Daily boiling | Water injection skills-is it important to inject water at a 90 degree angle

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When making hand-brewed coffee, in order not to weaken the support of the powder layer, we must grasp the strength of the water column, the position of water injection, and a stable circle technique, which is a complete set of water injection techniques, so that the ground coffee powder can be extracted evenly.

Is 90-degree water injection important?

When all the coffee powder stacked in the filter cup can be soaked evenly in hot water (not just constantly repeatedly extract a small part of the coffee powder, to avoid excessive soaking in caffeine countries to produce sour taste, to achieve a full and balanced taste, mellow and sweet, the state of rich taste

The shape of the penetrating water column is probably thick at the top and thin at the bottom, that is, the width of the water from the spout should be wide, while the shape at the end of the tail section should be sharp.

If the penetration of the water column is not good, the water will be fed repeatedly in the same layer, which will only speed up the extraction of the first layer of particles, thus making the coffee liquid full of bitterness. The water column with good penetration can avoid the problem of repeated draught. After entering the interior, the water will spread rapidly from the inside to the outside, greatly reducing the condition of repeated draught and greatly improving the uniformity of coffee powder draught.

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90 degrees + central water injection

In the central water injection method, the upper part of the water will turn up after it touches the powder layer full of pressure, so that the upper part of the powder layer can come into contact with the water for a longer time, and after waiting for the coffee liquid to flow out of the lower part, these streams continue to pass through the lower part of the powder layer to achieve a uniform extraction effect.

Hand punching technique | three-stage style, mixing method, one-knife flow, drip method, three warmth)

In order to ensure that the water can be provided stably, the water column is recommended to present 90 degrees with the spout as far as possible, so that when the hand punch is tilted, the weight of all the water is concentrated in the bottom of the kettle. Push the water out of the pot with such a stable weight.

Although the penetration force can also be achieved by the heavy impact produced by a large current, the amount of water caused by too large a water column will often exceed the degree to which coffee powder can be absorbed, resulting in insufficient extraction.

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90 degrees, parabola water injection

Therefore, if the water column is parabola, it is just pouring water into the filter cup, which is not the right way to cook, and the flow of water will cause unnecessary water supply.

Basically, the size of the water flow should be adjusted according to the condition of coffee powder foam.

When there is a lot of foam in the coffee powder, it is necessary to use a relatively soft water to flush slowly to increase the time to drive out the air in the coffee powder.

When the foam of the coffee powder becomes less or disappears, it is necessary to use a large flow of water to disturb the coffee powder deposited at the bottom to avoid blocking the coffee powder layer and produce a side flow.

In fact, the deviation and tilt of the falling water level is a major feature of extraction instability. Using this angle of water flow, the astringency is easy to appear in the extraction, the flavor is weak, and the taste balance will be mainly acerbity.

Because when the angle between the water flow and the wall of the filter cup is higher than 30 °, the water will directly penetrate the surface of the filter paper and leave along the filter cup from the periphery of the filter paper without passing through the coffee powder. in this way, the coffee powder in this part is prone to insufficient extraction due to the water hammer effect.

So, how to practice controlling water flow?

[fixed-point water injection]

Aim at a point, keep the hand pot perpendicular to the current, and then inject water all the time.

[draw circles when injecting water]

Draw a circle along the hole under the filter cup with normal water flow. Be careful not to cut off the water! Of course, not too much water! At this time, you can use your feet to exchange the center of gravity, tilting the body forward, left, right and back in order, resulting in the effect of circling the whole body, while the hand only needs to be fixed in the same position in front of the chest.

[water injection within specified time]

Set a time to inject water, for example, you can set the time to one minute, after 150 grams of water. Similar to this, with this method to practice, you can also more intuitively know how to properly control the thickness of the flow.

Another important factor in hand stability is the strength of your wrists and arms! If you don't have the strength of your wrists and arms, you can even shake the pot, let alone control the current. So you can increase the strength of your wrists and arms, and of course, you can also practice holding the pot with both hands.

How to control the size and flow rate of water can be said to be the basis of hand-brewed coffee. Whether it is to cook with a large flow or a small flow, even with the drip method, the basis of these is to control the flow!