Does the speed of circling have any effect on the flavor of hand-brewed coffee?

In brewing hand-brewed coffee, in addition to paying attention to the objective parameters such as coffee grinding degree, brewing water temperature, powder-water ratio and extraction time, the influence of brewing techniques on the taste of hand-brewed coffee also accounts for a sufficient proportion. For example, the change of the frequency of segmented water injection, the change of the amount of water injected in each section, the change of water injection height and the change of circle speed will make the taste of coffee change in varying degrees.

Today, Qianjie is going to discuss the difference between the speed of coffee and the speed of coffee when we are making coffee for your reference.

Let's first talk about how the speed of the circle affects the extraction of coffee. Let's start with a circle. When we inject water, we usually circle around a concentric circle in one direction, because it is not easy to produce turbulence in the same direction, and the water flow will move in the direction you are moving. if water is injected at a fixed point or clockwise and counterclockwise, uncontrollable turbulence will occur at the moment of turning, affecting the extraction of the powder layer.

As for the circle, it is because most conical filter cups are used now, and the coffee powder layer can be extracted evenly around the circle.

Then the speed of the circle is actually equivalent to the strength of the coffee powder layer. Qianjie, for example, when soaking granules, if we want the particles to dissolve faster, we will take out a spoon to stir. The harder you stir, the faster the particles will dissolve. Then the column of water we inject water is actually equivalent to the role of a spoon, and the speed of our circle is equivalent to the strength of stirring. Next, let's take a look at the comparative experiment in Qianjie, which uses washed Yega Xuefei fruit Tintin as a demonstration bean. The cooking parameters are as follows:

Powder quantity: 15g ratio: 1ram 16 water temperature: 91 degrees Celsius grinding degree: 20 sieve pass rate 80% water injection method: three-stage extraction time: 2 minutes 20 seconds comparison term is circle speed: slow group: 3 seconds lap; fast group: 1 second circle

The results showed that the concentration of slow group was 1.40%, and the extraction rate was 20.73%; the concentration of fast group was 1.41%, and the extraction rate was 20.88%. Compared from the flavor, both of them are citrus, honey, green tea flavor, there is not much difference by tasting. In this way, it seems that the speed of circling does not make a big difference to the flavor of coffee.

Wait a minute... For the sake of rigor, Qianjie decided to use another coffee bean for testing, because the Yega Xuefei used in the first experiment was relatively high above sea level and used shallow roasting, so the coffee beans were hard. This time, the experiment was conducted with deep-roasted golden Manning coffee beans, and the parameters are as follows:

Powder quantity: 15g ratio: 1ram 15 water temperature: 87 degrees Celsius grinding degree: 20 sieve pass rate 70% water injection method: three-stage extraction time: 2 minutes 00 seconds comparison term is circle speed: slow group: 3 seconds circle; fast group: 1 second circle

The results showed that the concentration of slow group was 1.39%, the extraction rate was 19.11%, and the concentration of fast group was 1.45%, and the extraction rate was 19.95%. In terms of taste, the slow group tastes softer and more comfortable, while the fast group has a strong flavor and rich flavor. The two are basically the same in taste. Through the comparison of the two experiments, the more circles, the more coffee substances will be dissolved, but from the point of view of the gap, it also varies with beans, and the stirring intensity of coffee beans with higher hardness will not have much effect on the flavor reflected in the end, while coffee beans with loose beans, the greater the stirring intensity, the faster the release rate of coffee beans.

Of course, the result of this experiment is based on the preset parameters of Qianjie, and if the grinding degree of coffee changes, then the experimental results will also be biased. For example, if the degree of grinding is finer, the effect of stirring strength will be smaller, and when the degree of grinding is thicker, the influence of stirring intensity on the flavor of coffee will be greater. The same is true of other parameters. For this reason, when sharing the brewing method of deep-roasted coffee in Qianjie, when it comes to water injection, it is recommended to inject water gently and slowly. It is also because of the rapid circle stirring strength, it is easier to release flavor substances, if other parameters are not very accurate, it is easy to flush out the bitter taste of coffee.