Hand punching technique | Volcano flushing, meteorite flushing, pine house flushing, zigzag flushing, cooling hand flushing method

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Last time, we introduced the common techniques of hand-brewing coffee: one-knife flow, three-stage method, mixing method, and spot injection method, three-stage warm hand-flushing technique | three-stage flow, mixing method, one-knife flow, drip method, three warmth.

In fact, there are no hard rules for hand-made coffee, such as powder thickness, powder-to-water ratio, size flow, flow height, brewing time, circle or drip, and so on. Everything can be changed according to your own hobbies and habits after you have some experience. there is no absolutely correct way and method, only suitable for their own.

The coffee made in Japanese style has high mellow, high sweetness, rich, smooth and distinct texture, but the disadvantage is that the sense of hierarchy and taste is relatively weak, and it is too difficult to stabilize the current.

Today we will continue to introduce the methods of volcanic impact, meteorite impact, pine house punch, zigzag flushing and cooling hand flushing.

Volcanic flushing

★ makes a visual effect like a volcano erupting, which originated in Japan and belongs to the Japanese style.

Using a single bean with a deep baking degree, draw a circle in a small area in the center (the size of a silver coin), resulting in a process of repeated steaming. The reason for using fresh deep-baked beans is that deep-baked beans can emit enough gas, so it is convenient to observe the state of the steaming package.

In this way, it takes a large amount of powder to achieve the desired results. the repeated steaming process in the first stage can be as long as three minutes and is over-extracted. the latter section will control and increase the flow of water, resulting in insufficient extraction to adjust the coffee liquid over-extracted in the front section. Shake the kettle after the extraction, so that the front and rear coffee liquid is fully fused.

The advantage of this approach is that it is mellow and sweet. But it should be noted that when you try volcanic flushing with deep spaghetti beans, the taste is bitter and astringent, and lasts for a long time, with only a little taste. But good single beans are rarely deep-baked, which is really hard to find.

The necessary conditions for playing 1. The beans are fresh. The current is steady and fine. The requirement of steaming is high.

Advantages: it can flush out the mellow and strong taste of flannel filter cloth.

Disadvantages: high requirements for controlling water flow, easy to extract, biased flavor

Extraction condition

Amount of beans: 20g

Water temperature: 88

Extraction amount: 300ml

Extraction time: 2 and a half minutes +

1. The key point is in this part of steaming, the amount of steaming water is appropriate, make sure that the amount of water injected is completely soaked in coffee powder, and keep only injecting water at the central point from beginning to end, not up and down. The key to determining coffee is whether the first drop of coffee can be extracted around 1min. The most important part of this method is steaming.

two。 Observe that when the state of the powder surface is bleak, start the second water injection, the water injection here still has to be careful, the last water injection is completed.

A deep collapse.

The visual effect of deep baking is higher than that of shallow baking, but it is not unsuitable for shallow baking.

The alcohol thickness of shallow baked beans produced by volcanic brewing method is generally higher than that of common 1-stage flow and 3-stage flow. Shaker is suitable for deep baking beans, and shallow baking extraction is more suitable for direct drinking. The shallow part of the steaming and water flow is much more difficult than deep baking, but the steaming is successful, and then the 1min water injection is stable, and then the water injection can be much bolder.

Meteorite impact

★: create multiple craters, hence the name

In the process of water injection, the water flow is used to constantly push the powder in the center to the side, creating the effect of a crater hit by a meteorite layer by layer. After steaming, water is injected to the place where the powder is covered, no more or less, and then gradually reduce the scope of water injection to the center, during which the amount of water should not be injected too much, resulting in water flooding the upper layer, nor water injection after the water extraction is dry.

This kind of flushing method has extremely high requirements for those who flush and cook to grasp the time and quantity of water injection, as well as the method. The amount of powder and extraction time are not too high requirements. This approach is mainly to achieve a rich sense of hierarchy, as well as the highlight of the flavor. What is not so good is that it is difficult to grasp the amount and time of water injection, and the requirement of users is too high. Too much water injection to drown the upper layer falls short of the success, the water injection time is not good, the retained liquid will flow out ahead of time, and then the astringent taste will appear.

