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When I first came into contact with the hand flush, I didn't quite understand why it was necessary to control the current. The so-called hand flush means directly holding a pot and pouring the water onto the coffee powder. I don't know what big current and small current mean at all, and when I inject water, I don't control the flow just like others, but suddenly big and small. So, how much effect does the current have on coffee?

If the flow of water injection by hand suddenly increases and decreases, it will affect the uniformity of water injection.

When the water column is too thick, the impulse is large, and it is easy to destroy the powder layer structure in the cup.

When the water column is too thin, if there is no penetrating force, the overall extraction time will be prolonged, the Radian of water temperature will change greatly, and the extraction rate will be reduced.

If the penetration of the water column is not good, the water will be fed repeatedly in the same layer, which will only speed up the extraction of the first layer of particles, thus making the coffee liquid full of bitterness. The water column with good penetration can avoid the problem of repeated draught. After entering the interior, the water will spread rapidly from the inside to the outside, greatly reducing the condition of repeated draught and greatly improving the uniformity of coffee powder draught.

The shape of the penetrating water column is probably thick at the top and thin at the bottom, that is, the width of the water from the spout should be wide, while the shape at the end of the tail section should be sharp.

In order for the water to be provided stably, the water column must be 90 degrees with the spout as far as possible, so that when the hand punch is tilted, the weight of all the water is concentrated on the bottom of the kettle, pushing the water out of the pot with such a stable weight.

So, how to practice controlling water flow?

Aim at a point, keep the hand pot perpendicular to the current, and then inject water all the time.

[draw circles when injecting water]

Draw a circle along the hole under the filter cup with normal water flow. Be careful not to cut off the water! Of course, not too much water! At this time, you can use your feet to exchange the center of gravity, tilting the body forward, left, right and back in order, resulting in the effect of circling the whole body, while the hand only needs to be fixed in the same position in front of the chest.

[water injection within specified time]

Set a time to inject water, for example, you can set the time to one minute, after 150 grams of water. Similar to this, with this method to practice, you can also more intuitively know how to properly control the thickness of the flow.

Another important factor in hand stability is the strength of your wrists and arms! If you don't have the strength of your wrists and arms, you can even shake the pot, let alone control the current. So you can increase the strength of your wrists and arms, and of course, you can also practice holding the pot with both hands.

How to control the size and flow rate of water can be said to be the basis of hand-brewed coffee. Whether it is to cook with a large flow or a small flow, even with the drip method, the basis of these is to control the flow!

Clearly follow the steps, why still can not make a good cup of coffee?

Error 1: degree of grinding

There are all kinds of bean grinders on the market, and a good bean grinder can ensure that the coffee powder is evenly ground. If the coffee powder is uneven and the fine powder is too much, it will make the coffee taste not "pure".

What is the suitable thickness of hand-brewed coffee beans?

The answer is: moderate grinding, the size of granulated sugar. If the coffee powder is too thick and the hot water flows too fast, it is difficult to extract the aromatic substances from the coffee. If the coffee powder is too fine, the filter is easy to clog, resulting in water and powder soaking time is too long, coffee will appear bitter, astringent taste.

Error 2: freshness

Many people choose ground coffee powder for convenience, or grind a lot at one time and put it in the refrigerator. In fact, "fresh grinding" is the first condition of good coffee, it ensures the taste of coffee. When the coffee is ground into powder, the oxidation rate of the coffee powder is accelerated, and the aroma begins to lose in 40 seconds. If the aroma of coffee powder is seriously lost, the flavor of natural coffee will disappear.

Error 3: cloth powder

After pouring the coffee powder into the drip filter cup, gently shake it to make it flat, this is a very easy to ignore step, or too hard, shake too many times, it is not advisable. The smoothness of the flour determines the uniformity of stewing and extraction of hand-made coffee, which directly leads to the taste of the coffee.

Error 4: water quality

If you care about taste, don't ignore the water used to make coffee. 98% of a cup of hand-brewed coffee is water, and the range of soluble matter (TDS) in water is preferably between 100 and 250ppm. It is not recommended to use pure water to make coffee. Coffee made with pure water often tastes dull and lacks a sense of hierarchy. But do not use mixed brand mineral water or mixed brand barreled water, once there is a strange smell in the water, it will be more obviously magnified and reflected in the coffee. (you can choose mineral water from famous brands such as Xafu.)

Error 5: water temperature

Water temperature is also an important indicator that affects the taste of coffee. Too high water temperature will make coffee bitter, while low water temperature will make coffee sour. Suggestion: deep roasted coffee beans are suitable for 80-85 degrees, while medium and shallow roasted coffee beans are suitable for extraction at about 90 degrees.

Error 6: water quantity

As different people have different tastes, different requirements for shade are different. The concentration range of gold cup extraction is 1.15% Mo 1.35%, and the proportion of water used is about 1:13 to 15. Some people use very little water simply in pursuit of richness, but it doesn't taste good. On the contrary, some people expect to extract more substances with more water, but they do not realize that the later the extraction is, the lighter it is, and the final concentration is not enough.

Error 7: filter paper

A good filter paper should be odorless and filtrate well. And many people are cheap to use inferior filter paper, which is very thin and easy to leak. Some filter paper filter speed is very slow, only water injection, but not dirty, which will inevitably lead to excessive coffee extraction, affecting the taste. Still wondering why I bought good coffee, but it didn't taste good.

Error 8: hand punch pot

As mentioned earlier, the flow of water has a critical impact on the quality of a cup of coffee, and the choice of the hand pot plays a vital role. What are the problems if you choose the wrong hand pot?

a. At the mouth of the pot, many hand pots have adopted a long mouth and a thin mouth, in order to make the flow easy to control, smooth and uninterrupted. Some students use low-quality hand flushing pots, or even directly use non-special hot water kettles, the water flow is difficult to uniform, and even flow down the bottom of the kettle mouth.

b. Thermometer, how to extract coffee at the best temperature? If there is a thermometer on the hand flushing pot, it will save time, effort and worry.

c. Heat preservation, remember to close the lid when hand flushing, the degree of temperature loss during extraction will be reduced, which can bring more stable water temperature.