Introduction to the method of hand brewing what are the advantages and disadvantages of quickly circling water to make coffee?

Qianjie has always advised everyone to inject water in a relatively conservative, gentle and steady circle. The advantage of this kind of water injection is stability and high controllability. At the same time, Qianjie rarely teaches people to use wrist swing to make water injection around the circle to form a difference between height and height, and to make a "water-throwing" water injection action. Qianjie is generally called "radical rush".

This is not to say that this way is wrong, but this kind of water injection is very difficult for beginners to control. If it is out of control, it will become more and more crooked, and it will take more time and energy to correct it. Let's first talk about the benefits of this radical water injection method. First of all, the reason why the water can be "swung" up, the circle must be relatively fast, and the centripetal force makes the water drift outward. And fast circling also improves the tumbling effect of the coffee powder layer, which makes it easier to flush out the flavor of the coffee. Secondly, reasonable and proper water injection helps to push the coffee powder and foam on the coffee liquid surface to the edge to form a powder wall. It is also a further way to avoid the loss of coffee flavor. In the world-class coffee brewing competition, we can see that there are some contestants whose water injection tends to be fast, high current, and the phenomenon of throwing water, including those who win the championship. This also makes everyone imitate this kind of water injection one after another. But Qianjie also hopes that what you can see is not only the method of water injection, but also the whole cooking. At the beginning of the introduction, the contestants will say, "I am taking the customized batch of XX Manor." This is the first problem. There will be differences between the coffee beans used by the contestants and those we can come into contact with on a daily basis. The beans chosen by the contestants must be suitable for his cooking plan, and the lower limit for quality is very high. (the lower limit is high, which means that the beans will not be too bad to drink, and this is also the part of the optional beans that everyone tends to be excellent varieties such as Rosa, while no one chooses Katim to compete. The second point is that the contestants will try to reduce the variable, so for cooking techniques, they will try to minimize the impact of this variable on the whole. In other words, the victory or defeat of the cooking competition is not determined by anyone's cooking skills. In the competition, the influence of water injection on the flavor of coffee is far less than that on the taste of coffee in our daily life. The third point is also what Qianjie said, water injection method is only one of all cooking parameters, put aside other supporting parameters to talk about water injection method is "rogue"! To cite several examples in Qianjie, the strength of throwing water into the coffee powder is relatively strong, so it can improve the extraction efficiency of coffee. For some coffee beans with good quality and "extraction resistance", it can show the rich and full flavor of coffee. Qianjie has washed the very shallow roasted coffee beans brought by friends, the beans are relatively hard, and the coffee powder layer can be rolled quickly by means of water injection, such as throwing water, which can effectively flush out rich floral aroma and acidity.

For some ordinary or deep-roasted coffee beans, it is easy to release coffee substances, so using water-throwing and other tumbling water injection techniques, it is easy to flush out bitter taste, astringency and miscellaneous taste. The same is true of grinding degree, water temperature and other parameters. The fourth point is to use the method of "throwing water" for water injection. if it is not operated properly, it is easy to cause uneven extraction of the powder layer. the common situation is that far away from the hand punch, the powder wall will be thinner and the powder bed will be lower; the powder wall near the hand pot is thicker and the powder bed is higher. This is also the reason why novices are not advised to use this method to make coffee in Qianjie.