Hand-brewed coffee | what is the function of hand-brewing coffee? how to make a circle is the right way to make coffee?

Have you ever played hand-made coffee? every time you go to a cafe to order hand-made coffee, you always watch the barista's every move when he makes it. Want to learn their cooking skills, read your mouth and say you know it, but when you do it, your hand says no, you won't. Qianjie today to talk about the cooking of the circle has what kind of knowledge, to learn it!

Experimental design

In this experiment, in order to explore the influence of the speed of water injection on coffee, the brewing parameters are fixed as follows:

Coffee powder: 15g / water ratio: 1:15

Grindability: pass rate of standard sieve 20 78% Water temperature: 90 ℃

The coffee beans selected in this experiment are Honduras Shirley of Qianjie Coffee. The specific information is as follows:

Producing area: Masaguara, Honduras

Manor: Moca Manor

Altitude: 1500-1700m

Variety: Kaddura, Kaduai, Pacas

Treatment: fine washing whisky barrel fermentation

Baking degree: medium and shallow baking

Flavor description: vanilla, cream, fermented wine, honey

Cooking process

Rapid circle stirring and cooking: (1 second / circle) 30g water for steaming for 30 seconds, circle outward at the average 4g/s water injection speed and then return to the center, water injection to 125g cut off water, wait for the powder layer to drop to 1pm, begin to pour water around the coin size to 225g cut off water, all the coffee liquid of the filter cup flows into the sharing pot, remove the filter cup, and end the extraction. The cooking time is 1 minute 57 seconds.

Slow circle stirring and cooking: (4 seconds / lap)

Steam 30 g water for 30 seconds, circle outward at the average water injection speed of 4g/s and then return to the center, water injection to 125 g cut off water, wait for the powder layer to drop to 1 pound 2, begin to inject water around the coin size to 225 g cut off water, wait for all the coffee liquid of the filter cup to flow into the sharing pot, remove the filter cup and end the extraction. The cooking time is 1 minute 57 seconds.

Experimental results

Fast circle (1 second / lap) slow circle (4 seconds / lap)

Concentration (TDS) 1.45% 1.39%

Extraction rate 19.95% 19.11%

Sensory description

Wet fragrance is a strong aroma of wine, vanilla, strong black cocoa, honey, creamy taste.

Wet fragrance has obvious aroma of wine, vanilla, tastes mild, brown sugar and chocolate flavor, slightly sour, taste relatively thin.

The speed of the circle when brewing the coffee can really affect the flavor of the coffee. When stirring quickly in a circle, the fluidity of the water is improved, which can make the coffee powder tumble to a great extent, thus increasing the extraction rate, and the coffee will be more mellow and fragrant. Aroma retention is also relatively sufficient.

When injecting water in a slow circle, as long as the force of the water column itself scours the powder layer, part of the coffee powder is not turned up and is at rest, the extraction rate is relatively low, and the taste and aroma of the brewed coffee are relatively lacking. The overall balance is more balanced and mild.