Have you ever heard of the method of cutting off the water of coffee? What's the difference in the method of cutting off water?

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If you want to make good coffee, you can not ignore the importance of water quality, water temperature, water quality, chemical composition, water injection methods, etc., will affect the flavor, aroma and extraction rate of coffee extraction.

In this article, let's take a look at the most commonly used water injection technique: water cut-off method.

The distribution of water varies with different flushing methods.

There are many ways to inject coffee. The simplest way is to directly mix the water with the coffee powder and pour the water into the coffee powder in one go. This method is more suitable for the soaking method, which can ensure that the coffee powder has the same contact time as the water as possible. As for drip flushing, because the water will continue to flow through the coffee powder, two methods can be used to control the flow.

Continuous water method: this method of water injection requires good control of the flow of water (especially when cooking for a long time).

Water cut-off method: it represents the use of multiple water injections to achieve a specific amount of water, and the amount of water injected each time and the number of times of water injection can be adjusted to experiment with this manual method.

These methods can prevent the coffee powder from rising with the water during the water injection process and avoid the excessive disturbance of the water to the coffee powder. However, the water injection process will still produce a positive disturbance, allowing the coffee powder to move around, thus ensuring a more uniform contact between the coffee and the water.

The relationship between the water cut-off method and the disturbance and extraction: the water cut-off method will have an impact on the disturbance and cooking time. Take the Hipster as an example: "We can choose the flow size of the water cut-off method. If the number of times of water injection is less, it means that the amount of water injected each time is more, and the more times of water injection is, the less water is injected each time. If the number of water injection is less, the greater the force of water impact on the powder bed, the shorter the extraction time. If there are many times of water injection, the extraction time must be prolonged. "

In other words, it is not only the amount of water injected and the frequency of water injection, but also the impact of the water. If the water hits the coffee powder bed with too much force and too much water, the coffee powder will cause too much disturbance, and if the coffee powder is ground too finely, the impact will be even greater, because the lighter the powder will make the coffee powder more likely to be moved.

So what is "excessive disturbance"? For many professionals, the fact that the coffee powder bed is not flat when the extraction is completed is the result of excessive disturbance, and the water will automatically flow to and penetrate the lower density coffee powder, indicating that some coffee powder will be over-extracted. some are underextracted. The best condition is that the coffee powder bed is uniformly distributed before and after the extraction.

"for all brewers, if you want a flat coffee powder bed, the distribution of water will take longer, which means that more water injections with smaller water flows will cause milder water flows to impact the powder beds, resulting in milder disturbances. "

The relationship between the water cut-off method and the extraction time and grinding degree: the extraction is the result of the balance of many factors, and as long as the flow of the water cut-off method can be controlled, the factors can be changed and the cooking method can be adjusted after eliminating the negative influence.

If you want to maintain the cooking time, but change the grinding thickness. Generally speaking, the grinding thickness will affect the cooking time, and the thicker the grinding will slow down the extraction, because the water flows through the coffee powder faster. However, if it is paired with a smaller flow, the cooking time can be prolonged regardless of the grinding thickness. "usually you adjust the grinding thickness to adjust the speed at which the water flows through the coffee powder, but if you use the water cut-off method to control the flow, you can reduce the effect of grinding thickness and cooking time on the extraction. "