Time and ratio of three-stage extraction of hand-brewed coffee how to adjust the flavor of hand-brewed coffee

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What is the three-stage cooking technique?

This is a relatively common cooking technique, which simply divides the whole water injection process into three parts. It includes the first stage of steaming and injecting water, which is also a favorite brewing method of Qianjie coffee. Take the Huilan of Colombia to wash Kaddura as an example, the parameters used in the front street are 15 grams of coffee powder as the standard, the powder-water ratio is 1:15, the water temperature is 88 ℃, the degree of grinding is medium-coarse grinding, and the pass rate of the No. 20 standard sieve is 65%.

Cooking process

First of all, make preparations (warm filter cup, lower pot, grind coffee, prepare water at the right temperature) and pour in the coffee powder. Carry out the first stage of water injection and start timing at the same time. In the first section, 30 grams of hot water is injected and circled outward from the center, and the coffee powder absorbs water and slowly expands to form a bulging "coffee burger".

Stop injecting water to 30 grams of water and wait for 30 seconds of steaming time. The electronic scale shows that the second stage of water injection begins in 31 seconds, and the water flow remains stable and vertical when the water column hits the coffee powder layer. This section releases the coffee foam and permeates the whole powder layer surface. The liquid level is pulled up to the root of the short ribs, and the amount of water injected into this section is 100 grams.

When the liquid level drops to 1 stroke 2, the last stage of water injection begins, this section also "smells fragrance" along the center to inject 95 grams of water, the original dark brown foam turns into a yellowish coffee foam, and the liquid level also returns to the water level of the second stage of water injection. After all the coffee liquid flows into the pot, remove the filter cup and end the extraction.

How to judge the time point of reinjection?

Three-stage water injection will have two reinjection time points, namely the second stage and the third stage, the second stage water injection time point is very easy to grasp, usually the second stage water injection can be carried out 30 seconds after steaming. The third stage of water injection is more difficult to master, because there is no fixed time point, the front street is usually waiting for the water level to drop by 1 / 2 or 2 / 3 before water injection.

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.

What are the advantages of three-stage extraction?

Enhance the flavor of coffee

The flavor substances of coffee can be extracted more fully during extraction, which can enhance the hierarchical sense of coffee.

Strong compatibility

It can well show the flavor of coffee for most coffees of different producing areas and different roasting degrees.

As for the brewers, if they inject more water at the beginning and find that the water level rises too fast, they can take sections to prolong the cooking time and let the water level drop and then continue to cook, so as to avoid the lack of extraction caused by too fast water flow.

In fact, the segmented style will better identify the flavor characteristics of each section of coffee and adjust the brewing scheme. The front street divides a cup into three cups: the front, the middle and the back, and then you can compare their respective flavors and find out their own appropriate ratio.

Qianjie Coffee this time selected Columbia Rose Valley for demonstration, as far as possible consistent with the normal way of hand brewing, brewing parameters are as follows:

Powder content: 20g

Powder / water ratio: 1:15

Degree of grinding: medium and fine grinding (pass rate of No. 20 standard screen 78%)

Water temperature: 91 ℃

Also prepare three sharing pots of the same specification, in order to better observe the color of the coffee liquid. If 20g powder is used this time, then the corresponding proportion should be injected with 300g water. According to the last coffee lab experiment, 20g coffee powder will absorb about 40g of water, so the actual coffee liquid is about 260g. Then the average is divided into three equal portions, each is about 86.6g.

So, pick up the hand pot and start the experiment.

First, 40 g of water is injected for 30 seconds of steaming. Then the electronic scale returns the weight to zero, then injects 86.6g water, waiting for the coffee liquid to flow into the lower pot, replacing the next pot, the electronic scale returns to zero; continue to inject 86.6g water, wait for the coffee liquid to flow into the lower pot, replace the lower pot, and the electronic scale returns to zero; inject the last 86.6g of water, wait for the coffee liquid to flow into the next pot.

In this way, we get three pots of the same amount of coffee liquor. by observing the color of these three pots, it is clear that the coffee liquid in the front, middle and back is from dark to light, and the concentration is naturally from strong to light.

The following are the personal taste senses of the experimental beans, for reference only:

Front segment: concentrated stimulation, acerbity, rich

Middle: soft fruit acid, honey, cocoa, light as a whole

The latter part: light as water, sugar water, Huigan, light fragrance of flowers

It can be seen that most of the flavor of the coffee is extracted in the first stage, but the concentration is too high to taste, the whole is sour, while the middle part is more complex, with sour, sweet and bitter, dominated by sweetness, while the latter is basically water with a slight taste, but highlights the aroma.

In addition to tasting each pot individually, it can also be mixed with a fixed proportion of front and middle, front and back or three to get their own satisfactory flavor, so as to adjust the ratio of water injection. For example, when I mix these three pots at 1:1:1, I get a complete flavor of Rose Valley.

The difference between this experiment and the usual brewing is that you have to wait for the coffee liquid to flow after each injection, so it will take a long time, but this way allows you to clearly judge the flavor of the coffee after each injection, so as to adjust your water injection distribution. This method can not only help you make a brewing plan, but also help you check where the defective flavor of coffee comes from. If you brew a bean in your own way and taste the defective flavor, you can use this method to divide it into several pots, and find out the location of the defective flavor and adjust it.

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