Novice coffee filling skills. How to inject water evenly from the center

In the bookstore, there are a dazzling array of coffee brewing teaching and war books, and everyone who has just begun to learn hand brewing must be full of worries about whether it is right to do so in the face of every link of brewing. What is the most important thing when making coffee by hand? To put it simply, it is to master the state of coffee beans, the standard of flavor, and to maintain a correct and consistent way of cooking, and try to fully extract the true face of coffee beans.

Today, Qianjie is going to talk about the water injection skills of brewing coffee, and if nothing else, there are many exquisite ways of water injection alone. Whether it is water cut-off method, continuous water method, Kono style, Kanazawa style …... When injecting water, it will avoid excessive stirring caused by too large water column, flooding the whole coffee powder layer. Imagine whether we will slowly add water when watering the potted plant, so that the soil can be completely drained, rather than the water quickly poured into the whole bucket at once, so that the soil inside the potted plant will be vigorously washed by the waterfall, or even sprayed out of the basin.

Whether fan-shaped filter cup or cone-shaped filter cup, the thickest powder layer of the hand filter is almost concentrated in the center. Therefore, in the steaming stage, water is injected slowly from the center to let the powder layer reach the water evenly, prepare the extraction channel to be boiled, and when the steaming is over, water is injected from the center to the outside to observe the draught condition of the powder layer and slightly adjust its own water injection column and speed.

The reason why it is suggested that the speed is slightly slower is that if the water injection is too fast at the beginning, the spatial elasticity that can be corrected and adjusted will become less. Push outward, rather than inward, because the central powder layer is thicker, and when cooking from the inside to the outside, the central powder layer can be gradually stacked on the outer layer to make a powder wall.

If you push from the outside to the inside, the column of water will flow from the edge of the filter along the ribs to the lower pot at the very beginning. What will happen when the column of water only passes lightly and quickly through the surface of the coffee? Yes, it's just coffee water with a little coffee flavor. In the most common use of Hario V60 filter cup, beginners will often brew coffee with water flavor, that is, because V60 in the filter design, the ribs are many and high, if the water column is boiled to the blank area without powder wall (for example, the second water injection, the water injection height exceeds the powder wall built during the first injection), the water column will usually flow quickly and directly along the ribs to the bottom, diluting the coffee concentration extracted in the pot during the first injection.

As for starting water injection from the central point, how to achieve average water injection? At first, if it is difficult to control the speed of drawing a circle, you can try not to move your wrists and arms, maintain the same flow rate and the water column out of the water column, and move the water column by drawing a circle on the body.