"stable Circle" + "soft Water injection" + "cut off Water" | practical practice of hand flushing skills

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A lot of people want to learn to make coffee by hand. Recently, several brown friends have asked about the skill of hand flushing from time to time. How come there is no so-and-so cooking fragrance and sweetness?

It seems to be very simple... In fact, it is not too difficult.

It's just...

Often see someone, pick up the hand to flush the pot, begin to circle around …

From the inside out... Then from the outside to the inside

Just go around like this... Go around... Go around...

Pay attention to the amount of powder. Pay attention to the water temperature. Pay attention to the scale... Pay attention to the amount of water...

What you should pay attention to... Pay attention to...

Why can't you make a good cup of coffee?

In fact, the simpler the utensils are, the most difficult cooking skills are. Hand washing is because there are many human factors.

There are many variables in hand flushing. According to the baking degree of beans, there are differences in grinding fineness, water temperature, steaming time, water flushing speed and taste, which are difficult to control.

Notes and skills for beans from shallow culture, medium culture to deep culture:

1. For those who have the habit of steaming, please note that the deeper the baked beans, the shorter the steaming time, and the steaming time should not be too long.

two。 From medium culture to deep culture, the fineness of grinding powder is getting thicker and thicker.

3. The water temperature should also be judged by shallow, medium and deep culture, which is getting lower and lower.

"basically, shallow baking can be fine grinding, deep baking can be coarse grinding."

Why is there such a phenomenon? Large particles of coffee powder dissolve slowly, at this time the extraction is not finished, the good taste does not come out, the extraction will be insufficient. Small particles of coffee powder dissolve quickly, have already been extracted, and begin to release bad taste crazily, which will be over-extracted.

Here are some suggestions for beginners:

"stable circle", "soft water injection", "cut off water"

Stable winding

Usually, seeing the barista holding the pot in one hand and holding the pot in the other is actually a way to enhance the stability of the hand, or to use the body to swing.

Because the way of water injection is mainly around a small circle in the center, the purpose is to make the coffee powder layer at the bottom saturated first, leaving only the particles on the surface to be drained, and the next time the water is supplied, the water column is wound out by drawing a concentric circle, so that the coffee particles on the surface are also full of water.

The powder bed that I usually finish shallow baking and shallow baking is like this:

This is the difference caused by the method and scope of water injection, and the editor understands it like this: as long as you can extract a good cup of coffee, even if the powder bed is convex! But the premise is to be uniform, which means that the amount of water injected is uniform and the extraction is uniform. If there is a powder bed high on one side and low on the other, or uneven powder noodles, it is the uneven impact of water flow, resulting in uneven coffee extraction!

In order to judge the concentric water column, should we only inject water in the center? Although we have seen some theoretical posts or videos before, the surrounding powder does not need to be washed, but if the surrounding powder is not soaked in water, there will be insufficient extraction. If you circle to the edge of the filter paper, the water will flow directly from the edge of the paper to the kettle, causing the phenomenon of passing water and causing the phenomenon of water smell.

Soft water injection

The irritation degree of water to coffee powder. Relatively, it also affects the release of coffee ingredients.

Be gentle with coffee powder... You get a cup of gentle coffee.

To stimulate the coffee powder... You get an exciting cup of coffee.

Gentle injection of water to reduce the impact of water on the powder bed. To control the height of the water level in the filter cup, slowly pour water at a lower height after steaming, and then let the coffee powder in the filter cup seem to be soaked. This can slow down the pace of extraction and easily produce coffee with a soft taste and a solid taste.

Cut off water

After steaming, pour a section of water into three stages.

Personal experience:

Look at altitude: relatively low altitude, beans are loose and not resistant to extraction, usually this kind of beans can keep water, such as Brazil, Mantenin; high-altitude beans are hard, resistant, and are usually cut off, such as Panama, Costa Rica, Yega Sheffield, Kenya.

Look at the baking degree: the baking degree is deep with continuous water, the baking degree is shallow or medium-shallow, and the water is cut off.

Look at the date: usually use cut-off water during the bean cultivation period.

(it depends on the specific parameters of beans)