Coffee review

How to charge Yi Dao Stream? What should I pay attention to when making hand-brewed coffee? Does one knife flow inject water in one stage or two stages?

Published: 2024-06-13 Author:
Last Updated: 2024/06/13, Friends who are familiar with Qianjie's brewing style should know that for all beginners, Qianjie has always advised everyone to give priority to adopting conservative parameters and techniques for making coffee, and what is about is softness, stability and elegance. But in the world of players, we can see many interesting innovative methods, which not only use cunning ingredients bravely,

Friends who are familiar with Qianjie brewing style should know that for all beginners, Qianjie has always suggested that we should give priority to conservative parameters and methods to make coffee, paying attention to softness, stability and elegance.

But in the player's world, we can see a lot of interesting innovative techniques, which not only boldly use tricky parameters, but also tend to put more emphasis on technology, such as Qianjie today to try "one-size-fits-all tornado cooking". It's not easy just to hear the name.

What is an one-size-fits-all tornado? First of all, we must be no stranger to the "one-size-fits-all flow". To put it simply, the target water is divided into two stages, one for steaming and the other for main extraction, because there is no pause to wait in the middle. as a result, the coffee usually has the characteristics of light taste, bright acidity and clean finish.

As the name implies, "one-knife tornado" is to add "tornado technique" on the basis of one-off flow, which must be a more "violent" way of cooking. So the question is, we have heard a lot about tornadoes in the news. How to "roll" tornadoes in coffee by hand?

Tornado technique, how to play? Qianjie is summarized according to the cooking plan shared by various players, the mainstream view of "one-knife tornado" is usually divided into three stages: the exhaust steam stage, the fast circle water distribution stage, and the "whirlpool manufacturing" stage of fixed-point large water flow.

Considering that only a section of hot water after steaming is used to flush the powder layer, the maintenance time is shorter than the stage-by-stage extraction, and the whirlwind technique will bring greater disturbance to the continuously rising water level, which is easy to cause insufficient coffee extraction. therefore, the parameters need to be adjusted to grind and improve the water temperature.

It is not too late, Qianjie this with the recent favorite Essex sunning Sidamo G1 coffee beans to make a copy. In order to make a comparison, the conventional parameters will be adopted here to make another pot to taste it in an ordinary one-size-fits-all manner.

Conventional one-cut flow group

Coffee beans: Essel sun Sidama G1 powder: 16g powder water ratio: 1:15 water temperature: 91 degrees grinding degree: 20 sieve pass rate 80% (EK43s scale is 10 grid) filter cup: Hario resin V60 cooking technique: one knife flow

Operation process: first use a small flow of water to inject 30 grams of 35 grams of hot water into the outer circle from the center to steam, so that the powder layer is all wet into the exhaust state. The second section of water was injected after 30 seconds, and the remaining hot water was injected around the circle in the shape of mosquito-repellent incense. The extraction was finished when the coffee was dripped into the pot, the time was about 1 minute and 46 seconds.

One-knife tornado group

Coffee beans: Essel sun Sidama G1 powder: 16g powder water ratio: 1:15 water temperature: 94 degrees grinding degree: No. 20 sieve pass rate 85% (EK43s scale is 7 grid) filter cup: Hario resin V60 cooking technique: one-knife tornado

Operation process: the first stage of steaming is the same as the conventional one-knife flow, steaming 30 to 35 grams of hot water for 30 seconds. Then, the second section is also injected into the second section by circling outward from the central point, it should be noted that the water flow should be raised appropriately at this time, and the circle speed should be faster than that of steaming, so as to increase the stirring strength of the powder layer.

When the height of the liquid level in the filter cup reaches about 45 minutes, and the time falls at about 40 to 45 seconds, it begins to move the water outlet point to one side of the filter cup, while lowering the spout to keep it as close to the liquid level as possible, keeping a large flow of water and one-way output at a fixed point. At this time, you can see that the upper foam turns as hot water drives the coffee particles to move.

Until the weight of the clock shows 240 grams, stop filling immediately and wait for all the coffee liquid to be dripped into the pot. The whole process lasts at 1 minute, 20 seconds and 30 seconds.

Comparing the filter cups of the two pots of coffee in the current street, we can see that the powder pits washed out by one-knife tornadoes are deeper and the powder walls are thinner, forming a height almost flush with the edge of the filter cup. Even if the coffee powder is ground very fine, there is no blockage in the whole water injection process. Of course, the most important thing is the flavor performance.

The conventional one-size-fits-all Sidamo has aromas of mango, lemon, grape and green tea, with bright acidity, refreshing taste but relatively weak flavor. On the other hand, the Sidamo coffee washed out by the one-knife tornado group has more fermented aroma, mainly with the flavor of preserved fruit, peach, cherry, guava and blueberry, with a hint of tea and the fragrance of citrus fruit in the entrance, which is thicker and thicker.

What is the effect of using a "one-knife tornado" to flush other coffee beans? In order to get more comparative data, Qianjie used the same technique to play two more games, washing Kilimanjaro in a pot of light-baked Tanzanian water and a pot of deep-baked Indonesian Lindong Mantenin (with kono filter cup), but the effect was slightly weaker.

Tanzania, which is washed out by one-knife tornado, is mainly citrus fruit acid, with thin aroma, monotonous layer and a little woody aftertaste. It is speculated that the coffee is partially over-extracted and underextracted. The other group showed a heavy sense of smoke under high water temperature and fine grinding, lacking a lot of positive aroma.

Thus it can be seen that compared with the conventional knife flow, the parameters of this whirlwind scouring technique are relatively extreme, and the latter section is in a large rotation and tumbling state, resulting in a bad taste of coffee. Therefore, to use this method to make coffee, Qianjie suggests that it is best to choose the type of taste balance as the extraction object, such as some moderately roasted beans.

How can we create a tornado?

Through the above steps, the most difficult operation is undoubtedly the last step of the "whirlpool manufacturing" link. In principle, in fact, the use of water flow size, angle, height and other details, so that the hot water in the filter cup can drive coffee particles to move at a high speed, and in a "whirlpool" hover.

Therefore, we should not only observe the movement direction of coffee particles at all times, but also adjust in time according to the change of water level in the filter cup. After many attempts, Qianjie believes that keeping three details can quickly break out of the "tornado": the spout is as close to the liquid level as possible, the effluent is close to the edge of the filter cup, and the flow is increased.

When operating a tornado to make coffee, it does make us visually better to watch, and it is easier to rush out of a uniform pit. However, precisely because the technique is very tricky, in order for the powder layer to achieve the effect of uniform extraction, there are higher requirements for the flow control ability and circle technique of the cook. I am afraid it is not easy to imitate if there is no certain cooking experience.

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