Generally speaking, it can be used for business production, but it is demanding and easy to break. It is also biased towards the player.

The necessary conditions for playing 1. Medium and deep fresh beans 2. The height of water flow and the requirement of water injection size switching are high

Advantages: clean, sweet, sour and bitter consistency is balanced, and the flavor level is strong.

Disadvantages: the powder layer is easy to collapse and the failure rate is high

Extraction conditions:

Powder content: 20g

Water temperature: 88

Extraction amount: 300ml

Extraction time: 2 and a half minutes +

The extraction process consists of 4 times of water injection:

1. The first time to inject water for steaming.

two。 The center is vigorously injected with water, and water is injected around the outside along the outer edge of the bubbles.

3. The center vigorously injects water for a few seconds, switch the height of the flow, the spout is close to the coffee powder, draw a spiral with medium and small water, and then expand outward in the state of digging powder. When the water column is close to the edge of the cup, draw the spiral back to the center. There will be beautiful coffee doughnuts here.

4. The last big water injection was only at the central point. The remaining coffee wall after the end is successful if it is along the shape of the filter cup.

Pine house brewing method

★ self-made metal frame, need to use stuffy steam cover

Matsushita Kazuichi

The pine house brewing method, which was conceived around 1962, has developed self-made sewing filter paper and metal frames that will not hinder the expansion of the powder layer. The filter paper is conical taking into account the extraction flow, while the special filter paper metal frame is used to maintain the angle of the filter paper.

Unlike other filter paper coffee powders, the pine house hand flushing method has made great efforts in water injection, steaming, and extraction. Only 3 portions of 5 people are extracted, and the remaining 2 parts are filled with hot water. After extraction, even after a period of time, the coffee flavor does not change much and will not become turbid, which is the biggest feature of the pine house style.

Extraction parameters (1 person, 120ml)

Amount of beans: 18g

Grinding scale: medium rough grinding

Water temperature: above 90 degrees

Extraction amount: 120ml

Extraction time: 4min

Baking degree: urban baking

Filter paper: a conical shape of filter paper that is always sewn with thread. Because it is a seam, when a large number of extraction, can adapt to a large amount of water injection of the powder layer expansion without breaking.

Self-made metal frame: it was made of aluminum 50 years ago, but now it is made of stainless steel to increase its strength.

1. Pour the coffee powder into the filter paper, make a hole with a measuring spoon, and distribute the coffee powder to the side of the filter paper to make the bottom of the filter paper and the side of the filter paper evenly thick.

two。 Pour a small amount of water into the center of the coffee powder. The water temperature is about 95 degrees. The hand-flushing pot is filled with water higher than 30cm from the noodles. Imagine inserting hot water into the coffee powder. Because of the uniform thickness, the center is easily permeated by hot water.

3. Pour water into the center, when the hot water is about half the amount of coffee powder, start to circle the water column (circle) at the junction of wet powder and dry powder, and stop when the coffee powder is all wet.

4. After all the coffee powder is soaked, the lid is covered and steamed for 3min, when the coffee powder expands and the filter paper expands. As the best temperature in the coffee powder is 80-82 degrees, if the water temperature in the hand flushing pot drops, it can be heated while steaming.

5. After the steaming is over, inject hot water again in a thin and slow way. From the center to the outside, from the outside to the center, rush to 120ml and move away.

Zigzag brewing method

★ use utensils for flannel, no steaming steps

This is an innovative brewing method developed by Mr. Tanahara of Languan, Japan. The extraction time is 40s, the original value is 16g bean, and the extraction amount is 150ml. It bases the extraction on three different stages, and the amount of water injection increases sequentially from small to medium to medium to large.

