How long does it take to cut off the coffee by hand? What is river closure? Does it have anything to do with the cooking method?

There are thousands of methods of hand flushing, and in many hand flushing scenes, many people like to pick up the filter cup when the timer time is up, and call this action "intercepting". So, under what circumstances will we take this action? As shown in the picture below, coffee is usually extracted by water in the order of sour, sweet and bitter. The purpose of hand flushing, to put it simply, is to rush out the good taste as much as possible and make the bad taste a little less.

When it comes to "bitter" substances, most people will not like them. Isn't it good to intercept the bitter substances in the latter part? This may be the reason why some friends like to cut off the river-to reduce the bitterness and improve the balance. This is why Qianjie Coffee recommends that the brewing time of a coffee bean should not be too long, and if it exceeds the brewing time excessively, it may produce an outstanding result.

Of course, this time suggestion will have a certain degree of redundancy, it will not be said that the recommended hand flush time ends at 2:00, the real hand flush time at 2:10 seconds will certainly be too extractive, sometimes a little longer, the taste of coffee may be able to meet the normal requirements, such as hanging ears coffee. As you can see from the picture above, the substance in coffee does not dissolve at the same rate. Because of the molecular weight, the "acid" of the small molecules is extracted first, then the "sweetness" of the middle molecules, and finally the "bitterness" and "astringency" of the macromolecules. When the "over" exceeds the "limit", the bitterness will become more and more until it is unacceptable. On the contrary, when the extraction time is insufficient, it will directly lead to the lack of alcohol thickness. What is the thickness of caffeine? Alcohol thickness belongs to the tactile sensation of the mouth, where you can feel the weight or fullness of the drink. In other words, there is a sense of weight and wrapping when drinking, rather than the feeling of "water". In the process of coffee extraction, the flavor of coffee powder is soluble and insoluble, which is reflected in the sense of taste, and the insoluble body now tastes. The former affects the cleanliness of coffee, while the latter affects the alcohol thickness of coffee.

In addition, another feature of alcohol thickness is that it tastes "silky". Alcohol thickness decreases, the taste is easy to "dry". The feeling of alcohol thickness is just shown in the middle and latter part of the extraction. "bitter" substances, taste alone will appear bitter. But in the whole extraction process, it plays a role in improving the alcohol thickness, back sweet and aftertaste. When the alcohol thickness is reduced, the taste will be lighter and the aftertaste will be reduced. If the flavor substances in the middle and back part are lost, it is easy to cause insufficient extraction. The original intention of the river closure is to artificially let the time reach the right time and stop the extraction when the time is up. On the other hand, what many people will overlook is that the ratio of water to powder will change after river closure. The original 1:15 powder-water ratio will be different after the closure. You don't know how much water you intercepted, so you don't know the true proportion of powdered water in the cup of coffee that was intercepted.

Under some influence, the hand flush simply pursues the accuracy of time, and removes the filter cup with a lot of coffee liquid. In this case, the hand flush ratio must be very different from the original one. This may make it worthless to make the same cup of good coffee because of the inaccurate data, even if the cup of coffee is delicious. The purpose of river closure is not to stabilize the production, but to correct the wrong cooking methods. The common situations that need to be used for river closure are filter paper blockage, the powder is too fine, and the water control time can not be mastered. In the process of cooking, it can be seen from the flow rate and powder layer, if the suggested time is up, then take the way of river closure to deal with temporarily, and adjust the next water injection speed. If the water on the filter cup is too little, the effect on the flavor may be less than expected, but if there is still a lot of water left on the filter cup, the effect on the flavor may be greater than expected.

Similarly, since it is the pursuit of the right time and the right proportion, then from the beginning, pay attention to the grinding degree of the powder, the flow is stable, roughly know that the water is filled at 1:45, 2:00 or a few more seconds, and the last drop of coffee falls into the pot. In such a simple way, there is no need to consider the fact that the powder-to-water ratio has changed, because this is how much water is imagined. After the powder has absorbed more than 20 grams, it has become a cup of coffee.

The above point of view is to adjust the rhythm of cooking when the time is right and the ratio of water to powder is also right, so that when the time is up, it is better for the water to fall. On the other hand, it is considered that the action of cooking should be given priority, as long as the time is right, or there are different views on the flavor of the tail section, the need to cut off the river should be adjusted according to the actual situation. In this case, as for whether or not to intercept, how much and what proportion to use depends on your hobby choice. -END-

Front Street Cafe

No. 10 Baoqian street, Yandun road, Dongshankou, Yuexiu district, Guangzhou, Guangdong province