How to save the performance of insufficient coffee extraction? the three-knife flow technique of hand-made coffee is highly respected.

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Qianjie-hand-brewed coffee extraction

At the beginning of learning to make coffee, avoid watching too many technical videos, too much guidance will disturb the way of brewing. On the contrary, start from simple, maintain the consistency of water injection, and learn how to stew, segmented water injection, stirring and so on to achieve uniform extraction. Many baristas inject water by drawing circles, which helps to maintain a constant current. At the beginning, because of the lack of proficiency in hand-brewing coffee, many people will have insufficient extraction, which is characterized by weak taste and weak flavor. When you are familiar with the basic operation of hand punching, you can go to the next level to carve out the details, or even break all the rules to create your own order.

Stew and steam

When injected with water for the first time, the coffee powder absorbs water and expands to form a small packet, which is caused by the release of carbon dioxide gas accumulated during the baking process. Lightly roasted and fresh coffee beans may produce more foam because they usually contain more gas.

Carbon dioxide does not help the extraction and may even prevent it because it repels water and disturbs coffee powder at different heights. Therefore, the stewing process can make the gas escape and improve the extraction. Pour twice as much water as the coffee powder onto the coffee powder. If you use 15g of coffee powder, pour 30g of water. Then wait 30 to 45 seconds until the steaming process is complete and the coffee powder begins to fall.

Segmented cooking & continuous cooking

Segmented extraction means using a specific amount of water for multiple injections, and you can experiment with the amount of water injected each time and the number of times. This technique helps to prevent the occurrence of channel effect or the overflow of the edge of the coffee powder high filter cup. It also makes the coffee powder dance gently, making it more evenly in contact with aquatic products.

The other is continuous water injection, in which baristas keep injecting water at as constant a flow rate as possible. Continuous water injection is designed to maintain the uniformity of water volume and saturation as much as possible, while segmented water injection is intended to change. When you adjust your cooking strategy, you can use the water injection technique as another variable to consider. Different types of water injection methods have different effects on the extraction, which directly affect the flavor of the extracted coffee.

Benefits of segmented manual flushing: in filtered cooking, segmented water injection can improve the extraction rate compared with one-time water injection. The main reason is that each pause produces a new powder-water mixture with a lighter concentration. Water is a better solvent than a turbid mixture. However, it does not mean that the more pauses, the better. The ideal number of pauses varies from 2 to 8 depending on the cooking method. Ironically, the segmentation technique in batch cooking is designed to adjust the cooking time, but also happens to improve the extraction.

Knowledge: the rate of soluble matter in coffee particles is related to the surface area of coffee powder and water contact.

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