[novice Q & A] how to inject water with hand flush? How do the flowers merge? Can the Philharmonic press pull flowers?

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Hello everyone, I believe that many friends will buy coffee utensils and coffee beans home to drink, the editor will often receive a variety of questions, friends' enthusiasm for discussion is also very high. So today, the editor will come to share with you some of the classic and common newcomers' questions.

OK! Let's look at the first question, hand-cut flow or cut-off extraction?

In fact, there are no strict rules, the purpose of our extraction is to get a delicious cup of coffee, so as long as we meet the "golden cup" standard (1. The extraction rate is between 18% and 22%. The coffee concentration is in the range of 1.2% Murray 1.45%.) the taste of coffee is basically not bad. It is not easy for beginners to master the "golden cup", and it is impossible to use professional equipment to determine the extraction rate of coffee, but as long as you practice and taste more and constantly adjust the parameters, you can make a cup of coffee that suits you.

And then where to inject water? In fact, whether it is shallow baking or deep baking, V60 or Kalita, we can inject water very freely, whether it is circular water injection or fixed-point water injection, whether it is drawing the word "cross" or "Zhi", the principle of water injection is to let the water wash evenly to all coffee powder as far as possible. In the case of a single-cut flow, the small water flow can be kept in a circle to prolong the water injection time until the extraction is completed, while in the segmented type, the water will usually stop and cut off after the liquid level is higher than the highest point of the powder layer. when the liquid level drops by about 1 stroke 2 (before the powder bed is exposed), each water injection is slightly higher than the last liquid level.

The second problem is the integration that is common to beginners in flower drawing.

The fusion methods include one-font injection, fixed-point injection and loop injection. No matter which injection fusion method, the flow should be moderate, keep in mind that the flow is too small or cut off. When we practice fusion, do not rush to pull flowers, try to do the whole cup of milk coffee only to do the fusion action, to improve the flow and stability. There is no chromatic aberration or whitening on the surface of the fused milk coffee, and the surface of the milk coffee can maintain fluidity, which is basically qualified.

Take a look at the example below:

Seeing the third question, can the editor understand that this friend wants to use Philharmonic pressure to make espresso and pull flowers?

Although Philharmonic pressure can make a high concentration of coffee, it is more difficult to pull flowers.

"Philharmonic pressure is a simple instrument for making coffee by hand. It combines the immersion quenching method of the French filter pressure pot, the filter paper filtration of the follicular coffee, and the fast, pressure quenching principle of Italian coffee. The coffee brewed by Philadelphia has the richness of espresso, the purity of brewed coffee, and the smooth taste of French pressure. "

The black coffee made by the Philharmonic pressure lacks the thick layer of oil concentrated in Italian style, so it is very difficult to pull flowers. However, there are many ways to make fancy coffee, such as painting it with chocolate sauce, which is also very beautiful.

As for beans, Italian beans are recommended for fancy coffee, which can achieve a more balanced taste and excellent fat.

One last question:

1. Full-bodied coffee: medium-roasted beans, such as Manning and Honduras.

Mantenin flavor: baked toast, caramel, cocoa, rich and mellow

Honduran flavor: clean, high sweetness, nuts, caramel, milk chocolate

In general, when the roasting degree of coffee beans reaches medium to deep baking, small grain flavor molecules such as fruit acidity and flower and fruit aroma will be transformed into large particle flavor molecules such as nuts and chocolates through caramelization reaction, with a slightly stronger proportion of powder and water. it's easier to flush out the alcohol thickness.

two。 High acidity coffee: lightly roasted water washed beans, such as Yega Sheffield and Kenya

Washed Yega Chuefei flavor: Jasmine, citric acid, fragrance, black tea feeling

Kenyan flavor: lemon and plum aromas, sweet and sour candied fruit, caramel finish

The coffee bean itself is the seed of the plant fruit, with a fruit-like sour taste, which can retain relatively bright and clear fruit acid under the shallow baking degree, especially the high-altitude water-washed beans, which are fresh and pleasant and often give people a fruit juice-like taste experience.

3. Fruit-mixed coffee: sun-treated + lightly roasted African and Central American beans

Sun Sidama Sakui flavor: passion fruit, rose, sweet berries, black tea aftertaste

Sun roses summer Jensen Manor flavor: citrus, apple, pomegranate, ripe grapes, peaches, rich sweet and sour taste

Sun-treated coffee beans usually have rich fruit aromas, especially those with fine processing at high altitude. the complex and charming tone of the fruit retains enough local characteristics under the shallow and medium roasting degree, and the sweet aroma is as sweet as jam.

4. If you do not like the astringent taste, try to avoid too high water temperature, grinding should not be too fine, cooking time should be controlled at about 2 minutes, the water flow should be kept vertical and stirring should not be too intense, so as not to wash out the astringency. In addition, be sure to remember to pick the defective beans before cooking.

The above is only a small part of the novice's questions. if there are any mistakes and inadequacies, please leave a message for supplementary discussion. If you have any other questions about coffee, you are welcome to communicate with us, and we will try our best to answer.

Looking forward to the next issue of coffee novice Q & A! Let's work together to improve our professional level.