Hand brewed coffee powder layer clogging solution Hand brewed coffee flow fast or slow flow is good?

Guide reading

I do not know if you have ever made coffee, the water in the filter cup flows into the lower pot very quickly, or the filter cup is clogged, and the water has been silted up in the powder layer. Qianjie is going to discuss why these reasons appear today.

Grinding degree

When we see a similar situation, we will certainly think of the problem of grinding degree first. Indeed, if the grinding is too rough, the launching speed will be too fast, and if the grinding is too fine, the launching speed will be slow or even blocked. But one thing you should pay attention to is, have you really mastered the degree of grinding of coffee? Qianjie has always insisted on using a sieve to calibrate the scale instead of using a fixed scale because different coffee beans are ground with the same scale at the same baking degree.

To take a simple example, the front street is calibrated by the No. 20 screen, based on the 80% pass rate of light roasted coffee, the grinding degree of Yega Chuefei is EK43s#10, and the grinding degree of anaerobic treatment of Rose Valley and Flower Moon Night is EK43s#9.5. If you use Yega Xuefei's grinding scale to apply to coffee beans such as Rose Valley and Flower Moon Night, the launching speed will be accelerated.

In addition to this thickness, another important reason is the loss of the cutter head of the grinder, which will directly lead to the increase of fine powder, which is also the main reason for the blockage of the powder layer.

Filter cup

Have you ever wondered why there are all kinds of coffee filter cups on the market? The structure of most filter cups is based on a given shape (cone, trapezoid, paper cup cake) with different diversion ribs to achieve the extraction effect desired by the producer.

For example, the water holes of some filter cups will be larger, so that the launching speed will be faster, while some of the water holes will be smaller, so that the water and coffee powder can be soaked for longer. And the role of ribs to V60, Kono these two filter cups have the most sense of contrast.

The ribs of the V60 filter cup are divided into long ribs and segmental ribs. The long ribs spiral upward counterclockwise from the bottom. The direction of the segmental ribs is always with the long ribs, but it is distributed outward from the height of 2 stroke 3. This feature is that it allows water to flow into the lower pot through the diversion ribs, avoiding blockage to a certain extent.

The Kono filter cup is a straight rib extending from the bottom to 1 stroke 3, and the upper part does not have any diversion ribs, which is smooth and smooth. In this way, when the water-soaked filter paper is glued to the filter cup, the part without guide bone is sealed with the filter paper, and the water will be launched more slowly. There are ribs underneath to avoid caudal blockage.

Therefore, the filter cup can also control the speed of launching, so choosing a suitable filter cup is twice the result with half the effort.

Water injection technique

If abnormal flow velocity is detected during cooking, water injection techniques can also be used to make up for it. For example, if the grinding degree is a little thicker, the flow rate of water injection can be reduced and the pulverized layer can be avoided. For example, if a blockage is found, it can be used to stir the fine powder deposited at the bottom and turn it out of the surface by stirring a large flow of water.