Beginners can learn the technique of "one-knife flow" The whole brewing process includes the first stage of steam water injection, the second stage of proportional water injection and water injection.
parameter
Moderate grinding (sugar thickness)
Powder-water ratio: 1: 15
Total water volume: 225ml
Water temperature: 85-90℃
Time: 1 min 35 seconds
It is suggested that beans should be roasted moderately and deeply.
Brewing process
1. In the first stage, 30-40ML of hot water is injected, and the coffee powder circulates outward from the center, and the coffee powder absorbs water and expands, and is steamed for 30 seconds;
2. In the second stage, hot water is injected, circulating from the center to the outside, and the water flow remains stable and vertical. After the foam of coffee liquid is released, the water column circles from the outermost center, and the coffee liquid reaches 225ML. Take down the filter cup and finish the extraction.
2 three-stage type
The three-stage hierarchy is richer, and you can feel the flavor of coffee before, during and after. This is a common brewing method. The whole water injection process is divided into three parts, and small, medium and large water flows are used for three-stage extraction, which can fully extract coffee flavor, has good compatibility and is suitable for a variety of coffee beans.
parameter
Moderate grinding (sugar thickness)
Powder-water ratio: 1: 15
Total water volume: 225ml (15g powder)
Water temperature: 88-92℃
It is recommended to lightly roast beans, moderately lightly roast beans and moderately roast coffee beans.
Brewing process
1. In the first stage, 30ML of hot water is injected, and the coffee powder circulates outward from the center, and the coffee powder absorbs water and expands, and is steamed for 30 seconds;
2. In the second stage, 100ML hot water is injected, and the water flow remains stable and vertical from the center to the outside;
3. When the liquid level drops to 1/2, start the third stage of water injection, and inject 95ML of water outward along the center in the form of mosquito-repellent incense. After all the coffee liquid flows into the pot, remove the filter cup to complete the extraction.
346 punching method
The first brewing is divided into five stages of water injection, the first and second stages account for 40% of the total water injection, which determines the trend and balance of coffee flavor, and the third, fourth and fifth stages account for 60% of the total water injection, which determines the mellow taste of coffee.
parameter
Degree of grinding: moderate grinding (sugar thickness)
Powder-water ratio: 1: 15
Total water quantity: 300ml (20g powder)
Water temperature: 92℃
Recommended beans: lightly roasted, moderately roasted and moderately roasted coffee beans.
Brewing process
1. In the first stage, 60ML of hot water is injected, and the coffee powder circulates outward from the center, and the coffee powder absorbs water and expands, steaming for 45 seconds;
Inject 60 ml of water in 2.46 seconds;
3. 1 min 3 1 sec, inject water to the third section180ml; 2 minutes 16 seconds to 240ML, 3 minutes 0 1 second to 300ML.
4. After all the coffee liquid flows into the pot, remove the filter cup and complete the extraction.
4 stirring method
Cross-stirring with stirring rods in steaming stage is also a branch of three-stage method, which can effectively improve the release of substances in coffee beans, enlarge the flavor advantage of coffee beans and improve the taste of coffee.
parameter
Moderate grinding (sugar thickness)
Powder-water ratio: 1: 15
The total amount of water is 225ML( 15g powder).
Water temperature: 95℃
Recommended beans: extremely lightly roasted, lightly roasted and moderately lightly roasted coffee beans.
Brewing process
1. In the first stage, 50 ml of hot water is injected, the coffee powder circulates outward from the center, the coffee powder absorbs water and expands, and it is steamed for 30 seconds while stirring with a stirring rod;
2. In the second stage, 50 ml of hot water is injected and circulated from the center to the outside, and the water flow remains stable and vertical;
3. In the third stage, inject 1 15ML water and circle outward along the center. After all the coffee liquid flows into the pot, take off the filter cup and complete the extraction.
5Z brewing method
This is an innovative brewing method researched and created by Mr. Tian Zhongqiuchun of Japan Orchard Museum. The extraction time is 40S. Mining is divided into three stages, with different functions, and the water injection quantity increases from small, medium and large in turn.
parameter
Coarse grinding (slightly coarser than sugar)
Powder-water ratio: 1: 10
Total water volume:180ml (18g powder)
Water temperature: 85℃
Extraction time: 40s.
Equipment: flannel filter cloth
Brewing process
1. In the first stage, inject a small water column, bypass all coffee powder and inject water evenly to prevent uneven extraction;
2. The second stage is drenched with hot water. When the dripping extract on the flannel thickens, the amount of water increases and there is no need to steam;
3. In the third stage, when the color of the extract dripped from the flannel fades, the water volume increases again, and finally the extract is extracted to make the taste harmonious.