Practical tips for hand brewed coffee

In this issue:

1. Deep roasted coffee extraction method

① Extraction method that emphasizes aroma

② Extraction method that emphasizes rich flavor

③ Textured aroma uniform extraction method

2. Lightly roasted coffee extraction method

① Extraction method to suppress strong sour taste

② Extraction method with a milder taste

③ Extraction method for light and soft taste

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● Deep roasted coffee extraction method

Dark roasted coffee refers to French or Italian roasted coffee after the second crack in the roasting stage. This kind of coffee is for enjoying the strong bitterness, sweetness brought out by the bitterness and lasting aftertaste, so it is more suitable for strong extraction. It is difficult to enjoy its rich texture if it is lightly extracted.

When extracting deep roasted coffee, if the concentration is not sufficient, the overall texture will be reduced, and compared with other flavors, the bitterness is irritating and prominent, and there will be a burnt taste. So if you want to enjoy the long-lasting aftertaste of deep roasted coffee, you might as well choose a thick extraction.

The bitterness of coffee cannot be removed or reduced, but the type of bitterness is also important. Some bitterness is refreshing like silver dan or mint, making people feel happy, while some bitterness makes people feel bad like antibiotics or traditional Chinese medicine. Only by careful adjustment can we extract the high-quality bitterness that makes people feel happy.

In order to extract a stronger aroma, a larger amount of coffee is usually used. Increasing the amount of coffee can obtain more coffee components, thus obtaining a stronger coffee. The author generally uses 20g of coffee to extract a cup of 120mL. If you want to extract more coffee components, you can also extend the extraction time (2.5 to 5 minutes). Because this will make the coffee contact water for a longer time, more coffee components can be dissolved. There is also deeply roasted coffee, which has a strong aroma. In order to improve the texture and suppress bitterness, it is usually extracted for a long time at low temperature (80 to 82℃, 2.5 to 5 minutes).

Extraction method that emphasizes aroma

Preparations

① Water: Because the extraction time is long, in order to reduce the irritating bitter taste, use low-temperature water around 80℃.

② Coffee: Use 20-30g of coffee and grind it into the size of half a sesame seed or a sesame seed. Adjust the size according to the taste. Grinding too fine will have a pungent bitter taste, so grind it a little coarser.

③ Filter cup: Use a Melitta or Hario filter cup to gather the coffee in the middle. The longer the distance the water passes through the coffee, the richer the coffee flavor can be extracted.

The first extraction part, where the most coffee ingredients are dissolved, should be concentrated, and the later extraction part, which determines the taste and mellowness, should be extracted at a normal concentration. In this way, the early extraction ratio is high, which further emphasizes the aroma of coffee. After drinking coffee, the aroma left in the mouth makes people immerse in the aftertaste of coffee for a long time when taking a deep breath. However, this extraction method has a relatively weak later extraction, so it will feel like a needle-like stimulation when held in the mouth, and the taste is relatively rough.

To make the early extraction more intense, you need to extract slowly. In the early extraction, slow down the extraction until the first drop of the extraction drops, so that the aroma can be extracted to the maximum extent. Use dripping or injecting a small amount of water to make the first drop of extraction drip within 50 seconds to 1 minute. After the first drop drops, 120mL is extracted within about 2 minutes. At this time, use the common water injection method to evenly inject water on the surface of the coffee.

It is important to always observe the dripping speed in the filter cup and maintain a stable coffee extraction speed. If the water injection speed is too slow and the extraction liquid is intermittent, there will be over-extraction; if the water dripping speed in the filter cup is too fast, there will be under-extraction. Therefore, in order to keep the extraction speed stable, it is necessary to extract carefully and meticulously.

1. Adjust the water temperature to about 80℃ and use 20-30g of coffee to extract 120mL of extract.

2. Without pre-extraction, extract the first drop of extract by dripping or injecting a small amount of water separately, and use 50 seconds to 1 minute.

