What is the effect of the speed of water injection on the flavor of hand-brewed coffee?

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When it comes to hand-brewing coffee, the stage of steaming can be said to be very important. After all, it is a process in which coffee powder can be fully vented. When it comes to steaming, the first reaction is the length of steaming time and the amount of water, but I wonder if you have paid attention to the speed of water injection during steaming.

The editor found that although it is only a few dozen grams of water, the time of filling this section of water is also different. some people may inject water faster and finish it in 5 or 6 seconds; some people may take 15 or 16 seconds. So the question is, how much will the rate of water injection in the steaming stage affect the flavor of coffee?

The editor chose two kinds of baked beans to do the experiment: shallow baked [Panama Hartmann] and medium-deep baked [Honduras San Juan Theodore].

In order to reduce the manual error, we first try the smart cup, because our smart cup is 3-4 people, the filter cup is relatively large, there is no way to control the flow too small, because the water is too small, the water will be cut off, so we just use the smart cup to try two kinds of water injection speed, and try to be consistent in cooking parameters and techniques.

[experiment]

[smart Cup San Juan, Honduras]

Parameters: grindability BG 6m (Chinese standard No. 20 sieve pass rate 50%); powder / water ratio 1 / 15; water temperature 87 ℃

| | the speed of steam injection is 6 seconds faster |

Tip: put the smart filter cup on the sharing pot, quickly inject 44 grams of water and steam for 30 seconds (the time of steaming water is 6 seconds), remove the filter cup at 25 seconds, then directly inject 186 grams of water into the filter cup, remove the filter cup on the sharing pot when you are about to reveal the powder bed, and remove the filter cup when you are about to expose the powder bed. From the moment of water injection, the extraction time is 2 seconds 39There.

Flavor: caramel, chocolate, berries, nuts, cream, spices and licorice, thin taste.

| | the speed of steaming and water injection is 10 seconds slower |

Tip: put the smart filter cup on the sharing pot, quickly inject 48 grams of water and steam for 30 seconds (the time of steaming water is 10 seconds), remove the filter cup at 25 seconds, then directly inject 177 grams of water into the filter cup, remove the filter cup on the sharing pot when you are about to reveal the powder bed, and remove the filter cup when you are about to expose the powder bed. from the moment of water injection, the extraction time is 2 times 39There.

Flavor: cream, caramel, sweet orange, chocolate, oolong tea aftertaste. It is well balanced and has a mellow taste.

[smart Cup Panama Hartman]

Parameters: grindability BG 5R (Chinese standard No. 20 sieve pass rate 58%); powder / water ratio 1: 15; water temperature 90 ℃

| | the speed of steam injection is 6 seconds faster |

Tip: put the smart filter cup on the sharing pot, quickly inject 42 grams of water and steam for 30 seconds (the time of steaming is 6 seconds), remove the filter cup at 25 seconds, then directly inject 183 grams of water into the filter cup, remove the filter cup on the sharing pot when 1 minute 39 switch 40 ", and remove the filter cup when the powder bed is about to be exposed. From the moment of water injection, the extraction time is 2 minutes 39 switch 16".

Flavor: light fermented aroma with aromas of orange, kumquat, spices and Xuanmi tea.

| | the speed of steam injection is 10 seconds faster |

Tip: put the smart filter cup on the sharing pot, quickly inject 38 grams of water and steam for 30 seconds (the time of steaming water is 10 seconds), remove the filter cup at 25 seconds, then directly inject 187 grams of water into the filter cup, remove the filter cup on the sharing pot when it is about to reveal the powder bed, and remove the filter cup when the powder bed is about to be exposed. From the moment of water injection, the extraction time is 2 seconds 39th 18 ".

Flavor: obvious fermented fruit aromas, with aromas of citrus, cocoa, nuts, spices and cream.

By comparison, it is found that the fruit acid will be more obvious and the taste will be thinner when the water injection speed is faster, while the slower water injection speed will be more balanced in the flavor, such as cocoa and nuts, and the taste is relatively mellow.

So let's change the V60 filter cup and try to cook it. If we choose three kinds of water injection speed when steaming, let's see what's the difference! The parameters remain the same, and the techniques are as consistent as possible.

