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A few common types of coffee hand brewing methods

A few common types of coffee hand brewing methods

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

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