Adjustment of temperature parameters of powder-to-water ratio of hand-brewed coffee in the teaching of hand-brewing coffee

From the layman's point of view, hand-made coffee is easy to learn and does not have too much fancy. But the baristas of Qianjie Coffee dare not think so. Coffee brewing utensils are various and the techniques are complicated. If you change the height, water temperature, water flow size, and the number of times of water injection, it may be a new brewing method. And those of you who are familiar with Qianjie Coffee all know that the hand-brewed coffee produced by Qianjie Coffee shops all use the same brewing technique-three-stage water injection, which also appears frequently in our articles.

However, today, the next content of this article on Qianjie Coffee is to tell you about five ways to make coffee, so that you can practice it at home and taste the difference in the flavor of the coffee brewed by different methods. After all, you have to keep trying to find the cup of coffee that suits you.

One knife stream

This kind of water injection method can be said to be the most widespread and the most basic water injection method. One-cut flow refers to the injection of the rest of the water that needs to be injected directly after the first stage of water injection is steamed. It can be said that one-size-fits-all flow is also the most common way of water injection in the teaching of coffee rookies.

The one-size-fits-all method of water injection has too many uncertain factors as much as multi-stage water injection, which is more friendly to the novice coffee who has not established a relatively perfect theoretical system of brewing. The coffee brewed in an one-size-fits-all way will taste good as long as the parameters are used properly.

Because this cooking method is finished in one stage, in the process of cooking, the height of the powder layer liquid level will be higher, and the end of water injection time is relatively fast, generally in about 1 minute and 10 seconds, so the extraction time is relatively short. As a result, the flavor of the extract is cleaner, the acidity is more prominent, and the taste is weaker than that of multi-stage extraction.

[Qianjie instant cooking parameters]

Take the shallow roasted coffee beans as an example, the same amount of powder is 15 grams, the ratio of powder to water is 1:15, the grindness is 20 sieve pass rate 80%, and the water temperature is 91 ℃.

The first stage of steaming water injection 30ml, steaming for 30 seconds, then "smell the fragrance" around the water injection 195ml at a uniform speed, until the coffee is dripped into the pot for the end of the extraction time (1 minute 45 seconds).

Three-stage type

The three-stage water injection method is also a common heavy way, which is different from the one-knife flow, which has one more section of water injection.

The difficulty in the way of three-stage cooking lies in the timing of water injection in the third stage, because there is no fixed time point for water injection in the third stage, and water injection is usually carried out when the water level drops by 1 to 2 or 2 to 3.

When the water level drops by 1 × 2 or 2 / 3, neither too much water will accumulate in the filter cup, nor will the powder bed be exposed because the water level drops too much, resulting in uneven extraction of coffee powder from the upper and lower layers.

After the water level drops, the water flow can directly penetrate the stagnant water to wash and stir the lower layer of powder. If the water level is too high and the impact of the water column is not enough, the upper layer of the coffee powder bed will be over-extracted, while the lower layer of coffee powder will not be extracted enough.

The advantage of three-stage style is that it has stronger flavor, richer layering and compatibility with coffee beans of different producing areas and different roasting degrees than one-knife flow.

[Qianjie three-stage cooking parameters]

Also take the shallow roasted coffee beans as an example, using 15 grams of powder, the ratio of powder to water at 1:15, the grindness of 20 sieve passing rate of 80%, and the water temperature of 91 ℃.

The first stage is filled with 30 ml of wet coffee powder to steam for 30 seconds; the second stage is injected in a circle around the center, and the flow remains stable and vertical, and the amount of water injected in this section is 95 ml; in the third stage, when the water of the second stage drops to the point where the powder bed is about to be exposed, begin to inject the third stage of water, and the amount of water injected in the third stage is 100 ml. After the coffee is dripped into the pot, the extraction time is finished (1 minute, 55 seconds-2 minutes).

Stirring method

The mixing method to be introduced in Qianjie is a cooking method popular by many baristas in Europe and the United States-Rao's rotation method. This brewing method comes from the famous barista Scott Rao.

The reason for uneven coffee extraction is usually due to the formation of a towering dry coffee powder wall on the filter cup wall, or the uneven bottom of the powder bed. The law of stirring is to make the gap between coffee powder close by external force, reduce the "channel effect", help the powder layer to extract evenly and avoid insufficient extraction.

