How to brew pour over coffee?

1. Boil water: It will be best to have fresh hot water. In terms of water quality, water that is too hard or too soft is not suitable, and different minerals have different effects on caffeine.

Simple filtered water will usually suffice, but do not use distilled water, purified water, or RO reverse osmosis; It is completely free of minerals and will also affect extraction.

2. The weight of coffee beans required for weighing: the powder-to-water ratio is 15 grams of coffee powder and 225 grams of hot water. If the powder amount is higher or lower than 15 grams, it will be more difficult to operate and easier to extract unevenly.

3. Grind beans: Send the prepared coffee beans to the grinder for grinding. It is recommended to start with a medium-fineness grind (caster sugar size). If you prefer a cleaner flavor, you can add the process of sifting off the fine powder.

4. Loosely feed the coffee powder into the filter cup: pour out the water at the bottom of the pot, send the coffee powder loosely into the filter cup, and shake it lightly. Don't pat the ground coffee firmly, and try to make it fluffy and have room for the ground coffee.

Brew as soon as possible after pouring the powder to avoid excessive effects on the coffee powder due to the heating of the filter bowl and the wet filter paper.

5. Water temperature 85 95 degrees: Fill the hot water into the pour-over kettle, and the initial recommended water temperature is 85 95 degrees. The water poured from the kettle will be cooled by 2 3 if the pot is warmed with hot water, and the water poured out of the kettle will be reduced by 5 6 (depending on the size of the pot and the amount of water).

Therefore, the hot water in the pour-over pot must be measured to measure the water temperature.

6. Smoldering: Fill the water for the first time, start from the center and circle around it, cover a small amount of water evenly on the surface of the coffee powder, and soak all the coffee powder. If the amount of water is appropriate, a few drops of coffee liquid will flow from the bottom of the pot, at most a thin layer at the bottom of the pot, if it is more than that, it will be too much water; If there is no dripping at all, the amount of water is too low.

This step is called pre-soaking, also known as steaming. The amount of water smothered is generally twice the weight of the powder.

If it is steamed, the ground coffee will swell like a soufflé. There are two situations when steaming fails: one is that it does not swell but collapses, which is common in uneven water injection or the beans are not fresh or the roast is shallow; The other is over-swelling, where the surface layer such as the crater breaches and sinks slightly, which is common with dark roasted beans that are too fresh.

8. Continue to inject water inward in a spiral shape: observe the surface layer of the coffee powder, if it continues to expand and is full of luster, you can continue to wait. If the expansion has stopped and the surface layer has gradually lost its water shine, the smothering is complete and a second filling can be started (but do not wait for the ground coffee layer to start shrinking).

The water injection starts from the center and proceeds outwards in a spiral pattern. Pay special attention to the outermost ring at least about centimeter to leave the coffee powder wall do not break through, and continue to pour water inward in a spiral shape after winding around the outermost ring. The centimeter wall of the ground coffee is retained in order to lock in the hot water that penetrates the filter paper to the periphery, so that it must pass through the ground coffee layer to maintain the strength of the coffee.

In other words, if the flush is too thick and too slow, you can try to "break down" the powder wall in the later stage of water injection.

9. Serve a cup to taste: After brewing, stir or shake the coffee slightly in the lower pot to taste in a cup.

We grind the coffee beans, the size of the grinding particles is about the same as the particle size of white sugar and the thickness is uniform, if the grinding is too fine, it is easy to make the caffeine excessive, the taste is too heavy and the bitterness is relatively large, if the grinding is too coarse, the coffee is easy to be underextracted, the taste is light and the acidity is high. The uniformity of the grinding is also extremely important, if the grinding is not even, the brewing of the coffee will also taste poor.

Doing hand brewing requires a series of tools, such as: filter paper, filter cup, sharing pot, hand brewing pot, electronic scale, manual grinder or coffee grinder, etc.

If you want to make coffee at home, you must choose Arabica beans, and then freshly roast and grind them, so that the taste will be better.

If you brew and drink it at home, the most important thing is to make the coffee beans, fresh, roasted properly, and ground moderately, and then brew them according to your favorite taste.

I used a rough method, bought a stainless steel strainer, put the coffee powder in it, and when the water was about to boil, sit the filter in the air and sit in the kettle, and steam fumigation. After steaming out the aroma of coffee, put it on the cup with fine water and charge it slowly, and the taste of the brew is not bad, only drink clear coffee.

