A brief introduction to the extraction method of hand-brewed coffee the reason for three-stage water injection of hand-brewed coffee is that the coffee tastes better

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Introduction to Qianjie-hand-made Coffee extraction

The continuous injection method, also known as one-stage and one-knife flow, is a commonly used water injection method when making deep-baked coffee beans while using a filter cup with a smaller pore diameter. The continuous injection method usually does not use a higher water temperature and uses a finer flow to brew the coffee. The coffee produced by this method tastes cleaner, does not have miscellaneous smells, and is more durable. It is suitable for the production of deeper-roasted beans, such as manning and Italian blending, but as the coffee is ground finely, the water flow must not be too high and the water temperature must be on the low side, so as not to cause excessive extraction and affect the concentration at the same time.

In fact, the cut-off injection method is the three-stage water injection method we often see and the "four or six rules" that have sprung up recently. Compared with the continuous injection method, the cut-off injection method (hereinafter referred to as cut-off method) does not have a very high requirement for water flow, and will not pick the baking degree of beans, and the selection of filter cup is relatively wide, so it is a method with higher fault tolerance in general.

The cut-off hand-brewed coffee is extremely balanced in flavor and taste, at the same time, due to more ways of water injection, the extension of personalization will emerge one after another. The most common way of water injection when three-stage water injection is to cut off the flow, in the water injection type, the personal suggestion is to first thin flow and then large flow, so that you can give the powder a longer contact time with water in the early stage, and you can get a richer flavor; using a larger flow in the later stage can prevent bitterness from affecting the overall taste of coffee (individuals do not recommend rehydration at the end, affecting the coffee back to sweet). As long as the water flow is careful not to break through the powder wall, the cut-off can basically guarantee that a good coffee will be made every time.

What is the three-stage style; the cooking is divided into three stages, and the extraction time is two minutes, for example. Choose 15 grams of coffee powder and carry out the ratio of 1 to 14 gouache powder.

(individual coffee beans, warm water is recommended 88-90, belongs to the all-inclusive water temperature)

The first stage; the first water injection is 30 grams (called steaming) (steaming time is 25-30 seconds) (time is shown as 30-35)

The second stage; water injection to 100 grams (usually time shows as 50-55 seconds) stop 5 seconds-10 seconds

The third stage: speed up the water injection until 215 grams (the time is normally shown as 1 / 30 seconds), wait until 2 minutes of extraction time, close the cup. (we are more supportive of 2-minute extraction with high taste stability) (V60 recommendation 1: 30)

Advantages; more inclined to multi-layered, smoothness and mellow solid. Bright and simple.

Disadvantages: mellow and acidity, more difficult to control, easy to taste single.

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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