How to brew a good cup of coffee? The science behind perfect coffee

Katie Carguilo, the 2012 US Barista Champion, tells you how she brews a good cup of coffee:

The right equipment

Kagulo likes the pure flavor of the hand-poured filter cup because it can filter out oil and sediment. The structure of the hand-poured filter cup is very simple, but hand-poured coffee has become a new favorite in high-end coffee shops. The conical filter cup is good, but Kagulo likes the flat bottom of the Kalita Wave. She said, "The bottom is flat, so the water can penetrate evenly."

Suitable water

If you don't like the taste of tap water, try filtered or bottled water instead.

Fresh ground coffee

Grind the beans half an hour before brewing. A burr grinder is ideal, but more expensive; it produces consistent coffee powder, preventing the coffee from being too weak or too bitter. For hand-poured drip coffee, medium-sized particles are best (similar to the size of coarse sugar).

Magic Ratio

To brew 480cc (two large cups) of coffee, use about 5 teaspoons (16 grams) of coffee and 480cc of water.

Total brewing time: 3-5 minutes

1. While the kettle is heating, put filter paper in the filter cup, then place the filter cup on a coffee cup or glass container, rinse the filter paper with hot water to remove paper dust, and preheat the filter cone.

2.Put the coffee powder on the filter paper rinsed with water.

3. After the water boils, wait for 10 seconds for the water to calm down. Slowly pour in hot water in a circle, just enough water to soak all the coffee powder.

4. Wait for 30 seconds to let the coffee "steam" and it will bubble and soften.

5. Pour water again, making sure the water level is 2 to 3 cm above the coffee powder. Wait for a while until the water starts to drip out of the filter cup before pouring water again. This intermittent pouring method helps prevent the coffee from overflowing. Repeat this process to make the right amount of coffee.