The influence of the flow of hand-brewed Coffee on the Flavor of Coffee the difference between hand-brewing and non-segmentation

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The third wave of boutique coffee blew a wave of hand-made coffee, and many people inadvertently stepped into the deep pit of coffee, promoted step by step, and became coffee fanatics. Today, I would like to introduce to you a small experiment we have recently done-- "Circle Water injection method battle Center Water injection method", which uses different water injection methods to brew the same coffee. This time none of us will diss, just talk with coffee. Flushing and cooking technique and principle

The core principle of hand-brewed coffee is dissolution and diffusion. Different brewing methods also affect the extraction rate of soluble substances in coffee powder through the flow rate and movement direction of the water.

The distribution of water varies with different flushing methods.

There are many ways to inject coffee. The simplest way is to directly mix the water with the coffee powder and pour the water into the coffee powder in one go. This method is more suitable for the soaking method, which can ensure that the coffee powder has the same contact time as the water as possible.

As for drip flushing, because the water will continue to flow through the coffee powder, two methods can be used to control the flow.

Continuous Water method:

This method of water injection requires good control of the flow of water (especially when cooking for a long time).

Water cut-off method:

It represents the use of multiple water injections to achieve a specific amount of water, and the amount of water injected each time and the number of times of water injection can be adjusted to experiment with this manual method.

These methods can prevent the coffee powder from rising with the water during the water injection process and avoid the excessive disturbance of the water to the coffee powder. However, the water injection process will still produce a positive disturbance, allowing the coffee powder to move around, thus ensuring a more uniform contact between the coffee and the water. For more information on the relationship between stirring, water injection and extraction, please refer to the following articles:

The hand flushing process can also be filled with water in a circle to help the water flow to soak the coffee powder more steadily and evenly.

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