The variety of coffee beans can be selected according to personal taste, and it can also be blended, and there are many beans in the Blue Mountain, Italy, and Brazil on the market. Evaporated milk, or cream, sugar packets also need to be prepared. It is necessary to grind it first, then steam it according to the utensils used to make the coffee prepared by the individual, and then season it according to the personal taste.

The preservation of coffee beans is sealed with care!

Speaking of experience, 12 grams of freshly ground coffee powder within the 8-month shelf life period is slowly brewed several times with 96 and no more than 160 ml of boiling water. It's also delicious without any toffee.

To make a good cup of coffee, the most fundamental thing is to have fresh and high-quality coffee beans; Buy some hand grinding, which can ensure that the thickness of the ground coffee is uniform; The water should have the right temperature, according to the characteristics of different coffee beans: 85 95; The utensils used ensure the temperature, pay attention to the warm cup, so that the coffee tastes warmer.

Hand brew to use shallow roasted high-quality coffee beans, personal taste to try a few more times, try your favorite taste, grinding beans to use electric small Fuji grinding more even, plus hot water temperature and brewing time, you can enjoy the coffee time......

Moisten the filter paper and let it stick to the bowl. Pour in the ground coffee and gently pat the filter cup to iron the ground coffee. Pour in an appropriate amount of hot water to soak the ground coffee.

Simmer for about 20 seconds. Use a hand-poured pot to pour it into the filter cup from the inside to the outside and then from the outside to the inside, just like drawing circles, fill the water at a uniform speed, and wait for the drip filtration to complete.

The key to making a good cup of pour-over coffee:

1. The most fundamental point of a good cup of pour-over coffee is to have fresh and high-quality coffee beans;

2. Hand grinder (hand grinder, hand grinder) buy better, which can ensure that the coffee beans are ground out of uniform thickness of coffee powder;

3. The brewing water temperature should be appropriate, according to the characteristics of different coffee beans: 85 95 (generally the most suitable brewing water temperature will be indicated on the packaging of the coffee beans you buy);

4. The hand-poured coffee utensils used should ensure the temperature, and pay attention to the warm cup (the cup should not be cold), so that the coffee tastes warmer;

5. The fine-spout pot (hand-poured coffee pot) for hand brewing can be purchased specially, or it can be replaced by common utensils, to ensure that the flushing water flow is fine and stable and has good heat preservation;

6. Coffee powder-to-water ratio: 240 ml of coffee per 15 grams of coffee powder is a more appropriate ratio: if there is an electronic scale, you can follow the data extracted from the golden cup, 1:

15 17,15 grams of ground coffee is extracted with 225 255 ml of water, and the final coffee is about 230 240 ml.

1. Remember that coffee should not be drunk at the same time as tea. The tannic acid in tea and coffee reduces iron absorption by up to 75%.

2. The tannic acid in tea and coffee will reduce calcium absorption. Therefore, it is best to choose the time to drink tea and coffee between meals.

3. Caffeinated beverages and foods, after being drunk in large quantities by pregnant women, will cause symptoms such as nausea, vomiting, headache, and rapid heartbeat. Caffeine can also enter the fetus through the placenta and affect fetal development.

4. Many doctors believe that pregnant women drinking 1 2 cups (6 8 ounces per cup) of coffee, tea or carbonated drinks every day will not affect the fetus. However, for the sake of caution, it is best forbidden for pregnant women. Caffeine can lead to an increased miscarriage rate, so you should drink non-caffeinated beverages.

To make a good pour-over coffee, you need to meet the following conditions:

Complete tools。Necessary coffee grinder, coffee pot, filter or filter paper, etc., make sure the necessary tools are ready.

Material quality。The use of good quality coffee bean raw materials, preferably purified water, can ensure the original taste of the coffee.

The ratio of coffee to water。The ratio of coffee to water is 1:16-1:18, and 1g of coffee with 16-18ml of water can ensure the maximum caffeine extraction.

The temperature of the water。When brewing coffee, the water temperature is preferably 90-83 degrees, and after the coffee and water are blended, the coffee temperature is around 80 degrees.

Coffee is a beverage made from roasted and ground coffee beans. As one of the world's three major beverages, it is the main drink popular in the world along with cocoa and tea.

