The characteristics of the water injection method of hand-brewed coffee introduce how to brew individual coffee beans to taste good?

When sharing coffee in the front street, we seldom talk about the technique (except for the method of water injection), because from the point of view of the front street, the technique is the biggest uncertainty. As long as you don't understand the logic behind the technique, the more you know, the more unstable the coffee will be.

What causes it? In front of the street, many friends came to ask, what will happen to this coffee bean? will it taste better in that way? Of course, this is also related to the trend of "fast food culture". It is very difficult for people to settle down to understand a thing. A lot of knowledge is crammed into our brains by conclusion, which means "directly skip the process and come to the conclusion." the coffee from method An is sweet, and the coffee from method B tastes good. " When you only remember the conclusion but do not understand its principle, when you remember more, it will be confused and become a very unstable factor.

Is the technique a skill? At the same time, many friends who have just come into contact with coffee also regard hand-made coffee as a handicraft, but with in-depth understanding, they find that this is actually a subject of mathematics, physics and chemistry. The technique, like the proportion, water temperature, grinding degree, and so on, belongs to one of the parameters of the whole brewing scheme, that is to say, these parameters have to cooperate properly with each other in order to make good coffee. Qianjie has done experiments on the difference of coffee flavor performance by different brewing methods before, among which more is the comparison of one-cut flow, three-stage flow and three-knife flow. In the conclusion, Qianjie only discussed the difference of coffee flavor performance among the three, but did not discuss which one tastes better. Because the Qianjie setting of this quantitative parameter is originally matched with the three-stage style, although the performance of one-cut flow and three-knife flow is also good, but adjusting the supporting parameters will be better.

The principle behind the disassembly technique, the method of flushing and boiling, the way of water injection, these are the distribution scheme of water injection, the size of water flow, and the path of water injection (circle, fixed point, coquettish position …... ) and a series of combinations. Washing-soaking in the water injection, the water column scours the coffee powder, which mainly plays the role of "scouring extraction", while when the water injection is stopped, it plays the role of "immersion extraction". Generally, the extraction efficiency will be higher. The segment mainly staggers the time period of "scouring" and "soaking". For example, the first half of the knife flow is the scouring effect, and the second half is the soaking effect; the three-stage style is first scouring, then soaking, then scouring, and finally soaking. In this case, the extraction efficiency of the middle section will be higher, so the sweetness will be more prominent than the one-off flow.

The more the number of segments, the more alternating between scouring and soaking, and it will also prolong the total extraction time, so that under the premise that other parameters remain unchanged, the more the number of segments, the higher the extraction rate. When the water flow size and path are injected with water when making coffee, in fact, the water column is equivalent to our mixing rod. When the water flow is small, the water column is small, and the strength of rolling the powder layer is weak. When the water flow is large, the water column is thick, and the power of rolling the powder layer is stronger. The greater the tumbling of the coffee powder layer, the easier it is to extract coffee. However, we should also pay attention to the fact that the amount of water poured out is limited by the proportion, that is, the total amount of water injected is fixed, the time of large flow water injection will be shorter, and the time of small flow water injection will be longer. Of course, the requirement for the water column in the front street must be vertical, because the water column with an angle is easy to produce turbulence, resulting in uneven extraction.

As for the water injection path, it usually refers to the name of circular water injection and central water injection, of course, there are also some irregular water injection paths, and Qianjie does not understand the principle, so it will not be discussed. Qianjie believes that circular water injection is an effective way to reduce turbulence and improve scouring effect. Imagine that when we usually dissolve the granule, it is easier to control the uniform dissolution by stirring in a circle in one direction. By the same token, the faster the circle, the stronger the stirring force, the more substances are extracted, and vice versa. And the central water injection is to reduce the scouring effect of water injection, for example, some techniques are like this, the front water injection is in a circle, the last section is the central water injection. In fact, this is the last paragraph does not want to dissolve too much material, just to complete the amount of water that needs to be injected, so use this form of central water injection with the least stirring.

The influence of the technique is nothing more than so much, the so-called water injection technique is the arrangement and combination of the so-called water injection technique, some people will choose the rush method which is difficult to operate and the sword is on the wrong side, and some people will use the steady, moderate and safe method. In the view of Qianjie, the brewing method should be to choose the water injection method with the simplest operation and the least variables, so that the variables of coffee products can be reduced.