The effect of the flow size of hand-brewed coffee on its flavor what is the appropriate amount of water for brewing coffee?

There are often friends who come to the store to discuss the problem of hand-made coffee with Qianjie. One of the most talked about is the rate of water injection. Is it better to use a large current or a small flow, when to use a large current and when to use a small current.

For this problem, Qianjie should first help everyone to clear out two cognitive misunderstandings. The first misunderstanding is that a small flow is not necessarily a soft water injection, and a large flow is not necessarily a bold water injection. Soft water injection refers to the small degree of rolling coffee powder, which represents a horizontal slow circle injection of water, while like using the wrist swing to "throw water", the coffee powder layer is tumbled more severely, it appears bold and unrestrained. A small current can also throw water boldly, and a large current can circle gently. The second misunderstanding is the perception of the size of the current. In fact, because of the size of the spout, the ability to control water and other factors, everyone's small flow and large flow of specific values are not the same. If the diameter of the spout is large, the flow will generally be on the large side, and if the diameter of the spout is small, the flow will generally be on the small side. Qianjie teaches you a simple way to measure your current rate. First of all, you need an electronic scale, put a container on it, inject water with the usual method of water injection, time for 10 seconds, and then 10 seconds to the total amount of water injection divided by 10 to know the average rate of water injection. On the premise of keeping the water column vertical, the copper kettle used in the front street has a minimum flow rate of 2.3ml/s and a maximum flow rate of 9ml / s, while a stainless steel kettle using Hario (with a larger outlet) has a minimum flow rate of 4ml/s and a maximum flow rate of 12ml/s. Of course, if you use the minimum flow or the maximum flow to inject water, the coffee is likely to be bad. Therefore, you can find out the actual speed of small flow and large current according to your cooking habits. It is also convenient to record your own cooking data and communicate with others without barriers. For example, the actual small flow in front street is 4ml/s, the large current is 7ml/s, and the average flow is 5ml/s.

What are the effects of small flow and large flow water injection? When the ratio of powder to water is constant, the time taken for small flow to inject water will be longer, and that for large flow will be shorter. On the problem of liquid level height, when the amount of water injected is greater than the amount of water injected, the liquid level will be too high, and the greater the difference between the amount of water injected and the amount of water under the water, the shorter the time it takes to raise the liquid level. In terms of flavor and taste, the taste of small water injection will be more full-bodied and the flavor will be more concentrated. The flavor of large water injection will be clearer, the acidity is obvious, the taste is lighter and the taste is thinner.

Large flow-small flow uses large flow or small flow when injecting water, depending on the changing state of the powder layer and your own cooking habits. If you are used to brewing coffee in a small stream, there are situations where you need to increase the flow of water. 1. When the powder layer needs to be raised, sometimes the small flow water injection liquid level rises relatively slowly, so the coffee is easy to appear rich and concentrated performance, so it is necessary to use a large flow to lift the powder layer. 2. The extraction time is too long, as mentioned earlier, the time of small flow water injection will be relatively long, if the estimated time in the cooking process may exceed the design time, then it is necessary to increase water injection to shorten the extraction time. 3. The coffee powder layer is blocked. If no water is found in the process of brewing coffee, it seems to be blocked by fine powder, then it is necessary to stir and roll the coffee powder at the bottom in the form of heavy water and rapid stirring to restore the speed of launching.

If you are used to using large currents to inject water, then there will be situations where you need to switch to small currents. 1. In the process of brewing and cooking, it is found that the coarse grinding may lead to too fast water entry, so it is necessary to use a small flow to prolong the extraction time properly. 2. In the process of water injection, it is found that the liquid level is too high, so it is necessary to stop the water injection first, and then replenish the water with a small flow after the liquid level drops slightly.

3. In order to slow down the extraction efficiency of the latter stage, the last 20-30% of the water injection can be injected in the way of intermediate small flow. Finally, in the whole process of water injection, Qianjie suggests that the flow should not fluctuate too much. When we are talking about increasing the flow rate, it is only relative to the current flow rate. For example, the main flow rate in Qianjie during water injection is 5ml/s, and if it is necessary to increase the flow rate, it is only raised to 6-7ml/s. So whether it is a large flow or a small flow, in essence, what you need to find is a suitable flow rate of water injection.