What about the uneven extraction of hand-brewed coffee? why is the three-stage water injection of hand-brewed coffee so popular?

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Qianjie-brief introduction of hand-brewed Coffee extraction

Making coffee by hand seems simple, but it is by no means easy to master. There is no shortage of problems such as "teaching by hand, or rinsing Yega Xue coffee out of the flavor of traditional Chinese medicine", "I didn't know what the ratio of water to powder was at all", "the flow of water went up and down" and so on. And a dazzling variety of hand-punching instruments give players more choice, such as pure copper filter cup, Tuhao gold filter mesh, cotton filter paper, Bluetooth electronic scale. Although it has not yet reached the stage of "getting rid of the poor for three generations", it is also a work that costs money.

The longer the extraction time, the easier it is to produce over-extraction, the extraction of unnecessary and unpleasant wood fiber flavor, resulting in bitterness, and most of the essence has actually been extracted in the early stage, the lower the extraction efficiency of hand-brewed coffee, the less flavor substances can be extracted, so in fact, the part behind the stagnant water, the flavor is light and not very good (if you don't believe it, you can try some residue yourself) The last part of the light coffee liquid, the main use is to dilute the concentration, so it is not a pity to abandon it, as long as you need to add some water to the extracted coffee liquid, you can get the same concentration and taste.

Roughing and grinding. The main reason for stagnant water is that the degree of grinding is too fine, or too much fine powder clogs the filter paper filter hole, so you might as well re-adjust the balance in the water temperature, grinding degree and stirring, then increase the water temperature, and then increase the water temperature, plus proper stirring, you can avoid stagnant water and achieve close extraction effect.

Three-knife flow

It is a kind of brewing method that is extracted by stages and extended by one knife stream, and a section of water is injected into three stages.

Although it is an extension, but the effect is different, at least reduce the instability of the flow at the edge of the filter paper. Secondly, three-stage water injection can clearly distinguish the flavor residues in the front, middle and back, and adjust the extraction.

Each time the amount of water is increased after steaming, water is usually injected when the retention liquid is about to drop to the powder level, and small, medium and large water flows are used to do three-stage extraction, depending on the state of bean powder.

This method is mainly able to segment, facilitate the identification of residual aromatic substances, but also make a richer sense of hierarchy. The downside is that the requirements of grasping the flow rate and controlling the amount of water are also relatively high.

Knowledge: the applicability of hand-brewed coffee is very strong, deep-roasted Italian beans can also be used for hand-brewing, but if you really want to drink the charm of hand-brewed coffee, it is recommended to choose high-quality beans with a cup test score of more than 80 points.

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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