Nav: Home > Coffee News >

Does the hand have to rush out of the "pit" before the coffee tastes good?

Published: 2026-01-14 Author:

Last Updated: 2026/01/14, For some beginner hand brewing enthusiasts, the "expansion" of coffee during steaming and the "deep pit" of the powder bed after brewing can always have a great attraction to them, like a good cup of hand-brewed coffee. you must have these two brewing phenomena! Without these two things, the coffee would not be very good.

For some beginner hand brewing enthusiasts, the "expansion" of coffee during steaming and the "deep pit" of the powder bed after brewing can always have a great attraction to them, like a good cup of hand-brewed coffee. you must have these two brewing phenomena! Without these two things, the coffee would not be very delicious?

But often, after trying, many friends will find that these phenomena are not so easy to appear! So today, Qianjie will share how the "deep pit" came into being! And whether the "deep pit" can really represent the good or bad of a cup of coffee!

First of all, let's take a look at what a "deep pit"-shaped powder bed looks like.

The powder bed has a deep and uniform depression! It is not only a rookie friend, but also a powder pit that many baristas dream of! Think of a friend in the front street when he first entered the field of coffee, his predecessor would always remember to "share" with this friend when he rushed out of the pit-shaped powder bed (show off! Is to show off! ). Perhaps, this is why many rookies will be attracted by the pit! However, to rush out of such a powder pit, in fact, does not need too much technical content! As long as you meet certain conditions, you will be able to have a "deep and uniform" pit!

The condition of rushing out of the pit 1. The beans used are deeply baked. This is the condition that makes the powder bed appear deep pit most easily. If you use deep-baked coffee beans for brewing, it will be much more likely to create a deep pit than shallow-baked beans!

This principle mainly revolves around the density of coffee! The deeper the roasting, the larger the volume of the coffee beans, the smaller the density, and the looser the quality! In other words, before baking, two coffee beans of the same density and the same volume will evolve into different volumes and densities due to different degrees of roasting. Because the baking is shallow, without much development, it is small in size and hard in texture. Baking deeper because of more development, larger volume, loose texture!

As a result, deep-baked beans will expand more when they are boiled. Moreover, because its weight is evenly distributed over the volume, the ground particles will be lighter. Compared with shallow baked beans which are easy to pile up at the bottom of the filter cup, deep baked beans prefer to float on the liquid surface (because of light weight) and accumulate less powder at the bottom! And these floating particles will slowly spread to the periphery when the water level falls, rather than accumulating downwards! Therefore, eventually the potholes will be relatively deep, the pink walls will be thick, and the deep pits will be formed.

Second, the amount of powder is more! Of course, the amount of powder can also be the reason for the influence of the size of the powder pit! When you have less powder, it is difficult to meet the conditions for forming pothols. after all, there are not enough "building materials". Where do you get the materials to build high walls?

Therefore, we can increase the amount of powder to make up for this problem! If the amount of powder is more, it will be easier to create a deep pit!

Third, inject water around the center. The above are all the conditions at the material level, and this is the condition at the technical level. The material conditions alone are not enough, random injection of water is likely to wash to the wall of the filter cup, so that the coffee powder attached to the wall of the cup will be "cut off" part of the coffee powder will be filled and piled up in the center! In the end, the powder bed that rushes out is not a deep pit, but a flat river!

Therefore, when we want to form a powder pit, we need to pay attention to the central point of the filter cup as the core of water injection, this part of the accumulation of coffee powder is the most, we just need to flush this part of the coffee powder away. you can get a comfortable powder pit!

Fourth, the freshness of beans is the same as the first one! The fresher the beans have, the more carbon dioxide they have, and the more they can expand! Therefore, the fresher the beans can rush out of the hole, the deeper the hole!

Isn't it very simple! What does it mean that even beans that have not yet been raised can rush out of the pit? It means that rushing out of the "pit" does not mean that your cup of coffee is necessarily delicious. Regardless of the shape of the powder pit, it only represents whether you inject water correctly, not whether it tastes good or bad! If you do not inject water properly, such as washing to the wall of the cup, the powder pit appears in the shape of "flat pit" or "fault", then we need to adjust the way of water injection!

-END-

Front Street Cafe

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