How to make black coffee by hand

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The most common brewing technique for hand-brewing coffee is probably one-size-fits-all and segmented extraction.

Today, let's talk about segmented extraction, as the name implies, is to inject water into several stages when making hand-brewed coffee. Inject a section of water into two or three stages after steaming.

Segmented extraction can get richer layers than one-knife flow, and can clarify the flavor of the front, middle and back stages of coffee. The practice is to increase the amount of water 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. However, segmented extraction will have higher requirements for the flow rate and flow rate of water.

Segmented extraction + [Polsa, Guatemala]

The palate has obvious aromas of plum and passion fruit, sour and sweet and soft, with chocolate aromas of raisins, plums and almonds in the middle, with plum fruit and biscuit aromas in the mouth.

By comparing the two methods this time, when the parameters are basically the same, the hand-brewed coffee extracted by one-knife flow will be more balanced, and the level change will not be too great, while the segmented extraction method can get a cup of coffee with rich layers and varied flavors.

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