Why do you circle the brewing of hand-brewed coffee? Instead of injecting water and stirring at a fixed point?

Nowadays, there are a variety of brewing methods for hand brewed coffee, but no matter which way, most of the water injection methods used are circular. So, do you know why the hand-brewed coffee water goes round and round?

I believe everyone will soon think of an answer, so, Qianjie asks again: Why does it circle? Instead of up and down, left and right, like the stirring method? Shallow guess, because today, we want to discuss is: why water injection to circle! Why do you make coffee by hand? The first benefit of looping is "increased extraction rate"! I believe this is also the first benefit that everyone will think of! Why do you have to go around in circles instead of filling it with water like Japanese brewing?

For example, if you simply use hot water to soak it, there will be two situations: first, there will be a "more unique" level change in the process of drinking, the upper layer of liquid is extremely weak, the lower layer of liquid is extremely rich, the concentration is uneven, no matter which layer is difficult to enter; Secondly, after drinking, you will see that there are more particles accumulated at the bottom of the cup that have not dissolved! Therefore, in general, we will be equipped with spoons, or chopsticks to stir it, so that the accumulated particles can be fully dissolved, and evenly filled in each drop of liquid!

Hand coffee is also the same reason, the front street using kono filter cup to do a direct view of the effect, we will observe three fixed-point water injection powder bed changes!

It can be seen that, except for the places where the water is injected, there are only a few bubbles in the other places that are not washed by the water column. Even their positions are almost unchanged at the end of the brewing! This means that because they are not washed out, they can produce very few variables (very few substances released).

Because of this, when we brew coffee, we generally do not choose to fill the whole point. The purpose is to make coffee powder in every direction can be stirred, so as to better release the substances in the body! But that's just the difference between stirring and not stirring. Like trapezoidal filter cups, some people use Z-type water injection, or siphon pots will use stirring rods to carry out cross, ∞ type stirring mode. Also stirring, why not use other types of water injection? Why circle water and not some other way? First, it is easy to appear turbulence. If other brewing methods are used, irregular stirring will make turbulence appear more frequently! This affects the final extraction, so in general, circles will be used to reduce errors!

Also, we don't want all the particles in coffee to be released, just like granules. If you want all its substances to melt quickly, then stir harder! However, in addition to these positive flavors of sweet and sour substances, coffee also contains negative over-extraction flavors such as bitterness. If you use violent extraction such as stirring method throughout the process, you will get bitter coffee equivalent to traditional Chinese medicine! Therefore, the stirring method will be more suitable for siphoning pots such as the need for rapid extraction brewing method!

And we circle water injection is to make coffee powder can be extracted at the same time, to avoid the occurrence of over-extraction phenomenon! Therefore, for conventional brewing, winding is the simplest, most practical, and most fault-tolerant way to inject water!- END -

Front Street Cafe

No.10 Baoanqian Street, Yandun Road, Dongshankou, Yuexiu District, Guangzhou City, Guangdong Province