The shape of the powder wall of V60 hand brewed coffee what is the ideal shape of the coffee powder wall

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Seven factors affecting hand-brewed coffee

Beginners can pursue flatness.

The whole powder layer is kept in a flat state and can be extracted evenly.

There are many schools of hand rush, and there is no fixed standard.

And when getting started, you will always see a lot of different brewing methods, do not enter randomly!

At the entry stage, the most important thing is

Discrimination of tongue + uniform extraction + excessive and insufficient control + difference of different filter cups

After these four points are resolved, there are more than 80% conservative baristas.

Don't think that barista water is not water, but it is not easy to deal with these four. It is easy to be instructed by someone and it is not easy to do it on your hand. It's a knee-jerk reaction that the mentors can't even come.

And the v60 you are talking about is also a kind of filter cup with many ways to play.

Can be deep pit, can be flat, can be round ball, can be slightly concave. Wait, wait.

What they said is correct, it just represents different schools, and hand-washing the surface of the pit can actually see a lot of problems, not completely impossible to judge.

And friends, you give the picture, the extraction seems to be uniform, but there are two bad possibilities.

1. Lack of flavor

The hand turns around without sinking, which means that your brewing does not choose too much water under the edge, but the current is relatively small, plus the powder is not fine (it may be bad to grind, thick on top).

It is judged that the whole process of the small flow may lead to the lack of flavor of the extraction.

two。 Bitter

The upper particles are too large and the fine powder precipitates, resulting in bitterness.

Rough judgment, welcome to discuss.

It is suggested that the back section of the water flow should be enlarged on the premise of maintaining the uniformity of water injection.

If there is too much fine powder, change the mill.

Each school will have different potholes. It is good to study a school individually or to understand each school extensively.

Basic skills are all necessary.

The question is how to reach it, the small current does not rush the edge and turns evenly. The flow does not break the powder wall, three-stage water injection or two-stage water injection. Keep the surrounding pink wall intact and float with the page.

After a careful look at the powder, the flow in the back section should be enlarged and the powder layer floats high enough.

Don't pay too much attention to the so-called "pink wall shape", but discuss how to "uniform extraction".

Uniform extraction is the key to a good cup of coffee. For hand brewing, it is:

1) does the steaming process soak all the powder and release carbon dioxide?

2) whether the disturbance to the powder layer is taken into account in the process of water injection, so that almost the same extraction effect can be obtained at the thicker center powder layer and the thinner edge powder layer.

3) it is discussed from the origin: the uniformity of the thickness of powder, the temperature of water, the length of extraction time.

Scott Rao mentioned a few tips for brewing, which you can try on your own and are easy to do:

1) steaming with three times the amount of water powder and stirring slightly at the same time

2) after one-time water injection, make a "Rao Spin"

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