[coffee technique] A simple and easy extraction method-- water injection in the center of a knife flow.

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Can't make coffee? I don't know how to make coffee. When circling, the water flow is one big and one small, how to fix it? Then let's use a lazy and simple technique to inject water in the center of the flow. Choose red honey and red cherry to start this cooking.

Yejia Xuefei red honey treatment

Producing area: Yega Xuefei idido

Planting altitude: 2000-2200m

Treatment method: red honey treatment

Variety: native species

Grade: G1

Do you know honey treatment? What is honey treatment?

The so-called honey treatment refers to the process of making raw beans with mucous membrane for sun-drying. After the outer pulp of the coffee bean is removed, there will be a layer of sticky jelly. The traditional washing method washes it away with clean water, but this direct drying method has been born because of the limitations of water resources in some high-altitude areas. Pectin mucous membrane is the part with the highest sugar content in coffee, and it is also an important part of coffee fermentation. It can be said that 80% of this part determines the supply of nutrients in the process of treatment, and the degree of pectin retention is different. the fermentation and sweetness of beans are also very different, so honey treatment is also divided into black honey, yellow honey, red honey and white honey. Yellow honey retains 60% pectin, red honey 75% pectin, white honey 30% pectin, and black honey hardly removes pectin. And this time the Yega red cherry retains 75% of the pectin.

Before brewing coffee, of course, you have to choose the utensils, pick and choose ~ er ~ forget it, or choose the popular appliance-Hario V60!

| | Hario V60 |

The design of the V60 filter cup focuses on the falling speed of the water level, so that the coffee powder particles can achieve a better extraction velocity, and the internal ribs are designed with a curved vortex structure to help speed up the flow of water, extending from the bottom to the top, indicating that the exhaust effect is smooth, while the curved ribs will increase the flow path, thus increasing the contact time between coffee powder particles and water, and the flavor level will be more obvious.

| | Central water injection |

Using the method of central water injection, I will choose two different degrees of grinding, one is that the coffee powder is relatively coarse, but it will be lengthened in time, on the contrary, the other is slightly finer, but the time will be relatively shortened. I will reach a coffee extraction degree according to the grinding thickness of the powder and changing the length of time.

First, let's take a look at the relatively coarse degree of grinding, the degree of grinding BG-7K (48% of the pass rate of Chinese standard No. 20 screen)

Parameter & technique: 15 grams of powder / water temperature 90 ℃ / powder / water ratio 1 / 15 / grindability BG-7K

34 grams of water steaming for 30 seconds, the center of fine flow to 227 grams of water injection

Flavor: citrus, lemon peel, berry, afterrhyme lemon peel is more obvious.

Then take a look at the relatively fine grinding degree of cooking, grinding degree BG-6M (Chinese standard 20 screen pass rate of 58%)

Parameters & manipulation: 15 grams of powder / water temperature 90 ℃ / powder / water ratio 1: 15 / grindness BG-6M/ steamed in 34 grams of water for 30 seconds, water injection to 228 grams in the center of fine flow

Flavor: citrus, almond, lemon, finish with berries, citrus notes are persistent and full-bodied.

In fact, with regard to hand extraction, I still have that sentence, no matter what method is used to extract, the stability of water injection is very important! If you inject water one by one, it is easy to make your coffee extraction uneven, resulting in bitter and astringent coffee, and miscellaneous mouth.

On the other hand, the method of water injection in the center of one-cut flow is the continuous injection of water after steaming, which mainly controls the problem of water injection and flow rate, which can achieve the whole section without losing the sense of balance, but the inappropriate way of water injection will destroy the overall sense of balance of coffee.