How to master the direction and speed of water injection

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

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

When making coffee by hand, how to handle the size of water injection? How to master the direction and speed of water injection?

When brewing coffee, it will first go through the "steaming stage", the time is about 15 60cc 30 seconds, let the coffee powder absorb water, the coffee powder that absorbs enough water will expand, and produce another kind of aroma, the longer the steaming time, the stronger the coffee flavor, usually the amount of steaming water is twice that of coffee powder, for example, 30 grams of coffee powder, about pour 60cc water, so that the coffee powder can absorb enough water. After stuffy steaming, the action of water injection is carried out. it is generally recommended that beginners use a fine-mouthed hand flushing pot, which is not easy to fail; at the beginning of water injection, it is easy to extract coffee, if you are an ordinary hand flushing pot, do not use too much water at the beginning, and use a large water injection near the end to avoid flushing out too many impurities. The ideal time for water injection is about one and a half to two and a half minutes. If you want the coffee to taste thicker, you can slow down. The direction of water injection can start from the center, around the outside of the circle to the clockwise direction, to remember that the biggest impact is not to rush to the filter paper. In addition, when brewing coffee, there is another technique called "cut off water", which is to interrupt the water injection process. This action can make the coffee taste not too heavy or too thin. For example, the water in 360cc can be interrupted at half the 180cc, and wait until the water level on the coffee powder drops before continuing to inject water. This can adjust the flavor of the coffee and make the taste stronger. In addition, when the water column is too large, you have to cut off the water to avoid causing the taste to be too light, so you can change the taste of the coffee and adjust the extraction rhythm through the cut-off water, which is recommended once or twice.

Details that should be paid attention to when injecting water

Water injection is the most interesting step for hand-brewed coffee, and it is also the step with the most eyebrow corners. The key to the release and extraction of coffee aroma and taste lies in stable and regular water injection. The common mistake is to brew with a large column of water, showing that you are in a hurry to go to work, but you can't hold water in this way, which will result in insufficient coffee extraction. In addition, the water column pulled high, like India pull tea tricks, is very cool, but coffee powder must be spattered everywhere, and will break the dust of coffee, brewed coffee is guaranteed to be as light as water. And the water temperature is measured before water injection. (note: deep roasted coffee beans are suitable for 80 to 85 degrees, and medium and shallow roasted coffee beans are suitable for 90 degrees.), but for high impact, the more the water column is exposed to the air, the easier it is to cool down. therefore, the water column must be as close to the coffee as possible.

.