The central water injection technique of hand-brewed coffee how to inject water evenly with hand-brewed coffee?

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Methods of steaming and water injection of hand-brewed coffee data of water temperature and powder-to-water ratio of hand-made coffee

Central water injection method

That is, water is injected into the whole coffee noodle, the center is injected with water, and it does not spread, and a small hole will be formed after extraction. Compared with the central water injection method, the immersion method is the opposite. Many friends feel that the central water injection method may not be able to extract completely, but my feeling is that the central water injection method can extract completely, but the immersion method will be lighter for the following reasons:

Basic rule: when the water temperature is about 90 ℃, the best time to finish a hand punch is within 2 minutes and 30 seconds, which is suitable for medium and fine grinding.

First of all, we have to make three points clear:

1. The coffee powder in the cup is actually honeycomb

Because of the honeycomb gap, water can pass through the coffee powder to extract the water-soluble substance from the coffee.

2. The taste of soaking depends on the soaking time.

The taste of coffee depends on the soaking process of coffee powder in water, that is, the coffee powder is fully soaked and the taste is strong, but if the soaking is not enough, the taste is relatively light, so the water storage capacity of the brewing tool is an important factor. Flannel has a stronger water storage capacity than filter paper, so the flavor of flannel is stronger than filter paper extraction.

3. the water injected from the middle flows through the most coffee powder, and it is also the most complete brewing.

From this picture, you can see the direction of the water injected in the middle:

Through the above three points, we can see that if the whole coffee noodle is injected with water, the upper end of the bowl, the part close to the cup wall, if injected there, the water will only pass through a small part of the coffee powder, and reach the cup wall, exudate filter paper, flow down the cup wall, and flow directly out of the cup, and this part of the water will be lighter, while the water injected in the center will be extracted more fully because it passes through more coffee powder honeycomb structure. So the taste is also strong.

Procedure:

1. Moist coffee needs about 30g of hot water.

Shake the filter cup evenly, dig a hole in the middle with your fingers, rotate and inject it with a zigzag shape from the center, do not rinse the water to the edge of the filter paper, powder bubbles appear, and timing begins with water injection.

2. After the beautiful foaming, the water injection will be completed in the next 2 minutes.

For about 50 seconds, carry out zigzag water injection from the inside to the outside, pay attention to the water flow without touching the filter paper, after obvious foaming, complete the first water injection in about 1 minute and 10 seconds, wait for the obvious drop in the water surface for the second water injection, and then inject water again after obvious foaming, cycle, stop immediately after reaching the amount of water, and about 2 minutes after the injection of hot water trickling filtration is completed.

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