There are several ways to make coffee by hand. There are several ways to share the characteristics.

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Front Street-Coffee techniques and characteristics sharing

Every time I talk to customers about coffee in Qianjie, I can't get around the word. To put it harshly, it is not too much to say that hand-brewing coffee is a favorite of coffee enthusiasts / coffee fans / coffee lovers. Today, I would like to share with you several major techniques and characteristics of flushing.

Hand flushing technique:

One-stage flow | two-knife flow / one-knife flow (no steaming)

After steaming, water is poured back and forth in the shape of "steaming" from the center to the outer layer, until the pot reaches the preset amount of coffee. The characteristic of this method is that the coffee powder is continuously soaked and filtered in the filter cup, the substances in the front, middle and back of the coffee are extracted continuously, and the flavor and taste are balanced. If you want sweet and sour and refreshing, you can increase the highest water level in the filter cup, and if you like mellow and thick, you can lower the highest water level. Suitable for sweet and sour Central and South American beans.

Three-stage style | three-knife stream / academic school

The one-stage adjustment is changed to three-stage water injection after steaming, and the middle will experience two times of "water cut-off", so as to adjust the proportion of the front, middle and back three stages of flavor, with a distinct sense of hierarchy and higher adjustment relative to the one-stage type. suitable for all kinds of roasting and producing areas of coffee beans.

"cut off water" refers to the method of interrupting water injection and decreasing the liquid level in the filter cup, which can prolong the extraction time and increase the extraction of flavor substances, so by increasing the amount of water injection in the first stage and reducing the second and third stage water injection after the last two times of water cut off, highlight the flavor of the front and middle section, or reduce the first stage of water injection, and increase water injection in the middle and back section after water cut off to show a thick taste.

Stirring method

Used by Matt Perger in the WBrC World Brewing Competition in 2012 and won the championship, the coffee powder was ground to a thickness slightly thicker than the espresso powder. In the steaming stage, the coffee powder was fully mixed with a stirring stick to quickly extract the flavor of the front stage and make the water "saturated". Then the preset ratio of water to water was injected step by step, and the water level was pushed up by a large current to speed up the filtration speed, which was equivalent to dilution. Because of very fine grinding and high temperature cooking, it is suitable for bright acidity and high quality African or Central and South American beans.

To make the water "saturated" is through ultra-fine grinding and high-temperature hot water extraction, combined with stirring to accelerate the dissolution of the front flavor in the water, so that the dissolution of the flavor substances in the water is close to saturation and it is not easy to extract the latter, so as to enlarge the front flavor. But coffee beans will also be magnified if they have shortcomings.

Drip type

That is, the Japanese style of Kono or KO?NO, in the steaming stage, the steaming stage is changed to soak in the center of the powder layer in the way of water drops, reduce the disturbance of water flow and stir instability, and greatly prolong the steaming effect. After the coffee liquid is changed from water droplets to "water flow", it is then extracted with a small flow in a small range. In the final stage, the foam and impurities in the powder layer are washed up to the upper layer of the filter cup by a larger flow to avoid entering the next pot of coffee. In response to Japan's preference for low-acid, mellow taste, it is suitable for non-sour Sumatra or medium-deep baked beans in Central and South America.

The original steaming was replaced by drip water injection, in which the water droplets infiltrated the coffee powder in a very low disturbance way, and at the same time, the flavor substances in the middle and back stages were brought out to accelerate the extraction of the latter two stages of water injection, and the flavor was full and thick. the key point of hand flushing technique lies in the stability of dripping techniques in the steaming stage and the timing of changing the mode of water injection.

Kanazawa style

Another drip-type hand-flushing technique is steamed with less water than the general steam. after the coffee powder no longer expands, the coffee powder is injected with a dragonfly drip in the center of the powder layer, and when the coffee liquid drips with "water drop", the coffee liquid is dripped in a circle in the shape of "water". Finally, the coffee liquid flows out with "water" and then injected with the general water. After the pot reaches 80 grams, the extraction is finished, and the flavor of the front and middle and higher concentration is retained. Add 160 grams of hot water before drinking to open the layer, compared with the drip style, the flavor is refreshing and round, although it is also from Japan, it is suitable for medium and deep roasted coffee beans, because of the characteristics of the front and middle extraction, you can also try African beans with bright sour flavor. The key points of the hand flushing technique are the same as the drip type, which needs to be judged by stabilizing the drip technique and changing the timing of water injection.

Four or six methods

Used by Tetsu Kasuya's WBrC in 2016 and won the championship, the concept is that anyone can make delicious coffee through this method, including steaming, five times of water injection, the first two times to adjust the sour-sweet ratio of the first 40% flavor of coffee beans, the last three times of water injection to adjust the taste intensity of 60%, due to the variation of simplicity, stability, high controllability, suitable for a variety of coffee producing areas, due to the characteristics of the first 40% flavor adjustment. African, Central and South American beans with acid or soft acid are also recommended.

Do not need multi-high-end water flow control, as long as each cooking condition is stable, a simple electronic scale with time control can be operated. For the first 40% flavor adjustment, if you want to be sour, you will increase the first water injection and reduce the second water injection; if you want to be sweeter, you will reduce the first water injection and increase the second water injection; the last 60% taste adjustment, hoping to change the three water injection to two water injection if you want to be a little thinner, and to change it to four water injection if you want to be heavy.

Knowledge expansion: in order to extract a stronger aroma, usually use more coffee. Increasing the amount of coffee can get more coffee ingredients, thus getting more full-bodied coffee.

In short: Qianjie is a coffee research hall, happy to share the knowledge about coffee with you, we share unreservedly just to make more friends fall in love with coffee, and there will be three low-discount coffee activities every month. The reason is that Qianjie wants to make more friends drink the best coffee at the lowest price, which has been Qianjie's tenet for 6 years!

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