What is the relationship between the flow of hand coffee and the speed of the circle? How do you brew the coffee?

Guide reading

In the process of hand-brewing coffee, it is often difficult to get around the size of the current and the speed of the circle. Qianjie separately tested the effect of water flow and circle speed on coffee during the previous discussion.

When other factors remain the same, the small flow causes the liquid level not to be lifted too high, resulting in a slightly thicker powder layer, slightly longer end time of water and coffee powder, slightly higher concentration, and thicker. Large flow uses greater impact strength, the liquid level will rise higher, the powder layer will be slightly thinner, the launching speed of the water will be slightly faster, the cooking time will be shorter, and the taste will be clean and single. The aroma will also be more prominent.

When other factors remain the same, when the winding speed is fast, the scouring strength of water is strong, thus the extraction rate is improved. When the circle speed is slow, the scouring strength of water is weak, and the extraction strength will not be too strong.

Then we can easily get that the fast winding speed of small flow can greatly improve the extraction efficiency, and the slow winding speed of large water flow can greatly reduce the extraction efficiency. So what will happen if the slow circle speed of the small flow and the fast circle speed of the large flow?

Cooking experiment

This time, Columbia Flower Moon Night, which is still in front of the street coffee, is used as the experimental bean. This time, in the case of the same proportion, the slow circle speed of small flow and the fast circle speed of large flow were used for cooking respectively.

Parameters.

Coffee powder: 15g

Ratio of powder to water: 1: 15

Degree of grinding: fine grinding (the pass rate of No. 20 standard screen is 80%)

Water temperature: 91 degrees Celsius

Slow circle speed of small water flow: first, steam for 30 seconds when using 30g, then return to the center with an average [4g/s] water injection speed of [4 seconds / circle] in the middle of [4 seconds / circle], water injection to 125g cut off water, wait for the powder layer to drop to 1max 2 and begin to inject water to 225g cut off in the same way, after all the coffee liquid of the filter cup flows into the next pot, remove the filter cup and end the extraction. The cooking time is 2 minutes.

Fast circling speed of heavy water flow: first, steam for 30 seconds when using 30g, then return to the center with an average [6g/s] water injection speed of [1 second / circle] and then return to the center at the middle of [1 second / circle]. Water injection to 125g cut off water, wait for the powder layer to drop to 1max 2 and begin to inject water to 225g cut off in the same way. after all the coffee liquid of the filter cup flows into the next pot, remove the filter cup and end the extraction. The cooking time is 1 minute and 40 seconds.

Flavor comparison

Slow winding speed of small flow: the concentration is 1.37%. Relatively rich strawberry aroma, strawberry jam sweetness, creamy taste, the end is the wine heart chocolate-like flavor, the whole is very rich.

Fast circle speed of flood flow: the concentration is 1.28%. Fermented flavor, light berries sweet, the end of the fresh black tea rhyme, the whole is relatively fresh, light taste.

The water injection mode of small flow and slow circle speed is a uniform soaking and extraction process as a whole, so it will have a mellow taste and rich flavor. On the whole, the water injection mode of high water flow and fast circle speed is a strong and powerful scouring extraction process, but because the coffee particles are thicker than this method, the launching speed will be faster, so the extraction rate will be slightly lower, so the degree of grinding can be refined.