[Rao type rotary cooking parameters]

First inject 30 grams of water for 45 seconds of steaming, during which the coffee powder layer is stirred with a spoon to make the coffee powder absorb water more evenly; at the end of the steaming, water is injected to 225 grams, then turn around the filter cup wall with a spoon to prevent coffee powder from sticking to the filter cup wall; after the water level drops to 1 stroke 2, pick up the filter cup and gently shake it horizontally for 3 times to rotate the powder layer liquid surface to prevent coffee powder from touching the wall. After the coffee liquid flows into the receiving extract container, the extraction is finished. The total extraction time is about 2 minutes.

Four or six punching method

The four or six rush method is the cooking method used in the competition by Mr. Miyazhe, the 2016 WBrC champion. The concept of four or six brewing that he used was simple and clear, and became a very hot topic at that time.

The ingenuity of the four or six punching method is to divide a problem into two parts, with the first 40% determining the flavor and the last 60% determining the taste, so that more coffee rookies can make a cup of coffee. The four or six punching method also solves the big problems of time control and water injection skills. The four or six punching method defines the time point of water injection, and you only need to have the basic water control level of water injection skills.

Interestingly, 40% of the flavor is divided into two stages of water injection, both of which determine the sour and sweet of the cup of coffee, with more sour and less sweet in the first paragraph. For the remaining 60%, the alcohol thickness of the taste can be controlled by the number of segments injected with water. if you want a lower concentration and more refreshing, the 60% can be divided into two segments; if you want to be thicker and more mellow, you can be divided into four segments.

[four or six punch cooking parameters]

Qianjie Coffee Yega Sheffield Red Cherry

Producing area: Yega Xuefei, Ethiopia

Altitude: 1700m--2200m

Variety: native species

Treatment method: sun treatment

Using four or six methods, it is recommended to use beans with higher sweetness and hardness. The amount of powder uses 20g coffee powder, the proportion is 1:15, that is, the total water injection is 300ml. The water temperature is 92 ℃. Rough grinding is selected for the degree of grinding, you can refer to coarse granulated sugar particles (the pass rate of No. 20 standard screen is 50%).

The total amount of water injected was divided into 5 stages averagely, and each section was injected with 60ml.

In the first stage, 60 ml of water is injected around the circle, with an interval of 45 seconds; in the second stage, 60 ml of water is injected, waiting for 45 seconds; in the third stage, 60 ml of water is injected, the same interval is 45 seconds; in the fourth stage, 60 ml of water is injected, also waiting for 45 seconds; in the fifth stage, 60 ml of water is injected. When the coffee liquid fully flows into the pot, the extraction time is about 3 minutes and 20 seconds.

Kono flushing method

Kono style, whose name comes from Kono, is, yes, the founding family of the KONO brand. KONO has some influence in the field of coffee brewing utensils.

In the early stage, the moist coffee powder layer was injected into the wet coffee powder layer for a long time to achieve the steaming effect, and then the coffee powder was fully expanded by slowly absorbing water for a long time, and then turned to a large water flow to fully extract the delicious substances of the coffee. This method of extraction usually adopts a low ratio of powder to water, and the concentration of the extracted coffee liquid is higher, which highlights the sweetness of coffee beans and avoids sour and bitter tastes.

[Kono-style cooking parameters]

Qianjie Coffee Indonesia Gold Manning

Producing area: Mount Gayo in Aceh, Sumatra, Indonesia

Altitude: 1100m--1600m

Variety: iron pickup

Treatment method: wet planing method

Kono method in the selection of coffee beans will generally choose deeper roasting beans, using 20 grams of powder, 88 ℃ water, 1:10 powder-water ratio. In the choice of filter cup, of course, the use of KONO, after all, tailor-made.

Grasp the steady hand to make the pot, soak the coffee with water droplets in the center, and the dripping rate varies according to the reaction of the powder layer. The fresher the coffee, the stronger the reaction of the powder layer to absorb and expand, which can appropriately slow down the drip, and vice versa. See the overall expansion of the powder layer and appear "crack", like a volcano, you can hear the sound of water dripping into the sharing pot (about 2-3 minutes), turn a small water flow around the "crater" and cut off the water when the foam is about to "erupt". When the powder layer is about to collapse, continue to inject water with medium flow, and the circle is larger than before, waiting for the powder layer to expand and cut off the water. Continue to observe the powder layer, after the water level drops slightly, the large water flows around the big circle and the powder layer is too high, so that the smelly ingredients are attached to the surface layer. When the ratio of powder to water reaches 1: 10:00, end the water injection and remove the filter cup when the extract is finished. It takes about 4 minutes to 4 minutes and 30 seconds.

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