2. Grinding. The thickness of the hand brewed coffee should also be adjusted according to the characteristics of the coffee beans, deep roasted coffee beans should be slightly coarser than the powder thickness of the beans in the depth of the roasted beans. Specifically, carbon roasted coffee such as deep-roasted coffee beans for 4, and Blue Mountain such as medium-depth roasted beans should be 3.5. If the powder is too coarse, the brewed coffee is not strong enough, and if it is too fine, the coffee will be very bitter. There is also the question of the amount of coffee beans, a cup of coffee beans in 12-14g, and the amount of 2 cups should be calculated using the formula of a cup of portion-2)X2, three or more than three cups of the amount of simple, 3 times 30g, 4 cups of 40g, and so on.
3. Combination of appliances. Hand-brewed coffee mainly consists of three parts, filter paper, filter cups and filter pots, if you are more careful, filter pots should be under the heat preservation furnace, to avoid brewing when the coffee becomes cold. Filter paper, filter cups and filter pots should match the size and specifications of the three. For example, a two-person portion of filter paper should be matched with a two-person portion of filter cup.
4. Transfer the bean powder. Pour the ground beans into the combination of filter paper, and then tap the filter cup, the powder will be patted solid, the surface is flat. This is so that the powder will be evenly watered in the following steps.
5. Warm the pot. Pour a small amount of hot water into the bottom pot, shake it a few times, and then pour it out. Then put the powdered beans on the bottom pot.
6. The purpose of steaming is to smother the aroma of the coffee and prepare it for the second brewing. The temperature of the water should be 93 degrees, from the center of the powdered beans, water injection, 2-3 circles around the circle, so that all all the powdered beans can be evenly absorbed water, water drops down 3-5 drops is best. After absorbing the water, the bean powder will expand, from the previous flat to the upward protruding arc type. At this point, you can smell the light flavor of the ground coffee. This step is particularly important as it is one of the most important factors in determining whether a cup of coffee is brewed successfully or not.
7. Brewing. After the end of steaming, put the pot on a damp cloth to cool down, after 25-30 seconds, the water temperature drops to 89-91 degrees, then you can brew. Generally speaking, medium-roasted coffee beans (which we call inert beans) brewing water temperature of 91 degrees, this water temperature can be more coffee beans extracted out of the flavor; and deep-roasted coffee beans (active beans), the brewing temperature of 89 degrees, this water temperature has been enough to extract the flavor of the coffee beans and the bitter taste, if the water temperature is too low appears to be a little light, the water temperature is too high is a little overcooked, unusually bitter. The water flow can be a little thicker than that of the steaming water, but it must be stable. The amount of coffee can be controlled by the number of circles and the speed of the water flow, whether it is brewing a cup or three cups of coffee, the water flow only from the center of the beginning of the circle around the outside of the water, and then from the outside circle back to the center of the center, to the center of the circle to collect the water, the end of the brewing. During the brewing process, make sure that the water flow does not hit the filter paper, otherwise the coffee will be very astringent. The amount of coffee brewed should be 0.5 more than the lower line of the pot, otherwise the amount of coffee will not be enough.
8. Fill the cup. Before filling the cup should be the pot of coffee gently shaken, so that the intensity of the full mix, so that the flavor of each cup of coffee are uniform. Then the warm cup of water poured out, pour the coffee into the cup and set the plate can be out of the meal.
9. The entire coffee brewing process from warming the cup to the cup to drink to the mouth of the process (4 cups), the time can not be more than 2 minutes, otherwise the flavor of the coffee will become acidic, astringent, lose the original mellow.