Demonstration video of classic three-stage hand brewing coffee,

The protagonist is Mr. Zhuang Huaide

。。。

Brewing information:

Beans: Panama Green Top Rose Summer

Water temperature: 93 degrees

Powder amount: 18 grams

Water volume: 288 grams

Brewing time: 2 minutes

Water injection method: 3-stage

(The first stage is filled with 60 grams of water and steamed; the second stage is filled with water to 180 grams; the third stage is filled with water to 288 grams.)

Steaming is a very important part of the process of making hand-made coffee. Good steaming can fully infiltrate the coffee powder and activate the coffee activity, thereby making the subsequent coffee extraction process smoother. So how to do stuffy steaming?

Steaming, often expressed as Bloom in English instructions, refers to the preparatory action of evenly moistening the surface of the coffee powder with a small amount of hot water before the water is officially poured.

The following points will facilitate the smooth achievement of steaming:

① Before filling with water, make sure that the coffee powder is as level as possible in the filter or filter paper.

② When steaming, the force of water injection is not too strong, so be gentler.

③ The amount of water used for steaming is preferably 10% of the total amount of water. For brewing 240 ml of coffee, the amount of water required for steaming is about 24-30 ml.

④ During the stuffy steaming process, the amount of extraction liquid flowing down is as little as possible; when there is too much extraction liquid in the lower pot, the amount of water injection should be reduced, or the degree of grinding should be paid attention to.

⑤ The steaming time is about 30 seconds to 60 seconds. When the expansion of the surface of the coffee powder ends and the surface is about to shrink, it means the steaming is complete and the first water injection can be started.