Hand punching: understanding of stirring method and segmented extraction

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Stirring method

Stirring with a stirring rod is also a branch of the three-knife flow.

Usually in the steaming stage, a cross stirring is carried out to make the water come into full contact with the coffee powder and increase the release of aromatic substances. After that, the methods are different. Some do a round stirring after one stage of water injection, two stages of water injection, or three stages of water injection, some will stir after one cut, and some will stir all three stages. As long as it is properly controlled, it can be done in any way.

Advantages: the mixing method can amplify the advantages of the coffee beans, especially enhance the taste of the coffee beans, and will not be too thin.

Disadvantages: although its flavor is more obvious, its return is weakened a lot. And this method has high requirements for the quality of coffee beans, if you use poor coffee beans, it will only infinitely magnify its bad flavor. In addition, because the grinding degree of coffee powder required by this method is very fine, coupled with sufficient stirring, it is easy to over-extract if it is not properly mastered.

This method can not only effectively enhance the release of aromatic substances, but also has a significant effect on special flavor. Not so good is that it is difficult to grasp the degree of mixing, stirring more will have a stiff sour taste, a long time will be bitter, the strength must also be feminine.

Also began to slowly enter the stage of operation, stirring method note: 15 grams of powder first injected 50g hot water (because the amount of water is too small will cause can not be stirred, so here the steaming time injected 50g hot water), stirring so that the water and coffee powder in uniform contact

By the way, many people wonder what it means to make a small hole in the middle of the powder before steaming and injecting water. In fact, the purpose is very simple, that is, because there is more powder in the central government, it is used to concentrate the flow of water and distribute it evenly. Of course, it is not necessary to do so, and the impact of water flow during water injection can also achieve this goal.

Understanding of segmented extraction and Water Control

To learn to control water, you need to first understand what kind of action can make the coffee powder release coffee most evenly when it is deposited in the filter cup, so as to achieve a more uniform extraction in the whole process. The answer, of course, is that most coffee powder can be melted and leached at the same temperature, the same stirring, the same permeable angle and the same flip frequency. (with regard to the uniformity of powder, water temperature and other parameters, we will not discuss here.) in order to meet this requirement to the maximum extent, we must wash it with the right flow of water, with the right angle and action.

In this way, controlling the flow of water at a steady and uniform speed and rushing around mosquito-repellent incense rings has become a recognized and effective action that can relatively guarantee that coffee powder is subjected to similar shocks in both immersion and tumbling. It can make beginners better to cook.

There are four important points for extraction:

, grinding degree, powder ball size, the less the powder ball, the higher the extraction rate (the powder ball is small, but more, the surface area of contact with water is large), so when the taste is not enough, the easiest way is to adjust it fine.

In view of the above two points, we can explain why the wear is poor and it is easy to produce miscellaneous smell. because there is a lot of very fine powder, the extraction rate is partially increased, which shows a mixed smell.

When the time and other parameters are the same, the longer the time, the higher the extraction rate, which is well known.

Stirring and adding external force will increase the extraction rate, whether through additional utensils or through water flow.

, temperature, different baking degree of beans, different water temperature.

What are the factors that affect coffee:

1 water quality 2 water temperature 3 coffee beans 4 powder quantity 5 grinding 6 water flow size 7 extraction rate 8 cooking time

Of course, what that good cup of coffee needs is a bag of coffee beans, and then we choose a grinding degree close to the size of granulated sugar, 92 degrees water, and fill it in circles from the inside to the outside and from the outside to the inside.

Today we're going to use the most common water to wash Yega Kozel, and we chose a v60 filter cup, 15 grams of powder, 1:16 ratio, 2 minutes:

The V60 filter cup is chosen because it uses a long and short spiral convex groove design, in the eyes of many people in order to increase the breathable effect of the steaming time, but this is actually only one of the design reasons. The spiral convex groove is designed to twist and squeeze the scoured water, extend the extraction route at the same time, and increase the contact time between coffee powder and water to ensure the extraction of coffee powder.

The first step is to inject 30g water for 25 seconds.

The second step begins to circle the water injection from the center to the outside and then back to 100g, which is completed in 1 minute.

The third step is to inject 235g water in 2 minutes.

The fragrance of jasmine with 3-stage extraction will be more abundant, the flavor will be richer and the sweetness of sour and sweet will be higher than that of jasmine with 1-stage extraction.

3-stage water injection to extract, this method is mainly aimed at relatively shallow baked beans, can help people with poor water control to prolong their brewing time, no longer before the time to fill up the water, can better extract the substances in the coffee.