What is the impact of the slow flow of hand-brewed coffee? what is the reason for the slow flow of hand-brewed coffee?

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When the coffee powder is deposited in the filter cup, what kind of action can make it release the coffee most evenly and achieve a more uniform extraction in the whole process? The answer, of course, is that most coffee powder can be melted and leached at the same temperature, the same stirring, the same permeable angle and the same flip frequency. The parameters such as powder uniformity and water temperature will not be discussed here. ) then, in order to maximize this requirement, we must wash it with the right current, with the right angle and action when flushing by hand. In this way, controlling the flow of water at a steady and uniform speed and rushing around mosquito-repellent incense rings has become a recognized effective action that can relatively guarantee that coffee powder is subjected to a similar impact on immersion and tumbling. It has also become a standard for everyone to learn how to operate when they rush into the door.

After understanding the principle, when making by hand, we should pay special attention to: our purpose is not to be steady and steady, uniform and uniform, and the flow of water is balanced and balanced, but we should pay special attention to whether the coffee powder in the filter cup has been uniformly soaked and stirred, otherwise, learning will go astray, metaphysics and neglect the end. When brewing, pay attention to the coffee powder water injection and rolling uneven situation, you can properly adjust the speed, flow and direction. Take the water flow as an example. If the teacher taught us that the water flow should be controlled more carefully, would we still use such a fine water flow when the brewing volume is increased from 1 to 4? Obviously, as soon as the powder layer is thick, the flow must be adjusted so that all powders can achieve the same immersion condition and tumbling thickness in the fastest time. Otherwise, the upper and middle layer powder has been quite extracted, and the lower layer has not been immersed in water, how can the taste be good? (of course, there are many core factors involved in producing a good cup of coffee, each of which can be explained and analyzed separately. Here we are still focused on the factor of water flow. )

Next, let's take a look at some common mistakes in hand flushing:

Take the V60 filter cup as an example, the coffee powder is uniformly distributed around the middle axis of the filter cup. When flushing by hand, the flow of water should be made uniformly around the middle axis of the line perpendicular to the bottom of the filter cup. Observe the immersion and tumbling of coffee powder, pay attention to the flow of water and pay attention to speed. The coffee brewed in this way, whether over-extracted or not, the taste of the entrance will be soft and smooth.

Let's take a look at the wrong way of hand flushing. First, many baristas operate in this way, because it saves effort and effort, but the problem is very obvious. this pouring type of brewing, the mixing of the powder is very rough and barbaric, and the water flow is generally uneven. What problems can this easily lead to? This is not to say that rushing out must not be delicious, but the extraction of the powder is not uniform enough, and it must not be as pleasant and amiable as the correct brewing way in the soft and smooth taste. Maybe it's okay to brew manning in this way, but it will make it more boorish and unruly, but the problem of brewing soft beans will be obvious. Another problem with this way of brewing is that it is very easy to have a sense of astringence. no, no, no. Why? We all know that when hand flushing, try to avoid direct contact with the filter paper, otherwise the filter paper will bring astringency. And this kind of pouring hand flushing, due to the influence of hand mechanics and inertia, when pouring water, the water flow is generally large and urgent, and the flow angle is tilted, so that it is easy to let the water break through the powder layer and pour directly into the filter paper on the inner wall of the bottom. More, the astringency of the filter paper will naturally be brought into the coffee liquid, affecting the taste.

The second kind, which is common to beginners, is unstable and intermittent in flow control. I won't say much about this. We should all try our best to refuel in the direction of stable and uniform control of water flow at all angles.

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