Hand-made coffee powder pit does not necessarily taste good. How to inject water into the coffee?

In several conversations with friends who arrived at the store, Qianjie found that some friends who had just learned to make coffee by hand had an inexplicable "sense of admiration" for the "expansion" and "deep pit" of the coffee powder layer. Qianjie will analyze the principle of the "deep pit".

First of all, Qianjie summed up that the "pit" in their eyes looks like this:

Being able to rush out of such a "pit" is not the reason for superb cooking skills, but mainly to achieve these three points. The first point, the second point of using deep-roasted coffee beans, the third point of injecting water around a small circle, and the first point of large amount of powder are the most important. Some friends often ask the front street, "I went to the XX coffee shop and saw that the powder pit washed out by the manager was so high and deep that I couldn't get it out when I went back." It's probably because you see coffee beans that are baked in depth, while the coffee beans you use when you go back and try them are slightly roasted. Why is that? it actually has something to do with the density of coffee powder. The deeper the roasting degree of coffee beans, the greater the expansion of coffee beans, the smaller the density, and the fluffy beans. Therefore, in the process of brewing, the expansion effect of the deep-baked coffee powder is more obvious, the coffee powder floating on the liquid surface is more, relatively, the coffee powder deposited at the bottom (powder bed) is relatively less.

While the density of shallow baked coffee powder is relatively high, in the process of brewing, the degree of expansion is relatively less obvious, the coffee powder floating on the liquid surface is less, relatively, the bottom (powder bed) of coffee powder is more. If you observe the change of the powder layer in the filter cup during brewing, the coffee powder and foam floating on the surface will slowly deposit to the edge of the powder wall after the end of the water injection and when the water level is falling. Therefore, deep-roasted coffee is easy to rush out of the powder wall is relatively thick, the powder bed is relatively thin, it looks like a deep powder pit.

The second point of 10-speed ing is the matters needing attention when injecting water. A small circle can wash out the pit in the middle, while the surrounding powder wall can be preserved. If the powder wall is "thinned" around a large circle, then the coffee powder originally in the powder wall will be washed into the powder bed and play the role of "filling the hole". That way, the hole formed is not so deep. The third point is also relatively easy to understand, filter cups are generally wide at the top and narrow at the bottom, to form a deep pit, then there are enough coffee powder to act as powder walls. Therefore, in a small filter cup, 15 grams of powder is difficult to form a deep-looking powder layer, and more than 18 grams of powder are generally used.

After talking about how to "create a pit", I believe we all understand that rushing out a "deep pit" does not mean that the coffee you make is good. In other words, we will observe the powder pit after cooking, one of the reasons is to check the powder layer for signs of improper cooking. For example, the water injection circle is too big to wash away the powder wall; the circle of water injection is not round enough, forming a thin powder wall on one side and a thick powder wall on the other. These water injection problems can be found and corrected by observing powder pits. And a standard-looking powder pit doesn't mean there's nothing wrong with your coffee, only that it doesn't reflect something wrong with your water injection process. Therefore, do not indulge in the powder pit too much when making coffee, starting from the brewing logic and brewing parameters.