Hand-brewing coffee techniques meteorite flushing techniques introduce how to make deep-baked bitter coffee beans?

Today Qianjie continues to share with you the interesting method of hand flushing-"meteorite impact"! The origin of the name is that after brewing coffee, the powder layer will form a deep crater like a crater. Let's take a look at how to play!

This method is suitable for brewing deep-roasted coffee beans, which makes use of the fluffy and easy water absorption characteristics of deep-roasted coffee beans. When the coffee beans are in a fresh state, the gas is released when the water is encountered. Even if the water is constantly injected into the center, the water can spread around. Qianjie has also talked about a characteristic of intermediate water injection before, because in a conical filter cup, the thickness of the powder layer in the middle is thicker than that around, so the central water injection will pass through more coffee powder, thus extracting a thicker coffee liquid. Because of this, medium and deep roasted coffee beans can show a more fragrant and mellow taste by using this method. In the cooking parameters, the degree of grinding will be rough grinding by hand, which is about 65% of the pass rate of the No. 20 screen, the water temperature is about 86-88 degrees Celsius, and the ratio of powder to water is about 1:12. (the following amount of water injection will be described in multiple of powder, the ratio of powder to water is 1:12, that is, a total of 12 parts of water.) the first part is the steaming stage, in which two portions of water are injected into the steam for 30 seconds, and the coffee powder layer must be moistened when steaming. Normally, the coffee powder layer will bulge a huge "hamburger".

The second part is to inject water in the way of dot injection. First inject a little water into the center to release some coffee foam, this step is to confirm the gas emissions in the powder layer. If the coffee foam gushes out, it means that the coffee is still fresh. Water injection requires a smaller and slower flow and multiple stages of water injection. When the powder layer is about to sink, continue to inject some water in a "point" way to continue to make the hamburger expand. Repeat until this part is filled with 6 parts of water.

In the third part, the small flow slowly expands a circle of water injection, until the outer ring foam is washed into a light brown and then wound back to the center, the whole process is small circle water injection. The amount of water injected into this part is 4 parts of water.

Then we can see the crater by waiting for all the coffee liquid to be filtered.

Interested friends can try it for themselves. After all, one of the pleasures of hand-made coffee players is to play something different.

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