[V60 San Juan, Honduras]

Parameters: grindability BG 6m (Chinese standard No. 20 sieve pass rate 50%); powder / water ratio 1 / 15; water temperature 87 ℃

| | the speed of steaming water injection is 5 seconds faster |

Technique: steam for 30 seconds with 28 grams of water, slowly inject water to 125 grams, continue to inject water to 228 grams when the water level is about to expose the powder bed, remove the filter cup when the water level is about to expose the powder bed, and start timing from the moment of water injection, the extraction time is 1 minute 39 minutes 50 ".

Flavor: aromas of smoke and caramel, soft but slightly astringent in the mouth, with dark berries, spices, cream and chocolate.

| | 10 seconds in the speed of steaming water injection |

Technique: steam for 30 seconds with 35 grams of water, slowly inject water to 127 grams, continue to inject water to 228 grams when the water level is about to be exposed to the powder bed, remove the filter cup when the water level is about to be exposed to the powder bed, and start timing from the moment of water injection, the extraction time is 56 ".

Flavor: it smells of smoke and tobacco, with soft flavors of chocolate, caramel and herbs.

| | the speed of steaming and water injection is slow by 15 seconds |

Technique: steam 32 grams of water for 30 seconds, slowly inject water to 125 grams, continue to inject water to 225 grams when the water level is about to expose the powder bed, remove the filter cup when the water level is about to expose the powder bed, and time from the moment of water injection, the extraction time is 2 minutes 39 percent 10 ".

Flavor: aroma of caramel, mellow on the palate, with berries, black plums, red berries, cocoa, caramel, herbs and tea.

[V60 Hartmann of Panama]

Parameters: grindability BG 5R (Chinese standard No. 20 sieve pass rate 58%); powder / water ratio 1: 15; water temperature 90 ℃

| | the speed of steaming water injection is 5 seconds faster |

Technique: steam for 30 seconds with 26 grams of water, slowly inject water to 124 grams, continue to inject water to 225 grams when the water level is about to expose the powder bed, remove the filter cup when the water level is about to expose the powder bed, and start timing from the moment of water injection, the extraction time is 2 minutes 39 percent 03 ".

Flavor: there are kumquat, grapefruit, green plum, caramel, chocolate and caramel flavor, fruit acid is obvious and slightly astringent.

| | 10 seconds in the speed of steaming water injection |

Technique: steam 30 grams of water for 30 seconds, slowly inject water to 125 grams, continue to inject water to 230 grams when the water level is about to expose the powder bed, remove the filter cup when the water level is about to expose the powder bed, and start timing from the moment of water injection, the extraction time is 2 minutes 39 percent.

Flavor: it smells of fermented fruit and Pu'er tea, with sweet orange, red jujube, black tea, nuts, spices and chocolate in the mouth.

| | the speed of steaming and water injection is slow by 16 seconds |

Technique: steam for 30 seconds with 31 grams of water, slowly inject water to 127 grams, continue to inject water to 225 grams when the water level is about to expose the powder bed, remove the filter cup when the water level is about to expose the powder bed, and start timing from the moment of water injection, the extraction time is 2 minutes 39 percent 10 ".

Flavor: the palate is mellow and light fermented, with aromas of black tea, nuts, roasted almonds, cocoa, black berries, berries and blackcurrants.

[summary]

After comparison, it is found that whether using V60 filter cup or smart cup, those with fast water injection speed will have obvious fruit acid, and the taste is relatively thin, while those with slow water injection speed will drink more balanced and mellow. flavor will be partial to nuts, chocolate and so on.

The editor thinks that this is because when the speed of water injection is fast, the flow of water will stir more, so the performance in aroma and flavor will be more obvious, but it is not blindly fast, if the speed of water injection is too fast, it is easy to cause uneven water supply and produce astringency. When the speed of water injection is slow, the flow is relatively gentle, the penetration of the water column is not enough, the stirring during water injection will be less, the coffee powder is more soaked, the extracted coffee will be more balanced, and the flavor level will be weaker.

The editor suggests that when brewing some flavor beans, you can try to control the water injection speed to less than 10 seconds, and use more stirring to bring out the aroma and flavor of the beans; while when brewing some beans with deep baking and balanced flavor, you can use a relatively gentle way of water injection to reduce the miscellaneous smell caused by mixing, and it can make the coffee taste a little mellow.

END