Analysis of the causes of hand-made coffee powder pits how to judge the extraction problem after brewing coffee grounds?

I believe that many friends have the habit of observing powder pits every time they finish brewing coffee. If the coffee grounds are evenly distributed on the edge of the filter cup, forming a beautiful and regular powder pit, then subconsciously think that this cup of coffee should taste good.

However, Qianjie noticed that some friends in Qianjie were particularly "superstitious" about good-looking powder pits, and even came to the conclusion that "from the powder pits I can see that this cup of coffee is not good." In fact, is that really the case?

Why observe the powder pit?

By looking at the powder pit, we can really find out if there are any mistakes in the operation stage. For example, whether the size of the water flow is stable, whether there is any deviation in the circle, or whether the coffee powder grinding is uniform, whether the thickness is appropriate, and so on. In the words of one netizen, "the deformed powder pit is just to share your rollover posture with friends from afar!"

When we finish making a cup of coffee and feel that it doesn't taste right, the powder pit may provide us with a faster way to find the problem.

Like the bitter taste of coffee, if the surface of the powder pit is wet and muddy, it indicates that too much fine powder leads to extraction; the coffee smells obvious, and the thickness of the powder pit is uneven, which may be the unstable control of the water flow and the circle; the taste is light, and the powder bed is broken in two with the powder wall on the edge of the filter cup, usually because the circle is too small or the extraction is uneven caused by cut-off flow.

Be careful! No fan pit is standard.

Everyone has his own standard for whether the shape of the powder pit looks good or not. Some people think that they like the "volcanic crater", some people pursue the "cone pit", and some people worship the "deep pit". If you want a good-looking powder pit, it is not difficult to form an evenly distributed pit as long as you practice more water injection techniques.

There are thousands of variables that affect whether a pot of coffee is good or not, and a good-looking powder pit does not fully reflect the flavor of a cup of coffee. A good-looking powder pit may not taste perfect, and a bad-looking powder pit will have good coffee. The powder pit is only a reference factor for us to judge whether the coffee brewing frame is reasonable, not the main cause, do not put the cart before the horse. Qianjie believes that if it is because of the cooking technique that the powder pit has great defects, it is worth investigating the cause and correcting it.

Don't worry too much about the powder pit.

Instead of obsessing about how the powder pit looks good, it is better to first understand the main flavor of the coffee, taste whether the flavor is defective, and then combine the powder pit to adjust or correct the brewing problems. Such as baking degree, filter cup characteristics, grinding degree, powder-water ratio, water temperature, time and other key factors.

If you encounter the wrong flavor when brewing but do not know how to adjust it, you should start from the standard. For a cup of coffee with uniform extraction, the powder pit is in the shape of a bowl and the thickness of the powder wall is the same. With the trend of the filter cup slowly extended to the bottom, the bottom pit is straight.

There is no denying that rushing out of a flat powder pit will be comfortable, indicating that the coffee people's painstaking practice of water injection has finally passed, so as to find a full sense of achievement. Maybe this is why people always pursue "love pits in their dreams".

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