What does it mean to have coffee all over the place? What are the characteristics of brewing coffee with a knife by hand?

introduction

There are many ways to inject water into hand-brewed coffee. Different injection strategies can change the taste of a cup of coffee to a certain extent, and also bring endless fun to hand-brewed coffee. One knife flow is also the most widely spread and most basic way of water injection. Today, Qianjie will discuss one knife flow water injection.

one blade school

One-knife flow means that after the first stage of water injection is steamed, the remaining required water injection volume is directly injected into the first stage. It is a common water injection method in novice teaching.

Compared with multi-stage water injection, the advantage of one-knife flow water injection is that it can reduce artificial judgment to a limited extent and is beneficial to the stability of beginners. In the multi-stage brewing, the amount of water required for each stage after segmentation and the time interval of each stage of water injection have great adjustability! When used well, it can adjust the coffee to taste good in the brewing process; when used poorly, there is a lot of uncertainty.

For beginners, multi-stage brewing is a big uncertainty factor without establishing a relatively perfect brewing theory system. One knife flow does not have many variable factors during brewing, everything is already decided when the brewing parameters are decided. That is to say, the brewing parameters are used properly, and the coffee brewed by a knife flow will also taste good.

Brewing parameters are the key to one-knife flow

Qianjie has always emphasized that choosing the right brewing parameters is more important than superb brewing techniques, especially in a knife flow. The brewing parameters recommended by Street Coffee in the past are: powder amount 15g, powder water ratio 1:15, grinding degree 80% through No.20 sieve, water temperature 91℃.

In the first stage, 30ml of water was poured into the pot. After 30 seconds of steaming, 195ml of water was poured into the pot at a constant speed. After all the coffee was dripped into the pot, the extraction time was completed (1 minute and 45 seconds).

Why was One Blade Flow a skill that was essential for novices?

① It is convenient to practice water injection skills and master water control ability.

Because there is not much room for regulation in a knife flow, the only water injection technique required is stability! The stability of a knife flow to the water flow and the size of the water flow are the key to affecting a cup of coffee. Therefore, a knife flow is very suitable for new friends to practice.

② It is easy to check out the problem and increase the understanding of the cooking parameters.

Under the premise of the same brewing parameters, if the same taste could not be brewed, then it could only be a problem of water injection. Although it is only a simple circular injection, the size of the water flow, the stability of the injection, and the path of the circle require very careful practice to be well mastered.

After confirming that there is no technical problem with your own water injection method, you can also push back whether the brewing parameters are appropriate, or use the brewing parameters of one bean to fit into another bean, which may not be appropriate, so you need to adjust the parameters. This will increase your understanding of coffee parameters.

For example, if the end time of water injection is the same, but the extraction time is long (short) and the flavor is rich (thin), then it can be inferred whether the grinding is fine (coarse).

What are the characteristics of coffee brewed with one knife flow?

Because one knife flow is the way to finish a period of injection after stewing, the liquid level of the powder layer in the brewing process will be raised relatively high, and the water injection time is relatively fast, generally about 1 minute and 10 minutes can be injected. Therefore, the extraction time of one-knife flow is shorter than that of multi-stage extraction.

Therefore, the coffee flavor is cleaner, the acid is more prominent, and the taste is relatively weaker than the multi-stage brewing.