Coffee brewing techniques| Three-stage extraction and stirring method| How do you make coffee?

We have already talked about the equipment for making hand-brewed coffee, the method of storing beans, and so on, and now we are moving on to the most important step, making coffee!

Generally speaking, there are two kinds of cooking methods that we often see: three-stage water injection and stirring. Now let's take a look at the difference between these two techniques and how they are used.

Three-stage water injection method

This is the cooking technique that we most often use and often see. This technique is suitable for light-roasted, medium-and medium-roasted coffee beans.

The segmented extraction method of three-stage water injection is richer than that of one-knife flow, and can clarify the flavor of the front, middle and back stages of coffee. The practice is to increase the amount of water injected each time after steaming, usually when the coffee liquid is about to drop to the surface of the powder layer, using small, medium and large water flow to do three-stage extraction, however, this method will have higher requirements on the flow rate and flow rate of water.

The steaming process of three-stage water injection does not need stirring to improve the extraction rate of coffee powder, which is relatively suitable for most high-quality coffee beans, which can be said to be a more versatile method.

Stirring method

This kind of cooking method is more common in Europe and the United States, and it is suitable for coffee beans that are very shallow roasted, shallow roasted and shallow roasted.

In the steaming stage, the coffee powder will be stirred with a [stirring bar], and we can use a spoon instead of a stirring stick. Stirring is also a branch of the three-stage style, which was developed after Matt Perger, the champion of the 2012 World Cooking Competition. This method can effectively enhance the release of aromatic substances in coffee beans, magnify the flavor advantages of coffee beans, enhance the hierarchical sense of coffee, will not be too thin.

Stirring method requires high quality of coffee beans, if you use poor coffee beans, it will magnify its bad flavor. In addition, the stirring steaming method is more suitable for cooking shallow roasted coffee beans, and fine grinding is often taken in the degree of grinding, which can increase the soaking area of coffee powder and improve the extraction rate. The disadvantage is that it is difficult to grasp the strength and time of mixing, stirring more will have a stiff and sour taste, a long time will be bitter, the strength must also be gentle.

Now let's use these two techniques to each make a cup of Sidamo candle to see if there is any difference.

First of all, we need a scale, thermometer, hand punch, filter cup, filter paper and sharing pot!

It is best to wet the filter paper before brewing coffee, because this can reduce the smell of the filter paper itself, so as not to affect the flavor of the coffee.

Picking defective beans is also an essential step! Even if you have picked defective beans before and after baking, you should pick defective beans just in case.

Three-stage water injection + V60

Coffee: 15g grindability: little Fuji 3.5

Water temperature: 89 ℃ Powder / Water ratio: 1:15

Steam with 30 grams of water for 30 seconds, slowly inject water to 125 grams, and finally complete the injection to 225 grams for one minute and 50 seconds.

The taste of nectarine, blueberry and tropical fruit is obvious, with some sweet spice and creamy smooth taste.

Stirring method

Coffee: 15g grindability: little Fuji 3.5

Water temperature: 89 ℃ Powder / Water ratio: 1:15

Steam 46 grams of water + stir, and stir around with a spoon during steaming, and then continue to spiral water injection from the outside.

With the aroma of Cunninghamia lanceolata, the entrance is tropical fruit, sucrose is obvious sweet.

However, the brewing methods of coffee are not limited to these two methods, but there are also some dripping methods, volcanic flushing and so on, but in fact, as long as we understand the relationship between extraction and concentration, it is not a problem to make a good cup of coffee.