Why doesn't Starbucks go around in circles? Illustration of Starbucks hand-made coffee steps

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Recently, many novices have come to ask the editor.

Why doesn't Starbucks go around in circles?

Recently I saw a post.

Detailed illustration of Starbucks hand-made coffee steps

Look at the post below:

Source: Starbucks Bar owner: shanghairrkk

Starbucks has launched hand-made coffee in many stores.

But for many reasons

(beans, filter cups, techniques, etc.)

Some baristas make hand-made coffee like traditional Chinese medicine.

So there are always 1 or 2 medicine kings in each store.

After choosing the beans

The barista began to place the filter paper filter cup.

And use a kettle to wet the filter cup, warm cup, etc.

Next, grind the beans, and the ratio of hot hand powder to water is 1:14.

Powder, after grinding, pat the powder jar with your hands to prevent sticking to the powder, then pour the powder into the center of the filter cup, and then pat the filter cup to smooth the powder.

After the preparatory work is completed, there will be a formal punching process.

First of all, absorb the right amount of hot water, use a thermometer to make sure that the water temperature is between 92 and 96 degrees, and carry out the first step of steaming.

Steaming with a small amount of water from the center to draw a circle, soak all the powder, wait for the expansion of coffee powder, steaming time is about 5 seconds.

When the coffee powder expands, it is the second time to inject water.

Pour water into the center of the filter cup, when the coffee powder spreads out like a balloon, and then speed up the water injection.

After the water injection is finished, wait for the drip filtration of the filter cup

At this time, you can ask the barista to warm the cup for you. When the filter cup is finished, shake the Yunduo cup and pour it into the cup. In this way, a cup of hand-made coffee is officially finished!

Wow! 96 degrees water temperature + deep baked beans!

92 to 96 degrees to Starbucks beans, but extract no wonder!

Starbucks now stipulates that it must be injected into the center, not in circles.

In fact, there is no technology at all.

Why do you say that? The key is the design of the filter cup.

The most common three kinds of filter cups, kalita,harioV60,kono analysis, like distinct flavor can choose harioV60, like rich taste choose kono, and kalita in the aroma and taste is the most balanced.

And then,

Let's take a look at Starbucks' filter cup design.

Starbucks filter cup design: ladder, vertical grain, single hole

Extraction characteristics: this fan-shaped filter cup feels that the water is very slow, and the water flows out along the bottom of the filter cup, which is not smooth, but the coffee extraction is very uniform.

So, in fact, it doesn't matter whether you go in circles or not!

In fact, not going in circles is also a special technique, which is called:

[central water injection method]

That is, water is injected into the whole coffee noodle, the center is injected with water, and it does not spread, and a small hole will be formed after extraction. Compared with the central water injection method, the immersion method is the opposite. Many friends feel that the central water injection method may not be able to extract completely, but my feeling is that the central water injection method can extract completely, but the immersion method will be lighter for the following reasons:

Basic rule: when the water temperature is about 90,92 degrees Celsius, the best time to complete a hand punch is within 2 minutes and 30 seconds, which is suitable for medium and fine grinding.

First of all, we have to make three points clear:

1. The coffee powder in the cup is actually honeycomb

Because of the honeycomb gap, water can pass through the coffee powder to extract the water-soluble substance from the coffee.

2. The taste of soaking depends on the soaking time.

The taste of coffee depends on the soaking process of coffee powder in water, that is, the coffee powder is fully soaked and the taste is strong, but if the soaking is not enough, the taste is relatively light, so the water storage capacity of the brewing tool is an important factor. Flannel has a stronger water storage capacity than filter paper, so the flavor of flannel is stronger than filter paper extraction.

3. the water injected from the middle flows through the most coffee powder, and it is also the most complete brewing.

From this picture,

You can see the direction in which the water injected in the middle flows:

Through the above three points, we can see that if the whole coffee noodle is injected with water, the upper end of the bowl, the part close to the cup wall, if injected there, the water will only pass through a small part of the coffee powder, and reach the cup wall, exudate filter paper, flow down the cup wall, and flow directly out of the cup, and this part of the water will be lighter, while the water injected in the center will be extracted more fully because it passes through more coffee powder honeycomb structure. So the taste is also strong.

All right, that's all for today. Thank you for reading.