Three-stage extraction of hand-brewed Coffee detailed explanation of three-stage Water injection of Coffee hand-brewed Coffee

In espresso coffee, three-stage extraction means that the total amount of water is injected in three times throughout the coffee extraction process, including the first stage of stewing and the second two stages of extraction water injection, also known as three-knife flow. In the middle of the three-knife flow, there will be two "water cuts". By controlling the amount of water in each section, the proportion of the first, middle and last three flavors will be adjusted, thus coordinating the balanced taste of coffee.

Why inject water in stages?

Usually we will see baristas who pause in the middle of the water when pouring water, and then continue to add water. This is a staged extraction.

In the first stage, a small amount of hot water will be injected to wet the coffee powder, in order to exhaust the internal gas, so as not to affect the subsequent stages of extraction, this step is called "stewing". The most common stewing method is to inject twice the amount of coffee powder and steam for 30 seconds. For example, 15 grams of coffee powder in the front street is stewed with 30ml of water. This is also the easiest "stewing formula" for beginners to brew. For example, if the water injection after stewing is divided into two sections, then the stewing is a total of "three-stage water injection", and so on; if the water injection after stewing is not stopped, but is completed in one pass, it is called "one knife flow".

The reason why the barista will use staged extraction, because the extraction rate of different substances in coffee is different in the process of hand brewing, and the order of flavor released by high temperature hot water is sour, sweet and bitter. In addition to the steaming-stage, the more the number of stages, the less the amount of water injected into each stage, the more the times of flushing and stirring the powder layer, and the higher the extraction rate.

In addition, the increase of the number of stages will prolong the total extraction time, and the more coffee substances released in each stage, the richer the flavor level will be. However, Qianjie should remind everyone that the more segments, the longer the operation time, increasing the risk of over-extraction. The large molecular substances in the latter coffee are more easily released, and the sweet feeling is masked instead. It can be seen from this that the more water injection, the better. So how should the segmented water injection be calculated?

Universal three-stage hand punch

Based on previous brewing experience, Qianjie recommends that newcomers adopt a three-stage water injection method. Three-stage extraction is beneficial to more fully dissolve flavor substances during extraction, increase the taste level, and avoid excessive extraction of coffee due to long soaking time. If 15 grams of coffee powder, 1:15 powder-water ratio, 225ml of total water, three water parts: 30ml, 95ml, 100ml, the weight on the electronic scale is displayed: 30g, 125g, 225g.

Here, Front Street uses home-baked, washed Yerga Sheffi Co-op coffee beans, brewed with Hario V60 filter cups. The spiral design of V60 can make coffee powder better exhaust, maximize the activation of the volatilization and dissolution of acid aroma substances. Due to the light roasting of yejia sherry, the coffee beans have a hard texture and require hot water at 92℃-93℃ to stimulate the floral and fruity flavors of coffee.

Grind degree The former street recommends medium and fine grinding degree (78% of the pass rate of No.20 sieve in China standard), which is similar to the thickness of fine granulated sugar. Grinding too coarse can not extract mellow flavor substances, brewed coffee will appear thin; particles too fine easy to over-extract at high water temperature, brewed coffee easy to appear bitter.

In terms of brewing ratio, Qianjie thinks 1:15~1:16 is OK, if you want to taste more rich, use 1:15, if you want to feel the flower sweet feeling more clearly, you can use 1:16, so that the flavor is more dispersed.

Put the folded filter paper into the filter cup first, pour 15 grams of ground coffee powder into the filter cup, and reset the weight of the electronic scale.

30g water is injected into the first stage for stewing for 30s. The timing starts at the same time of water injection. The injection of small water flow at the center point of the whole process starts to circle outward. Note that the whole powder layer needs to be wetted.

After 30 seconds, start to inject the second section of 95g water steadily with a larger water flow, the purpose is to raise the whole powder layer, the water column needs to be injected vertically and evenly, at this time, the time scale shows 125g, and the injection is completed in about 55 seconds.

When the liquid level drops to half of the position, start to use small water flow around the small circle into the third section of 100 grams, try to control the water flow is not too large, easy to break up the coffee powder layer and cause insufficient extraction. The final water injection was 225 grams, and the drip completion time was about 2 minutes. After removing the filter cup, shake the coffee in the sharing pot evenly and start tasting.

The amount of water injected into each section is not fixed. We can adjust it according to our accumulated experience of hand brewing and according to our understanding of coffee beans. Qianjie thinks that there are thousands of ways to rush out a cup of good coffee. As long as we learn more and practice, it is not difficult to easily grasp the parameters of hand flushing.

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