Three-stage water injection, how to allocate the amount of water injection in each section reasonably?
When we use three-stage extraction, it means that the target water has to be injected into the whole hand flushing process in three times, that is, the process of first injecting water, waiting, then injecting water, then waiting, then injecting water, and finally finishing the drip filtration of all the coffee liquid.
Take the 15g powder commonly used in Qianjie with the powder-to-water ratio at 1:15, for example, the total amount of water poured is 225g, and 30g of water is steamed for 30 seconds, which is the first paragraph that many people have agreed upon, so the remaining 195g of water will be injected into two parts one after another. So the question is, how on earth should these two parts of water be allocated reasonably? Will the difference of each section of water have an impact on the flavor of coffee?
With curiosity, let's focus on this question today: in a three-stage framework, if the steaming formula remains the same, how the water allocation in the second and third stages will affect the flavor of coffee.
Considering that the trend of coffee flavor is the main basis for judging the final result of this "water distribution experiment", the moderately roasted Qianjie 2013 iron pickup truck is selected as the brewing object. it has both the sweet aroma of chocolate, the sour quality of berries and the sweetness of brown sugar, which is more helpful for us to feel the change of coffee flavor under the adjustment of water.
Coffee beans: Qianjie 2013 Yunnan small iron card powder quantity: 15g total water: 225g grinding degree: Ek43 10 scale water temperature: 90 ℃ filter cup: resin V60
Except for 30 grams of steaming water, the remaining 195 grams of water will be divided into three groups:
No.1 second paragraph (125g) > third paragraph (70g) No.2 second paragraph (97.5g) = third paragraph (97.5g) No.3 second paragraph (70g)
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