Brewing method | Several common hand brewing techniques

Today, let’s talk about some common methods of hand brewing coffee. There are many ways to make hand brewing coffee, and it is very playable. But no matter what method you use, the ultimate goal is to get a cup of good coffee.

01

One-Sword Style

One-time water injection to complete brewing. This method is to continuously inject water after steaming, so that the coffee powder is continuously soaked in water to fully release the aromatic substances in the coffee powder. By controlling the amount of water injected and the flow rate, the entire extraction stage can be achieved without destroying the overall balance.

Recommended brewing parameters

15g powder

Water temperature: 90℃-85℃

Steam for 30 seconds

Powder-water ratio 1:15

Extraction time: 2 minutes

Brewing process: add water and steam for 30 seconds, then add water to 225 grams.

02

Three-stage

This technique is different from the "Itto-ryu" in that it cuts off the water twice in the middle, and adjusts the proportion of the flavors in the front, middle and back sections by cutting off the water, and adjusts the extraction. The requirements for grasping the flow rate and controlling the water flow are relatively high.

Recommended brewing parameters

15g powder

Water temperature: 90℃-85℃

Steam for 30 seconds

Powder-water ratio 1:15

Extraction time: 2 minutes

Brewing process: first pour 30 grams of water, steam for 30 seconds, second pour 120 grams of water at 31 seconds, third pour 225 grams at 1'04".

03

Stirring method

Matt Perger, the 2012 World Brewing Championship champion, is known for using this method. This method is to grind the coffee powder to a finer size than espresso powder, and use a stirring rod to fully mix the water and coffee powder during the steaming stage to quickly extract the front flavor and make the water "saturated", and then gradually inject the preset coffee powder to water ratio, use a large water flow to push up the water level, speed up the filtration speed, and play a dilution role. Due to the extremely fine grinding and high-temperature brewing, it is suitable for bright acidity and high-quality coffee beans.

Brewing parameters

Water temperature: 95℃

Powder-water ratio: 12g, total water injection volume 200g (about 1:16)

Brewing time: about 2 minutes and 20 seconds

Process: inject 50 grams of hot water → stir evenly in a cross shape → inject 50 grams of hot water at the 30th second → inject 100 grams of hot water at the 60th second → extraction is completed in about 2 minutes and 20 seconds.

04

Four-six punch method

The "Four-Six Brew" of the 2016 World Coffee Brewing Champion Tsutsugu Zhe does not require high control of the water flow. It only requires a simple electronic scale and time control. During the brewing process, there are 5 water injections plus the steaming process. It is highly controllable, with simple and stable variables, and is suitable for coffee beans from various producing areas.

Brewing parameters

20g of powder

Hario grinder 3-4 degree of grinding or French press grinder degree of grinding

Powder-water ratio 1:15

Water temperature 93℃

Time: 2 and a half minutes

Brewing process: water is added in five stages, with an interval of 45 seconds and 60 grams of water added each time

05

Sauna method

2016 World Barista Champion Wu Zelin explains the sauna brewing method.

The so-called sauna hand brewing method is to use three different temperatures to brew coffee during the brewing process. This method has relatively high requirements on the quality of coffee beans and is suitable for lightly roasted coffee beans. It can extract the aroma, sweetness, fullness of taste and lingering aftertaste of lightly roasted coffee beans. This cooling brewing method can show the layering and fullness of coffee to a certain extent.

Brewing parameters

16 grams of powder

240cc hot water

Filter cup: Smart cup

The first water injection is steaming: the water temperature is close to boiling, and the time is 30 seconds

Second water injection (filtration): large amount of water is injected, and the water temperature is still close to boiling

The third water injection (filtration): when the water temperature drops to between 88-93 degrees, add a large amount of water to 200cc

Fourth water injection (soaking): the water temperature drops to between 80-85 degrees, inject 40 grams of water and soak for 20 seconds

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