The amount of water injected into the three-knife flow segmented hand-brewed coffee requires that the appropriate amount of water should be injected into each section of the tutorial.

Segmented water injection is currently the most common way of injecting water for hand-brewed coffee. In general, the extensibility and controllability of such methods are better. You can also use different water distribution to adjust the flavor performance of coffee.

Here is a tip to help you understand how coffee is brewed. This method is to extract the front, middle and rear sections of coffee respectively, and compare their respective flavors to find a way to adjust the brewing ratio of coffee. Sometimes because of the different properties of beans, the flavor can not help but show the same. In other words, by this method, some beans with characteristics can show better characteristics. The following is a demonstration of the front street, using a washed Ye Jia Xue Fei, brewing method for three knife flow. You need to prepare 3 sharing pots for the front, middle and back of the coffee solution.

The amount of powder is 15g coffee powder, first inject 30g of water and steam for 30 seconds; then inject 65g of water into the first knife, wait for all the coffee liquid in the filter cup to flow into the sharing pot, change to the second sharing pot, then inject 65g of water into the second knife, wait for all the coffee liquid in the filter cup to flow into the sharing pot, then change to the third sharing pot, and finally inject 65g of water into the third knife. When the coffee liquid flows into the sharing pot, it is finished.

From this, we get coffee in the front, middle and back sections. You can judge the proportion of water by tasting these three flavors. The front part of this cup of coffee tasted in the front street tastes stronger, with a sour taste of concentrated juice, but due to the overall higher concentration, the sour taste is more stimulating. In the middle of the coffee, the concentration is much lower, like the sweet and sour taste of berries, with the aroma of honey. Finally, the coffee at the end of the tasting was basically as light as water, but the flower fragrance was very obvious, the tea feeling was mixed with some sawdust flavor. According to this situation, when distributing the amount of water, you can reduce the amount of water in the latter stage and increase the amount of water in the middle stage, which can avoid the slightly bad flavor brought by the latter stage and also increase the juice feeling in the middle stage.

Of course, this is just an example. There are actually many other flavor performances. This method can also verify which extraction stage of a coffee bean's more favorable flavor performance is concentrated, and it can also find out which extraction stage the poor flavor performance occurs, and then solve the problem step by step.