Hand brewing coffee 46 brewing method grinding time parameters what is the principle of coffee four or six method?

The specific operation of the "four and six methods" has basically been made public (which will also be summarized below). As the champion brewing method of previous world coffee brewing competitions, the discussion and learning enthusiasm of this method is relatively high.

The "four or six methods" is a very familiar, easy-to-understand and practical way of brewing, and its brewing data are comprehensive and rigorous. Even if you don't want to understand the extraction theory of coffee, a set of data alone can make a cup of coffee that tastes good. If you want to understand the extraction theory of hand-brewed coffee, you can also find out one or two from this method. The idea of the inventor of the "four and six methods" is to create a method in which "anyone can make delicious coffee." Therefore, this method is very simple, does not need you to have how stable water control ability, does not need you to have how high understanding ability, anyway, according to the parameters, will be in an invincible position. According to Mi Gu Zhe's interpretation of the four or six methods, "one brew is divided into five stages for water injection, and the amount of water in each section is 3 times the amount of powder; the first and second stages are 40% of the total amount of water injection, which determines the trend of coffee flavor (the balance between sour and sweet). The third, fourth and fifth stages are 60% of the total water injection, which determines the taste intensity (alcohol thickness) of the coffee. " The specific parameters are as follows: filter cup: Hario V60 powder quantity: 20g total water injection: 300ml grindability: hand impact rough grinding (20 sieve pass rate 50%) water temperature: 92 degrees Celsius water injection interval: 45 seconds (including water injection time) each water injection duration: 5-7 seconds water injection process first stage water injection 60ml (interval 45s) second stage water injection 60ml (interval 45s) third stage water injection 60ml (interval 45s) fourth stage water injection 60ml (interval 45s) fifth stage water injection 60ml (wait for coffee to finish dripping filtration The time is about 3 minutes and 40 seconds)

Let's analyze why this method is invincible. One of the most important point is the degree of grinding, too many novice coffee "failure" in the "failure" in the over-selection. The practical grinding degree of this method is surprisingly rough, the practical grinding degree of brewing light roasted coffee in the front street is 80% of the 20 sieve passing rate, and the grinding thickness of the four or six methods is 50%. In this way, the compatibility is greatly improved.

In order to make up for the slow release of substances from rough grinding, the extraction time of coffee is prolonged. Have you noticed why there is an interval of 45 seconds between each stage of water injection? this is because when the grindness pass rate is 50%, 40-45 seconds is the time for the water in the filter cup to dry. Pour in the next section of water after the current is dry, so that the coffee will be stable. The theory of "four or six methods" lies in that in a cup of coffee, the first 40% determine the flavor and the last 60% determine the taste. The advantage of this method is that it solves several uncertain factors, that is, the control of time and the skill of water injection. The four-six method defines the time point of water injection, and the water injection technique can be said to be based on the level of water control. For example, changing the ratio of water injection in the first stage to the second stage can regulate the acidity and sweetness. For example, the first stage water injection 50ml and the second stage 70ml can improve the sweetness of coffee. The first stage of water injection 70ml, the second stage of 50ml can improve the acid quality of coffee. The secret is that the coffee powder itself is only twice as saturated as it is, and the first section of excess water will flow "insufficiently" into the pot. The substances that should be extracted in the previous stage of water injection can only be left to the latter section of water to complete, and the acid quality formed is obvious.

In the same way, the last 60% is to control the taste of coffee, and the alcohol thickness can be adjusted by increasing or decreasing the number of segments. For example, if you want to be refreshing, you can divide the last 60% into two 90ml (reduce the number of segments). If you want to be thicker, you can divide 60% into four 45ml segments (increase the number of segments).