1. Hand red coffee preparation:
Instrument:
1. filter paper
2. Hand coffee grinders
3. Share maker and the bowl (I bought one)
4. The sealed vial (discharge unground coffee beans)
5. professional coffee known (but very cheap)
6. kettle (without the thermometer can)
7. fine mouth pot
2. Select the coffee beans:
Currently I drank beans tertiary Indian Niemann tnine secret.
3. The thickness and gouache grinding ratio (different coffee different situations):
Grinding:
Theoretically, the finer the grind, the higher extraction of the coffee, the polishing medium is therefore the best. Intermediate 3-4 scale is best, of course, after you adjust yourself to the skilled is required.
Gouache:
Flavors are generally 1:10 --- 1:11
The general taste is 1:12 --- 1:13
Light taste is generally 1:14 --- 1:16
Specific bean notes:
4. brewing process:
First the bowl on the filter paper, pay attention to fit the bowl.
And then began to grind coffee, pay attention this time you can boil water, and grind almost finished just boil (do not put too much water)
After milling is complete on the filter paper, pat, then fine mouth pot ready to prepare water.
Hot water began pouring from the middle to draw a circle slowly water, three times a turn, then turn back, do not pour into the Collage. Look at the bottom of the drip Note After completion of pouring, preferably dropping within 4-6 drops.
30 second, etc., this is called stew was evaporated.
The second injection began, and for the first time, began turning in circles from the center, until irrigated finish (this time can touch the Collage )
Note that if irrigated finished, wait a little while, you can withdraw the paper, do not wait until all the water drip off the filter paper inside.