How much do you know about pour over coffee, which is healthier than instant coffee and therefore lo

Pour-over coffee is made with freshly ground coffee beans, which is more pure and has no additives. Instant coffee generally contains a lot of food additives. Therefore, the workplace prefers hand-poured coffee.

The production of this kind of coffee is more troublesome, the cost is more expensive, the taste is very good, and there are more people who like to drink it.

It is still very simple to make, and there are many types of coffee, and the final effect is also different, some can have a refreshing effect, and some can also supplement the body with nutrients.

What I know is that pour-over coffee is healthier, better for the body, safer, and cleaner.

The basics of pour-over coffee are as follows:

1. Hand pour-over pot: The size of the spout will affect the brewing effect, because the spout controls the amount of water output. For beginners, it is recommended to use a thin-spout pot, which makes it easier to control the amount of water.

2. Filter paper: Filter paper can absorb some impurities and oils of coffee. Bleaching will give it some paper flavor, but it won't affect the taste of the brew. The thicker the filter paper, the slower the flow rate of the extract, and the longer the hot water will interact with the ground coffee.

3. Grinder: Freshly ground coffee is the freshest, the particle size and uniformity of coffee powder are also the key to the flavor of hand-poured coffee, the powder particles suitable for hand-poured coffee are about the size of No. 2 granulated sugar, the more uniform the particles, the better the taste of the brewed coffee.

4. Auxiliary equipment: electronic scales, thermometers and timers can make the process of brewing coffee more accurate.

5. Water temperature: the higher the water temperature, the faster the extraction speed. It is generally recommended to brew dark roasted coffee beans at 80-90 degrees, while light medium roasted coffee beans need 90-97 degrees.

Coffee shops that need to make coffee are usually calculated by the gram, and generally 10 grams of coffee beans are needed to make a cup of coffee.

Generally, when making hand-poured coffee, the ratio is 1:10 20, which is generally 1:15, that is to say, 10 grams of water are used for 1 gram of coffee beans.

The steps to make pour-over coffee are as follows:

Step 1: Prepare boiling water.

The most important ingredients for making pour-over coffee are boiling water and beans, so it is necessary to estimate the water to be used and boil it in advance, including the amount of rinsing utensils.

Step 2: Wet filter paper.

Evenly pour the pre-prepared boiling water on the filter paper, so that the filter paper is all wet, adhere tightly to the filter bowl, and then pour out the hot water in the sharing pot, this step also completes the warm cup.

The third lead step: prepare the ground coffee.

Prepare the right amount of coffee beans and grind them into ground coffee. Pour the ground coffee into the filter cup and gently pat it flat.

Step 4: Brewing & Extraction.

Pour the freshly boiled hot water evenly on the coffee grounds, be sure to control the flow rate of the water, the flow rate should not be too large, stop for 10 seconds when the water reaches half of the filter paper, so that the coffee powder can fully absorb water and expand.

Step 5: Finish brewing.

Pour in the rest of the water slowly, keeping the flow steady, and fill it in concentric circles in one direction up to the periphery of the ground coffee. Stop brewing enough water and wash the utensils.

Pour-over coffee is hand-brewed coffee, with the most original taste of coffee, a cup of delicious pour-over coffee, clean, balanced, rich in layers, and obvious flavor; In fact, hand-poured coffee does not require many utensils, a filter cup, a filter paper and a hand-poured pot. The pour-over coffee with platinum extract is very good, and the characteristics retain the freshly ground flavor of the coffee, with a strong aroma and a full taste. Friends who like coffee can pay attention to *** platinum brew 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.

1. Different ways to eat. Pour-over coffee needs to be freshly ground, and the ground coffee is produced. Instant coffee is brewed directly with boiling water and drunk directly.

2. Different tastes. Instant coffee has a heavier burnt bitterness. The original aroma of pour-over coffee is abundant.

3. The shelf life is different. Hand-poured coffee sock socks taste best in the first 3 months before being ground and have a shorter shelf life than instant coffee.

4. **Different. Generally speaking, pour-over coffee is more expensive than instant coffee.

Coffee contains certain nutrients. The nicotinic acid in coffee contains B vitamins and is higher in roasted coffee beans. And there are free fatty acids, caffeine, tannins, etc., and drinking coffee in moderation is beneficial.

When brewing coffee, you can put white sugar, a little Irish wine in a coffee cup, and then add hot coffee, or add Zhengpai whipped cream to the coffee if you like. It is important to understand that although coffee can be refreshing, excessive consumption can cause physical discomfort. Therefore, although coffee has certain benefits for the human body, it is advisable to drink it in moderation, no more than 2 cups a day.

<> article "Learn about different coffee hand pouring methods.

A knife stream. Complete the water filling process in one go. It refers to the one-time uninterrupted water injection after simmering and steaming, and fully extracting the fragrant substances in the coffee.

The time is generally 2-3 minutes. The method is to control the amount of water and flow rate, and continuously extract the substances in the front, middle and back sections of the coffee, so that the flavor and taste are balanced, but the flavor bias of the coffee can be controlled by controlling the flow rate and injection method of water in different time periods. The more fully extracted in the early stage, the taste is more refreshing and sweet, and the taste is more mellow and thick, and the bitterness is stronger when the extraction in the latter part is sufficient.

Three-stage. That is, the whole water injection process is divided into three stages, including the first stage of steaming. There will be two water breaks in the middle, so as to adjust the flavor proportion of the front, middle and back sections, and the layering is distinct. Compared with the eggplant, it has higher adjustability and can adapt to most coffee varieties.

The same three-stage formula can adjust the proportion of the flavor of the front, middle and back stages by cutting off the water, and adjust the extraction. The requirements for controlling the flow rate and controlling the flow of water are relatively high. For example, you can increase the proportion of water injection in the second stage to increase the flavor of the first and middle stages, or reduce the proportion of water injection in the first and second stages and increase the third stage to increase the thick taste of the coffee.

Four-six punch method. 2016 World Coffee Brewing Champion Tetsu Katani's "Four Six Brewing Method". That is, a brew is evenly divided into five stages for water injection, the first and second stages are 40% of the total water injection, which determines the direction of the coffee flavor (the balance between sour and sweet) The third, fourth and fifth guess stages are 50% of the water injection, which determines the taste intensity of the coffee "body thickness", so it is called the four-six method.

It is recommended to use beans with higher sweetness and firmness, but this method of hand pouring is highly controllable, and all kinds of beans can be tried.

Hand-ground coffee is the process of roasting ripe beans from green beans, grinding cooked beans into coffee granules, and extracting the coffee with hot water.

Instant coffee is: roasting mature beans with raw beans, grinding the dough of cooked beans into granules, extracting coffee with hot water, spraying and drying the coffee liquid into instant coffee powder, and then brewing hot water into coffee when you want to drink it.

It can be seen that for the sake of convenience, instant coffee has an additional spray drying process, and the loss of flavor is inevitable, and it cannot be as rich as freshly ground coffee.