15

⊙Water temperature: 90℃

⊙ Grinding: Flat blade grinding can easily bring out the fruity acidity and brightness of the coffee beans, and can emphasize the front aroma.

➀The most important point of hand pouring is to maintain the stability of the water column. Make the water column 90 degrees vertical to the spout, and the water flow should be thin, long and continuous, and it feels like putting a small amount of water gently on the coffee powder, rather than pouring it.

➁First wet the filter paper with hot water to remove the paper smell, and pay attention to whether it fits the filter cup.

The difference in flavor between filter cups

A thin filter layer will extract better layers in the front part, and the flavor of the producing area will be more obvious. However, a thin filter layer also means that water diffusion is greater and the extraction rate is higher, so shortcomings are also easy to appear.

The thicker the filter layer , the stronger and fuller the coffee flavor, and the more consistent the flavor of the whole cup. If the filter cup is more V-shaped, the sweeter the extraction will be.

➂Pour the coffee powder into the filter cup, keep it loose and do not flatten it, so that water can penetrate more easily, and the coffee powder can also expand freely and interact with each other to produce a more complete flavor. Make a small hole in the middle of the coffee powder to help water pass through the middle first.

➃ The first time you pour water (about 20ml), you need to make the coffee powder on the surface steam evenly. After pouring water, wait for 30 to 40 seconds (adjust the number of seconds depending on the roasting condition or amount of the powder). At this time, the powder at the bottom receives the least heat and water, so there will be a second water injection.

➄ When you inject water for the second time (the amount of water is the same as the first time), you need to open up the powder on the surface of the first time, use the penetrating power of the water column to rush down (let all the powder be flushed by the water), bring the water to the bottom layer and then exhaust the air to release the rich flavor of the previous part.

➅Next, keep the water column at the center point and start extraction. Continue to add water to the required amount and keep the water level from dropping. Use the extraction time and the estimated amount of water to determine whether the coffee powder is blocked, and remove the filter cup in time to avoid extracting bitterness and excessive concentration, which will cause an unbalanced taste.

Point

The first two times of water injection are the most critical . In order to produce fine and rising acidity, water must be injected carefully and in small circles, and then the water column should be kept in the middle. The water column must be kept the same thickness, and it should go around from the inside to the outside about 6 times each. The number of circles is very important. The number of circles can tell whether the water flow is fine or not. The water must be vertical to go around 5 to 6 times. If the water is poured, it may be finished in 2 circles, and the water will flow down from the side before it is even washed down.

The above demonstration of hand brewing coffee is from the book "Learning from Coffee Masters". The new book is on sale, and "Afei's Shop" is promoting it. If you want to buy it, leave a message and you will get a discount and free shipping.

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I am Afei, I have been engaged in promoting coffee culture for more than 5 years. I have been to coffee farms in Indonesia, Yunnan, Taiwan, and coffee consuming cities in Italy, the Netherlands, Germany, and France. I love specialty coffee and want to make friends who love coffee as well. Welcome everyone to follow my Toutiao account, where I will share and exchange knowledge about specialty coffee, latte art, and store opening. Love coffee, let's get together. Share wonderful life with you every day.