What is coffee made by hand? What is the difference between the water cut-off method of hand-brewed coffee and the continuous water method?

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In the world of hand-brewing coffee, it is most important to restore the flavor of beans as much as possible, and every link can be full of creativity in order to achieve this goal, so there are many methods of brewing, which is what we often call the hand-brewing genre.

Don't rush to find an instructional video on the Internet when you first contact with Hanchong. Receiving too much information at once will confuse you. At first, just simply pay attention to your water injection, and how to steam, cut off water, stir and disturb the flow, so as to achieve the purpose of extraction. Many people will inject water in a concentric circle, which can better maintain the stability of the current.

When you are more familiar with basic movements and knowledge, you can try to experiment in different directions.

Stuffy steam

Steaming is the use of a small amount of water to inflate the coffee powder, which occurs at the beginning of the hand brew, which is extracted by draining carbon dioxide from the coffee, the amount of which depends on the degree of baking. Deep-roasted and fresh coffee will produce a greater degree of steaming expansion because there is more gas in such coffee beans.

Carbon dioxide will block water and cause uneven extraction, which in turn will make the distribution of coffee powder uneven, so exhaust first to increase the chances of stable extraction.

The author suggests that the amount of steaming is about twice that of powder. if you use 15 grams of coffee, you can inject 30 grams of steaming, and then wait for tens of seconds to complete the steaming process.

Water cut-off method and one-knife flow

The water cut-off method means to inject water in batches, and through the amount of water injected each time and the number of times of water injection, this method can prevent the generation of channel effect, or prevent the coffee powder in the filter cup from piling up too high, and at the same time allow the coffee powder to move to achieve a more uniform extraction chance.

Another method of flushing is called continuous water injection (one-step flow), which is continuous water injection after steaming until the required amount of water is reached. This method requires a very uniform and stable flow, which is very different from the cut-off method.

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