What is the correct way to make coffee by hand? How to reduce the generation of bypass water? These cooking misunderstandings must be avoided!

Grinding, time, water temperature and proportion are the extraction parameters that we pay great attention to when making hand-made coffee. Because these parameters affect the dissolution efficiency of hot water, when mismatched, coffee always deviates from the direction of good taste, resulting in some negative taste or feeling. Not only the parameters, the wrong way of water injection will also make the appropriate parameters can not play a good effect. But because its sense of existence is relatively weak, so many friends will subconsciously observe the problem of parameters when they rush out of bad coffee. Little do you realize that the way of injecting water is also very important.

Why is the way of injecting water so important? The water we inject will have a strong force because it is at a certain distance from the powder bed, which will give the hot water a penetration effect and stir the coffee powder. Stirring will increase the dissolution rate of coffee powder, when the more stirring times, or the greater the range, the faster the release of coffee powder flavor substances, and vice versa.

So we can know that the injected water is also an important part of coffee extraction. If we want to get a cup of coffee with the right extraction, we have to inject the water in the right place in a reasonable way. And many friends just ignore this point, because the injected water is not very standard, so the extraction of coffee has a deviation, and finally it is difficult to enter. Therefore, today Qianjie to share, some wrong way of water injection! In order to help everyone better make delicious coffee!

Wrong water injection one: one high and one low this is a wrong water injection method that many friends will easily trigger at the beginning of the entry! In order to make the powder bed in the filter cup receive water evenly, we will inject the water in a circle. But in many cases, the height of the circle is not uniform, ups and downs, sometimes high and sometimes low, which can easily lead to uneven extraction of coffee.

Because the height of water injection determines the impact of the flow, in other words, the height determines the stirring strength of the flow. Under the same amount of water, the higher the injection height, the stronger the impact, and vice versa. And when we water injection around the ups and downs, then it means that the powder bed has a high probability of uneven extraction. In order to make a delicious cup of coffee, we need to avoid all negative probability events as much as possible! Therefore, in the water injection circle, it is best to inject at the same height to ensure the uniformity of the extraction.

Wrong water injection II: too! High! Spicy! The book is connected to the last time, the higher the height of the water injection, the stronger the impact of the current, that is to say! But many friends will deliberately increase the height of water injection in order to gain stronger penetration. In doing so, it may be counterproductive and reduce the efficiency of extraction.

There are two reasons: one is that when the water injection is too high, the water flow will have more contact area, which will cause them to lose more temperature, so that the water temperature at the time of extraction is not as high as it used to be. in other words, part of the extraction efficiency is reduced. Secondly, when the water injection height reaches a certain degree, the water flow is no longer "endless flow", but a number of water droplets. After losing the continuity, the water droplets will not have strong penetrating power, so it is difficult for them to push away the surface of the powder bed and lose the stirring effect, so the extraction is reduced.

Therefore, we had better limit the height of water injection, about a fist from the surface of the powder bed.

Error water injection 3: note to the edge of the filter paper this is a mistake often mentioned in the front street, the circle, because the range is too large, resulting in the filter paper washed to the edge of the powder bed.

This situation can easily lead to insufficient extraction and low concentration of coffee, especially for filter cups with a large number of prominent diversion bones (such as V60). Because of the existence of the guide bone, the filter paper will not be fully attached to the filter cup, and these places where there is no fit are all the space where hot water can flow! When the hot water hits the filter paper, it will penetrate the filter paper directly and flow out of the space. In this case, hot water not only does not extract coffee powder, but also dilutes the original coffee concentration. Therefore, we need to reduce the range appropriately to reduce the production of bypass water. In this way, the coffee will not be prone to the phenomenon of low concentration and insufficient extraction.

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