How to pour water into the coffee by hand? How many separate stages of water should be used to make coffee by hand? What's the difference?

Why does hand brew coffee need to be filled with water in stages?

At present, the mainstream water injection methods are divided into at least two stages, why? Because. Because of the need for steaming, the first stage of water injection steaming, followed by water injection to extract coffee substances, so at least divided into two stages. Bang-bang! No kidding, the problem of water injection that most friends are concerned about is that the water injection after steaming should be divided into several sections. If a section of water is injected directly after steaming, it is called "one knife flow" in rivers and lakes, and if it is divided into three stages of water injection after stuffy steaming, it is called "three knife flow". The common method of water injection in front street is to be divided into two stages of water injection after stuffy steaming, which is called "three stages" (including the steaming section, don't ask me why I don't call it Erdao flow! ) what is the effect of several paragraphs on coffee? Under the condition that other brewing parameters are fixed, how much is the influence of water injection on the taste of coffee? The front street discrimination uses one-cut, three-stage and three-knife flow to boil Panamanian butterfly coffee beans. Looking back at the cooking process, a knife flow is injected directly after the end of steaming, and the powder layer (liquid level) will be raised very high. On the other hand, the three-stage injection into two stages and the three-knife flow injected into three stages are relatively low. As for the characteristics of the V60 filter cup, when the liquid level is higher than the short ribs of the V60 filter cup, the coffee liquid will flow into the lower pot more quickly. Therefore, the most intuitive impact is the length of time for brewing coffee, brewing parameters are the same, one-knife flow is the fastest to end the extraction, followed by three-stage flow, and finally three-knife flow. So how can we be sure how many stages to make coffee? Now that we know the flavor change of coffee water injection, in practice, how to judge how many stages of water injection is needed? Generally speaking, when brewing shallow roasted coffee beans, Qianjie recommends segmented extraction, because the exhaust of these coffee is relatively weak, when the water level in the filter cup rises to a certain extent, the coffee powder does not have the support of gas. there will be more sinking and accumulation at the bottom of the filter cup, when the scouring strength of the water column will be dispersed by the overflowing water, and the coffee powder can not tumble well resulting in insufficient extraction. In particular, some shallow roasted coffee beans have a hard body, so it is difficult to extract flavor substances. if the water is injected at once, in many cases, the water injection will be finished in about 1 minute and 20 seconds, and the remaining time is to wait for the coffee liquid to drip freely. and then lost the external force of the stirring bar, the subsequent dripping coffee taste is very shallow. Some friends like to continue to pour water into the powder layer after brewing coffee in order to taste the taste of the tail liquid, which is often pleasantly surprised because it contains the fragrance of flowers and sweetness. But if you think about it, isn't this the result of not completely flushing out all the good flavor of the coffee? When brewing deep-roasted coffee, because there are enough exhaust to hold up the powder, a large part of the coffee will be suspended on the upper layer, so it can rise with the water level when brewing, and water injection can keep the coffee rolling up and down. at this time, it is not appropriate to use too much segmented water injection, divided into one or two stages can show a good sense of cleanliness and weight of deep-roasted coffee.