What is the basic knowledge of hand-brewed coffee three-stage water injection step diagram

Many friends bought coffee beans from Qianjie to brew by themselves, and asked how to brew coffee by hand in the backstage. Therefore, Qianjie will simply share with you how beginners should get started to make coffee.

Let's watch the video first.

The first video is a clip of the tapered filter cup brewing process in the introductory Reading of Top baristas to beginners.

Link: https://www.bilibili.com/video/BV1fs411V76s/?spm_id_from=333.337.search-card.all.click

In this video, a Japanese barista demonstrates the standard brewing process of hand-brewed coffee with a cone-shaped filter cup, and several details are worth paying attention to.

1. At first, the coffee filter paper is wet. It can be seen in the video that the filter paper is log-colored. The moist filter paper can remove the wood smell from the filter paper, and it can also be more close to the filter cup. Using hot water wetting can also preheat the filter cup and the next pot, but remember to pour out the hot water.

2. When steaming, it is necessary to soak all the coffee powder, the amount of water injected by steaming is about 30ml (twice the amount of powder), and the steaming time is 20-30 seconds. In the actual operation, is it 20 to 30 seconds? Depending on the roasting time of the coffee, steaming is actually the process of exhaust of coffee powder. The point at which the aroma appears at the end of the exhaust is the end of steaming. If you can't handle this degree, then the standard is no longer exhaust. Set the steaming time between 20 and 30 seconds.

3. The segmented water injection is used in the cooking, and the water injection is not continued when the powder is completely dry. At the end of the cooking, notice that the powder bowl is formed instead of the powder bed, and you can know that the water is not injected too much during the water injection, so that the water is waterproof and goes directly to the pot without coffee powder. This situation will be more common in V60, because V60 will have a groove design to make the water flow more smoothly, so if the water level is too high at this time. It will lead to the emergence of coffee liquid that has not been fully extracted.

4. in the process of water injection, pay attention to her water flow is vertical, and it is in a small circle, that is because the powder layer in the middle of the tapered filter cup is thick and thin around, which is also to prevent the water from going directly to the pot without passing through the coffee powder, resulting in insufficient flavor. Note that after the final cooking, there is also a move to shake the next pot, so that the liquid inside is uniform and not so strong as to be light and strong.

Next, let's take a look at another video, which is the process of Wang ce, the champion of the 2017 World Cooking Competition. The following is a clip of the cooking at that time.

Link: https://www.bilibili.com/video/BV1AW41137Je/?spm_id_from=333.337.search-card.all.click

In the competition, he produced three cups at the same time. Please pay attention to the first cup of steaming. The total steaming time of this cup is 2 minutes, and he injects water again after steaming for 28.86 seconds (starting with the first injection). When he fully injected 250ml of water, he did not quickly remove the V60 filter cup, but all the extracted coffee liquid flowed into the pot.

In daily life, we notice that some baristas remove the filter cup even if there is still water in the filter cup when the extraction time is up. This detail makes the water / powder ratio of the coffee liquid not accurate, that is, the proper water flow is not used in the brewing process, and the extraction time does not match the water / powder ratio.

Generally speaking, there is no only answer to the method of hand brewing, but to get the right cup of coffee at the right grinding degree, the right water temperature and the right brewing time, that is, there is no insufficient extraction and no over-extraction. Based on this principle, the techniques and parameters can be adjusted according to the actual situation of the individual and the situation of coffee beans.

So for a rookie, as long as you master the grinding degree, water temperature, powder-water ratio, brewing time and brewing techniques of hand-brewed coffee, it is almost not difficult to brew a suitable cup of good coffee.

Coffee grindness: for any way of brewing coffee, the grindness is the top priority. There are two indicators for the grindness of hand-brewed coffee, the first is the uniform degree, and the second is the thickness. The degree of uniformity is very important, mainly depends on the grinding quality of the bean grinder, if there is too much fine powder, it can only be solved through "banknote ability". Thickness, to put it simply, there is a suitable range, fine taste is easy to bitter and astringent, thick without taste.

The recommended hand grinding degree in Qianjie is a standard screen with a pass rate of 70-80% (one can be prepared without a screen, inexpensive, within 50 yuan), 75-80% for medium-shallow baking and 70-75% for medium-deep baking.

