Why is it necessary to draw a circle to make coffee by hand? which coffee should be chosen?

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Compared with the one-knife flow, the coffee brewed by the method of segmented extraction will have a rich taste, which can clearly identify the taste of the front, middle and back of the coffee, and it is easier to control the flow of water to flow away from the cup. to reduce the uncertainty in the hand. The downside is that the requirements for controlling the flow rate and controlling the amount of water are relatively high.

Three-stage type

After a period of steaming, it is changed to three stages of water injection, and there will be repeated "boiling water" in order to adjust the proportion of flavor in the front, middle and back, so that the flavor is clear, and the one-stage style has high tidiness, which suits the roasting degree of each stage and the coffee beans in the production area.

"boiling water" refers to the injection of water in the middle of the bowl, and the method of lowering the liquid level in the cup can increase the extraction of flavor compounds, so it can show a thick and solid taste by increasing the amount of water injected in the first stage and reducing the second or third stage after the second and third stages of water injection. Or reduce the first stage of water injection, and increase water injection in the middle and back of the water to show a thick and solid taste.

Because the way of water injection is mainly based on the center circle, the purpose is to let the coffee powder at the bottom mix first, so that only the grain of the watch needs to be drained, and the next time the water is drained, let the water column drain out in a concentric way, so that the coffee grains of the watch can also eat hot water.

On the other hand, hand-made coffee is all tasty and tasty coffee, so it is needless to say that there is no need to talk about mountain and rose summer. To put it simply, it means to choose a single product of coffee, which is brewed by hand and tastes different [regional flavors]. Arabica varieties are the first coffee beans, and their derivatives are also a rare choice for individual coffee. Common choices such as Yega Sheffield, Costa Rica, Colombia and so on.

Knowledge expansion: the brewing methods of hand-made coffee are divided into eight schools: one-knife school, three-knife school, volcanic school, stone school, Matsuya school, powder school, mixing school and Didi school.

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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