Hand brewing skills: what is hand brewing coffee? do you need to stir it?

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Stirring is to improve the extraction rate of coffee, we are roughly divided into two types: one is to stir with water, and the other is to use foreign objects to stir the coffee powder bed. Whether it's through extra utensils or through water, it's just to extract coffee more perfectly.

Today, let's take a look at what should be paid attention to in the mixing of hand-brewed coffee, and how to do a good job of mixing this step!

| | purpose of stirring |

1. Extraction is uniform.

If the degree of extraction of the coffee powder in the filter cup is different between the upper and lower layers, edges and centers, then it is obviously impossible for you to control the flavor of the final extraction and copy the performance of each time. Even with the most perfect brewing parameters, all you get in the end is a cup of "complex" and turbid coffee with most of the extraction normal, some sour due to insufficient extraction, and some bitter or even woody due to over-extraction.

2. Improve the extraction rate.

There is a very common problem with the filter cup after water injection, which is the "channel effect". Very familiar with whether it is right! Do you immediately think of the perforation of pressed powder when you do Italian concentration? In fact, the "channel effect" is not only found in espresso, we can also encounter it in hand-brewed coffee!

Of course, there is also a difference between the "channel effect" of hand punching and Italian concentration! Unlike Italian-style concentrated direct pressed powder perforation, the channel produced by hand-brewed coffee is usually above the powder layer-especially in the middle and back of the extraction, most of the coffee powder is degassed, absorbs water and sinks in the lower layer of the filter cup, when the water surface is higher than the powder layer. the water easily passes through the surrounding filter paper, along the gap in the ribs, directly bypassing the coffee powder flowing down the filter cup.

The "channel effect" is due to the inertia of water. In the process of passing through the coffee powder layer, a thin, easy-to-pass channel is usually chosen to flow through, so that the coffee powder near the channel is extracted too deep, while the coffee powder in other places is not extracted enough.

| stir through extra utensils

By using spoons, stirring sticks and other utensils to stir the coffee powder bed, this is probably what people usually think of as stirring.

Usually in the steaming stage, we will stir with stirring sticks and so on, so that the water can fully touch the coffee powder and increase the release of aromatic substances. Of course, there are one-stage water injection, two-stage water injection, stirring after three-stage water injection, and even mixing while injecting water. As long as it is properly controlled, it can be done in any way.

This method can not only effectively enhance the release of aromatic substances, but also has a significant effect on the special flavor. Not so good is that it is difficult to grasp the degree of mixing, stirring more will have a stiff sour taste, a long time will be bitter, the strength must also be feminine.

It should be noted that if you use external objects to stir, the amount of steaming water should be more, otherwise it will not be stirred.

Although the flavor of the stirred coffee has become more obvious, its taste has been weakened a lot. And this method has high requirements for the quality of coffee beans, if you use poor coffee beans, it will only infinitely magnify its bad flavor. In addition, if the grinding degree of the coffee powder matched by this method is very fine, coupled with sufficient stirring, it is easy to over-extract if it is not properly mastered. So we still have to fully grasp the properties of their own beans, and then decide whether to stir and how to stir.

| | current stirring |

Ha did not expect that the flow of water injection can also become a tool for stirring!

Through the speed of water injection around the circle or the impulse of the current, the coffee powder at the bottom of the powder layer is stirred to form a tumble in the water. This kind of water injection technique breaks the fixed thinking that "hand water injection can not reach the filter paper". Directly wash the coffee powder with too high edge back below the liquid level.

Usually, when we cook, we often choose to stir with water, which is more controllable than stirring with external objects.

Usually, when you are doing hand flushing, you can also try what is the difference between the two ways of mixing! Whether or not to stir, how to stir can try! After all, the playability of hand flushing is very great, and you can choose how to cook and express it according to your understanding of beans!

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