Three techniques of hand-brewing Coffee A brief introduction to the characteristics, advantages and disadvantages of three-knife flow of Coffee brewing

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A brief introduction to the characteristics of the three mainstream techniques of Qianjie-manual coffee

In the world of hand-brewing coffee, it is most important to restore the flavor of beans as much as possible, and every link can be full of creativity in order to achieve this goal, so there are many methods of brewing, which is what we often call the hand-brewing genre. Several common techniques are: volcanic impact, meteorite impact, one-cut flow, three-stage type, mixing method, and spot injection method, etc. Qianjie today mainly shares three mainstream cooking methods!

The segmented extraction method of three-stage water injection is richer than that of one-knife flow, and can clarify the flavor of the front, middle and back stages of coffee. The practice is to increase the amount of water injection each time after steaming, usually when the coffee liquid is about to drop to the surface of the powder layer, using small, medium and large water flow to do three-stage extraction, relatively speaking, there will be higher requirements for the flow rate and flow rate of water.

The steaming process of three-stage water injection does not need stirring to improve the immersion uniformity of coffee powder, nor does it need drip method to improve the depth of infiltration, which is relatively suitable for most high-quality coffee beans, especially medium-roasted coffee beans in Central and South America.

The drip water injection method is also called essence extraction: the water flow of drip water injection is weak, which destroys the coffee powder layer as little as possible, reduces convection and increases the soaking time. The coffee made by this Japanese method has high mellowness, high sweetness, rich smoothness and distinct texture.

Because the effluent of the hand punch needs a drop by drop, it is suitable to choose the flattened wide mouth spout or the wide mouth crane spout. The advantage of this kind of hand punch is that the thickness of the water flow is high, and it is more suitable for drip injection. With a tapered filter cup, its ribs stop less than half the height of the filter cup, so that the filter paper can be fully attached to the cup wall after water absorption, and the exhaust space is greatly limited. This method is more suitable for moderately roasted or deep-roasted coffee beans.

European-American mixing method: cross stirring with a mixing stick in the stewing stage, which is also a branch of the three-stage style, which was developed after Matt Perger, the champion of the 2012 World Cooking Competition. This method can effectively enhance the release of aromatic substances in coffee beans, magnify the flavor advantages of coffee beans, enhance the taste of coffee, will not be too thin.

Stirring method requires high quality of coffee beans, if you use poor coffee beans, it will magnify its bad flavor. In addition, the stirring steaming method is more suitable for cooking shallow roasted coffee beans, and fine grinding is often taken in the degree of grinding, which can increase the soaking area of coffee powder and improve the extraction rate. However, if you can not grasp the degree of mixing, it is also easy to over-extract.

The wide bottom of the pot provides greater penetration for the injected water, allowing the fine powder to tumble for a long time, which is important because the release of the internal substance of the coffee powder is suspended during the tumbling state. in this way, it is avoided that soaking for a long time leads to the extraction of smells together.

At the beginning of water injection, we use drip water injection to increase the soaking time, and in the case of low ratio of water to powder, the coffee powder is fully expanded without any miscellaneous smell, and then injected with fine and coarse water to extract the flower and fruit aroma in front of the coffee. the whole process takes about 4-5 minutes.

Knowledge expansion: hand coffee, no external interference, through the filter paper filter extraction of coffee, can better show the natural taste, coffee tastes more palatable, more layered.

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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