What are the classification and characteristics of hand punching techniques? What's the difference between water cut and water cut?

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What are the classifications and characteristics of hand punching techniques? What is the difference between the cut-off method and the continuous water method?

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

"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 in circles after prepreg, 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 finish is longer.

Disadvantages: but body and flavor are not very prominent.

I feel a little pale.

(coffee powder layer after brewing)

(2) hand flushing technique

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, meow can be seen after prepreg.

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 by hand.

Both "soaking tea bag" and "stirring tea bag" can finally make a cup of tea, but the latter extract more.

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

The rest are water-insoluble fibers.

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 the remaining rhyme is relatively short and weak when warm and frozen.