Five ways to make coffee by hand? What are the different flavors of coffee in different ways?

1. Volcanic flushing: gives the same visual effect that volcanoes keep erupting, hence the name. That is, the use of relatively deep-baked bean powder, constantly draw a circle in a small area in the center, resulting in the process of repeated 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 money in order to achieve the desired effect. The repeated steaming process in the first stage can be as long as three minutes, which is over-extracted. The latter stage will control and increase the flow of water, resulting in insufficient extraction to adjust the coffee liquid that has been extracted in the previous stage. So it takes a long time to shake the pot so that the front and rear coffee liquid is fully fused.

This approach can achieve a very mellow and solid body, a strong return to Gan. What is not so good is that the shaker mixes for too long and the temperature drops too fast. if you keep the temperature first and adjust it with high-temperature water extraction, it will cause the coffee to be dry.

Generally speaking, this is a way for players to play, and it is not suitable for operation in terms of time and powder quantity.

two。 Meteorite impact: creates multiple craters, hence the name. In the process of water injection, the water flow is used to constantly push the powder in the center to the side, creating the effect of a crater hit by a meteorite layer by layer. After steaming, water is injected to the place where the powder is covered, no more or less, and then gradually reduce the scope of water injection to the center, during which the amount of water should not be injected too much, resulting in water flooding the upper layer, nor water injection after the water extraction is dry. This kind of flushing method has extremely high requirements for those who flush and cook to grasp the time and quantity of water injection, as well as the method. The amount of powder and extraction time are not too high requirements.

This approach is mainly to achieve a rich sense of hierarchy, as well as the highlight of the flavor. What is not so good is that it is difficult to grasp the amount and time of water injection, and the requirement of users is too high. Too much water injection to drown the upper layer falls short of the success, the water injection time is not good, the retained liquid will flow out ahead of time, and then the astringent taste will appear.

Generally speaking, it can be used for business production, but it is demanding and easy to break. It is also biased towards the player.

3. One-size-fits-all flow: its meaning is to do only one uninterrupted injection of water after steaming, hence the name.

After steaming, a continuous injection of water can make the coffee powder continuously soak in water, the retention liquid can fully release the aromatic substances in the coffee powder, and the flow velocity increases continuously, reducing the water flow before the water overflows the filter cup. This method mainly controls the amount of water injection and the flow rate. It is necessary to know when to inject water so that the whole section can be taken without losing the sense of balance. Inappropriate water injection will destroy the overall sense of balance of coffee.

The main purpose of this method is to maintain a peaceful flavor and a sense of balance. What is not so good is that, because the water injection technique is not well controlled, the water falls through the filter paper on the edge of the upper layer where there is no coffee powder, so that the coffee made may be mixed with water smell.

Generally speaking, this method of printing business license is not commonly used by players.

4. Three-knife flow: it is a brewing method of segmented extraction and one-knife flow extension. Although the injection of a section of water into three stages is an extension, the effect is different, at least reducing the instability of the flow at the edge of the filter paper. Secondly, three-stage water injection can clearly distinguish the flavor residues in the front, middle and back, and adjust the extraction. Each time the amount of water is increased after steaming, water is usually injected when the retention liquid is about to drop to the powder level, and small, medium and large water flows are used to do three-stage extraction, depending on the state of bean powder.

This method is mainly able to segment, facilitate the identification of residual aromatic substances, but also make a richer sense of hierarchy. The downside is that the requirements of grasping the flow rate and controlling the amount of water are also relatively high.

Although many cafes are in use, attention is paid to the measurement, not the flow rate and water control. Most people go deep into this at best.

5. Powder pressing: this is made by adding a powder pressing process to the technology of three-knife flow. To put it simply, after each injection of water, use a powder hammer or a small cup to make a light pressure on the coffee powder. It is recommended to use a small cup, the purpose is to let the water flow in the center to do a slight accelerated extraction, the water on the edge of the cup hits the powder on the edge of the filter cup, and lift the cup in a vacuum (there is usually a depression at the bottom of the cup) to make the coffee powder tumble.

This method can slightly accelerate the extraction, can also act on most coffee powder, a similar stirring action, the level and Body are better, the acidity will be much more active. What is not so good is that if the amount of water injection is incorrect, or do not grasp the strength well, this action is easy to make the cup light pressure powder process can not be pressed to the powder by buoyancy rebound, can not grasp the amount of retained liquid, and it is also easy to over-extract.