Basic knowledge notes on hand brewed coffee

Basic knowledge notes on hand brewed coffee

Hand pouring coffee is a traditional method of making coffee that emphasizes the selection of coffee beans and water quality, as well as precise time and temperature control. The following will introduce the basic knowledge of hand pouring coffee.

1. Raw material preparation

To make a cup of delicious hand-brewed coffee, you first need to prepare high-quality coffee beans and purified water. You can choose freshly roasted single-origin beans or mixed beans with moderate grinding. The key is to choose according to your personal taste preference. The water quality is also very important. It is best to use filtered or mineral water to ensure the taste.

2. Tool Preparation

In addition to the raw materials, some professional tools are also needed to make hand-brewed coffee. Common tools include: pot, filter paper, scale, timer, stirring stick, etc. These tools can help us control every link precisely.

3. Operation steps

a) Hot water pretreatment: First, pretreat the coffee pot and filter paper with hot water. This will remove the taste of the filter paper and keep the coffee pot warm.

b) Coffee bean grinding: Choose the appropriate grinding degree according to your personal taste and the coffee brewing equipment you use. The coarseness will affect the extraction time and taste of the coffee.

c) Pour water to soak the filter paper: Put the pre-treated filter paper into the coffee pot and pour a small amount of boiling water on the filter paper to allow it to fully absorb moisture. Then tilt the pot and pour out the excess water.

d) Add coffee powder: Sprinkle the corresponding amount of coffee powder evenly on the filter paper according to the number of cups you want to make. Be careful to keep it evenly distributed to ensure the extraction effect.

e) Pre-rinse: Slowly and evenly pour a proper amount of boiling water into the middle for pre-rinsing. This step can help release more aroma and reduce carbon dioxide content.

f) Formal brewing: Pour the remaining boiling water evenly onto the coffee powder according to the brewing equipment used and personal taste. Control the water pouring speed and angle to evenly soak the coffee powder and maintain the appropriate extraction time.

g) Pour and enjoy: After the dripping process is complete, pour the hand-brewed coffee into the cup. It is best to wait a little before drinking to allow the coffee to cool down fully.

4. Notes

a) Ratio control: A reasonable ratio of coffee beans to water is key. It is usually recommended to use a ratio of 1:15-1:18 (i.e. 1 gram of coffee corresponds to 15-18 ml of water) to make hand-brewed coffee.

b) Temperature control: The right temperature can improve the extraction effect and taste. Generally speaking, the hot water temperature should be between 90℃-96℃.

c) Extraction time: Different types, grinding degrees and personal taste preferences will affect the extraction time. Generally, the hand brewing process needs to be controlled between 2-4 minutes.

d) Stirring tips: Proper stirring can help the coffee grounds to be evenly wetted and extracted, but excessive stirring may result in over-extraction and a bitter taste.

5. Coffee tasting

The charm of hand-brewed coffee lies in its unique taste and rich aroma. When drinking a cup of hand-brewed coffee, you can experience its delicateness by observing the color, smelling the aroma, and tasting the flavor. Each cup of hand-brewed coffee is a unique work of art.

Conclusion

Although hand-poured coffee requires more time and patience, it also provides us with more opportunities to explore and discover the world of deliciousness. By rationally selecting raw materials, preparing tools, and controlling the operation steps, we can easily make a cup of intoxicating hand-poured coffee.