Do you know the reason for the three-stage water injection of hand-brewed coffee | teach you the skills of hand-brewing coffee

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three-stage water injection

This is the cooking technique that we use most often and often. This technique is suitable for light, medium and light roast coffee beans.

Three-stage water injection extraction method: richer than one-knife flow, can clarify the flavor of coffee before, during and after the stage. The practice is to increase the amount of water each time after steaming, usually when the coffee liquid is about to fall to the surface of the powder layer, water injection, small, medium and large water flow to do three extraction, but this method will have higher requirements for water flow rate and flow rate.

The stewing process of the three-stage water injection method does not require stirring to improve the extraction rate of coffee powder, which is relatively suitable for most fine coffee beans. It can be said that it is a relatively versatile method.

The degree of grinding, the size of the powder ball, the less the powder ball, the higher the extraction rate (the powder ball is small, but the amount is large, and the surface area in contact with water is large), so when the taste is not enough, the easiest way is to adjust it.

In view of the above two points, it can be explained why the grinding is poor, easy to give miscellaneous taste, because the very fine powder is more, the extraction rate is locally increased, and the performance is with miscellaneous taste.

Time, other parameters in the same case, the longer the time, the higher the extraction rate, this we all know.

Stirring, adding external force will increase the extraction rate, whether through additional vessels or through water flow.

The beans with different baking degree have different water temperature.

What factors affect coffee:

1 Water quality 2 Water temperature 3 Coffee bean 4 Powder quantity 5 Grinding 6 Water flow size 7 Extraction rate 8 Brewing time

Now let me explain briefly the method of brewing with 3 knives:

What's needed for a good cup of coffee is, of course, a good bag of coffee beans and then we choose a grind close to sugar size, 92 degrees water and we fill it in circles from the inside out from the outside in.

Today we're going to demonstrate this with the most common wash, Jaeger Kochel, and we're going to choose v60 filter cups, 15 grams of powder, 1:16 ratio, 2 minutes:

V60 filter cup is chosen because it uses a long and short spiral groove design, in many people's eyes in order to increase the ventilation effect of steaming time, but this is actually only one of the design reasons. The spiral convex groove design is more to make the washing water flow produce squeeze, and extend the extraction route while squeezing the water flow, increase the contact time between the coffee powder and the water flow, so as to ensure the extraction of the coffee powder.

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