Four or six brewing methods of hand-brewed coffee World baristas brewing competition hand-ground coffee brewing method steps

I believe everyone has heard of the "four or six ways of brewing". When sharing the extraction method, many coffee practitioners / enthusiasts will say that the coffee brewed in this way is very sweet and mellow, but seldom share what the four is and what is the sixth. What is the purpose of this brewing? So that many friends in although do not understand but think this is very powerful in the case of a cup of coffee "rollover".

What is the "four or six cooking method"?

The four-six brewing method is the brewing method used by Mr. Guzhe, the champion of the 2016 World Coffee Brewing Competition (WBrc). Many friends will think that four or six is to divide the total water injection into two stages, with 40% of the water injected in the first stage and 60% of the water in the second stage. That's not true!

According to Mr. Miyazhe's sharing of ideas on the four or six cooking methods, he will divide the cooking into five times and inject water when using the four or six methods. The first and second stages will inject 40% of the total water, which determines the overall aroma and flavor of the coffee, and the sweet and sour substances are also extracted in balance at this stage; the third to the fifth stages will inject 60% of the total water. This stage determines the overall taste of the coffee, that is, the alcohol thickness of the coffee.

This kind of extraction doesn't make all coffee taste good, but it gives most coffees a better sweetness and mellow thickness, especially light roasted beans. For coffee beans that are usually full of flower and fruit aroma and bright acidity, it is not easy to ensure a balance of sweet and sour taste while flushing out a solid taste. Coffee often has a good sweet and sour taste or bright acidity, the taste will appear more or less thin; but when the coffee has a solid taste, sweet and sour become not so balanced or sour feeling. For coffee beans with moderate depth or above, cooking with four or six methods is easy to be counterproductive.

Using four or six methods of brewing needs to match the V60 filter cup, through segmented water injection to control the amount of material extraction in each stage, so that the sour aroma (main flavor of coffee), sweetness and alcohol thickness of medium-shallow roasted coffee can be shown incisively and vividly.

How to use the "four or six flushing method"?

The v60 filter cup is matched because its spiral rib design makes the exhaust groove formed between the filter paper and the cup wall to accelerate the flow of water, and the design of the large filter cup hole makes the coffee powder not easy to form blockage. Due to the large number of segments of the four-six method and the long total extraction time, it is necessary to match the filter cup with fast flow rate to better ensure that the flavor substances will not be over-extracted.

Qianjie Coffee this time uses the sun-red cherry coffee beans from Yega Xuefei as the brewing object. The amount of coffee powder is 20g, the ratio of powder to water is 1:15 (that is, 20g powder is injected with 300g hot water), and the brewing water temperature is recommended to use 91-92 ℃. Coffee grinding degree also needs to be adjusted! In general, the size of fine granulated sugar is recommended for medium and shallow roasted coffee beans in the front street (80% of the Chinese standard screen screening rate), but the degree of grinding used in the four or six cooking method can not be fine! Qianjie recommends rough grinding the size of yellow sugar (the screening rate of Chinese standard screen is 50%).

The total amount of water injected is divided into 5 stages averagely, each section is injected with 60g water and the injection time is 5-6 seconds. Press the timer and start 60g water injection around the first stage; the second stage water injection is carried out after the timer time is 0,39th 45 ", which is also 60g (the total water injection is 120g at this time); the third stage water injection is carried out at the timer time at 1mm 39th 30", and continue to circle water injection 60g (at this time, the total water injection is 180g)

The fourth stage of water injection will be carried out when the timer time is 2pm 39th 15 ", yes! or 60g round injection (the total amount of water injection at this time is 240g); when the timer time is 3pm 39th 00", carry out the fifth stage water injection, keep the last 60g round injection and wait for coffee extraction to be completed, the total extraction time is about 3 minutes 20.

The variability of "four or six brewing method"

The amount of water injected into sections of the four or six cooking method is not fixed. Under the idea that "40% determines the flavor and 60% determines the taste", we can increase the amount of water injected into one section in the flavor stage to achieve the improvement of sour / sweet taste. 70g water injection in the first stage and 50g water injection in the second stage can make the sour quality of coffee more obvious; 50g water injection in the first stage and 70g water injection in the second stage can make the sweetness of coffee more obvious.

Coffee will only absorb about twice the amount of water in the steaming stage. If more water is injected into the first stage, some of the water will quickly flow through the powder layer into the lower pot. The dripping coffee liquid is in a state of "insufficient extraction": the sour taste is extracted but the sweetness is not extracted. Do not underestimate these few drops of coffee, its concentration is enough to significantly improve the overall acidity of coffee.

In the taste stage, the release of mellow substances can be regulated by increasing or decreasing the number of segments. In general, there is no release of the main flavor substances of coffee at the taste stage, and most of the substances released at this stage are bitter substances, which can increase the overall alcohol thickness / taste of coffee under appropriate circumstances. If you want the alcohol thickness to be lower / the coffee is cooler as a whole, you can reduce one segment (that is, it is divided into two stages, each section is injected 90g; the whole brewing process is divided into four stages); if you want to have a mellow feeling / the coffee is solid as a whole, you can add one segment (that is, it is divided into four stages, each section is injected 45g; the whole brewing process is divided into six stages).

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