Coffee review

Why does Qianjie always use three-stage coffee brewing? Where is the advantage of three-stage water injection compared with one-cut water injection?

Published: 2024-04-19 Author:
Last Updated: 2024/04/19, So far, the extraction of hand-brewed coffee has given rise to countless brewing methods! Such as a knife flow, four or six rush, volcanic rush, Kono style cooking and so on, a variety of different cooking let us have more fun. But it so happens that Qianjie focuses on three-stage cooking! I believe this is what many friends will feel.

So far, the extraction of hand-brewed coffee has given rise to countless brewing methods! Such as a knife flow, four or six rush, volcanic rush, Kono style cooking and so on, a variety of different cooking let us have more fun. But it so happens that Qianjie focuses on three-stage cooking! I believe this is also a question that many friends will be confused about: "Why should you fall in love with a flower when it is clear that there are tens of millions of people in the world?" Or: "this XX bean tastes better when boiled with XX, so why not change the way it is cooked?"

Why not use other cooking methods in the front street? It is. Ow! Different brewing methods can make coffee behave differently. This brewing method will make the coffee more mellow, and that brewing method will make the coffee sweeter. These ways developed around the theory do have such an effect! The three-stage brewing may not be suitable to show all the characteristics of a bean, or it may not make the coffee sweeter! However, Qianjie chose it because of its wide applicability and high reproducibility.

Each set of cooking methods has corresponding theories and parameters to support, and friends who have been to Qianjie stores know that dozens of beans are printed on the blackboard of Qianjie menu to choose from. If Qianjie is to make each bean "what we think it is", then we need to set a separate cooking method! And behind each set of cooking methods, there is also a series of parameter adjustments!

Therefore, Qianjie needs a simple and clear way of cooking to take care of most of the beans! It can not only rush out most of the characteristics of these beans, but also allow friends who buy beans to repeat them at home. This is the existence of the "syllogism". No matter whether the roasting degree of coffee beans is deep or shallow, whether the treatment is conventional or anaerobic, three-stage coffee can flush these beans out of a cup of coffee with good taste and flavor! Moreover, it does not require too much manipulation and parameter adjustment, and beginners can easily get started and make a good cup of coffee.

What is a syllogism? The "three-stage style", as the name implies, is to divide the total amount of water injected during cooking into three stages! Many friends will mistakenly think that the three-stage style does not include the steaming stage, but it is not! The first stage of the three-stage type is steaming, and the other two stages are the formal extraction of coffee powder by hot water. What we call the "three-stage style" without steaming is actually a "three-knife flow", which "cuts" the water injection into three knives, that is, the four-stage water injection technique.

What are the advantages of the three-stage style? The advantage of the three-stage type is very obvious, it does not need to control the flow too finely, nor does it need to master the theory too realistically. It only needs to know its general water injection mode and parameters to make a cup of coffee that tastes good. For example, the flow of a knife, although it looks very simple (only needs to pour all the remaining water at once after steaming), but the operation is very complicated. If the size of the water flow is not properly controlled in the process of water injection, it is easy to have too short or too long extraction time. Because there is no remedy, we can only wait for a cup of underextracted / over-extracted coffee to appear. The same is true of other water injection methods, it is difficult to observe the state of water flow during cooking, and even if it can be observed, it is difficult to correct it in time.

The three-stage formula can not only directly see the state of the water flow, but also have the opportunity to correct the extraction in time. When you have finished the second stage of water injection, you can observe the launching speed of the hot water, and then judge whether the flow rate is reasonable according to the corresponding cooking time of the powder. For example: if the water level of the second stage is found to be too fast, then the third stage of water injection can use a smaller flow to prolong the extraction time, increase the extraction rate of coffee, and avoid the occurrence of insufficient extraction; if the water level of the second stage drops too slowly, then you can increase the water injection flow of the third stage, reduce the time of hot water extraction, and avoid the bitter taste of extraction because the soaking time is too long.

In addition to a higher fault tolerance rate, three-stage water injection can also greatly show the flavor characteristics of the brewing object (coffee beans). In addition, the change of water temperature through segmented water injection can also make the layers richer and the taste fuller. These are the reasons why Qianjie has been dedicated to three-stage cooking since then. (note: it's only a three-stage cooking, it's not that you won't use other cooking methods.)

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