The stirring method of hand-brewed coffee can amplify the advantages of coffee beans, especially to enhance the mouth of coffee beans.

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Why is the mixing method so popular? On WBC in 2012, Matt

After the use of Perger, and won the championship of the year, since then in Europe and the United States and Australia quickly popular. The stirring method needs to grind the coffee powder to very fine, then inject about 50g of water, stir evenly back and forth in the cross direction, so that the coffee powder is in full contact with the water, and then inject water after 30 seconds, and complete the water injection in 2 minutes. The deep-baked beans need to be steamed for 15 seconds and then filled with water for 1 minute and 30 seconds.

Advantages: the mixing method can amplify the advantages of the coffee beans, especially enhance the taste of the coffee beans, and will not be too thin.

Disadvantages: although its flavor is more obvious, its return is 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, because the grinding degree of coffee powder required by this method is very fine, coupled with sufficient stirring, it is easy to over-extract improperly.

To make the same visual effect as a volcano erupting, it originated in Japan and belongs to the Japanese style.

Using a single bean with a deep baking degree, draw a circle in a small area in the center, resulting in a continuous repetition of the process of steaming. The reason for using fresh deep-baked beans is that deep-baked beans can emit enough gas, so it is convenient to observe the state of the steaming package. In this way, it takes a large amount of powder to achieve the desired results. the repeated steaming process in the first stage can be as long as three minutes and is over-extracted. the latter section will control and increase the flow of water, resulting in insufficient extraction to adjust the coffee liquid over-extracted in the front section. Shake the kettle after the extraction, so that the front and rear coffee liquid is fully fused.

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