Coffee brewing | about the necessity of stirring and the comparison of corresponding techniques

For professional baristas, please follow the coffee workshop (Wechat official account cafe_style)

All kinds of books on coffee on the Internet are filled with opinions of various schools, including experimenters, examples and hard ones. Here are a few blind spots about siphon mixing:

Immersion type:

Basically, the theory of this way is not to stir as much as possible, let the powder layer absorb water naturally and dissolve naturally, and then stir very gently in a very slow and similar way to avoid a large amount of bad taste; in this way, it is usually ground finer, the cooking time is short, and even as short as 1-20 seconds. Think about it: what kind of ingredients can be dissolved in such a short time without stirring? Is it because there are too many bad flavors that can only be used in such a way that the ingredients are not easily dissolved?

Continuous stirring:

This is the other extreme, constantly stirring, constantly smelling bamboo slices, usually stirring for more than 3 minutes. Think about it: can a coffee powder be stirred all the time because there are no ingredients so it can be stirred constantly?

Push-down type:

This is a way that has been widely learned recently, and the biggest problem is that the process in which the powder absorbs water is extremely uneven, usually showing a chaotic layer of powder. 10 grams of beans are ground into tens of thousands of powders. use the best bean grinder for the uniformity of the powders. in order not to touch the aftertaste of the previous cup, each cup is cleaned with a vacuum cleaner, but when you pour the powder from the top, did you find that the powder fell into the water in a mess? Some powders have been soaked in water, and some have accumulated like mountains? If you use the push-down style again at this time, do you find it difficult to do it? How can tens of thousands of powder particles be fully, evenly, comfortably and neatly arranged in a short period of 2-3 seconds, each with room for water absorption and exhaust to dissolve the ingredients?

Many mixing methods seem reasonable at first glance, but when you think about it, they are quite questionable.