What are the characteristics of hand-brewed coffee? Detailed explanation of Rao spin water injection steps! What is the operation of pinching the filter cup for extraction?

As we all know, the brewing process of hand-brewed coffee has always been a very ornamental process, because most of the ways of water injection are both strong and soft. Baristas will use gentle techniques to inject a very powerful stream of water for extraction. In this process, the human movement and the impact of the powder bed will form a sharp contrast. So it can be said that it is very ornamental.

But there are thousands of ways to inject water, and some of them may not be as elegant as mentioned above! For example, the "Rao Spin" I'm going to share today is a rough-looking way of cooking!

What is Rao Spin? Rao Spin is a way of brewing shared by a coffee god, Rao is the coffee god's name, the full name is Scott Rao (Scott Rao). Spin means to spin and shake! So Qianjie prefers to call it "Rao rocking method". You may not be familiar with Mr. Scott Rao, but his coffee books are not small at all. Such as "the Science of Coffee Bean roasting", "the extraction Science of Italian Coffee" and "the Science of Coffee brewing" are all written by him. Under the transformation of multiple identities, he is often ridiculed: a barista who can't write a book is not a good baker.

Talking about the backwashing method itself! Rao Spin is an extraction method based on one-knife flow boiling method, and then adding stirring, shaking and other man-made influencing factors to the original method. Because of these artificial operation in the production process is not very elegant, so compared with the conventional cooking method, it does not have much appreciation. But obviously, it is very widespread, after all, it is mainly coffee flavor, these maverick shortcomings are naturally negligible. Another point worth knowing is that Mr. Scott Rao is not the inventor of the cooking method, he just posted it online to share it (he also made this clear on his blog). The person who really invented this method is unknown, so people will name Mr. Scott Rao, who is spread and shared in this way. Just as Arabic numerals were not invented by Arabs, the reason that Arabica did not originate in Arabia is the same.

And Rao Spin this way can make it easier for people to get a delicious cup of hand-brewed coffee, because this set of seemingly "frivolous" brewing method actually has a very strict extraction logic behind it. For novice rookies, this will be a very fun way to brew! Then let's share how this Rao-style shaking method should be operated in front of the street.

Cooking sharing because Mr. Rao did not list the thickness of the coffee powder and the water temperature in the tubing video, so we can understand that the default parameters are used! The tasting of Qianjie after extraction also confirmed this view. Therefore, we can directly apply the original parameters ~ the beans used in the front street of this cooking are Kaduai of Alida Manor. Although we can't afford to drink the rosy summer of tens of thousands of yuan, Kaduai of the same manor can still be made!

Extraction parameters are as follows: amount of coffee powder: 20g powder / water ratio: 1:15 (20g powder, 300ml hot water) grinding scale: 10 scale of Ek43, 80% oversieving rate of sieve 20, fine sugar grinding and brewing water temperature: 92 °C brewing method: Rao spin uses filter cup: resin V60 and for filter cup, we'd better use resin filter cup (size 02 is the best). Why? Because it conducts heat slowly, we won't be scalded easily when we get started!

So first of all, we put three times the amount of powder into the cup for 45 seconds! Because in the steaming at the same time, we need to add the mixing method to stir! The specific method is to gently move the powder layer with a spoon to give way to the coffee powder below which can also be evenly extracted.

When the time is up, we inject all the remaining hot water in a circle until it reaches the target's 300ml!

As you can see, because the amount of water injected is higher than the speed of launching, the water level rises very quickly.

Then we took out a small spoon again and scraped off the coffee powder distributed on the wall of the filter cup. (that is, go around the wall of the cup)

When the liquid level dropped to 2/3, the big deal came! Let's pick up the filter cup and shake it! Shake for 2 or 3 laps.

In 2 minutes and 20 seconds, all the coffee is dripped and filtered! It can be seen that the powder bed is very flat and there is no blockage.

The next step is tasting time! This glass of Alida Kaduai tastes very full! The high sweetness of peaches, the juicy feel of oranges and the cleanliness of green tea are all well shown without any negative flavor of extraction. Why? Because this is a combination of stirring and shaking, they make the extraction more uniform. Water is inert, in steaming, and at the end of the water will cause a large number of hot water to gather in places where it is easy to flow because of the uneven distribution of coffee powder, forming a channel effect. Therefore, stirring away the surface powder layer during steaming and shaking and flattening the coffee powder at the end of the water are two actions that can make hot water extract evenly. As a result, coffee can obtain a suitable extraction rate and concentration. However, this requirement for the bean grinder is also relatively high! Because the force provided by man to the disturbance is greater than that of the current, this will give the ultra-fine powder more chance to get to the bottom. When your bean grinder is of poor quality, resulting in too much fine powder, then this cooking method will be very easy to cause blockage, more likely to produce the phenomenon of over-extraction.

Therefore, when the quality of your bean grinder is not high, it is best to avoid clogging by roughing and grinding or sieving fine powder. This is true not only for Rao Spin, but also for other cooking methods.

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