What is the drip method? The difference between drip method and Kawano hand flushing what is the function of hand flushing steaming?

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The world of coffee is fascinating, whether it is aroma, coffee beans, origin, hand-brewing process, is a knowledge. Many people who like to drink coffee must be infatuated with the magic drink of "hand-made coffee", because everyone has a different taste, so they get a unique and personal style.

What is hand-made coffee?

Hand-brewed coffee, as the name implies, is to pour hot water on the coffee powder and extract the coffee through filter paper and filter cup. the whole brewing process is about 3 to 4 minutes. As the flow rate, direction and temperature of the hot water are all controlled by the brewer, the flavor of the coffee brewed is different almost every time. Although the appliance is simple, it pays great attention to technique and experience.

Here, the editor would like to briefly explain to you that one of the small links in the process of hand punching is very important.

Stuffy steam

In English instructions, it is often expressed as Bloom, which refers to the preparatory action of wetting a small amount of hot water evenly on the surface of coffee powder before formal water injection during hand flushing.

There are two purposes of steaming:

1. In order to release the gas in the coffee particles, it is mainly carbon dioxide. Generally speaking, the closer it is to the baking time, the more bubbles usually occur during prepreg. On the other hand, the coffee beans with deeper roasting degree will release more gas in the steaming process than the coffee beans with lower roasting degree because of less water content.

two。 If the coffee particles after exhaust gas can be evenly absorbed and saturated, the subsequent extraction can be uniform. In short, during steaming, the air between the coffee powder particles expands and releases a large amount of carbon dioxide, while a short gap layer between the coffee powder particles will provide the space needed for hot water to pass through the powder layer during formal water injection.

If the initial step of hand flushing is less steaming, a large amount of hot water will follow a local and a small number of waterways through the powder layer, so that the dripping time will be longer, which may lead to excessive extraction, because the extraction time is longer and more substances are dissolved. the taste may be more sour and irritating, or full of miscellaneous taste. However, once you can pay attention to the action of steaming and then start formal water injection, the hot water can pass through the filter layer evenly composed of coffee powder, and then achieve the purpose of uniform extraction.

The following points will be conducive to the smooth achievement of steaming:

1. Before steaming, make sure the coffee powder is as horizontal as possible in the filter screen or filter paper.

2. When steaming, the force of water injection is not too strong, gently.

3. The best amount of water for steaming is 10% of the total water. For 240 milliliters of coffee, the amount of water needed for steaming is about 24 milliliters.

4. in the process of steaming, the amount of extract flowing is as little as possible; when there is too much extract in the kettle, the amount of water injected should be reduced, or attention should be paid to the degree of grinding.

5. The steaming time is about 30 to 60 seconds. When the expansion of the coffee powder surface is over and the surface is about to shrink, it means that the steaming is complete and the first water injection can be started.

"Kono" hand flushing is what the industry calls "drip method". As the name implies, it is brewed in the form of dripping water, just like an hourglass, dripping bit by bit into coffee powder. Through this method, coffee powder can have a full steaming effect. This method requires a very stable grip and patience; the general practice is to let the water concentrate a little bit to pre-soak the coffee powder, and when it drips to about one-third of a time, you can start injecting water. When the water level of the coffee powder reaches its peak, you can stop for a while until the water level drops to half.

Taste: the drip method can highlight the sweetness of the coffee and avoid the sour and bitter taste.

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