Cooling hand flushing method] 68 °C water temperature to solve tail miscellaneous, V60 hand flushing tutorial video + explanation

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Have you ever heard of cooling hand flushing? The water temperature can unexpectedly be washed from 88 degrees to 68 degrees. This time, please go to the head barista of Coffee Sind to demonstrate how to use HARIO V60 ceramic filter cup to cook medium-and deep-roasted coffee beans, and avoid the advanced skills of extracting the astringent taste in the back!

Anxious students may have finished watching the video.

But some of the parameters and techniques in the video flashed by. Just watching the video may be an eye-opener. The editor deliberately took a screenshot and explained it to you slowly.

The first is the hand punch parameters:

Baking degree: medium and deep baking

Degree of grinding: moderate grinding

16 grams of coffee powder and 240 grams of extract

Powder to water ratio at 1:15

Water temperature of steaming and first stage water injection: 88 °C

Water temperature of the second stage water injection: 78 °C

The third stage water injection and the last large flow flush water temperature: 68 °C

Here are the specific cooking techniques:

25 grams of water steamed for 20 seconds

The first stage of water injection: water temperature 88 °C, 50 grams of water, fine water flow circle water injection method

The first stage of cooling-after the first stage of water injection, pour 80 grams of cold water into the hand pot to cool down. How much hot water, how many degrees of cold water this is a unique secret, but also need to explore their own operation, if the students with sensitive thermometers should not be difficult to do.

The second stage of water injection: water temperature 78 °C, 50 grams of water, the flow is slightly larger than the first section, still circle water injection.

The second stage of cooling-after the second stage of water injection, pour 80 grams of cold water into the hand pot to cool down. You may really need a sensitive thermometer. However, as long as the action is fast, it is no problem to adjust the temperature before the extraction level drops.

The third stage of water injection: water temperature 68 °C, 70 grams of water. This time the current is obviously larger (look at the tilt angle of the water column). And three stages of water injection, the speed of each section is faster than the circle. It's all in order to extract more evenly. It's not that handsome baristas are in a hurry.

Key explanation: the last period of heavy water washing and stirring-people who have seen baristas in Taiwan are generally familiar with this operation. (again, it's not in a hurry.) after the third stage of water injection, before all the water runs out, stir and tumble the coffee powder with a large flow of water to speed up the filtration speed and prevent the last stage of water filtration from being too slow.

Many students will have this situation, the first two stages of water injection because the coffee powder exhaust expansion, the gap between the particles is large, so the flow rate is relatively fast, to the third stage of water injection, coffee powder exhaust is basically completed, sinking in the bottom of the filter cup (especially fine powder), but also because the filter paper is blocked by fine powder, the filtration speed immediately drops, resulting in over-extraction at the end and astringent coffee.

This is why there is a "no tail" in some cooking tutorials. of course, abandoning the tail is equivalent to reducing the powder-to-water ratio and increasing the concentration.

Here is a very typical Taiwanese barista technique (personal opinion, do not spray)-the tail section is washed and stirred by a large flow of water, and then only part of the extract is extracted with the ratio of powder to water. Although the coffee powder was stirred by the last stage of large water flow, the extraction in the tail stage was more sufficient or even excessive, but due to the large amount of water and fast filtration, the concentration of the extract in the tail stage was actually very low. You can roughly understand it as abandoning the tail section, adding only water to dilute, reducing the concentration of the extract.

Finally, to sum up: at the beginning and end of the article, a total of three techniques to avoid astringent flavor at the end of the extraction are introduced.

The main results are as follows: 1. Step cooling to reduce the extraction rate of the tail stage. Disadvantages: the overall flavor will be light and the taste will be thin.

2. Give up part of the tail extract directly. Disadvantages: the overall concentration will increase, and the flavor will be more complex.

3. The tail section is diluted by heavy water flow. Disadvantages: powder-water ratio is prone to deviation, poor handling will lead to increased astringency at the end.

The golden cup is not the only standard. You can't rely on textbooks to taste good. This cooling hand-flushing method is a very interesting and thoughtful attempt, you can try it. The last sentence: the editor may have some subjective opinions. I hope the students will forgive me and welcome to communicate.