Coffee review

What is the channel effect of hand-brewed coffee? The solution to the emergence of channels for making coffee

Published: 2024-11-03 Author: World Gafei
Last Updated: 2024/11/03, Channel effect, Qianjie said more on the issue of espresso extraction. But the channel effect does not occur only in espresso extraction, but also in hand-brewed coffee, but you just don't notice it. Channel effect? According to convention, Qianjie still has to talk about what this "channel effect" is.

Channel effect, Qianjie said more on the issue of espresso extraction. But the channel effect does not occur only in espresso extraction, but also in hand-brewed coffee, but you just don't notice it.

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Channel effect? According to convention, Qianjie still has to talk about what this "channel effect" is. According to our ideal model of extracting coffee, the water passes completely through the coffee powder layer and the coffee substance is extracted, preferably not a drop of water is wasted. But water has a characteristic, that is, inertia, it always chooses the easy path. In the case of espresso, when we finished the steps of powder pressing, the coffee pressed powder blocked all the easy roads, and the water had to pass honestly through the coffee powder layer, so that no drop of water could slip away. However, if the cloth powder is uneven and the density of the coffee pressed powder is not uniform, then during the extraction, the water will more easily break through the sparse part and form a perforated channel, and then the subsequent water will flow away from this channel, resulting in insufficient extraction of coffee. Just like the part of the red circle in the picture, due to the channel effect, a large amount of water is ejected from the perforation, and the color of the coffee liquid is lighter than normal.

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The more serious channel effect will show the trace of perforation on pressed powder.

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Will there be a channel for hand-brewed coffee? In fact, filter extraction has the risk of channel effect. Qianjie says more in espresso because the channel effect has a great influence on the flavor and taste of espresso. The appearance of channels in hand-brewed coffee has an effect on flavor and taste, but it is not as serious as Italian coffee. If you observe that the pink wall is incomplete after brewing coffee, it means that the channel effect is quite serious this time. The front street uses V60 as an example. The filter cup of V60 has spiral guide bones, which is to prop up the filter paper to avoid being soaked for too long, but there is also a drawback, that is, the water is easy to stay away with these guide bones. however, if there is a layer of powder wall attached to the edge of the filter paper, then even if the water flows away from the guide bone, it can only be reached through this layer of powder wall.

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If the powder wall is found to be incomplete, it means that some of the water did not flow through the coffee powder and flowed away directly from the edge of the filter cup, which is the channel effect. The more serious channel effect is that it rushes onto the filter paper when injecting water, breaking the original coffee powder wall.

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The above picture is due to the curvature of the water column during water injection. although the water column did not break through the powder wall on the surface during water injection, the powder wall below was broken because of the Radian, so a large amount of water will flow away from here in vain. the flavor of the coffee will be light and astringent. Of course, if the powder wall is not broken after the flushing, it does not mean that there is no passage, and if you have been injecting water in a large circle, a channel may appear during the brewing process due to the impact of the water column, but when the coffee liquid level drops behind, the coffee powder on the surface is covered by the perforation attached to the edge and looks intact.

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Another slight channel effect is that mo passes through the powder wall. This situation often occurs on shallow roasted coffee beans, which are denser in fiber and less floating on the liquid surface, so when the liquid level is raised to a certain extent, there is not enough coffee powder to act as a powder wall. so there is a void zone, but this only affects the top water, as long as the liquid level is lower than that zone, it will be all right. But the lost water is like the lost youth, can not come back.

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