What is the coffee channel effect? Do you also have a channel effect for coffee?

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Hand coffee is really good! You can watch the flow of water stay gracefully, while a good coffee is like a crystal-clear liquid, and the best thing is that anyone can make it at home.

But it looks great but it is not as simple as it seems, in addition to the common factors such as water temperature, powder-to-water ratio, grinding thickness and so on, there are also causes of disturbance and agitation. So what is disturbance and agitation? What do experts say about the disturbance and stirring of hand-brewed coffee? And the most important thing is, does it really taste better?

A common issue in hand-brewed or spaghetti coffee is the channel effect. Water always flows to places with less resistance, so if the coffee powder is not stacked or soaked evenly, the water will create a channel in the coffee powder. this will make more coffee near the channel extracted.

The channel effect can be caused by too fast or unstable water injection, for example, this leaves a high and dry coffee powder wall on the filter paper, which cannot be extracted. Some people also use drip water injection (using a small amount of water several times instead of long water injection), which can avoid the emergence of such powder walls.

In other words, stirring will disperse the coffee powder and ensure the uniformity of the extraction, which is not the only reason for maintaining a consistent extraction. If you want the coffee to taste the same every day, try standardizing your brewing parameters, including powder quantity, water temperature, brewing filter, water injection path and speed, water quality, grinding thickness and brewing time, etc.

What is agitation?

Let's start with the basics, we all know that there are two procedures in the process of hand brewing: first, soak the coffee powder with a small amount of hot water and wait for about half a minute to achieve the effect of steaming; second, pour the remaining water into the coffee powder so that the coffee can slowly drip into the receiving container.

But there is also agitation or disturbance in the process, just like when you are busy, your brother and sister show up next to you, but it is not so negative, and in fact, you are playing the role of brother and sister.

To put it simply, stirring and disturbing in the cooking process is a mild interference, there are many forms of stirring, each has its own reason, before we see how to stir, let's see what you want to achieve.