What does it mean to have coffee all over the place? The difference between the characteristics of one-cut flow and three-stage hand punching

When it comes to the topic of segmented water injection, some people like to rush to the end, others like to make a clean break, and the "omnipotent" three-stage style commonly used in front street.

A few days ago, when Qianjie was carrying a pot for water injection, some guests wondered: "Why don't you do it all at once? is it because it's too simple?" . He thinks that he uses one-size-fits-all to make coffee at home, simple and straightforward, while most baristas like the three-stage style, so he guesses that the three-stage operation may be more difficult.

What is meant by "one knife flow"?

Because of the name, many beginners will confuse one-size-fits-all with one-shot.

The target water volume is only one section and needs to be fully injected at a time, which is generally known as "one shot". The "one-size-fits-all flow" refers to an one-off injection of remaining hot water after stewing, a total of two sections, named after the Japanese swordsmanship school. Because the cooking theory is easy to understand, it is often one of the first techniques for beginners to get in touch with. "Multi-knife flow" is derived from one knife flow.

Generally speaking, the action of steaming has become the "consensus" of most people, so the distinction between one-knife flow and "several-knife flow" (or segmented flow) is based on whether the water is cut off in the middle of the main extraction part after steaming. The water injection after steaming is divided into several sections, that is, "several knives flow". For example, the three-stage style commonly used in front street is steaming + 2-section water injection, that is, "two-knife flow".

The same coffee bean, using one-cut flow and three-stage style respectively.

In order to find out the difference, Qianjie tried to use the same batch of water to wash Yega Xuefei coffee beans, using one-cut and three-stage extraction respectively to see the difference. Grind 20 sieve pass rate 80% (EK43s grinder scale 10), 15g coffee powder, powder-water ratio 1:15, water temperature 92 degrees Celsius, resin V60 filter cup.

After brewing and cooking, it is found that the three-stage powder pit is flat, the powder wall is evenly distributed, while the pit body of one-cut flow is flat, and the powder slag is mainly concentrated at the bottom.

One-cut flow: 30 grams + 195 grams, 1 minute 28 seconds stop water injection, the total time 1 minute 58 seconds. The flavor is mainly citric acid and citrus, clean and clear, thin on the palate and short in finish.

Three-stage formula: 30 grams + 95 grams + 100 grams, 1 minute 31 seconds stop water injection, extraction time 2 minutes 08 seconds. The flavor is floral, citrus, lemon and green tea with many layers, full of acidity, obvious sweetness and long-lasting aftertaste.

Why use three-stage water injection?

The most obvious result of adding a section of water is more pauses for intervals, which increases the extraction time by about ten seconds, thus prolonging the contact of powder and water. Secondly, hand washing is a process of scouring and stirring, and the water column makes the coffee powder tumble in the filter cup, thus improving the extraction of flavor substances. Taking the above two sets of data as an example, the scouring time of segments is more than 10 seconds longer than that of non-segments.

If you are a beginner, the ability to control the flow is average, and the technique is not good enough, segmented water injection can help you make up for the mistakes caused by carelessness according to the situation. For example, when the previous water injection takes longer than planned, then the subsequent water injection can increase the flow and coordinate the extraction time. The reason why Qianjie often adopts three-stage style is the result of comprehensive consideration, trying to be stable, easy to learn and high versatility.

Why is a seemingly simple one-size-fits-all more difficult?

Because there is only one stage in the main extraction of one-cut flow, there is no need to cut off the water, so the stability and size of the flow become the key to affect a cup of coffee, and the basic skills of water injection are more stringent. Therefore, the one-size-fits-all flow is very suitable for beginners to practice. Under the premise of the same parameters, if you can not flush out the same taste, it can only be the problem of water injection.

For advanced players, the mastery of steaming time is the key to controlling the flow of a knife. As we all know, the 30-second steaming rule is only a reference, and we need to increase or decrease according to the duration of the coffee to ensure that the coffee powder layer is fully absorbent. For example, the current street is brewing a bag of beans 2-3 days after baking, steaming for only 30 seconds, while using one-off flow, bubbles continue to emerge during the extraction process, and the coffee shows a thin taste and sharp acidity, which is probably caused by incomplete steaming.

Therefore, there is no standard answer to divide the water injection into several stages, whether it is one-size-fits-all or three-stage water injection, it should be considered according to the coffee beans and other parameters of the whole brewing scheme. If your coffee beans are not good enough and the degree of grinding is not accurate, either method will be prone to unpleasant negative taste.

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