[hand flushing skill] the effect of water injection on the flavor of coffee

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When it comes to the intensity of water injection, the biggest problem is [difficult to quantify]. Because the intensity of water injection has nothing to do with the size of the flow. Small flow is not necessarily soft, large flow can also be very soft, we must first understand a concept: the size and strength of the water column is different.

Although it is difficult to quantify, we can still imagine:

▶, if your water injection strength is small = the water flow is relatively gentle and the penetration is small.

Your water will be easier to spread on the powdered coffee noodles.

▶, if your water injection is strong, the impact of the water flow is relatively strong.

Your water will be easier to "penetrate the coffee powder layer."

Of course, most conditions are more like in the middle, but it doesn't matter, just observe and feel the impact of the current is soft or strong. So what is the effect on the flavor in these two cases?

Small amount of water injection:

The water will be spread on the surface of the coffee powder and slowly seep down with gravity.

Coffee powder will be in contact with water for a long time.

The fullness and sweetness of the flavor are easier to do.

But relatively speaking, the probability of bitterness is also high.

Great intensity of water injection:

The water will penetrate into the coffee powder layer and even go straight to the bottom.

The time of contact between coffee powder and water will be relatively short.

The aroma and acidity of the flavor will be higher.

But relatively speaking, fullness and sweetness will be poor, or even out of balance too sour.

Normally, heavy and strong water injection is the most common phenomenon, especially among the following two groups:

1. Use a thin-mouthed hand pot

Many people like to use thin-mouthed pots, which seem to think that water control is simple and requires no skill, but many poorly designed fine-nosed pots only focus on making the caliber small and the flow 90 °vertical, without thinking about the intensity of water injection at all. in vertical flow, the water column is too soft and weak to penetrate the powder layer effectively. When the current is a little larger, the water injected is inserted into the powder layer like an arrow, which seems to be easy to control, but in fact it is too sour. So the buyer should not only look at the caliber of the pot, there are many points to consider.

two。 The distance between the hand pot and the filter cup powder layer is too high:

The ① cooking table is too low.

The ② filter cup is so big that the hand pot can only be carried over the filter cup.

③ is habitually too far away from the filter cup.

The above three conditions are very common, and this will affect the force of water injection, after all, the filter cup distance is long, the water column is long, intuition will increase the force, so as to prevent the water column from splashing randomly when entering the filter cup, thus increasing the force.

So, if you happen to be in the above two groups, and the coffee is often sour, congratulations, your problem is easier to solve-changing a larger caliber hand pot and adjusting the distance between the hand pot and the powder layer of the filter cup should basically improve a lot of problems.

But if you do not meet the above problems, and feel that your water injection is too strong, and the coffee is easy to be sour, that is the problem of water injection habit. Let's start another space to share next time.

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