Daily cooking | how to control the flow of water by hand? How to practice hand flushing?

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When I first came into contact with the hand flush, I didn't quite understand why it was necessary to control the current. The so-called hand flush means directly holding a pot and pouring the water onto the coffee powder. I don't know what big current and small current mean at all, and when I inject water, I don't control the flow just like others, but suddenly big and small. So, how much effect does the current have on coffee?

If the flow of water injection by hand suddenly increases and decreases, it will affect the uniformity of water injection.

When the water column is too thick, the impulse is large, and it is easy to destroy the powder layer structure in the cup.

When the water column is too thin, if there is no penetrating force, the overall extraction time will be prolonged, the Radian of water temperature will change greatly, and the extraction rate will be reduced.

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.

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.

In order for the water to be provided stably, the water column must be 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 on the bottom of the kettle, pushing the water out of the pot with such a stable weight.

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.

(this is the hole.)

[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!