1. Warm cup. Pour the hot water cup into the coffee cup before making coffee.
2. Grinding beans. The thickness of hand-brewed coffee should also be properly adjusted according to the characteristics of coffee beans. The powder thickness of deep roasted coffee beans should be slightly thicker than that of medium-deep roasted beans. Specifically,
3. Combination equipment. Hand-brewed coffee is mainly composed of three parts, filter paper, filter cup and filter pot. If you pay attention to it, there should be a heat preservation furnace under the filter pot to prevent the coffee from getting cold during brewing. The sizes and specifications of the filter paper, filter cup and filter pot should be matched.
4. Transfer the bean flour. Pour the ground bean flour into the assembled filter paper, then pat the filter cup, pat the bean flour firmly, and the surface is smooth, so that the flour can receive water evenly in the following steps.
5. Warm the pot. Pour a small amount of hot water into the bottom pot, shake it a few times, then pour it out. Then put the beaten bean powder on the bottom pot.
6. Stuffy steaming. The purpose of stuffy steaming is to suffocate the aroma of coffee and prepare for the second brewing. The water temperature of stuffy steaming should be 93 degrees, and water should be injected from the center of the bean powder for 2-3 circles, so that all the bean powder can absorb water evenly, and it is best to drop 3-5 drops. After the bean powder absorbs water, it will expand, from the previous flatness to the upward convex arc shape. At this time, you can smell the faint mellow smell of the coffee powder.
7. Brewing. After the steaming is over, put the pot on the wet cloth to cool down. After 25-30 seconds, the water temperature drops to 89-9 1 degree, and then you can brew. Generally speaking, the brewing water temperature of moderately roasted coffee beans (we call them inert beans) is 9 1 degree, which can better extract the fragrance of coffee beans. For deep roasted coffee beans (lively beans), the brewing temperature is 89 degrees, which is enough to extract the aroma and bitterness of coffee beans. If the water temperature is too low, it looks a little light, and if the water temperature is too high, it will be boiled and extremely bitter. The brewing water flow can be slightly thicker than the steaming water flow, but it must also be stable. The amount of coffee can be controlled by the number of laps and the speed of the water flow, whether it is brewing one cup or three cups of coffee. The water flow just needs to start from the center and fill the water in the outer circle, and then go back to the center from the outer circle to collect water at the center of the circle, and the brewing is over. Be sure not to rush to the filter paper during the brewing process, otherwise the coffee will be very astringent. Generally, the amount of coffee brewed should be 0.5 more than the marking of the lower pot, otherwise the amount of coffee brewed will be insufficient.
8. Filling cups. Before filling cups, the coffee in the pot should be gently shaken to make the shades fully mixed, so that the taste of each cup of coffee is even.
Then pour the water out of the warm cup, pour the coffee into the cup and set the plate to serve.