Xiaobai to judge the degree of baking tips: look at the flavor description of the package, describe as sour citrus, lemon, berry and other fruit flowers belong to light baking, describe as sugar obvious, nut chocolate and micro-acid side by side as medium baking, describe as nut chocolate cream mellow for deep baking! Note: not absolute, applicable to most]

Brewing water temperature: in the process of hand-brewing coffee, the higher the water temperature is, the stronger the coffee taste is, on the contrary, the lower the water temperature is, the harder it is to taste the coffee. The recommended brewing temperature of Qianjie coffee is between 86 and 93 ℃, while Qianjie coffee stores will choose different water temperature according to beans, using 90-93 ℃ for medium and shallow roasting and 86-89 ℃ for medium and deep roasting.

Powder-to-water ratio: 15g of coffee is used in the products of Qianjie coffee shops. 225g of water is injected into the brewing process, that is, the powder-to-water ratio is 1:15. The 1:15 proportion of Qianjie coffee is because you like coffee. Under this proportion, the coffee is more balanced and the taste is more evenly distributed.

In fact, the powder-to-water ratio is not limited to 1:15, the recommended powder-to-water ratio for hand-brewed coffee can be from 1:14 to 1:18. The smaller the proportion of powdered water, the stronger the taste of coffee, the greater the proportion of powdered water, the lighter the taste of coffee, which can be adjusted according to your favorite taste.

Brewing time: if the parameters previously used in front of the street, the brewing time of a pot of hand-made coffee is about 2 minutes, with an error of less than 10 seconds. This is more like a proofreading parameter, if your previous parameters are appropriate, and the cooking time is wrong, then there can only be something wrong with your water injection. If you think there is nothing wrong with your technique, you need to check whether the degree of grinding is appropriate.

When it comes to the hand flushing technique that everyone is most concerned about, that is, the question of how to control your hand to make coffee. As demonstrated in the first video, a good cup of hand-brewed coffee does not require superb skill, keep the current steady, inject water straight and inject water in circles at a uniform speed. The purpose of circular water injection is to prevent the current from running randomly, to help it determine the flow route, and to achieve the purpose of uniform extraction. It is also emphasized in the video that water should not be poured at the junction of the filter cup and coffee powder, so as not to break through the coffee wall, causing the subsequent water to flow directly without passing through the coffee powder.

Of course, the powder layer after cooking can also tell you some information, such as:

The powder layer after normal cooking presents a bowl shape, the thickness of the powder wall is the same, and the bottom pit is straight, which is the most ideal powder layer state after uniform extraction.

The problem seen in this powder pit is that the water injection is uneven, the powder bed is low and high on the left, the powder wall is thin on the left and thick on the right, and the powder wall measured on the left shows signs of being broken, which may be due to the unstable water flow, which is larger in the direction away from the hand pot when circling the outer circle, and the stronger the impact force is, the smaller the water flow near the hand pot is. The breaking of the powder wall will cause a "channel effect", and the water will flow away from the ribs on the edge of the filter cup, resulting in uneven extraction.

The scattered coffee particles and grease foam distributed on the powder wall at the top of the powder pit may be due to the fact that during multi-stage water injection, the water injection powder layer in the back section overflows over the powder wall created by the original water injection, and the water over the powder wall flows away from the edge of the ribs, resulting in insufficient extraction or reduced concentration.

The bottom of this fine powder layer is muddy because there is too much fine powder, which will cause the coffee to become bitter. And the coffee powder attached to the wall of the filter cup has been washed down, leaving the coffee grease attached to the edge, which is obviously washed too much into the filter paper when injecting water around the circle.

There is an obvious fault in this powder layer, and the coffee wall is relatively thick, because the height of the powder layer is low, which may be due to the small water injection around a small circle in the center, resulting in excessive impact in the middle and slow infiltration of water in the edge powder layer, resulting in uneven extraction of the powder layer.

This powder layer clearly shows that the large particles of coffee are caused by the wrong degree of grinding.

Are there any more questions that people ask?

Q: why doesn't the coffee boil up?

A: there are three reasons, one is that the beans are not fresh, the second is that the grinding degree is wrong, and the third is that the shallow drying expansion is not obvious.

Q: what is the reason for the bitter taste of coffee?

A: check whether there is a problem with the water temperature and grinding. When there is no problem with the beans, it is usually caused by fine grinding or excessive fine powder. Of course, high water temperature is also easy to taste bitter and astringent.

Q: what's wrong with coffee without flavor?

A: first check whether the water temperature, grinding, powder-to-water ratio is reasonable. It is easier to check the water temperature (86-93 ℃) and the powder-to-water ratio (1:15). Grinding can see whether the launching speed during cooking is very fast. If the extraction is finished earlier than 1 minute and 30 seconds, it is caused by grinding. The other is whether you broke through the powder bed.

See, basically there is a problem in making coffee can not bypass the degree of grinding, reverse thinking, as long as you master the degree of grinding can avoid a lot of problems.

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