How the way of injecting water into hand-brewed coffee affects the flavor trend of coffee

Most of the time, Qianjie will focus on the parameters of making coffee, such as good water quality, appropriate grinding degree, water temperature, proportion and so on. Because as long as we grasp these parameters, we can basically show the flavor of coffee beans.

But if you want to keep improving, you will inevitably have to face the problem of water injection style (way). After all, hand coffee highlights the word "hand". Basically, ten thousand baristas have ten thousand styles of filling coffee, and there is no pros and cons between the ways of water injection, only whether it is appropriate or not. Before you form your own style of water injection, you need to understand how different ways of water injection will affect the flavor of coffee.

The size of the water flow of water injection some people like to inject water into a long stream, while some people like to flood with large water and end the process of water injection like a big water flow. There are also some people who like to keep to the rules, and the flow of water is neither big nor small. In fact, there is not a unified standard for the distinction between large flow and small flow, it is more a comparative concept. But in order to have an accurate concept, the front street will call a flow smaller than 4g/s a small flow, a flow greater than 7g/s as a large flow, and a 4-7g/s flow as a medium flow. This is only a reference given by Qianjie, and we can also define it according to our own cognition.

The size of the water flow directly affects the extraction time. In the case of the same amount of water injection, the injection time of large flow will be shorter than that of small flow, and the silt layer (water level) of large flow will be raised higher, and the launching speed will naturally be faster. Therefore, the coffee with large water injection will have a better hierarchical performance, the acidity will be more prominent, relatively, the taste will be less thick, and there will be the risk of thin taste and light taste. The taste of coffee injected with small water flow will be more full-bodied, full-bodied, sweetness is more obvious, and there may be the risk of mixed taste and turbidity. At present, the circle speed of water injection is mainly around the circle, because in the cone filter cup, water injection around a concentric circle is the easiest to reduce the occurrence of turbulence.

The water column when brewing coffee is equivalent to a tool for stirring the coffee powder layer, and the speed of the circle is actually the size of the stirring strength. When the circle speed is fast, that is, the strength of stirring the coffee powder is strong, you can naturally extract more coffee substances; on the contrary, when the circle speed is slow, the stirring strength of the coffee powder is not so strong, and the extraction rate will be slightly lower. When the stirring speed is relatively fast, the flavor of the coffee will be rich and layered. When the stirring speed is slow, the coffee flavor will be softer, more comfortable and more clean. For the problem of circle track size, there are also many beginners who don't know the difference between a big circle and a small circle. Why do you see that some baristas make big circles when they inject water, and some baristas do small circles when injecting water? When water is injected around the circle, most of the coffee powder is washed directly by the water column, and the aroma and flavor substances are easily released. So the coffee will be light, layered, soft and comfortable. But it is also easy to break through the powder wall, resulting in a thin taste of coffee, a weak sense of water and weak taste.

If you inject water around a small circle, the coffee powder that has not been washed by the water column will be attached to the edge of the filter paper, so the powder wall will be thicker. In this way, the flavor of the coffee will be more concentrated, full-bodied and full.

Only by knowing the flavor trend of coffee caused by these various water injection styles, can we make a good water injection plan. For example, you want to highlight the sweet and sour fruit flavor and rich layers of coffee, but you don't want to have a thin taste. Then you can use medium and large water flow in the first half and quickly inject water around a large circle in the first half, and use a small flow in the second half and slowly inject water around a small circle.