3. Start adding water normally after the first drop of extraction liquid falls. Be careful not to over-extract in the later extraction. The overall extraction time should be controlled within 3 minutes.

Extraction method that emphasizes rich flavor

Preparations

① Water: warm water at about 80℃.

②Amount of coffee: Use 20-30g of coffee and grind it into the size of half a sesame seed or a whole sesame seed.

③Filter cup: Use Melitta or Hario filter cup.

The early part where the most coffee ingredients are dissolved should be extracted more strongly, and the later part that determines the taste and body should also be extracted more strongly, so that you can enjoy a coffee that is both soft and rich.

From the initial extraction to the 1/3 of the extraction volume that serves as the flavor and body, slow down the extraction and extract intensely. Without pre-extraction, extract the first drop of extract in 50 seconds to 1 minute by dripping or injecting a small amount of water separately, and do not over-extract. From the first drop of extract to 1/3 of the total extraction volume, keep the same injection speed. After that, to avoid over-extraction, use the usual injection method, extract relatively quickly compared to the initial extraction. The overall extraction is completed in 3.5 to 4 minutes.

In the early extraction part, the extraction method that emphasizes rich taste is the same as the extraction method that emphasizes aroma, but the later part that plays a role in taste and mellowness must be extracted strongly so that you can feel the outstanding texture when holding it in your mouth.

1. Use water at about 80°C to extract 120 mL of extract.

2. Without prior extraction, extract the first drop of extract by dripping or injecting a small amount of water separately, taking 50 seconds to 1 minute.

3. Use the usual water injection method to extract 1/3 of the total extraction volume, and be careful to avoid over-extraction. The total extraction time is 3.5 to 4 minutes.

Uniform extraction of textured aroma

Preparations

① Water: Use warm water at 80-85℃.

② Coffee: Grind 20-30g of coffee into the size of half a sesame seed or a whole sesame seed. Although the coarseness of the coffee can be adjusted according to the taste, if it is ground too coarsely, the extract will be relatively light and the body will decrease, and there will be a pricking feeling.

③Filter cup: Use Melitta or Hario, etc.

The overall amount of coffee components extracted should be uniform, and the early stage with more aroma and the late stage with more mellowness should be evenly extracted. Pour the same amount of water as the prepared coffee and let it stand for about 30 seconds for pre-extraction. After the pre-extraction is completed, use about 10mL of water each time to flush out the coffee components with a relatively small amount of water. Always observe the speed of the extract dripping from the glass pot net, and be careful not to flow too fast or too slow. If the extraction speed is inconsistent, the bitterness of the extract will be irritating. The speed should be uniform throughout the extraction process, so that an extract with uniform aroma and texture can be obtained. The overall extraction time is 3 to 3.5 minutes.

1. Use 20-30g of coffee powder to extract 120mL at a relatively low water temperature (80-85℃).

2. Pour the same amount of water as coffee into the coffee and perform pre-extraction for about 30 seconds.

3. Pour about 10mL of water in for the first time. When you see the coffee swell and start to sink, pour water in slowly as if you were washing away the coffee ingredients. The first extraction should be completed within 50 seconds to 1 minute.

Lightly roasted coffee extraction method

Light roasted coffee refers to the degree of roasting from the first crack to the second crack in the roasting stage, that is, cinnamon to city roasting. Light roasting is mainly for enjoying the diverse aromas contained in the coffee beans. In other words, it reduces the coffee aroma formed during deep roasting and highlights the characteristics of the beans. Therefore, the key to choosing light roasted coffee is the freshness of the beans and the rich aroma contained in the beans. Basically, the more advanced the coffee market or beans, the easier it is to get access to light roasted coffee.

Lightly roasted coffee has not yet expanded its cell tissues, and the capillaries that help extract the coffee have not yet formed. Therefore, the sour taste is more prominent. If the usual extraction method is used, it may not fully reflect the good taste. Only by adding several changes to the basic extraction method can a better coffee with a better flavor be obtained.

