Hand brewing can be played in a variety of ways, the degree of play is high, but no matter what way to play, the final is for a good cup of coffee.
01
One-blade flow
A single injection of water to complete the brewing. This type of technique to be in the smothered steam after a single uninterrupted injection of water, so that the coffee powder continued to soak in the water, sufficient to release the aromatic substances in the coffee powder, is through the control of the injection of water and its flow rate problems, can reach the extraction of the whole section and does not wireless vacuum cleaner manufacturer destroy the overall balance.
Suggested brewing parameters
15g powder
Water temperature: 90℃-85℃
Steaming for 30 seconds
Powder to water ratio 1:15
Extraction time is 2 minutes
Steps of brewing: fill water and mull steaming for 30 seconds, then fill water to 225g.
02
Three-stage method
This technique is different from "one-step flow" in that there are two water stops in the middle, and the ratio of the flavor of the first, middle and last three stages is adjusted according to the water stops to regulate the extraction. The need to master the flow rate and control the water flow is relatively high.
Proposed brewing parameters
15g powder
Water temperature: 90℃-85℃
Smothering for 30 seconds
Powder to water ratio 1:15
Extraction time is 2 minutes
Brewing steps: first injection of water 30 grams, mulling for 30 seconds, 31 seconds second injection of water branch 120 grams, 1'04" third injection of water branch 225 grams.
03
Mixing method
MattPerger, the winner of the 2012 Global Brewing Competition, is known for using this technique, which involves grinding the coffee powder to a slightly coarser consistency than the extracted coffee powder, combining the stirring stick to fully mix the water with the coffee powder during the steaming stage to quickly extract the front-end flavors and "saturate" the water, then injecting the preset powder to water ratio section by section, pushing the water level up with a large stream of water to accelerate the filtering speed, which is equivalent to playing a The effect of dilution. Because of the very fine grind and high temperature brewing, it is suitable for bright acidity and high quality coffee beans.
Brewing parameters
Water temperature: 95°C
Powder to water ratio: 12 grams, 200 grams of total water injection (about 1:16)
Brewing time: about 2 minutes and 20 seconds
Steps: Inject 50g of boiling water → cross evenly stirred → inject 50g of boiling water in the 30th second → inject 100g of boiling water in the 60th second → extraction finished in about 2 minutes and 20 seconds.
04
Four Six Brewing Method
This type of technique does not require a high degree of control of water flow, but only a simple electronic weighing combination of time control. The brewing process plus the smothering steamer has 5 times of water injection, which is very controllable, simple and smooth, and suitable for coffee beans of various production areas.
Brewing parameters
20g of powder
Hario grinder 3-4 grind or French press grind
Powder to water ratio 1:15
Water temperature: 93°C
Time: 2.5 minutes
Brewing procedure: five stages of water filling, 45 seconds between filling, 60 grams of water per filling
05
Triple warming method
This is how Wu Zelin, the 2016 Global Barista coffee capsule Champion, explains the Triple Warm Brewing Method.
The so-called three-warm hand brewing method is to use three different temperatures to dry brew during the brewing process. This technique requires high quality coffee beans and is suitable for lightly roasted coffee beans, which can extract the aroma, sweetness, fullness of flavor and long finish of lightly roasted, but this reduced temperature brewing method can express the layering and fullness of coffee to a certain extent.
Brewing parameters
16 grams of powder
240cc boiling water
Filter cup: Conger cup
First filling of water also known as smothering: water temperature close to boiling, time 30 seconds
Second filling (over-consideration): large volume of water, water temperature still close to boiling
The third filling (overconsideration): water temperature down to between 88-93 degrees, a large amount of water to 200cc
The fourth injection (immersion): water temperature down to between 80-85 degrees, inject 40 grams of water and soak for 20 seconds