What are the five ways to make coffee by hand?

Five methods of hand-brewing coffee: the stirring method requires grinding coffee powder very finely, then injecting about 50g of water and stirring evenly, and injecting water again after 30 seconds until the water injection is completed in 2 minutes. Deep-baked beans need to be steamed 15 seconds before water injection, and 1 minute 30 seconds to complete water injection. ?

Advantages: the way of stirring can improve the taste of coffee beans, so that the taste of coffee will not appear too thin. Disadvantages: while the flavor is obvious, the sweetness is weakened a lot. Moreover, the stirring method requires high quality, grinding degree and stirring adequacy of coffee beans, and it is easy to over-extract and make the flavor worse if it is not mastered properly.

Academic Brewing Method The most commonly used method for brewing coffee by hand is academic brewing method. Because the brewing method is simple, it is also one of the first choices for most coffee lovers. Operation is very suitable for entry-level players. Just inject water from the center of coffee powder and steam it. After the silt layer collapses, evenly inject water from the inside out.

However, this technique requires a higher level of pot holding. The water flow of a handmade pot must be delicate, vertical, stable and even, and a good cup of coffee can only be brewed after repeated practice. Point: The academic brewing method is very stable, suitable for most filter cups and novices. Disadvantages: Advantages are also disadvantages, because the brewing method is stable and cannot form style and characteristics.

Matsuya method also originated in Japan, which was born only to extract delicious ingredients from coffee, but unexpectedly evolved into a popular brewing method. First, dig a hole in the middle of the coffee powder with a spoon, the depth is about 30cm away from the powder surface, and then inject water from the middle until the coffee drips.

Subsequently, the water injection method was changed to draw a circle outside to soak all the coffee powder thoroughly, and then cover it and steam it. After 3 minutes, uniform and uninterrupted water injection began again. When the coffee liquid reaches half of the coffee pot, stop filling water immediately, and then add hot water for dilution.

Advantages: It can keep the flavor of coffee for a long time. Disadvantages: Advantages are also disadvantages. The flavor of coffee brewed by Matsuya method has not changed much.

Volcanic eruption originated in Japan. The principle is to use the carbon dioxide contained in coffee beans to cook in hot water for many times, so that the coffee powder expands like a volcanic eruption. Deep baked beans are more suitable for this brewing method because they contain more carbon dioxide. Flannel and V60 are mostly used for volcanic washing, because the middle silt layer is thick, so the middle position is used for water injection.

Advantages: Coffee tastes mellow and sweet. Disadvantages: the coffee liquid is not uniform enough, and it needs to be fully shaken after brewing to form a perfect coffee.

Dropping method, as its name implies, is to brew coffee powder in the form of dripping water. The operation process is the same as an hourglass, and coffee powder is dropped bit by bit. The extraction process is exquisite and time-consuming, which is simply Virgo's favorite. First, pre-moisten coffee powder bit by bit. Water injection started almost at 1/3. When the water level of coffee powder reaches the powder layer, it will stop immediately. Then, when the water level drops to half, water injection is carried out again.

Advantages: the sweetness of coffee is easy to stand out, and sour taste and bitterness can also be avoided. Disadvantages: difficult to operate. The lack of sourness and bitterness in coffee flavor also makes the taste not hierarchical and complete.