Different ways of brewing coffee with a knife in the hand, the bones of coffee can be learned without surprise.

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Introduction of one-knife flow extraction of Qianjie-hand-made coffee

Nowadays, there are more and more friends who like hand-brewing coffee every day, and many people buy a whole set of hand-brewing equipment at home and play hand-brewing coffee at home. However, both novice players and experienced practitioners will encounter a problem-"A coffee bean that has been kept for a long time has already lost its original taste, and it is a pity to throw it away. What should we do?" In fact, for a good quality individual coffee beans, excluding the initial one-week breeding period, drinking within three weeks is the best choice.

One knife stream

Water injection is non-stop from the beginning, without going through the pre-immersion stage, until the end of brewing, the whole process only goes through one water injection. Generally suitable for medium or deep baking.

Advantages: uniform: water injection, the taste is relatively peaceful and elegant, relatively balanced.

Disadvantages: the water flow is not easy to control, and it is easy to skip the coffee powder and flow down directly through the edge of the filter paper, resulting in a thin taste.

1 grind and boil water: the thickness of grinding is the size of granulated sugar: 15g high temperature 90 ℃, medium temperature 85 ℃, low temperature 80 ℃, the higher the water temperature, the lower the bitter water temperature.

2 wet filter paper / add coffee powder: make the filter paper fit better with the filter cup, pour out the water from the wet filter paper and put in the coffee powder

1 to 2 people filter cup and filter paper powder 15g extract 240ml coffee 1 to 4 people coffee powder 24g 408ml coffee powder water ratio 1:17

3 stuffy steaming (the first injection of water is called stuffy steaming): the role of stuffy steaming, so that coffee powder dispersed and expanded into a thick filter layer. Ingredients release coffee ingredients for effective extraction

Water flow during steaming: pour water from the center to the outside with a fine column of water with a diameter of 2 to 3 mm near the front of the hand flush pot. If the water flows through the pot, it will not be steamed.

Steaming time: the steaming time is from 20 seconds to 30 seconds so that the flavor is fully released. If the steaming time is short, the taste will be light.

Precautions for steaming: be careful not to let the water column to the edge of the coffee powder, as well as the second water injection. Stop filling after soaking all coffee powder in hot water. Injecting water to the edge will cause the filter layer to collapse and the concentration of extraction will become lower.

4 second water injection: with the second water injection, the front end of the hand flush pot is close to the coffee powder, and the water is poured down in a straight line from a slightly lower position (vertically on the coffee powder), just like "putting hot water on".

Knowledge point: it is richer than a knife stream, and it can clarify the flavor of the front, middle and back of the coffee. The method 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, and use small, medium and large water flow to do three-stage extraction.

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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