What is the coffee powder bed? hand brewing elevates the coffee powder bed, the reason for insufficient extraction.

The word "raise the pink bed" often appears in the articles in the front street. Many friends are a little confused about how to raise the pink bed, and why should the pink bed be raised?

Why to raise the powder bed in the final stage of brewing coffee, we sometimes encounter the phenomenon that a large number of coffee powder accumulates in the center of the filter cup and sinks at the bottom to cause "flooding". At this time, the coffee often lacks bright flower and fruit aromas. the whole is plain and empty, neither sour nor bitter. In order to improve the clogging of the tail section, in addition to adjusting the size of the coffee particles, such as roughing up the grinding degree and sifting out some fine powder, we can also raise the powder bed by changing the flow of water, so that the coffee powder is evenly and thinly distributed on the wall of the filter cup. it will be more conducive to the smoothness of the back water.

In terms of the principle of hand-brewing coffee, it is essentially to make the coffee taste more fully and evenly released. In other words, how to use water flow to force the powder bed into a form that is easier to extract flavor is what we need to achieve. At the beginning of brewing, trying to make the coffee powder in the filter cup distribute evenly along the filter cup without piling up at the bottom and blocking the bottom of the filter cup is the safest way for beginners. How to raise the powder bed, and how will it change the extraction after raising it? When we find the above situation, we can modify our cooking methods, in the specific operation, the most important thing is the short period after steaming. Because the water and time of steaming time is to let the powder infiltrate all the powder at the proportion of 1:2, during this period, only a small amount of coffee liquid falls into the pot. The water injection after steaming, on the one hand, is the beginning of hand extraction, on the other hand, it turns the steamed "hamburger" into a U-shaped bowl "evenly distributed along the edge of the filter cup".

The key point is to use penetrating water to cook (for example, small water is injected into the high center), when the filter water at the bottom can not keep up with the speed of water injection, so that the water level will rise instantly, and the coffee powder will tumble because of the impact of the water, pushing the coffee powder in the center around, or stretching, and the bowl will be formed naturally. After the U-shaped bowl is slowly formed, the way of injecting water from the center to the edge circle can make the cavity in the middle of the powder bigger and bigger, and the contact area of the powder bed naturally expanding gradually becomes larger. The "bowl" formed by this coffee powder always contains the water that we continue to inject, and the injected water will pass through the powder layer that must have been spread out in any direction, instead of being blocked by the accumulation of powder at the bottom. and escape from the guide tank of V60, so that it can be extracted more fully. This is what we often call "raising the current".

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