What is the reason for the lack of extraction of hand-brewed coffee? is the one-size-fits-all hand-flushing technique too rough?

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Qianjie-brief introduction of hand-brewed Coffee extraction

Pre-immersion? What's the use?

1. The release of carbon dioxide from coffee powder will result in uneven extraction if most of the carbon dioxide gas in coffee powder is not discharged before formal extraction.

two。 Pre-soaking can soak the coffee powder, while wetting the coffee powder, open the honeycomb hole in the coffee powder and release the coffee flavor substance.

3. Pre-soaking can form a stable structure and gap between the coffee powder particles to facilitate the stable flow of water in the later period, and can also prevent the occurrence of foul smell.

Seeing this, I believe many friends will ask what will happen if the coffee extract is less presoaked. If there is no pre-immersion in the process of hand flushing, a large amount of hot water will quickly pass through the powder layer, not only the structure will be dispersed, but also the coffee powder will be soaked incompletely, so that the filtration time will be prolonged, resulting in partial underextraction and partial over-extraction.

There are all kinds of bean grinders on the market, and a good bean grinder can ensure that the coffee powder is evenly ground. If the coffee powder is uneven and the fine powder is too much, it will make the coffee taste not "pure". What is the suitable thickness of hand-brewed coffee beans? The answer is: moderate grinding, the size of granulated sugar.

If the coffee powder is too thick and the hot water flows too fast, it is difficult to extract the aromatic substances from the coffee.

If the coffee powder is too fine, the filter is easy to clog, resulting in water and powder soaking time is too long, coffee will appear bitter, astringent taste.

One knife stream

After steaming, a continuous injection of water can make the coffee powder continuously soak in water, the retention liquid can fully release the aromatic substances in the coffee powder, and the flow velocity increases continuously, reducing the water flow before the water overflows the filter cup.

The main control of this method is the amount of water injected and the flow rate. It is necessary to know when to inject water, because inappropriate water injection will destroy the overall sense of balance of coffee.

The main purpose of this method is to maintain a peaceful flavor and a sense of balance. What is not so good is that, because the water injection technique is not well controlled, the water falls through the filter paper on the edge of the upper layer where there is no coffee powder, so that the coffee made may be mixed with water smell.

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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