Is it better to make coffee by hand slowly or quickly? What are the factors that affect the flow rate of hand coffee?

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The basic things you need to make coffee by hand are: a hand brew pot, filter paper, filter cup, thermometer, timer, electronic scale and bean grinder. Not only the taste of the coffee beans themselves, but also the temperature, flow rate, direction of the water, the choice of filter paper, the particle size of the powder and many other factors will affect the taste of the brewing. Xiao Bian originally wanted to stabilize the size and speed of the water column flow, so he practiced it a few times, because all of these would affect it! Therefore, the brewer's skill can be said to be very important.

The extraction flow is directly related to extraction efficiency. Grind degree, water temperature, beans, powder water ratio changes directly reflected in the extraction flow, it can be said that the extraction flow directly determines a cup of coffee on the basis of all changes in beans. It's already 2017, and the coffee makers who still hold their hands should take a look at wbrc. Returning to the problem, different filter cups may affect the extraction model, i.e., water wash or soak or both. Under the same conditions, the speed of water directly affects the extraction efficiency, or affects the flavor trend. Irresponsible conclusion: slow water tends to have weaker flavor, better body, better aftertaste; fast water tends to have brighter flavor, layer, and higher cleanliness.

First injection: Start from the center of the filter cup, then slowly circle around to the periphery and back to the center. After soaking all the coffee powder, you can stop! Remember that the thickness of the water column and the water velocity must be stable. And remember not to pull the water column too high, bubbles will be easily injected, coffee extraction is therefore uneven.

Steaming: When you add water, you will find that the coffee powder gradually expands, and some liquid will begin to filter out! Steaming time depends on the variety of beans, from about 20--40 seconds.

Second water injection: When the steamed hill begins to collapse, you can start the second water injection-the same from the center to the outside circle, and repeat several times, flush to the required amount. The following suggestions can be placed electronic scales and coffee cups, always pay attention to grams.

What factors affect the flow rate of a cup of coffee?

| Filter Cup & Filter Paper

Yes, that's right. The most important factor affecting the flow rate is of course the filter cup! The difference in flow rate between different filter cup shapes also leads to the flavor of the final coffee--

The reason why the filter cup will affect the flow rate is mainly because of the size of the filter hole at the bottom of the filter cup and the distribution of the ribs on the filter cup, such as fan and cake filter cups, the drip diameter at the bottom of the cup is smaller, and the flow rate is slower; while cone filter cups, such as V60, the drip diameter is larger, and the flow rate is faster.

Even if it is the same conical filter cup, due to the difference in the distribution of ribs, there will be differences, just like KONO filter cup, due to smaller diameter, and ribs are relatively short, there is no exhaust space, basically a soaking extraction state; There is also an ice pupil filter cup. The ribs are distributed vertically according to the ladder type, but the top is sealed. Therefore, if there is too much water flow at once during brewing, the water level will be too high to submerge the guide groove, and there will be no space for exhaust. The speed of water level drop will slow down.