What is the effect of hand-brewed coffee on coffee extraction
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The purpose of stirring
Stirring is to improve the extraction rate of coffee, we are roughly divided into two types: one is to stir with water, and the other is to stir the coffee powder bed with foreign matter. Whether it's through extra utensils or through water, it's just to extract coffee more perfectly.
Extraction uniformity
If the degree of extraction of the coffee powder in the filter cup is different between the upper and lower layers, edges and centers, then it is obviously impossible for you to control the flavor of the final extraction and copy the performance of each time. Even with the most perfect brewing parameters, all you get in the end is a cup of "complex" and turbid coffee with most of the extraction normal, some sour due to insufficient extraction, and some bitter or even woody due to over-extraction.
Improve the extraction rate
There is a very common problem with the filter cup after water injection, which is the "channel effect". Very familiar with whether it is right! Do you immediately think of the perforation of pressed powder when you do Italian concentration? In fact, the "channel effect" is not only found in espresso, we can also encounter it in hand-brewed coffee!
Of course, there is also a difference between the "channel effect" of hand punching and Italian concentration! Unlike Italian-style concentrated direct pressed powder perforation, the channel produced by hand-brewed coffee is usually above the powder layer-especially in the middle and back of the extraction, most of the coffee powder is degassed, absorbs water and sinks in the lower layer of the filter cup, and when the water surface is higher than the powder layer, the water can easily pass directly through the surrounding filter paper, along the gap in the ribs, directly bypassing the coffee powder flowing down the filter cup.
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