Hand coffee injection tutorial: you need to know these skills to control the flow of water.

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When making hand-brewed coffee, if we just pour hot water into the filter cup, this action can only be said to soak the ground coffee powder in hot water, not really brewing coffee.

When all the coffee powder stacked in the filter cup can be soaked evenly in hot water (instead of just repeatedly extracting a small part of the coffee powder) to achieve a state of full and balanced taste, mellow sweetness and rich taste, it can also avoid excessive soaking in caffeine countries to produce sour taste:

Control flow

Learn about the secrets of the construction of hand pots.

There are all kinds of hand pots on the market, so friends should pay attention when choosing them. A good and stable pot must have the following structure:

1. Hand punch kettle body: the lower width and upper narrow design, the starting point of the spout is at the bottom of the kettle body, so that in the process of water injection, because the starting point is higher than the water surface, the water flow is suddenly large and small. The pot has a capacity of about one liter, so when brewing more coffee, the water will not be enough.

The picture above shows the design shape of the common hand punch pot in the market. The design of the kettle body is that the bottom of the kettle is wide and slowly shrinks to the top. The design principle is to concentrate the weight of the pot on the bottom. When the barista injects water into the filter cup in a circle, the water in the kettle is not easy to shake.

2. Hand punch spout: the Radian of the section from the beginning of the spout to the exit is relaxed, and the path is longer, which can make the flow more stable, and the lower edge of the spout is in the shape of a beak, which makes the direction of the flow easier to grasp.

3. Handle: whether the shape of the handle is easy to hold, the influence of the water level center of gravity during water injection, and the comfort of the wrist are all the key points in the choice of hand flushing. Therefore, before buying, try to take a look, in order to operate smoothly, feel comfortable as the premise.

The structure of the hand punch pot focuses on the design shape of the kettle body and the Radian and size of the spout, and the design of the simple hand punch pot is not careful. The flow of water injection is easy to rise and fall, which affects the uniformity of water injection. When the water column is too thick, the impulse is large, which is easy to destroy the powder layer structure in the cup; when the water column is too thin, the overall extraction time will be prolonged, the Radian of water temperature will change greatly, and the extraction rate will decrease.

Water injection

The shape of the penetrating water column is as shown in the picture, which is thick and thin, that is, the width of the water coming out of the spout is wide, and the shape of the end of the tail section is sharp.

In order for the water to be provided stably, the water column must be 90 degrees with the spout as far as possible, so that when the hand punch is tilted, the weight of all the water is concentrated on the bottom of the kettle, pushing the water out of the pot with such a stable weight.

Although the penetration force can also be achieved by the heavy impact produced by a large current, the amount of water brought by a large water column will often exceed the degree to which coffee powder can be absorbed, resulting in a situation in which bad substances are easily released.

Therefore, if the water column is parabola, it is just pouring water into the filter cup, which is not the right way to cook, and the flow of water will cause unnecessary water supply.

Penetration of water column

If the penetration of the water column is not good, the water will be fed repeatedly in the same layer, as shown in figure C, which will only speed up the over-extraction on the surface of the first layer of particles and make the coffee liquid bitter.

The water column with good penetration can avoid the problem of repeated draught. After entering the interior, the water will spread rapidly from the inside to the outside (figure D), which will not only greatly reduce the repetitive draught, but also greatly improve the draught uniformity of coffee powder!

In order not to weaken the supporting force of the powder layer

It is necessary to grasp the strength of the water column and the position of water injection.

Plus a stable circle technique.

Is a complete set of water injection skills.

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