When hand-brewing coffee is injected into three stages, do you need to wait for the flow to finish before filling?

Qianjie in the three-stage cooking often said: "when the water level is about to hit bottom, then inject the next section of water!" This can not help but arouse the curiosity of the broad masses of small friends: why should we inject water when it is running dry, instead of injecting water after it dries? What is the difference between the two?

Good question! The best proof is to compare the experiment, so let's just start the experiment!

In the experiment, Qianjie will use a lightly roasted bean to brew twice, both in three stages, but the difference is that in the third stage, a pot will be injected with the third stage of hot water before the water is dry. a pot will be injected with the third section of hot water after the water dries, to see how the coffee taste will be changed by changing this small action.

Use beans: Yega Fruit Ding Ding powder quantity: 15g powder: 1:15 (225ml) Grinding degree: Ek43 10 scale water temperature: 92 °C filter cup: V60 two pots in the first stage, also use twice the amount of powder (30ml) for 30 seconds of steaming. Then slowly circle, inject the second section of hot water (120ml), both of which are controlled at the same time in 46 seconds.

The water level of the first pot is about to bottom in 1 minute and 15 seconds, and we slowly inject the remaining 75ml hot water in a small circle at this time. In the second pot, when the time comes to 1 minute and 25 seconds, when the water column turns into water droplets and drips slowly, it proves that there is little water left in the filter cup, so we inject the third stage of hot water, again, slowly around the small circle to inject the remaining 75ml hot water.

The cooking is over! The total duration of the first pot is 2 minutes 15 seconds, and the total length of the second pot is 2 minutes 26 seconds. In terms of aroma, the first pot will be more obvious than the second pot. In terms of taste, the acid quality of the second pot will be fuller than that of the first pot, and the other flavors will be more or less the same.

From this group of comparative experiments, there does not seem to be much difference between continuous water injection and water injection after cutting off water. A friend is about to ask: aroma and acid quality is not quite the same, how there is no difference? The main reason for the difference is that the second pot takes an extra 10 seconds to wait because it needs to be filtered, and during the waiting time, the water temperature of the next pot will lose its temperature to a certain extent. so we will feel the sour taste better than the first pot! And, the hot water in the kettle will also be affected by the loss of temperature, reduced by about 1 °C, the extraction rate also decreased a little, so the aroma is not so obvious! But these two pots are within an acceptable range, there is no lack of extraction or over-extraction, the flavor is very good! That's why it doesn't make much difference.

However, because we use Yega Snow Fruit Ding Ding, it is a light-baked bean and is more resistant to extraction. So, next, we will use the less resistant medium and deep baked beans-"Papua New Guinea Paradise Bird" to conduct another group of experiments. The extraction parameters are as follows: cooking powder: 15g powder / water ratio: 1:15 (225ml) Grinding degree: Ek43 10.5scale water temperature: 90 °C filter cup: Kono

Similarly, the second section of hot water (75ml) is injected at 46 seconds, then a pot is injected with the third section of hot water before the flow is finished, and a pot is injected with the third section of hot water after the flow is finished.

The pot of Paradise Bird with constant water was injected into the third section of hot water in 1 minute and 16 seconds, and the pot of Paradise Bird without water finished dripping in 1 minute and 30 seconds, and we injected the third section of hot water. The cooking is over! The total duration of the first pot is 2 minutes 14 seconds, and the total length of the second pot is 2 minutes 30 seconds. In the performance of the aroma, both have the obvious aroma of nut cream, there is not much difference! But the taste is different, in addition to the bird of paradise has almonds, caramel aroma, the second pot can obviously drink with a little bitterness!

The reason is that the medium and deep roasted coffee beans are loose in texture and do not have much fault tolerance. When the time is lengthened, it is easy to involve the nodes where bitter substances are released in large quantities, so the second pot will be due to the increase of bitter substances. As a result, the sweet, sour and bitter taste lost its balance, and finally got a cup of coffee that was slightly over-extracted. In addition to loose beans, shallow baked beans with too much fine powder will also produce the same situation! Too much fine powder is not only easy to extract, but also easy to cause blockage, making other normal-sized particles over-extract with it, resulting in obvious bitterness!

Therefore, Qianjie has always used the method of cooking with high fault tolerance, and the third section of hot water will be injected when the water level is about to hit bottom. However, it is not that it is not good to cut off the water, but it needs to have its corresponding extraction parameters! The extraction parameters used by Qianjie in this article are all based on the original parameters of fast punch. Therefore, as long as we change it to the appropriate parameters (such as the rough grinding 46 brewing method invented by Miyazawa), then the cut-off water can also make good coffee!

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