Comparison of the effect of common hand water injection method-cut-off water method and continuous water method which kind of hand is easy to rush through extraction

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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

This time, let's talk about two common hand flushing methods.

Let's introduce its setting before we officially say it.

Coffee beans: Kenya Nyeri Gatomboya AA

Degree of grinding: Kalita nicecutmill "3"

Water temperature: 88 °C-90 °C

Ratio: 20g:260ml (1:13)

Prepreg setting: 40-45ml / 30-35sec after falling into the water

(1) continuous water method)

There is no doubt that six of the ten coffee shops like to use it.

"continuous Water Law"

Most of this technique is classified as "entry level".

Because this technique requires "stable young flow"

It is also the first difficult problem that people who rush their hearts often face.

In the film, you can see that meow fell into the water from the inside to the outside and then went back to circle after the pre-immersion, and stayed in the middle for a long time.

This is because the cooking tools are tapered.

Coffee powder is more in the center and can be extracted more.

So that equilibrium extraction is also the technical point of this technique.

It took about two minutes to cook from start to finish.

This is because the current is slow and young.

Keep the coffee powder soaked, extracted and filtered out of the coffee.

Summary

Advantages: this technique enables coffee to maintain its proper acidity and sweetness (this cup is like a raisin) and its caramel-like aftertaste is longer.

Disadvantages: but body and flavor are not very prominent.

I feel a little pale.

(coffee powder layer after brewing)

(2) Water cut-off method)

When this technique was not popular at first,

Be hailed as an informal technique

This modus operandi when meow first came into contact

It is a lost way to slowly practice its skills.

As a result, I spent more than three months practicing more than ten cups a day.

It's called groping out something.

In the last article "extraction"

It has been mentioned that extracted coffee is divided into three parts: "sour", "sweet" and "bitter".

And the water cut-off method is to strengthen or reduce the weak extraction of each part.

In the film, you can see that meow after pre-immersion

The coffee powder was "tumbled" with a large water column in the first water injection.

And raise the water level.

The second water injection uses a small water column to "tumble" the coffee powder.

This time it is not as exaggerated as the first water injection.

And the water level will not rise more than the coffee powder that has been pushed.

The last water injection uses a small water column to slowly make the coffee powder "soak" rather than "tumble."

"tumbling" is actually a concept of "extraction".

I'm sorry it wasn't mentioned in the last article.

The idea is to stir the coffee powder in the water.

Thus increasing the extraction.

This is like making tea bags.

Both "soaking tea bag" and "stirring tea bag" can also make a cup of tea in the end, but the latter has more extraction.

But it is important to note that coffee is extracted with only 30% soluble flavor.

The rest are insoluble fibres.

If excessive tumbling, there is a chance to make "excessive extraction".

So the first two tumbles are for

Improve the "sour" and "sweet" of extracted coffee

The last bet didn't roll in order not to make the bitterness stand out.

Summary:

Advantages: this technique improves the extraction of sweet and sour parts.

"raisin-like flavor" immediately rose to "blackcurrant juice disadvantage: but aftertaste is relatively short and weak when heated and frozen.

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