Will it taste better to know what is called hand-made coffee? what is the effect of pre-soaking hand-made coffee?

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Qianjie-Coffee pre-soaking introduction

Although the equipment of hand-brewing coffee is simple, but the operation which looks easy and highly similar actually contains the possibility of various tastes, even the coffee brewed by the same person every time is not exactly the same taste.

Hand coffee, no external interference, through the filter paper filter extraction of coffee, can better show the natural taste, coffee tastes more palatable, more layered.

A perfect cup of hand-brewed coffee requires not only a skilled brewing technique, but also a delicate grasp of various factors, such as the variety of coffee, the amount of coffee beans, the degree of grinding, water temperature, water quality, water flow, extraction time, the technique and timing of water injection, and even the preferences of drinkers, to adjust the brewing mode, so that coffee always presents a perfect balance of sweet, sour, bitter, mellow and fragrant in front of people.

Steaming brings some benefits to cooking: it can help reduce extraction bias, improve extraction efficiency, and extraction uniformity. For espresso extraction, "steaming" (pre-soaking) can also reduce the migration of coffee particles, making the extraction effect twice the result with half the effort.

Steaming and deflecting (Prewetting and channeling)

If a barista skips steaming and just injects water into the coffee powder in the V60 filter cup, it will make the extraction uneven and some of the coffee powder will not be wet. In this way, once there is no wetting in some areas, the water will give priority to the areas that are already wet, while the dry areas will reject the invasion of water. However, in the end, all coffee powder will be wet by water, but this is passive wetting, which will make the extraction uneven and affect the taste.

Uniformity of pre-immersion and extraction (Prewetting and extraction uniformity)

In a way, there are two types of coffee powder: one is particles that no longer have complete cellular tissue, and the other is particles with one or more cellular tissues. When water extracts particles without intact cellular tissue, it is easy and effective. On the other hand, coffee particles with one or more cell tissues must enter and dissolve these extractable components through cell pores, which is very passive and difficult to get good quality extraction.

In the case of steaming, the coffee powder is partly brewed with high TDS and partly brewed with low TDS, which is not as uniform as water injection. Therefore, as soon as the steamed taste enters the mouth, there is an unpleasant feeling, and the extraction is uneven.

Knowledge: in the 1860s and 1970s, outbreaks of coffee leaf rust destroyed the Indonesian coffee market and caused the Dutch to abandon many estates. With the collapse of the plantation, workers occupied small plots of land and eventually replanted coffee with Robosta coffee and various disease-resistant Arabica hybrids.

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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