Coffee extraction | Why should the flow of water be controlled? the influence of the size of water flow on coffee extraction
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When making coffee, we always say that we should control the flow of water, and it is very important to control the flow of water and hand extraction. So what is the effect of the size of the current on the coffee extraction?
When you inject water, if the water column is too thick, the impulse is strong, it is easy to destroy the powder layer structure in the cup, and it means that your brewing time is correspondingly reduced, which will lead to insufficient coffee extraction. Part of the water will flow away with the cracks in pressed powder or the edge of the funnel, both of which will lead to the lighter taste of coffee and the imbalance of sour and bitterness. on the contrary, when the water column is too fine, the penetration of coffee powder is not enough, the overall extraction time will be lengthened, and the Radian of water temperature drop will change greatly, and the extraction rate will decrease. If the penetration of the water column is not good, the water will be fed repeatedly in the same layer, which will only speed up the extraction of the first layer of particles, thus making the coffee liquid full of bitterness and miscellaneous feeling.
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