What kind of coffee beans are suitable for the difference between hand-brewed coffee and three-knife coffee?

"there are tens of thousands of hand brewing methods, and only segmented water injection is the most reliable." whether it is coffee competition, coffee shop or individual coffee brewing, segmented water injection is the most common way of water injection. Let's talk about the role of sectional water injection in Qianjie.

What is segmentation? In view of the fact that it has become a consensus to add the stage of steaming when making coffee. Therefore, the segmented water injection is based on whether there is a pause in the water injection after steaming. If all the water is injected at once after steaming, there is no segmented "one-size-fits-all flow", and this method of water injection is also liked by many friends.

As long as the water injection after the steaming stage is divided into more than two stages, no matter how many stages of water injection is divided into several stages and how much water is injected into each section, it will be regarded as sectional water injection. The most direct manifestation of segmented water injection is that the extraction time will be more than ten seconds longer than that of non-segmented extraction. Qianjie has also been popular before that the sweet, sour and bitter substances in coffee are released at different rates at different times. At first, more sour substances are released, and then the dissolution rate gradually stabilizes over time. Sweet substances are released slightly more slowly than sour substances at first, and then slowly increase until they stabilize. Bitter substances are released more slowly at first and slowly dissolve over time. The longer the extraction time, the more coffee substances released, the richer the flavor and the higher the sense of hierarchy. Sweet and bitter flavor substances can improve the level of coffee, generally we think that coffee is bitter because of the release of too many bitter substances, sweet, sour and bitter imbalance. )-Segmentation can improve the scouring efficiency. For prolonging the extraction time, the total time can also be prolonged by adjusting the grinding degree of coffee powder. But it can not subjectively improve the extraction rate of coffee in a certain period of time. Just as we use the method of pressing the pot to make coffee, the coffee will not be bitter after 3-4 minutes. The extraction time of hand flushing is generally about 2 minutes, because when hand brewing coffee is injected with water, it has a scouring and stirring effect, which makes the coffee powder tumble and improve the extraction efficiency of coffee. If the water is not injected into sections after steaming, the scouring effect will only be between 30 seconds and 80 seconds. If it is divided into two stages, the scouring effect will occur between 30 seconds to 55 seconds and 70 seconds to 95 seconds. -sectional water injection is more controllable. If you are a beginner, the water control ability is not very strong. Then segmented water injection is the simplest and most compatible method. For example, when we brew coffee, we think that 2 minutes is a reasonable extraction time. If the previous water injection takes more time than planned, then the subsequent water injection needs to increase the flow water injection.

If it is found that the speed of launching in front is too fast, then the back water injection will require slow small flow water injection. Without segmenting, it is difficult to find problems in the process of cooking, and even if problems are found, it is difficult to take remedial measures. So how many paragraphs is more reasonable? In daily cooking, it is most common to be divided into two or three stages. Divided into 2-3 stages of water injection is relatively easy to hit a reasonable extraction time. And it can also adjust the water injection according to different coffee beans to reduce the error of extraction time.

Of course, in recent years, we can also see world-class players divided into four stages of water injection (including steaming, a total of five). One of the purposes of dividing more stages is to maximize the extraction of coffee flavor substances, showing a rich flavor and hierarchical sense. Of course, if your coffee beans are not good enough and the degree of grinding is not accurate, it is also easy to produce unpleasant bitterness. As for dividing into more segments, Qianjie is not very recommended. Because the more segments, the less water will be injected into each stage, and the lack of enough water to flush out the coffee powder layer also has an impact on the subsequent extraction.