Detailed explanation of the difference between one-knife flow and three-knife flow of hand-brewed coffee

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One of the joys of hand-brewing coffee is to use different brewing techniques to interpret a cup of coffee. And I believe everyone is very concerned about the method of hand flushing. Well, at present, the most widely spread hand punching techniques are one-knife flow and three-knife flow, so let's take a look at the characteristics of these two methods.

What is the one-size-fits-all cooking method?

One-cut flow is a hand-brewing technique that many friends know as soon as they come into contact with hand-made coffee, and its brewing theory is easy to understand, that is, after the first stage of water injection and steaming, the second stage will finish the target amount of water at one time. It should be noted that one-cut flow does not refer to a section of water injection, including the first stage of steaming water injection and the second stage of proportional water injection in two stages. It is generally believed that a section of water injection is expressed as "one throw".

Cooking process

First of all, make preparations (warm filter cup, lower pot, grind coffee, prepare water at the right temperature) and pour in the coffee powder. If we use 15g of powder and the ratio of powder to water is 1:15, that is, the target water volume is 225g.

Carry out the first stage of water injection and start timing at the same time. In the first section, 30 grams of hot water is injected and circled outward from the center, and the coffee powder absorbs water and slowly expands to form a bulging "coffee burger". Stop injecting water to 30 grams of water and wait for 30 seconds of steaming time. The electronic scale shows that the second stage of water injection begins in 31 seconds, and the water is injected in a "mosquito-repellent" shape around the center. The flow remains stable and vertical, and the flow uses a small flow (about 4g/s). The liquid level rises steadily, and when the foam on the coffee surface is released, it permeates the surface of the powder layer, and the water column circles from the outermost circle to the center. Until 225 grams of water is injected. After all the coffee liquid flows into the pot, remove the filter cup and end the extraction.

What are the characteristics of the one-knife cooking method?

Highlight the clean, clear and stable flavor

Usually the coffee brewed in one fell swoop will be light, clean and clear (compared with multi-stage water injection). Because there is not too much manipulation intervention in one knife flow, compared with multi-stage water injection, it can express the taste of coffee more intuitively and stably.

Easy to understand, but demanding on the basic skills of water injection

This brewing technique is the easiest for friends to master its theory, but it is very important for the stability of water injection, there are not too many skills for one-size-fits-all flow, but the only thing to pay attention to is that the stability and size of water flow become the key to affecting a cup of coffee. Therefore, one-size-fits-all flow is very suitable for cute new friends to practice. If the water injection flow is not well controlled, it will reflect its negative flavor more than other methods.

Be more strict with parameters

Especially reflected in the grinding degree of this parameter, too coarse coffee powder is easy to cause insufficient extraction, and too fine coffee powder is easy to cause over-extraction caused by long soaking time. Therefore, under the influence of the lack of techniques, the degree of grinding is more stringent than other methods.

What is the three-stage cooking technique?

This is a relatively common cooking technique, which simply divides the whole water injection process into three parts. It includes the first stage of steaming and water injection. Take the Huilan of Colombia to wash Kaddura as an example, the parameters used in the front street are 15 grams of coffee powder as the standard, the powder-water ratio is 1:15, the water temperature is 88 ℃, the degree of grinding is medium-coarse grinding, and the pass rate of the No. 20 standard sieve is 65%.

Cooking process

First of all, make preparations (warm filter cup, lower pot, grind coffee, prepare water at the right temperature) and pour in the coffee powder. Carry out the first stage of water injection and start timing at the same time. In the first section, 30 grams of hot water is injected and circled outward from the center, and the coffee powder absorbs water and slowly expands to form a bulging "coffee burger".

Stop injecting water to 30 grams of water and wait for 30 seconds of steaming time. The electronic scale shows that the second stage of water injection begins in 31 seconds, and the water flow remains stable and vertical when the water column hits the coffee powder layer. This section releases the coffee foam and permeates the whole powder layer surface. The liquid level is pulled up to the root of the short ribs, and the amount of water injected into this section is 100 grams.

When the liquid level drops to 1 stroke 2, the last stage of water injection begins, this section also "smells fragrance" along the center to inject 95 grams of water, the original dark brown foam turns into a yellowish coffee foam, and the liquid level also returns to the water level of the second stage of water injection. After all the coffee liquid flows into the pot, remove the filter cup and end the extraction.

How to judge the time point of reinjection?

Three-stage water injection will have two reinjection time points, namely the second stage and the third stage, the second stage water injection time point is very easy to grasp, usually the second stage water injection can be carried out 30 seconds after steaming. The third stage of water injection is more difficult to master, because there is no fixed time point, usually wait for the water level to drop by 1 / 2 or 2 / 3 before water injection.

When the water level drops by 1 × 2 or 2 / 3, neither too much water will accumulate in the filter cup, nor will the powder bed be exposed because the water level drops too much, resulting in uneven extraction of coffee powder from the upper and lower layers.

After the water level drops, the water flow can directly penetrate the stagnant water to wash and stir the lower layer of powder. If the water level is too high and the impact of the water column is not enough, the upper layer of the coffee powder bed will be over-extracted, while the lower layer of coffee powder will not be extracted enough.

What are the advantages of three-stage extraction?

Enhance the flavor of coffee

The flavor substances of coffee can be extracted more fully during extraction, which can enhance the hierarchical sense of coffee.

Strong compatibility

It can well show the flavor of coffee for most coffees of different producing areas and different roasting degrees.

As for the brewers, if they inject more water at the beginning and find that the water level rises too fast, they can take sections to prolong the cooking time and let the water level drop and then continue to cook, so as to avoid the lack of extraction caused by too fast water flow.

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