What are the ways to brew coffee by hand? The difference between the characteristics of one-knife flow and three-knife flow hand punching technique

In the world of hand-brewing coffee, there are seven major folk genres of hand-brewing coffee, which are: volcanic impact, meteorite impact, one-knife flow, three-knife flow, powder pressing, mixing and spot injection. Except for the dot injection method, all the flow directions are in the form of drawing circles. To restore the flavor of beans as much as possible, it is most important to taste well, and in order to achieve this goal, every link can be full of creativity, so there are many methods of cooking.

1. Volcanic flushing

To create the same visual effect that volcanoes are constantly erupting, hence the name.

The deep-baked bean powder is used to draw a circle in a small area in the center, causing the process of steaming to be repeated.

The reason for using fresh deep-baked beans is that deep-baked beans can emit enough gas, so it is convenient to observe the state of the steaming package.

In this way, it takes a large amount of money in order to achieve the desired effect. The repeated steaming process in the first stage can be as long as three minutes, which is over-extracted. The latter stage will control and increase the flow of water, resulting in insufficient extraction to adjust the coffee liquid that has been extracted in the previous stage.

So it takes a long time to shake the pot so that the front and rear coffee liquid is fully fused.

This practice can achieve a very mellow and solid mellow, strong return to sweet. What is not so good is that the shaker mixes for too long and the temperature drops too fast. if you keep the temperature first and adjust it with high-temperature water extraction, it will cause the coffee to be dry.

Generally speaking, this is a way for players to play, which is not suitable for time and powder.

. Meteorite impact

To make multiple craters, hence the name. In the process of water injection, the water flow is used to constantly push the powder in the center to the side to create a layer-by-layer crater hit by a meteorite.

After steaming, water is injected to the place where the powder is covered, no more or less, and then gradually reduce the scope of water injection to the center, during which the amount of water should not be injected too much, resulting in water flooding the upper layer, nor water injection after the water extraction is dry.

This kind of flushing method has extremely high requirements for those who flush and cook to grasp the time and quantity of water injection, as well as the method. It is relatively better for the amount of powder and extraction time.

This approach is mainly to achieve a rich sense of hierarchy, as well as the highlight of the flavor. What is not so good is that it is difficult to grasp the amount and time of water injection, and the requirement of users is too high. Too much water injection to drown the upper layer falls short of the success, the water injection time is not good, the retained liquid will flow out ahead of time, and then the astringent taste will appear.

Generally speaking, it can be used for business production, but it is demanding and easy to break. It is also biased towards the player.

3. Baidu home page in one fell swoop

Log in to the personal center account to set up feedback and withdraw from the original handmade coffee divided into several genres.

Dong Junjun

Baijia 17-06-2013 Vol 41. There are seven major hand-brewing coffee schools spread among the people, which are: volcanic impact, meteorite impact, one-knife flow, three-knife flow, powder pressing, mixing and spot injection. Except for the dot injection method, all the flow directions are in the form of drawing circles.

Today, Mr. Coffee will introduce these seven practices to you.

1. Volcanic flushing

To create the same visual effect that volcanoes are constantly erupting, hence the name.

The deep-baked bean powder is used to draw a circle in a small area in the center, causing the process of steaming to be repeated.

The reason for using fresh deep-baked beans is that deep-baked beans can emit enough gas, so it is convenient to observe the state of the steaming package.

In this way, it takes a large amount of money in order to achieve the desired effect. The repeated steaming process in the first stage can be as long as three minutes, which is over-extracted. The latter stage will control and increase the flow of water, resulting in insufficient extraction to adjust the coffee liquid that has been extracted in the previous stage.

So it takes a long time to shake the pot so that the front and rear coffee liquid is fully fused.

This practice can achieve a very mellow and solid mellow, strong return to sweet. What is not so good is that the shaker mixes for too long and the temperature drops too fast. if you keep the temperature first and adjust it with high-temperature water extraction, it will cause the coffee to be dry.

Generally speaking, this is a way for players to play, and it is not very suitable for operation in terms of time and powder quantity.

two。 Meteorite impact

To make multiple craters, hence the name.

In the process of water injection, the water flow is used to constantly push the powder in the center to the side to create a layer-by-layer crater hit by a meteorite.

After steaming, water is injected to the place where the powder is covered, no more or less, and then gradually reduce the scope of water injection to the center, during which the amount of water should not be injected too much, resulting in water flooding the upper layer, nor water injection after the water extraction is dry.

This kind of flushing method has extremely high requirements for those who flush and cook to grasp the time and quantity of water injection, as well as the method. It is relatively better for the amount of powder and extraction time.

This approach is mainly to achieve a rich sense of hierarchy, as well as the highlight of the flavor. What is not so good is that it is difficult to grasp the amount and time of water injection, and the requirement of users is too high. Too much water injection to drown the upper layer falls short of the success, the water injection time is not good, the retained liquid will flow out ahead of time, and then the astringent taste will appear.

Generally speaking, it can be used for business production, but it is demanding and easy to break. It is also biased towards the player.

3. One knife stream

After steaming, a continuous injection of water can make the coffee powder continuously soak in water, the retention liquid can fully release the aromatic substances in the coffee powder, and the flow velocity increases continuously, reducing the water flow before the water overflows the filter cup.

Know when to inject water, because inappropriate water injection will destroy the pine house method.

The Matsuya method also comes from Japan, which was invented to extract only the delicious ingredients from the coffee. Use a spoon to dig a big hole in the coffee powder, about 30cm from the noodle, pour water from the middle until the coffee liquid begins to drip, then draw a circle like a circle to wet the coffee powder and cover it with steaming. After 3 minutes, uniform and uninterrupted water injection began. Stop filling when the coffee liquid reaches half of the coffee pot, and then add hot water to dilute it. Advantages: even after a period of time, the flavor of coffee will not change much.

Disadvantages: some friends say that because the extraction time is too long, the flavor will evaporate a lot. So there is no great change in the flavor of coffee. Do you think this is its disadvantage or advantage? Drip method

Drip method, as the name implies, is to brew in the form of dripping water. Just like the hourglass, dripping bit by bit into the coffee powder, it is completely delicate and time-consuming! Advantages: drip method can make coffee beans sweet and avoid sour and bitter tastes.

Cons: it requires a very stable grip and patience. It can be said that all the sour and astringent taste of the coffee it removes is handed over to you. Some friends also said that getting rid of the sour and bitter taste will also make the flavor of the coffee not so good.