Three-stage Water injection Teaching of hand-brewing Coffee course sharing the three-stage Water injection ratio of hand-made Coffee

The method of water injection has always been the most frequently studied aspect of the hand gang, and the use of different water injection methods can really make the coffee show a different flavor and taste. For beginners, Qianjie generally recommends the use of three-stage water injection, which is known as the "universal hand flushing method".

What is three-stage water injection?

Three-stage extraction, to put it simply, is to divide the whole water injection process into three parts, including the first stage of steaming and the latter two stages of water injection extraction. The proportion of powder and water mainly affects the distribution of water injection. Taking the 15 grams of powder produced in Qianjie as an example, the proportion of 1:15 will be used in the front street with the water ratio of the first 30ml (steaming), the second 100ml, and the third 95ml.

Advantages of three-stage extraction

Three-stage extraction has high controllability and applicability, which is not only the mainstream extraction method of fine coffee, but also one of the most practical and simple extraction methods. The three-stage style is compatible with light-roasted, medium-baked and deep-baked coffee beans, and is suitable for the vast majority of coffee beans to achieve a balance between flavor and taste.

The reason why Qianjie says that the three-stage style is friendly to beginners and easy to use is because it is often difficult to control the size of the current. If you choose the one-size-fits-all method, after steaming, the remaining water beans are injected into the filter cup at one time, then the faster water injection leads to shorter extraction time or slower water injection leads to long extraction time, so you can only stare and there is no remedy. The three-stage formula is to increase the opportunity of observation, if there is a deviation in the front stage extraction, according to their own experience, it can be adjusted in the third stage water injection to coordinate the whole extraction process. Qianjie today to share with you how to operate, you can also cook the flavor you want at home.

Practical analysis

One stage of water injection, the flow is light, enough water to infiltrate all the coffee powder. The main purpose is to make the coffee powder squeeze each other when the carbon dioxide gas is discharged from the coffee powder, and accompany the gas discharge to form a solid shell, and build a thick filter layer in the lower layer. At this stage, the circulation of water needs to be fast to avoid uneven infiltration.

The second stage water injection is carried out when the coffee expansion is coming to an end, the water flow is easy to be gentle and small at first, and further promote exhaust. When there is enough solution between coffee powder, the water injection intensity should be increased appropriately, and the amount of water is about 3 × 4 of the total extraction amount. The rhythm change of water injection is to promote the tumbling of coffee powder through the control of water flow after the formation of enough coffee powder solution, so as to achieve uniform extraction and avoid over-extraction of a certain level of coffee powder.

Three-stage water injection should be carried out when the flow of water in the filter begins to slow down, but it has not yet been drained. My habit is to use greater efforts in this step to make the larger particles in the coffee powder tumble fully, so as to avoid blockage in the lower filtration position and ensure the overall extraction effect. Three-stage extraction can improve the sense of layering, smoothness, alcohol thickness and solid taste. Simply extract clean and bright coffee!

In terms of water temperature, the water temperature of the first stage is 92 ℃, the second stage is 88 ℃, the beginning is about 75 ℃, and the third stage is 80 ℃. The first water temperature ensures the complete release of the gas in the coffee powder, the second water temperature ensures that the fruit acid and fragrance substances in the coffee are fully dissolved, and the third water temperature promotes the extraction while avoiding the release of too much bitterness. It should be noted that the water temperature here refers to the contact temperature when the hot water hits the coffee powder, not the temperature of the water in the pot, which can only be adjusted by practice, raising or lowering the height of the spout.

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