Why is it necessary to inject water in five stages in the four or six cooking method?

In many cases, the works are more well-known than the authors, such as the Mona Lisa and Leonardo da Vinci, four or six cooking methods and Mr. Sakuzhe. Therefore, every time we mention Mr. Guzhe, we always introduce him as the inventor of the four or six cooking method! So today, what we want to share is the 2016 world hand champion, Mr. Miyazhe. Four or six of the cooking method! (very happy to be naughty)

As mentioned at the beginning, the "four and six methods" is the cooking method invented by Mr. Miya Zhe. Because of its easy-to-understand extraction concept and mode of operation, the four or six methods shared by him can not only cause extensive communication offline, but also many contestants will use it on the field! The brewing method invented by Mr. Miyazhe has always been around the core idea that "anyone can make delicious coffee", and four or six brewing is no exception. Since there is "anyone" in the idea, does it mean that this brewing method only needs to apply formula parameters, and even novice rookies can make delicious coffee? This is indeed the case.

20g coffee beans, with rough grinding, water temperature of 92 °C, a cooking is divided into five stages of water injection, each section of water injection 60ml can be. Do not need more gorgeous skills, more stable water control ability, do not need to have much in-depth understanding of this coffee bean, you just need to apply this formula, you will be able to make a good cup of coffee!

Why should five sections of hot water be injected into the four or six brewing method? As we all know, the four or six brewing method needs to inject 5 sections of hot water with 60ml! Just like the four Heavenly Kings have five people and the moon is sixteen circles on the fifteenth day, it is reasonable to divide the four or six methods into five or six lunar circles, but in fact, the four or six flushing methods do not refer to the hot water injected into four segments of 60ml.

Mr. Miyazhe explained the four or six brewing method in this way: "one brew is divided into five stages for water injection, and the amount of water in each section is three times the amount of powder; the first and second stages are 40% of the total amount of water injected, which determines the trend of coffee flavor (the balance between sour and sweet). The third, fourth and fifth stages are 60% of the total water injection, which determines the taste intensity (alcohol thickness) of coffee." In other words, the four or six cooking method refers to the total amount of water injected in the first and second stages and the total amount of water injected in the third, fourth and fifth stages. Because the two of them need to express different things, Mr. Pak Gu Zhe named this cooking method "four or six brewing method".

Then, Qianjie uses four or six brewing methods to make a pot of hand-brewed coffee to see how the coffee behaves!

Cooking experiment using beans: Ethiopia Santavini (flavor: pineapple, citrus, guava) using bean weight: 20g use grinding: very rough grinding, No. 20 sieve pass rate 50%. Ratio of powder to water: 1:15 (300ml hot water) boiling water temperature: 92 °C cooking method: four or six cooking method using filter cup: V60

As mentioned earlier, the water injection is divided into five sections, each 60ml! And each section of water injection has an interval, "45 seconds"! This water injection interval includes the water injection time (about 6'8 seconds per section), that is, the total interval from your first water injection to the next water injection is 45 seconds! The time of each injection period is as follows: 0 seconds-45 seconds-1 minute 30 seconds-2 minutes 15 seconds-3 minutes.

After dripping for about 3 minutes and 40 seconds, it tastes more mellow than Santa Vini, which is washed out by conventional methods, and the flavors such as pineapple and citrus are well displayed. In addition, it also has a more obvious sense of tea. On the whole, it tends to be balanced!

The main reason why the coffee flavor can be obtained by applying the formula is that the extremely coarse grinding particles increase the fault tolerance rate. In many cases, people are always easy to extract because of grinding, so Mr. Miyazhe thought of rough grinding and long-term extraction, so that he can have the highest fault tolerance to get a good cup of coffee! The reason why there is a 45-second interval for each stage of water injection is that 40-45 seconds is exactly the time for the grinding degree and powder amount, the time for dripping 60ml hot water, and then injecting the next section of water after the flow is dry. It can be said that the coffee obtained will be very stable (if the parameters are correct).

Then, the four-six method can not only apply this extraction formula, but you can also cut the way of water injection and the amount of water arbitrarily according to its extraction concept. Do not be bound by the surface formula. The extraction concept of the cooking method is what we should pay most attention to.

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