Coffee brewing methods can be divided into three types of hand-brewed coffee water injection stage three to determine the flavor

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Introduction to Qianjie-hand-made Coffee extraction

There are more than three ways to brew coffee, and the common ones are: Italian brewing hand siphon pot

① wetting filter paper with water: before brewing coffee, put the folded filter paper into the filter cup and put the filter cup on the coffee cup. Pour hot water into the filter cup, let the water wet the filter paper, remove the smell of the filter paper, and wet the filter cup and the coffee cup to warm up.

② grind beans: pour out the hot water you just poured into the cup. You can start grinding coffee beans. Generally speaking, 300ml coffee needs about 20g of coffee beans.

③ powder: pour the ground coffee powder into a filter cup covered with filter paper.

④ steaming: steaming. Add water evenly and gently to the pot by hand to submerge the coffee powder. This step is called steaming and lasts about 20-25 seconds. At this time, you will see the coffee powder bubbling, which is the coffee particles releasing carbon dioxide, and the gap between the bubbles will make the coffee powder form a uniform filter layer to provide the space needed for hot water to pass through.

The quality of steaming affects the formation of filter layer and directly affects the quality of extraction. Stuffy steaming is not good, the coffee taste will not be clean, mainly sour, coffee itself is difficult to reflect, the taste is thin, with irritation, the aroma is not dignified enough.

⑤ first water injection: after steaming, take the center of the coffee powder as the center, use a large flow of water to draw a circle for the first time, and let the water higher than the coffee powder. Remember that the water flow should not touch the filter paper directly and keep the circle within 1 cm from the edge of the coffee powder. The height of the current is maintained at about 4cm with the coffee powder on the surface of 3Murray. The amount of water injected for the first time accounts for 60% of the total amount of coffee.

The most important thing in hand flushing is the control of water flow, and the speed and intensity of water injection are very important. This is the technical point of this technique. The purpose is to let the coffee powder fully soak in the water, the water is higher than the coffee powder so that when the water is replenished, the water can flow evenly through the coffee powder. The finer the flow, the more sufficient the extraction.

⑥ second water injection: pause after the first water injection, wait for the water in the coffee powder to flow down completely, start the second water injection, the method is the same as the first water injection, the water injection accounts for 30%.

Pause after the second water injection, wait for the water in the coffee powder to flow down completely, start the third water injection, the method is the same as the first water injection, the amount of water injection accounts for 10%.

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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