Here are a few things to keep in mind when pouring coffee by hand:

The coffee cup needs to be warmed by adding hot water in advance. The tannic acid in the composition of coffee will work when it is cold, making the coffee very sour.

When adding hot water, it is best to add it in a circle, not at a point. Concentrate a little and add hot water directly, which can easily lead to the phenomenon of "being boiled" in some coffees, resulting in bitter coffee and not mellow.

What about making pour-over coffee for the first time?

However, we don't need to understand anything, we who have just started hand-punching entertainment, we must learn to entertain ourselves. Children's shoes for the first time to operate pour-over coffee can be done by following the steps:

1. Throw away the thermometer first, 2. Turn on the switch of the kettle and let the water boil until it boils naturally, 3. You still need one gram, between 15 and 18 grams, 4. Let the water boil, find and place the sharing pot, filter cup, filter paper, 5. After the water boils, pour it into the appropriate hand-poured pot, 6. No matter what color filter paper you use, be sure to wash the filter paper with boiled hot water, 7. Pour out the boiling water at the bottom of the pot, and rinse the pot with hot water again, 8. Start grinding beans, 9. (If you use a hand-cranked grinder, please put the grinding beans in the first item), 10. Imitate the particle size of white sugar, grind the coffee beans into powder (I have to say Xiaobai reference), 11. Pour the powder into the filter cup, and brew and extract it to between 220 and 260 grams with a small stream of water.

- Deer Stone Coffee.

<> "How to brew hand-poured coffee."

A must-have for getting started with pour-over coffee.

Share pot filter cup sieve powder hand pour-over pot filter paper electronic scale thermometer grinder.

1. Grind 15 grams of coffee beans, and the grind degree is medium to fine (the thickness can refer to the size of white sugar).

2. The gouache ratio is 1:15; 15 grams of powder, fill with water to 225 grams (15*15=225).

3. Wet the filter paper: Wet the filter paper with hot water before brewing, which can make the filter paper fit more closely to the filter bowl, so that the paper smell can be removed and the cup can be warmed at the same time.

4. Water temperature: The brewing water temperature is between 85 and 95 (the specific water temperature needs to be adjusted according to the degree of roasting of the beans).

5. Fill the first stage of steaming: pour the ground coffee powder into the filter cup, inject 30 grams of the remaining water into 15 grams of coffee powder (the water injection of the first stage is twice that of the coffee powder), start from the center and fully wet the coffee powder; Try not to rush to the edge, start filling the water and start steaming for 25-30 seconds. *Steaming is to release carbon dioxide, and the coffee flavor is released.

6. Water injection in the second section of water injection: the thickness of the water flow is about the same as the thickness of the chopsticks head, the water flow is centered on the filter cup from the inside to the outside of the circle, the amount of water injected to 125 grams to stop the water injection, here or try not to pour to the edge and wait for the powder layer to fall 1 cm, continue the third section of water injection.

7. End the third stage of water injection: keep a stable water flow, draw a circle from the inside to the outside, from the outside to the inside, stop the water injection to 225 grams of water, and wait for the water to sink until the coffee layer is exposed, then you can take the filter cup * The whole brewing time is about 2 minutes and 30 seconds.

To make a good cup of pour-over coffee, the choice of coffee beans, the use of utensils, the simmering time, the folding of the filter paper, the water temperature, the flow rate, and the water-to-powder ratio are all very important.

Selection of coffee beans: It is best to choose freshly roasted coffee beans that have passed the rearing period. A good pour-over coffee requires you to strictly control the grind of the ground coffee, the brewing ratio (the proportion of water powder), and the brewing time.

The rate of brewing depends on how ground the coffee is ground, the finer the ground coffee grinds, the slower the rate and vice versa. At the same time, the total amount of coffee (i.e. the thickness of the powder bed) also affects the rate of extraction.

If you can only buy one tool for brewing coffee, buy a coffee grinder, which is the most important of all coffee brewing tools. Even with an inexpensive coffee grinder and coffee pot, you can make good coffee. Because no high-end machine can save the ground coffee bags that have already been ground and the flavors that run away when they are opened.

Grinding your own coffee beans before brewing can effectively improve the quality of your coffee.

Making a good cup of coffee also involves weighing the coffee and weighing the water, at least how many liters there are, rather than filling the water in a cup. Here's why: brewing coffee is all about the proportion, and how much water you need depends on how much ground coffee you use.

You can't get a good grasp of this ratio, you can buy an electronic meter.