Extraction method to suppress strong sour taste

Preparations

① Water: 90℃ high temperature water.

② Coffee: 10g of coffee powder can extract about 120mL of coffee, grind it into coarse pieces the size of half a sesame seed.

③Filter cup: Use Kalita filter cup.

When using 10g of coffee powder to extract 120mL, extract 60mL first and then add about 60mL of water. Extract at a high temperature of about 90℃. Grind the coffee relatively finely to highlight the aroma, bitterness and mellowness.

Lightly roasted coffee is ground very finely, and its extraction speed is also very slow. In addition, the coffee cell tissue has not fully expanded during the roasting process, and there is almost no space inside the cell tissue. Therefore, it is difficult for coffee to float on the water surface and it is easy to sink, which hinders coffee extraction. Because of this, if the target amount is extracted using the usual extraction method, it will cause over-extraction due to the slow extraction speed, and the bitterness, woody taste and other miscellaneous flavors will become strong. In order to suppress the miscellaneous flavors, first extract 50% of the total extraction volume that reflects the best taste, and supplement the rest with water.

1. Perform pre-extraction for about 30 seconds.

2. Use the general water injection method to inject water in batches.

3. Extract 50% of the total extraction volume first.

4. Use water to replenish the remaining extraction amount. Do not use the remaining water in the hand-pour kettle. It is better to add hotter 90℃ water directly.

A milder flavor extraction method

Preparations

① Water: high temperature water around 90℃.

② Coffee: For two cups, the standard extraction is 240 mL. Use 24 to 30 g of coffee, ground to the size of sesame seeds.

③Filter cup: Use a conical filter cup with fast extraction speed, Hario is more suitable.

Use 12-15g of coffee to extract 120mL. To suppress the sour taste, use hot water at about 90℃. To speed up the extraction, grind the coffee coarsely, about the size of sesame seeds. Because the extraction speed is fast, the coffee will be relatively weak. To compensate for this shortcoming, the amount of coffee should be increased. Use 12-15g of coffee powder for 120mL of extraction.

Use a Hario or Kalita ceramic filter cup with a relatively fast extraction speed. The grooves on the inside of the Hario filter cup can fully guarantee the space for water flow, so you don't need to be very careful when pouring water to brew a good coffee with a consistent taste. The water flow of the Kalita ceramic filter cup or the blue filter cup is also smooth, and you can brew a light and soft coffee.

1. Perform pre-extraction for about 30 seconds.

2. After pre-extraction, quickly fill the filter cup with water to increase the weight of the water in the filter cup and speed up the extraction.

3. The overall extraction time is controlled between 1 minute 10 seconds and 1 minute 20 seconds.

Extraction method for light and mild flavor

Preparations

① Water: High temperature water of about 90℃.

② Coffee: For two cups, the standard extraction is 240 mL. Use 20 to 24 g of coffee, ground to the size of sesame seeds.

③Filter cup: Use a conical filter cup with fast extraction speed, Hario is more suitable.

Usually, in order to fully extract the coffee, the pre-extraction is performed first and then the main extraction is performed. However, for lightly roasted coffee beans, the pre-extraction is sometimes performed, which will prolong the overall extraction time and the coffee will have an unpleasant woody taste or a tendency to have a prominent sour taste. To avoid this phenomenon, the pre-extraction is deliberately canceled and the main extraction is performed directly to make the coffee light and soft. The pre-extraction process is omitted, and water is directly continuously injected while carefully and meticulously adjusting the injection speed and water flow rate. It should be noted that if the injection speed is too fast or the amount of water injected is too much, it is easy to fail to extract. If the overall extraction time is controlled within 1.5 to 2 minutes, a light and soft coffee can be obtained.

1. Skip the pre-extraction and keep adding water. This will produce a lighter coffee with less acidity and woody taste.

2. The overall extraction time is controlled within 1.5 to 2 minutes.

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