What is the perfect shape of hand-brewed coffee grounds? is the coffee residue drinkable?

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I believe that many beginners have paid homage to many teachers, watched a lot of teaching videos, listened to a lot of standard procedures, and finally heard a sentence: "if you go back and practice more, you will do a good job."

Of course, hand flushing is to practice water injection, and it is impossible not to practice in this life. However, few people tell you what kind of practice it takes to inject water, what are the tricks and steps, and how can you make rapid progress? Therefore, beginners can see that no matter how much others rush, the best they can do is to follow suit, and the result of the final extraction will inevitably be unsatisfactory.

Some people say that it takes a thin stream to make coffee, while others say that it takes a big stream to make coffee. should the water flow be big or small?

After brewing coffee powder bed, is it better to be concave or flat? This is a common problem for coffee fans.

In fact, we may encounter a concave powder bed that is only brewed around the size of a coin in the center, while a flat powder bed will appear when the whole coffee is completely extracted. This is the difference caused by the method and scope of water injection, and the editor understands it like this: as long as you can extract a good cup of coffee, even if the powder bed is convex! But the premise is to be uniform, which means that the amount of water injected is uniform and the extraction is uniform. If there is a powder bed high on one side and low on the other, or uneven powder noodles, it is the uneven impact of water flow, resulting in uneven coffee extraction!

1. Keep the spout close to the surface of the puffed coffee noodles as far as possible, which is to prevent water injection from breaking through the larger bubbles of the noodles, resulting in the loss of coffee aroma.

two。 Start water injection from the center, slowly expand the water injection radius, the maximum outer diameter of water injection should always be kept at a distance above the filter paper 1cm.

The purpose of this is to ensure that the whole coffee powder wall will not be broken, and that the extraction of coffee is uniformly permeated through the coffee powder wall. If the coffee powder wall is broken, it means that there is "straight water", that is, the water does not penetrate through the coffee powder wall and goes directly into the sharing pot, such coffee will be light and lack layers.

Second stage water injection: the interval between the second stage water injection and the first stage water injection is about 10 seconds. Please start the second stage of water injection before the powder noodles do not collapse. Add stew and the amount of water in the first stage, the total amount is about 220ml, and this section is completed in about 30 seconds.

Start water injection from the center, slowly expand the water injection radius, the maximum outer diameter of water injection should always be kept at a distance above the filter paper 1cm. The spout is still as close to the puffed coffee surface as possible. If brewed properly, a regular round fine foam and grease will be formed on the coffee powder surface, which is the range of water injection we need to maintain.

The third stage water injection: the interval between the second stage water injection and the second stage water injection is about 10 seconds. Pay attention to start the third stage water injection before the powder surface collapses. Start water injection from the center, slowly expand the water injection radius, the maximum outer diameter of water injection should always be kept at a distance above the filter paper 1cm. Coffee powder at this time has fully absorbed water, become heavy, so this section of the spout can be slightly higher, from the coffee powder horizontal 10cm or so, the water should be stable, the coffee particles should be fully mobilized.

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