Coffee review

Hand coffee brewing and water injection, V60 three-stage brewing, how to segment

Published: 2024-03-01 Author: World Gafei
Last Updated: 2024/03/01, Hand flushing about water injection has been a clich é, but there are still many beginner friends will ask Qianjie: if according to the three-stage cooking you teach, how to control the flow? Is it a big circle or a small circle? How to judge the timing of water injection? In order to take care of the newcomers who have just come into contact with hand-brewed coffee, Qianjie will be typical today.

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Hand flushing about water injection has been a clich é, but there are still many beginner friends will ask Qianjie: if according to the three-stage cooking you teach, how to control the flow? Is it a big circle or a small circle? How to judge the timing of water injection?

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In order to take care of the newcomers who have just come into contact with hand-brewed coffee, Qianjie will take the typical tapered filter cup v60 as an example to explain in detail the various details of using three-stage brewing techniques. Why use the three-stage style? First of all, we have to make clear the reason why the cooking process is divided into three stages and the main purpose of each stage of extraction. after understanding the logic, the method of water injection is handy.

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In the whole hand-brewing process, the dissolution rates of different components of coffee are different, and the flavor order released by high-temperature hot water is about sour-sweet-bitter. For segmented water injection extraction, except for the steaming stage, under the same powder-water ratio, the more the number of segments, the less the amount of water injected into each section, the more times of scouring the mixing powder layer, and the higher the extraction rate. In addition, the increase of the number of segments will prolong the total extraction time, and the more substances released from each stage, the richer the flavor level will be. Three-stage extraction is conducive to more fully dissolve the flavor substances during extraction, increase the level of taste, and avoid excessive soaking for too long to make coffee over-extraction. For absolute newcomers, it is safer to divide the total amount of water into three stages.

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The first stage of water injection is the steaming stage. This stage is mainly to evenly infiltrate the coffee powder to help release carbon dioxide from the coffee and prepare for the follow-up of the main extraction. The most common way of steaming is to steam for 30 seconds with twice as much water as coffee powder. For example, 15 grams of coffee powder and 30 grams of water will be used in Qianjie. This is also the "steaming formula" that beginners can easily grasp.

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The tapered cup powder layer is narrow and wide, and the closer to the center point, the thicker the powder layer is, which requires that our water flow needs to have sufficient penetration. During water injection, the water column is vertical, long, thick and thin; the water column should maintain a certain height with the powder layer, start water injection from the center, circle outward, and wet the powder layer through. Pay attention to make sure that all the coffee powder is wet, otherwise it will not achieve a good steaming effect. The second stage is water injection, which is the main stage of extracting the substances that control the sour and sweet flavor of coffee. When the time is 30 seconds, you can start to steadily inject 95g of the second stage with a larger flow of water. The current circles from inside to outside and begins to circle back to the center when it is close to the edge of the powder wall, until the electronic scale shows that the total amount of water is 125g, which is finished in about 55 seconds. If the size of the flow is not well controlled, it is recommended to slow down the circle speed and keep the water column stable as much as possible. )

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Compared with the steaming stage, the purpose of the second stage of water is to raise the whole powder bed, so that the coffee powder has a larger contact area with hot water, and accelerate the release of flavor substances. At this point, our water column is required to be vertical, soft and penetrating (to avoid splashing). The penetrating water can fully stir the bottom coffee powder, while gentle injection can reduce the strong tumbling of the local powder, resulting in uneven extraction. The third stage of water injection is mainly to adjust the concentration to make the coffee flavor more balanced. When the liquid level falls to half the position, the time is about 1 minute 5 seconds to 1 minute 10 seconds, begin to raise the spout, and inject the third section 100g (225g) around the small circle with a small flow of water. Try to control the water flow within the range of 1 yuan coin, do not forgive too much, it is easy to disperse the coffee powder layer and cause insufficient extraction.

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As the sour and sweet substances have been almost fully released before, this stage is more to obtain the remaining macromolecular substances (to improve the mellow, back to sweet, aftertaste). Raising the water level makes falling faster, and small circle injection can stir the powder layer less and reduce the release of bitter macromolecules. The conservative techniques explained here in Qianjie are mainly to enable newcomers to understand and master the significance of segmented extraction more quickly. In fact, the amount of water injected into each section is not fixed, and when your flow practice is stable and controllable, you can make advanced regulation according to your accumulated hand flushing experience and your understanding of coffee beans. Qianjie believes that there are thousands of ways to make a good cup of coffee. As long as we study and practice more, it is not difficult to easily handle the parameters of hand brewing.

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