Extraction conditions:

Amount of beans: 18g

Degree of grinding: rough grinding

Water temperature: 85 +

Extraction amount: 180ml

Extraction time: 40s

1. If the water injection method in the above picture moves the spout, the first step is to inject a small amount of water. The first stage of extraction is divided into three stages for the purpose of uniform water injection in order to prevent uneven extraction. (since only part of the taste of the hot water will be extracted, so go around all the coffee powder)

two。 Drench all over the hot water, and when the extract from flannel becomes thicker, the amount of water increases. Because the bean cells are open, there is no need for steaming.

3. When the flannel dripping extract becomes lighter and the amount of water increases again, the final extraction is to reconcile the taste.

Cooling hand-punching method

Use HARIO V60 ceramic filter cup to cook medium-and deep-roasted coffee beans and avoid the advanced technique of extracting astringent flavor in the back!

The main results are as follows: 1. Step cooling to reduce the extraction rate of the tail stage. Disadvantages: the overall flavor will be light and the taste will be thin.

2. Give up part of the tail extract directly. Disadvantages: the overall concentration will increase, and the flavor will be more complex.

3. The tail section is diluted by heavy water flow. Disadvantages: powder-water ratio is prone to deviation, poor handling will lead to increased astringency at the end.

Hand punching parameters:

Baking degree: medium and deep baking

Degree of grinding: moderate grinding

16 grams of coffee powder and 240 grams of extract

Powder to water ratio at 1:15

Water temperature of steaming and first stage water injection: 88 °C

Water temperature of the second stage water injection: 78 °C

The third stage water injection and the last large flow flush water temperature: 68 °C

Here are the specific cooking techniques:

Steaming: 25 grams of water for 20 seconds

The first stage of water injection: water temperature 88 °C, 50 grams of water, fine water flow circle water injection method

The first stage of cooling-after the first stage of water injection, pour 80 grams of cold water into the hand pot to cool down. How much hot water, how many degrees of cold water this is a unique secret, but also need to explore their own operation, if the students with sensitive thermometers should not be difficult to do.

The second stage of water injection: water temperature 78 °C, 50 grams of water, the flow is slightly larger than the first section, still circle water injection.

The second stage of cooling-after the second stage of water injection, pour 80 grams of cold water into the hand pot to cool down. You may really need a sensitive thermometer. However, as long as the action is fast, it is no problem to adjust the temperature before the extraction level drops.

The third stage of water injection: water temperature 68 °C, 70 grams of water. This time the current is obviously larger (look at the tilt angle of the water column). And three stages of water injection, the speed of each section is faster than the circle. All this is to make the extraction more uniform.

Key explanation: the last period of heavy water washing and stirring-people who have seen baristas in Taiwan are generally familiar with this operation. (again, it's not in a hurry.) after the third stage of water injection, before all the water runs out, stir and tumble the coffee powder with a large flow of water to speed up the filtration speed and prevent the last stage of water filtration from being too slow.

Many students will have this situation, the first two stages of water injection because the coffee powder exhaust expansion, the gap between the particles is large, so the flow rate is relatively fast, to the third stage of water injection, coffee powder exhaust is basically completed, sinking in the bottom of the filter cup (especially fine powder), but also because the filter paper is blocked by fine powder, the filtration speed immediately drops, resulting in over-extraction at the end and astringent coffee.

This is why there is a "no tail" in some cooking tutorials. of course, abandoning the tail is equivalent to reducing the powder-to-water ratio and increasing the concentration.

Some pictures and contents are referred to:

"Talent starts the course and teaches you to make coffee with your hands."

Handbrewing enthusiasts must have a good book, a practical guide to coffee around professional cafes, and the authentic book "Tasters start lessons and teach you how to make good Coffee" in Taiwan. 23 popular Japanese coffee shop masters personally teach the most unique hand-brewing skills. Filter paper, flannel, metal strainer and other different hand brewing methods are all to make a good cup of coffee.