Pour over coffee practice, pour over coffee tutorial

Hand pour coffee method, after the coffee is purchased, turn on the lamp and put it in a bowl, and rinse it in the church with warm boiled water.

The practice of pour-over coffee is like this pour-over coffee method is relatively easy, we can just brew the coffee directly.

First of all, you must master the type of coffee and the ink method to brew the menu.

The pour-over coffee tutorial is as follows:

Prepare ingredients: 25 grams of coffee beans, 600 ml of drinking water, 1 filter cup, 1 filter paper, 1 timer (optional), 1 electronic scale (hole selection), 1 hand pot (optional), 1 cloud pot (optional).

1. Prepare the filter bowl and filter paper first, and the filter paper needs to be folded in half to ensure that it is more welcoming. Then soak the filter paper with water to avoid shaking, so as to facilitate better brewing later.

2. Prepare 25 grams of freshly roasted coffee beans, which should be suitable for hand-poured and drip coffee, and generally roasted coffee beans below medium depth.

3. Grind the coffee beans, whether it is a hand-cranked or electric grinder, remember to grind the powder. It is about the same size as white sugar granules.

4. Put the ground coffee powder into the filter paper and shake it gently.

5. Prepare the water that has been boiled at only 88%, introduce the pour-over pot, and prepare to start brewing coffee. (The water temperature of pour-over coffee is adjusted according to the coffee beans used, and is generally controlled between 85-92.) ）

6. Simmering. Slowly pour water into the center of the coffee powder, pay attention to control the speed and water level, when the water injection reaches 50 ml (generally times the coffee ground), stop and wait for 20-35 seconds.

7. After the souring time has passed, continue to slowly fill water from the middle and slowly circle outward.

8. Remove the filter paper and coffee residue from the filter cup, and the hand-poured coffee is completed.

Tips for pour-over coffee

1. Water quality: Use high-quality filtered water to brew coffee, and avoid using tap water that contains chlorine or other flavors. The temperature of the water is also critical, generally between 90°C-96°C.

2. Grinding granularity: Different hand-poured equipment requires coffee grinding degrees of different thicknesses. In general, a slightly finer ground coffee will provide a richer taste, while a slightly coarser ground will produce a lighter coffee.

Explore the different grinds to find the right balance for your taste.

3. Water dosage and brewing time: Maintaining a stable amount of water and brewing time can help control the concentration and taste of coffee. Use an electronic scale to accurately weigh the proportion of coffee, and the recommended ratio is 15-18 grams of water per gram of ground coffee.

The brewing time is generally between 2-4 minutes and can be adjusted according to personal preference.

4. Brewing order and method: When starting to brew, you can first moisten the coffee in advance, wait for a period of time for it to ferment, and then pour in the remaining hot water slowly and evenly. When flushing, you can try different ways to pour water, such as circular or spiral, to ensure that the ground coffee is well soaked and that the water penetrates evenly.

5. Understand the extraction process: By observing the extraction process of coffee, you can adjust the details of brewing to achieve a better taste. For example, if the water is flowing too fast, it may be necessary to carefully investigate the grind or increase the flushing time; If the water is flowing too slowly, you may need to do a rough grinding or reduce the flush time.

6. Practice and experimentation: Hand Hatred Brew Coffee requires a certain amount of skill and experience, and it is necessary to constantly try different coffee beans, grind and brewing methods to observe their effect on the taste.

Pour-over coffee tutorial:1. Take 25 grams of Yirgacheffe coffee beans and grind them in the grinder, the manual grinder can adjust the grinding thickness.

2. Grind to a medium-coarse state, slightly coarser than granulated sugar.

3. Fold the edge of the filter paper and put it into the filter bowl.

4. When brewing, use a small amount of water to brew the cup, warm the bottom pot and remove the taste of the filter paper.

5. Put the ground coffee powder into the filter paper, pour a small amount of water from the middle point when brewing, and only need to soak all the coffee powder, which is the smothering stage. Generally, freshly roasted coffee beans in the chalk hall have a steam time of about 15 seconds within 7 days, and a steam time of 15 seconds and 25 seconds for more than 7 days.

6.After steaming, the second water injection can be carried out, and the water can be injected at one time until the end of the coffee extraction.

7. Pour the spilled water into the coffee cup and start enjoying the jujubes.

The pour-over coffee tutorial looks like this:Ingredients: Hanging ear coffee pods, milk, sugar.

1. Prepare the required materials.

2. Pour fresh milk into a transparent glass.

3. Open the hanging ear coffee and place it on the Zhenxiang head glass filled with milk. Royal Numbers.

4. Slowly mix with boiling water.

5. Wait for a while, the hierarchy is more distinct. Stir it as you drink it.