[hand brewing skills] the key factors affecting coffee brewing: how to inject water?

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There are three kinds of T:Time (time), Temperature (temperature) and Turbulence (water flow) in hand flushing. Today, we are going to introduce the current, that is, the Turbulence of the three T.

When practicing hand flushing, we often practice the skills of water injection, such as whether the water column of water injection is vertical enough, whether the water is cut off during the circle, whether the size of the water flow is consistent, and so on. What role does the pattern of water flow play in cooking?

The flow of water during hand flushing is mainly to help the coffee to stir properly and extract evenly!

Therefore, we can control the size of the water column of water injection:

1. Change the degree of powder stirring.

2. Prolong or shorten the extraction time.

There is a relative relationship between the two in the control of the flow size. In other words, when the water flow is large, the coffee powder stirring degree is high, and the extraction time is shortened; when the water flow is small, the powder stirring degree is small, and the extraction time is prolonged.

But what kind of current size is OK?

First of all, we can first consider whether the purpose of current water injection is whether ① wants to change the stirring degree of the powder, or whether ② prolongs or shortens the extraction time. Then, we can judge the water level highland in the filter cup at that time and which form of water flow is suitable.

For example:

Large water flow: it can effectively stir the powder, but it will also make the water level rise rapidly, resulting in flooding, faster drainage and easy to reduce the extraction rate. So when the water level of the filter cup is too high and the coffee powder has absorbed a lot of water and saturated and sunk, be careful to use large water flow.

Small water flow: although it will not be flooded immediately, too gentle water injection will make the water column unable to penetrate the powder layer, can only stir the surface, and cook for a long time. In the case of water absorption and saturated sinking of coffee powder, it is easy to cause insufficient extraction and miscellaneous smell on the surface of the powder layer over the extraction lower layer.

Large flow will promote stirring, but it is easy to make the extraction time too short, resulting in insufficient extraction; small flow is easy to be out of balance because of uneven stirring. So, how to avoid flooding, at the same time can effectively stir, as far as possible uniform extraction?

There is an idiom that I believe everyone has heard: drops of water wear away stones.

This idiom is not to feed you a bowl of chicken soup such as persistent practice, but to tell you a truth about water flow: as long as you persist in fighting in the same field, you will be able to make some achievements!

Ahem ~ it's really not chicken soup! In fact, it is this sub-son's: as long as you insist on injecting water at a point, you will certainly be able to penetrate the powder layer.

Just like the Japanese drip method, even a little bit can drip out a big hole. If you want to stir the powder layer evenly with fine water, go in a "slow" circle. If the speed of water injection around the circle is slow enough, even a relatively small flow of water can penetrate the stirring force through the powder layer and stir the lower powder layer. In this way, we are not afraid of uneven extraction!

What about the big current? It is difficult to control the small water flow in my big-mouth kettle. If you just pour it in, it won't run out soon?

No, we have a way to control the extraction time without changing the equipment and grinding thickness: water injection by stages!

Isn't it easy that the water level is too high and the drainage is too fast? Then stage-by-stage water injection, ah, each time as long as the water level is higher than the top of the powder layer, intend to bypass the powder bed, to the surrounding gap, you can cut off the water. In order to be evenly stirred in intermittent segmented water injection, large water flow "segmented water injection" often cooperates with "fast" circling.

Finally, I would like to briefly summarize some of the editor's views on water flow. You can also think about the size and pattern of water flow during cooking, and the relationship between the level of water level, time, and the degree of stirring during cooking. And when can be matched with the relative flow of water.

The main purpose of ■ controlled injection is to (1) change the degree of powder stirring and (2) control the extraction time.

■ 's large, fast current, like a thundershower, can quickly stir the powder layer, but it can also cause the water level to rise quickly.

The small flow of ■ may only disturb the surface powder and prolong the overall cooking time.

■ can determine the amount of water flow used by judging the water level in the filter cup at that time.

■ 's technique of "dripping water wears away the stone" is a good way to effectively use a small current to stir the bottom powder layer.

■ 's technique of "# stage water injection" is a trick to prolong the extraction time in the case of high water flow.

Why do people think that hand-flushing water injection is very complicated? In addition to some of the above knowledge points may not be understood, in fact, whether it is to change the degree of powder stirring, or to control the extraction time, we can achieve the same goal by changing different filter cups and changing the grinding thickness of coffee powder. In other words, if we want to analyze everyone's water injection method, we must take into account the complex combination of filter cup, grinding thickness and water flow. If you only know one, but do not know the second and third, it is undoubtedly a toddler in Handan.

Finally, if you have any questions about hand-made coffee, you can leave a message for the editor.

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