The main forms of coffee brewing are three-stage extraction of hand-brewed coffee, which is easy to learn and understand.

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Introduction to Qianjie-hand-made Coffee extraction

Coffee brewing method: the Philharmonic presses the mocha pot to make coffee in Italian style.

For me, of course, the most important reason is that it tastes good! Just use hot water to extract the beautiful substances in coffee beans, do not add anything else, this simple and direct brewing way, it is easier to drink the taste of coffee itself! The ever-changing flavor of coffee brought by different varieties / different producing areas / different treatments is the reason why more and more people are fascinated by it.

A good cup of hand-brewed coffee is clean, balanced, rich in layers and obvious in flavor. You can feel the personality of different coffee beans, African beans, sour as bright as the sun there, while Indonesian coffee beans have a strong aroma and low acidity. To put it simply, as long as you master the powder-to-water ratio and control the flow of water to a certain degree of stability, strong or light, bitter or sour, it can be controlled by the coffee maker.

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 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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