Hand coffee | time point of the first and second water injection

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First water supply

The coffee powder in the filter cup can be seen as divided into the upper and lower layers, and the main purpose of the water supply is to make all the coffee powder draught evenly, so the difference between the upper and lower layers should be taken into account in the water supply, and the water supply should be divided into stages.

Photo Source: handmade Coffee

First water supply

The first water supply is mainly aimed at the amount of powder that can be seen on the surface, so that the surface can see the amount of powder, so that the surface is evenly covered with water, and this time the amount of water is given moderately or not, we can observe the dripping state at the bottom of the filter cup after giving water. As long as it is not in the shape of a water column, it is acceptable.

The coffee powder will emit carbon dioxide after absorbing water, and in the case of continuous exhaust, the coffee powder will push each other because of the gas, which is why the coffee powder expands: it is also the so-called "steaming" action.

There will be some gaps between the expanded coffee powder particles and the particles, and these gaps will become the channel of the country's second water supply, which can also prevent the water from staying on the powder layer of the first water supply for too long. and then directly to the bottom of the particles that did not eat water, this way can make all coffee powder eat water, but not because of repeated draught, resulting in excessive extraction. A situation that produces a bad smell.

Photo Source: handmade Coffee

[steaming] and [releasing]

The so-called [steaming] refers to the exhaust of coffee powder particles, not cooking coffee powder particles.

Photo Source: handmade Coffee

During roasting, the internal space of raw coffee beans is compressed due to dehydration, so when they come into contact with hot water again, carbon dioxide is emitted from inside the particles.

The better the exhaust effect of the particles, the wider the distance between the particles, and through these channels, the water is easier to flow downwards, which is called water discharge, not the penetration force mentioned.

The so-called "water discharge" is to use the concept of area to put water above the powder layer, so this action is aimed at the area rather than the depth. The small amount of water can not only make the coffee powder particles absorb more water, but also make the exhaust effect better.

Photo Source: handmade Coffee

The focus of the implementation of [water discharge] is that the amount of water is small and light, and as long as the spout of the hand punch pot is as close to the surface powder layer as possible.

Practice: when supplying water, start from the central point and pull out in the way of concentric circles, the key point to pay attention to is that the speed of the circle should not be too slow, so that the water is spread on the surface of the coffee powder layer in flake form. The speed should be a little faster, so that the amount of water deposited at each point can be reduced to achieve the purpose of laying water.

Photo Source: handmade Coffee

Why should [steaming] not too much water?

The impacting water column will make the action of the water supply give too much water, and the deeper the water column penetrates, although the draught ratio of coffee powder particles will increase, but for the steaming action, the exhaust of the coffee powder particles located below will be more difficult. Sometimes the weight of the upper layer will affect the development of the original channel, and [water discharge] is a good solution.

Photo Source: handmade Coffee

The penetrating water column is extracted on the premise of volume (powder layer depth), so the amount of water supply will be large and urgent.

[failed steaming]

When we feed water for the first time, if the powder layer expands too violently, or even there are holes in the surface, it means that there is too much water supply, which has broken the principle of laying water.

Whether it is done well or not can be checked from the expansion.

The time of the second water supply

The state of expansion varies depending on the length of the exhaust of the particles, and the longer the expansion, the larger the gap, so the time for the second water supply is to add water when the expansion is almost stopped.

The second addition of water should focus on the bottom of the filter cup.

First of all, let the water cover the whole bottom layer, and after completing this action, it also means that all the lower coffee particles that have not eaten the water for the first time can eat the water.

Photo Source: handmade Coffee

We can also see from the picture above that the second time to stop adding water is when the particles rise to the B position (close to the filter paper).

Statement

Article, picture source: handmade coffee collection

Author: edited by the ugly duckling barista training center

Copyright belongs to the original author

Organized and edited by the coffee shop