Hand brewing coffee is divided into several stages, good hand brewing coffee with several knives, hand brewing coffee injection skills.

When it comes to water injection in several stages of hand-brewed coffee, there are many theories and genres, the most common of which are "one-cut flow" (one-time injection of water after steaming to all the amount of water needed for extraction) and "three-knife flow" (three times of water injection after steaming, to the total amount of water needed for extraction). In addition, there are 2.5 dollars, 4 knives and other various schools, dazzling, it is easy to dizzy the novice coffee beginners.

To choose a few cutters, the first thing to do is to understand what the purpose of brewing coffee is-to use water to extract the aroma and taste of coffee powder.

No matter whether the brewer is skilled or not, the flavor of a cup of coffee has long been determined by the coffee beans (producing areas, processing methods, etc.). As long as the brewers extract the flavor of the coffee beans, it is a "clean" cup of good coffee. The factors that easily affect the flavor of coffee in the brewing process are mainly water mixing, insufficient extraction, excessive extraction and so on, which may form light, sour, astringent, bitter and so on.

Choosing several cutters and whether water injection is interrupted or not will not change the flavor of coffee. The real reason for changing the flavor of coffee is that too much water leads to extraction too fast, coffee powder rolls over, water flows directly from the filter paper to the sharing cup, or too little water causes bitter and astringent substances to dissolve into the coffee liquid, all of which have nothing to do with the choice of several knives, but only related to water flow control.

Therefore, when we brew coffee, we need to make sure that the injected water can fully pass through the coffee powder, so as to extract the flavor substances of the coffee, and there should be a "coffee wall" in the brewed coffee powder cup. If there is no "coffee wall" and there are traces of coffee powder on the filter paper, please make the water flow too much or pour it into the edge of the coffee powder and filter paper, causing the water to flow directly out of the filter cup without going through the coffee powder. this is a mistake often made by beginners in brewing.