Sharing hand brewing skills | How to brew hand brewed coffee for 1 to 3 people?

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When we buy filter cups, we often see 1-2 servings and 3-4 servings. The size and capacity of different filter cups will affect the amount of coffee powder. So, how should we brew coffee with different amounts of coffee powder?

We will use the washed Yirgacheffe Vocabulary as an example for this demonstration.

Located in the southern part of Gedeb District, Woka Cooperative was established in 2005 and joined the famous Yirgacheffe Coffee Farmers Cooperative Union (YCFCU) that year. It is well-known for producing high-quality sun-dried Yirgacheffe. Woka Cooperative has about 300 coffee farmers. YCFCU was established in 2002 and its members also include 26 other cooperatives, serving more than 45,000 coffee farmers.

Serves 1

When brewing for one person, a normal 1-2 person cup is enough. We usually use 15 grams of powder, a powder-water ratio of 1:15, a water temperature of 90℃, medium-fine grinding, and a time of about two minutes.

The first taste has a lemony sour tone and a distinct jasmine scent, and the aftertaste has a lemon black tea feel.

Serves 2

If there is one more person, the amount of powder will increase by 10 grams, that is, 25 grams. At this time, we have to choose a filter cup for 3-4 people~ So for the 2-person portion and the 3-person portion below, we used the KEY 02 diamond filter cup to brew~

The powder-water ratio is also 1:15, and the water temperature is 90°C. Because the brewing time will increase as the amount of powder increases, the grind should be coarser, that is, medium grind, and the brewing time should be about two minutes and twenty seconds.

The aroma of flowers, lemon, and white grape juice has a distinct sour tone and a solid juice feel.

Serves 3

I tried brewing with 30 grams of powder. Although I chose Key's No. 02 diamond filter cup, it was still a bit difficult.

For the grinding degree, we chose BG's 6A, which is a relatively coarse grind; there are four water injection stages in total, 40 grams of water for steaming for 30 seconds, one stage when the water is injected to 160 grams, one stage when the water is injected to 240 grams, and one stage when the water is injected to 350 grams. The water flow gradually increases, and finally a large water flow is directly injected in the middle to 450 grams to end the brewing, which takes about three minutes and thirty seconds.

The feeling of lemon black tea is very obvious when you take a sip, with a honey-like sweetness!

The editor believes that in order to avoid over-extraction due to increased extraction time when the amount of powder is increased when brewing multiple servings, you can choose to adjust the grind coarser to slow down the speed of coffee extraction. Increasing the water flow at the end is mainly to reduce the concentration of the coffee liquid, while quickly extracting a small part of the substance that can still be extracted.

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