A brief introduction to the proportion and characteristics of several three-stage water injection methods for coffee hand brewing

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Qianjie-three-stage brewing and sharing of coffee

The brewing method of hand-made coffee is divided into eight major schools: one-knife school, three-knife school, volcano school, meteorite school, Matsuya school, pressing powder school, mixing school and bit-by-bit school. Each of the major schools occupies a seat in the coffee martial arts, and the three-knife school belongs to segmented extraction.

Segmented extraction

This is a relatively common method of cooking, and it is also a way of brewing with one-step flow. To put it simply, segmented extraction is to inject water into several stages, and nothing is more famous in segmented extraction than three-knife flow. Many customers will ask what are the advantages and characteristics of Qianjie three-stage extraction, and why do baristas like this method so much?

Because compared with the one-knife flow, the coffee brewed by the method of segmented extraction will have more rich layers, which can clarify the flavor of the front, middle and back of the coffee, and it is easier to control the water flow from the edge of the filter cup to reduce the instability in the hand flushing. The downside is that the requirements for grasping the flow rate and controlling the amount of water are relatively high.

Just talking about it is not beneficial, Qianjie will do a three-stage cooking and sharing, this time the choice is the Rose Valley from Colombia!

Santander Rose Valley, Colombia

Manor: Santander

Variety: Kaddura

Altitude: 1700m

Treatment: double anaerobic treatment

Hand punching parameters: 15g powder, V60 filter cup, water temperature 90 ℃, ratio of powder to water 1:15, grinding degree BG 6S (Chinese standard 20 sieve pass rate 58%).

Technique: steam 30 grams of water for 30 seconds, quickly inject water to 125 grams of water, continue to inject water to 227 grams when the water level is about to expose the powder bed, remove the filter cup when the powder bed is about to be exposed, and do not want the water at the end. The extraction time for steaming is about two minutes.

Flavor: melon, peach, strawberry.

Knowledge expansion: segmented extraction can not easily break the coffee powder wall at the edge of the filter paper, and segmented water injection also helps to increase the stirring of coffee powder during brewing, and water injection can penetrate the coffee powder to improve the extraction rate.

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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