Panamanian Rosa Coffee Coffee clogged by hand? What should I do if the water is blocked when making coffee?

A friend asked Qianjie, "your suggested cooking time is 2 minutes. I found that 2 minutes have passed. There is still a lot of water in the filter cup." There is a good chance that this friend has encountered the phenomenon of congestion.

Why is there a blockage? Qianjie lists some common reasons.

With regard to the degree of grinding, Qianjie has also shared many ways to master the degree of hand grinding. Among them, Qianjie thinks that what is more scientific is to use the screen to judge the thickness of grinding. According to the data measured in the front street, the coffee brewed by medium and shallow roasting in the No. 20 screen (0.85mm) is 75-80%, and the coffee brewed by medium and deep baking in the over-screening rate of the No. 20 screen is 70-75%.

If the speed of launching is very slow, or clogged, it may be caused by the coffee powder being ground too fine. The quality problem of bean grinder is the most likely to cause blockage. In general, non-player-level friends do not have much research on the equipment, and the requirement for the bean grinder is "almost". And this grinding looks "almost", which is clear at a glance when brewing. The grinding effect of a bean grinder with poor quality is usually that the particle size is extremely uneven, and there are many layers of fine powder, which will block the outlet of the water during cooking and prevent it from going underwater. Generally speaking, in order to solve the problems caused by such causes, Qianjie thinks that the best way is to buy a fine powder sieve to screen out the fine powder that will be clogged.

I wonder if you have noticed that the deeper the coffee is roasted, the greater the degree of expansion, the more fine powder and oil floating on the liquid surface; the shallower the baking, the smaller the degree of expansion, and the less fine powder and oil floating on the liquid surface. In fact, the probability of clogging in light-roasted coffee is higher than that in deep-roasted coffee. This is because the fiber of shallow roasted coffee is more complete and denser, and a lot of coffee powder will be deposited at the bottom during brewing, which is easy to block and deposit.

For example, Qianjie in the past practice, found that the Panamanian washing rose summer will be slightly clogged, this is because the rose coffee beans themselves are harder, and the degree of roasting is relatively shallow. Therefore, when making shallow coffee, Qianjie Association recommends "stirring vigorously" to make the coffee powder at the bottom tumble. It is customary to inject water in a large circle as described in the Qianjie water injection proposal that the steamed water will circle outward like mosquito-repellent incense, go to the outer circle and then go back to the center. The third stage of water injection is a circle of 1 stroke and 2 circles along the radius of the liquid level. This is because in the last paragraph, we need to tumble the powder layer at the bottom and let the fine powder hang around the filter cup. If water is injected around the largest circle, the powder on the wall of the filter cup will be washed to the bottom, which will naturally cause the phenomenon of blocking and not going into the water.