For the average coffee enthusiast or family coffee lover, making a cup of hand brewed coffee is a relatively easy to achieve coffee brewing method, a filter cup, a hand brewing pot, a filter paper, a coffee cup, you can brew a cup of coffee.

But easy to start, the taste of coffee brewed to satisfaction, but also an invisible gap, and even some friends respond to many baristas share hand brewing skills varied, it is really some on the edge, the more confusing. Is there a simple, easy to wireless vacuum cleaner manufacturer understand and easy to remember the white brewing method?

There really is!

The founder of this method is a world coffee brewing competition champion named Tetsu Kasutani, he named this hand brewing method "four or six brewing method", the original intention is to let anyone who wants to drink hand brewed coffee can easily break a good cup of hand brewed coffee.

Today we share the "Four Six Brewing Method".

The principle of this method is to cut the coffee brewing process and subsequently adjust the flavor of the coffee by adjusting each part.

The brewing process is divided into two parts, the front 40% and the back 60%. The whole process is divided into 5 injections of water. For example, to brew 300 mL of coffee liquid, divide the water into 5 times, i.e. 60 mL of water each time, 2 times in the front end and 3 times in the back end.

Brewing time: including the time within the steaming time, a total of 2 minutes and 25 seconds must be divided into 45 seconds for each water injection.

Grind degree: set to coarse grind.

These defaults are equivalent to the "4-6 cooking method" and can be adjusted according to the actual situation.

In this way, it is relatively clear to reduce the variables for each adjustment.

How to adjust during the brewing process?

When extracting coffee, acid is the first thing to be extracted, followed by sweetness.

Therefore, if you want to enhance the acidity of the coffee, you should extend the time of the first water injection at the front end, or take 300mL as an example, and inject 60mL of water each time, if you want the coffee to be more acidic, you should increase the first water injection, such as to 70mL, then the second water injection will be left at 50mL, and the time will still be 45 seconds at most.

If you want to increase the sugar level of coffee, lower the first water injection and raise the second water injection.

The above is the first section of the coffee capsule 4-from adjustment.

The second stage is 6 to equalize the coffee's mellowness.

If you want the coffee flavor to be more pronounced and mellow, take 300mL as an example, follow the default 3 times of water injection, 60mL each time.

If you want the coffee flavor to be neat and clean, change the original 3 times of water injection to 2 times of water injection.

That is, the more times the water is injected, the more pronounced the coffee flavor, and vice versa.

Points to note.

1, after each water injection, after a thorough flow, and then the next injection, so try to control the water injection time within 45 seconds each time to complete.

2, if the water injection, the occurrence of insufficient time, or flooding powder, we must properly adjust the water injection strength.

3, the above is only a reference "initial value", the actual operation should be based on their own taste preferences, or the characteristics of the coffee beans, to make

Up and down around the adjustment, in trying to find their own taste.