Extraction Environment of hand-brewed Coffee two elements of uniform extraction of hand-brewed coffee

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So much so that we can talk about the extraction environment of hand-brewed coffee...

Two days ago pt-there was a bit of coffee people talking about the "ribs" of the filter cup, from surface tension, capillary phenomenon... Talking about some microscopic phenomena, of course, on fluid mechanics, fluid dynamics, heat flow theory immediately take out cohesion, adhesion force, Coriolis force... Anyway, the streets are full of college students. It's common for them to accidentally do Qiao's PhD. XXD

The above is the so-called "rib", which is also the key to how the filter cup and filter paper make the extract extract smoothly. It seems more appropriate to use the term "channel."

Therefore, when the coffee filter frame abandons the closed extraction environment and adopts the open extraction method, the annular spring wire of the filter frame seems to slow down the coffee extraction speed!!!

So we need to redefine one thing--if the drain is to allow coffee to be extracted smoothly, just like Dayu's flood drainage method 5,000 years ago. That modern Xia Dayu-silly dad's coffee filter frame-flood storage, detention way to complete an extraction process.

This is to say that the stupid father forms a "flood storage" environment by rising the water (quickly flushing the water in the filter paper to the maximum), and maintains the surface tension (maintaining the full water state) at the highest water level extraction environment to form a "flood detention" stable extraction process.

Therefore, the water conservancy project that runs through ancient times is to prevent, store, divide and guide End

And stupid dad stressed that the extraction of a perfect cup of coffee needs to have two elements, uniform and efficient

1. Homogeneity is the most basic way to make the amount of water taken through each coffee powder consistent. This can be viewed from the powder layer after brewing. When the powder layer is more uniform, the coffee extract is more gentle and peaceful. Show the taste, acid and glycol flavor that this cup of coffee should show. This is the same principle that emphasizes powder cake to avoid channel effect, and also avoids over-extraction or under-extraction.

2. Efficient extraction, refers to achieve the same extraction concentration in the fastest and most efficient way to achieve, in espresso is to press the powder cake through the water pressure to quickly extract coffee, the same we expect the efficiency of hand-brewed coffee, is to increase the water level to the maximum water level, water pressure to produce a way to quickly extract the powder layer, so that the coffee taste will be cleaner, brighter and layered, but also we want a cup of delicious coffee.

Above we come back to check, hand flush began to inject water from the inside out to rise arch, open coffee powder, push to the filter paper wall, let it form a uniform extraction powder layer around the bottom, so uniform conditions shaped.

Secondly, how to make the extracted powder layer more compact by injecting water into the layer is to circle the outermost ring just after filling with water and fill the powder layer through water column. If the powder layer is not filled properly, the powder layer will slide and collapse after brewing. At the end of the injection, the outer ring of water should be reduced as much as possible to avoid washing and damaging the powder layer, so check whether the powder layer has formed a 'Betz curve' after brewing to understand whether this cup of coffee has achieved a uniform extraction environment.

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