Revealing the 100-point hand-poured coffee skills

Love coffee, brings us together.

To share the joy of coffee with Afei, please add my personal WeChat account: 987911797. We can communicate at any time. Thank you.

This is a sharing from David Wang, a certified sensory judge of the WBC World Barista Competition China Region. If you like to play with the speed of hand brewing, come and have a look.

First, wet the filter paper with hot water, and warm the filter cup and the coffee pot at the same time. Wetting the filter paper is a key step. Rough cotton paper has a paper smell, and wetting it can prevent the coffee from affecting the taste during the brewing process. At the same time, warming the cup and pot can also prevent the coffee from getting cold when filtering, which will affect the taste.

At this time, pour in the ground coffee powder. The selection of roasted coffee beans and the coarseness of the powder will affect the taste of the coffee. If the particles are too coarse, the water will flow quickly and the extraction will be incomplete; if the particles are too fine, it will affect the flow of water, over-extraction, and the coffee will become bitter. The beans used for grinding are generally lightly or medium roasted according to personal preference.

There is also a small detail after putting in the powder, which is to tap the filter cup to make the powder even and flat, which is conducive to the subsequent brewing. Next comes a key technical point, use the 90-degree hot water in the hand-brewed kettle to slowly inject it from the coffee powder and spread it evenly outward, but be sure not to pour the water on the filter paper wall outside the coffee. This is definitely the most difficult process if you haven't practiced it for a while. When the water basically soaks the coffee powder and begins to drip, stop injecting water, let the coffee powder fully wake up, and simmer for 60 seconds (Note: I have reservations about simmering for 60 seconds. The simmering time of different beans with different roasting degrees is different, and there is no unified time standard).

The moistened and awakened coffee powder fully releases carbon dioxide, expands and swells, and becomes full of vitality.

After 60 seconds, start pouring water from the middle, and do a real circular hand flush.

At this moment, it all depends on the skills acquired through years of practice. The water flow of hand pouring cannot be too large or interrupted. Circle after circle, the coffee powder is fully filtered and the oil is continuously bubbled out. An experienced person can tell at a glance that this is definitely a cup of high-level classic hand pouring coffee.

The finished product in the centimeter pot is at just the right temperature and full of fragrance, waiting for everyone to taste.

In fact, the most important points of hand-brewed coffee are:

You must use freshly ground, freshly roasted, high-quality coffee powder; this is the key to foaming, otherwise you will see a big hole when you brew. Steam thoroughly to allow the water to flow smoothly;

The hand-washing water flow must be controlled well, and it should not be flushed onto the filter paper;

Control the water temperature. The water temperature is actually related to the roasting degree of the beans. If the water temperature is lower than 85 degrees, the powder will not be fully soaked.

I have been engaged in promoting coffee culture for nearly 5 years. I have been to coffee farms in Yunnan, Taiwan, Indonesia, and coffee-consuming cities in Italy, Germany, etc. I love specialty coffee and want to make friends who love coffee as much as I do. Welcome everyone to follow my Toutiao account, where I can share and exchange knowledge about specialty coffee, latte art, and store opening.