What do you think of the shape of the powder pit of hand-made coffee? Will the thickness of the hand powder wall affect the flavor of coffee?

It is believed that most of my friends will have the habit of observing powder pits after brewing coffee. See if you have made any "mistakes" in the process of water injection, and check whether there is a mistake in brewing combined with the taste of coffee.

Some friends found that the coffee they made always tasted "heavy". The powder wall looks thick, and most of the powder gathered at the bottom. Therefore, it is speculated that the thickness of the hand powder wall will also affect the taste of coffee.

What factors affect the thickness of the coffee powder wall?

If you are a novice flush, you may wonder how much water you should use. The size of the water flow not only affects the final extraction time, but also changes the distribution of coffee powder in the filter cup. The smaller the current, the weaker the strength of stirring the coffee pulp, the smaller the elevation of the powder layer, and the thicker the powder wall, showing a slightly curved "bowl". On the other hand, when a large current is used to circle, the powder layer is raised higher by the unfiltered water level, and the powder wall is thinner.

Secondly, the size of the circle is also one of the factors that determine the thickness of the powder wall. Qianjie is used to getting as close to the edge of the filter cup as possible when injecting water around the circle, but does not break through the powder wall, so the pit body is deeper and the powder wall is thinner. On the other hand, some friends like to inject water around a coin-sized circle, and in the end, coffee grounds are easily concentrated at the bottom, thus forming a thick pink wall.

In addition, the thick powder wall usually occurs when cooking deep-baked beans. The deeper the roasting degree of the coffee bean is, the looser the internal structure of the bean is, the easier it is to absorb water and expand after grinding into powder, plus the active exhaust of the particles, which is then attached to the edge of the filter cup, forming a thick pit.

Will the thickness of the pink wall change the flavor of coffee?

From the point of view of the size of the flow, the injection time of the small flow is a little longer, the speed of launching is slower, and the extraction time of coffee is longer, so it is more likely to cause miscellaneous taste and astringency. Therefore, it is necessary to grasp the extraction process according to time.

From the point of view of the circle size, the actual water temperature of central water injection or small circle water injection will be slightly higher than that of large circle water injection (about 0.5 degree difference). In other words, the larger the winding range, the more the loss of hot water temperature, and the actual extraction temperature is slightly lower.

Qianjie used V60 filter cup to brew the same kind of coffee beans. The spiral guide bone of the V60 allows the coffee liquid to flow along a set path to avoid blockage. At this time, the coffee liquid extracted from the filter paper and the coffee liquid flowing down the ribs just form a rich flavor layer. Qianjie found that the coffee flavor of water injection around a large circle is more active, light, soft and comfortable, while the coffee flavor of water injection around a small circle tends to be more rich, round, full-bodied and concentrated.

So, is the pink wall thicker or thinner?

Since we know that the thickness of the powder wall is affected by these factors, instead of discussing the thickness of the powder wall, Qianjie thinks it is better to focus on how to improve the control of the cooking flow. For different coffee beans, a more stable approach can be used to improve the flavor and taste of coffee.

For example, when shallow roasted coffee beans (Yejiaxuefei, Rosa, etc.) are washed in the front street, in order to highlight the rising and active acidity of the fruit, water will be injected into the first stage after steaming, and the coffee powder on the liquid surface will be washed once, so that the foam will show a consistent color as much as possible, and the last paragraph will be carried out around a concentric circle of 2 canisters and 3 wide on the liquid surface.

When cooking medium and deep roasted coffee beans (Blue Mountain, Mantenin), it is often necessary to show a mellow, full-bodied taste, choose the KONO filter cup with slower launching speed, and then use Rao small circle to extract. At the end of the steaming, the same center begins to circle slowly outward to half the radius until the end of the water injection. Because deep-roasted coffee is rich in gas, even if you only inject water around a small circle, the coffee foam will gush out and cover the liquid surface.

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