Hand-brewing coffee teaching: how does the size of hand-brewing three-stage ring water injection affect coffee flavor performance

Whether a cup of hand-made coffee tastes good or not has a lot to do with the mood / mood of brewing, in addition to the bean itself has something to do with the brewing and grinding parameters. Mood can not directly change the flavor of coffee, but can change the control of water flow during brewing and the speed of circling. When you are impatient / impatient, you will want to finish quickly, and then speed up the current and circle speed. When you are in a good mood, you will naturally slow down the flow and slowly circle and inject it, enjoying the cure of the cooking process.

How does the size of the current change the flavor of coffee?

When cooking under the same parameters, changing the size of the flow will affect the thickness of the powder layer distributed around the filter cup.

When using a small flow for water injection, the speed of water injection becomes so slow that the overall liquid level will not be greatly improved, and the powder layer distributed on the cup wall will appear thicker. The overall extraction time of coffee will be prolonged, the concentration of coffee will be higher, and the taste will be thicker.

When using large water flow for water injection, the speed of water injection is faster, the overall liquid level is greatly improved, and the powder layer distributed on the cup wall will be thinner. When the powder layer is thinner, the overall extraction time will be shorter, the coffee concentration will be reduced, and the taste will appear clean and simple.

How does circle speed change the flavor of coffee?

Brewing under the same parameters and water flow, changing the speed of the circle will affect the degree of tumbling of the coffee powder layer. When the winding speed is fast, the scouring strength of the water is strong, and the tumbling degree of the powder layer is large, so as to improve the extraction rate. When the winding speed is slow, the scouring strength of the water is small, the tumbling degree of the powder layer is small, and the extraction rate will be relatively low.

At this point, we can also notice that the fast winding speed of small water flow can greatly improve the extraction efficiency, while the slow winding speed of large water flow can greatly reduce the extraction efficiency. So what will happen if the small water flows slowly circle and the large water flows circle quickly? The next step in the front street is to do a little extraction experiment.

Small experiment of making and cooking

The front street uses Panamanian butterfly coffee beans as the cooking object, medium and fine grinding (the pass rate of standard sieve 20 is 78%), the ratio of powder to water is 1:15, the amount of cooking powder is 15g, and the temperature of cooking water is 90 degrees Celsius.

Slow circle cooking with small water flow: first, steam for 30 seconds when using 30g, inject water at a flow rate of 4g per second and circle outward from the middle to the center for 4 seconds and then return to the center. Wait for the powder layer to drop to half of the powder layer and start injecting water to 225g 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 and 02 seconds.

Coffee flavor: clean and clear floral aroma, citrus-like acidity, honey-like sweetness and obvious oolong tea feeling.

Quick circle cooking of large water flow: first, steam for 30 seconds when using 30g, inject water at a flow rate of 6g per second and once a second from the middle to the outside and then return to the center to 125g cut off water, wait for the powder layer to drop to 1G 2 and start injecting 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 38 seconds.

Coffee flavor performance: slight floral aroma, the acidity of lemonade, green tea-like tea and accompanied by a little bit of tea.

Small summary

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. Although the water injection mode of large water flow fast circle shows a strong and powerful tumble, the thickness of medium and fine grinding is not suitable to be used in large water flow fast circle mode, because the launching speed is very fast, which reduces the extraction rate.