What are the ways to make hand-brewed coffee? What is the difference between the one-blade-flow three-stage stirring method for the 46Chong Volcanic Rush? How to use it?

I believe you can often see such a sentence on the Internet: different brewing methods will make the brewed coffee have different characteristics. For example, some brewing methods can make the coffee sweeter, while others can make the coffee taste more mellow.

In fact, this sentence is not a big speech, because the formulation of cooking techniques is to change the extraction parameters such as water temperature, proportion, time, grinding and so on. These changes will change the amount of substances dissolved in the coffee, which in turn makes the coffee construct different characteristics. And different people will use different cooking methods because of their different preferences! At present, there are fully seven factions in the mainstream way of brewing hand coffee (Qianjie believes)! Then let's share the advantages of these seven brewing methods and the characteristics of the coffee brewed from Qianjie. (the subtitle is the article portal where each cooking method is explained in detail. Friends who are interested in a certain cooking method can directly click Jump)

One knife flow, one knife flow, this method of cooking may be one of the most familiar cooking methods for many children besides the three-stage style. Because its cooking theory is simple and easy to understand, you only need to inject the remaining target water in one breath without stopping after steaming.

However, due to the existence of the word "one" in an one-size-fits-all way, many children often mistakenly think that this cooking method is not stuffy and directly inject all the hot water into the "one-throw" cooking. But in fact, it is precisely because the whole water injection process is divided into two stages, very much like being cut into two stages, so it can be called "one knife stream". On the other hand, the overall extraction time is relatively short because there is no too much pause in one-cut flow. And because there is not too much manipulation intervention, it can more intuitively and stably show the taste of the coffee itself. In addition, the coffee brewed in one cut has the characteristics of light taste and bright sour quality. But the disadvantage is also obvious, because it is a bet to the end, and there are not too many opportunities to save! Therefore, in the use of one-size-fits-all cooking, the size of the flow control still needs a certain degree of proficiency, otherwise it will be easy to lack of extraction.

Second, three-stage "three-stage" is the most commonly used way of water injection in Qianjie. The so-called three-stage type means that the total amount of water injected during cooking is divided into three stages of injection, steaming, and two stages of main extraction.

The reason why Qianjie will focus on the use of the three-stage type is that compared with other water injection methods, the three-stage type will have more fault tolerance and wider applicability. If we find that the injected hot water is too fast / too slow in the process of extraction, it can be corrected in time by adjusting the injection of the next section of hot water. Because the temperature of the powder bed fluctuates constantly in the process of brewing, the coffee brewed in three stages will have a richer level of experience and outstanding flavor.

Three, four, six, four, four, six, four, four, six, four, Although there are a large number of segments, compared with the former two, the difficulty of water injection is not so high. Because Mr. Miya Zhe invented four or six around the idea that "everyone can make delicious coffee." Therefore, when you use four or six flushing, you don't need to have a high understanding of water control and cooking! Just copy the formula and you can extract a pot of delicious coffee.

Mr. Miyazhe's ingenuity is to split the difficult problem of brewing. The amount of water injected into the first two stages is 40% of the total water injection, which can determine the final taste of the coffee. For example, if you want to be sour, you will inject more water into the first stage; if you want to be sweet, then 40% of the total water will be allocated to the second stage!

The amount of water injected into the remaining three sections is 60% of the total water injection, which determines the taste of the coffee! By the same token, if you want the coffee to be mellow or light, you can get the desired results by allocating the amount of water injected.

Fourth, volcanic flushing is a very classic Japanese way of water injection! Because in the process of water injection, the powder bed will show the shape of a volcanic eruption due to the continuous injection of hot water.

As the extraction time of this brewing method is relatively long, the final coffee will have a very mellow taste. And because the extraction efficiency of the whole process will not be too high, so the coffee is not only mellow, but also very sweet. The most important thing is that the whole cooking process is very enjoyable! The only disadvantage is that this brewing method is more picky beans, not very suitable for shallow roasted coffee brewing.

Fifth, changing the temperature to brew many friends may be because of habit, or because of the quality of the bean grinder, often lead to brewed coffee. The so-called over-extraction is the excessive dissolution of the substances in the coffee, so that the coffee has an unpleasant bitter taste and miscellaneous taste. So at a time like this, changing the temperature and cooking will be a good choice.

The method of variable temperature cooking means that two kinds of hot water with large temperature difference will be used in one cooking. The front section is extracted with high temperature hot water, and the middle and back section is extracted with slightly lower temperature hot water. This method can reduce the extraction rate of the middle and later stages and avoid the release of a large amount of bitter substances, so that coffee can have a high sweet performance.

Sixth, the stirring flow is either three-stage flow or one-cut flow. In the process of water injection, we will use the form of circle to let the water column stir the coffee powder layer. Because this can increase the extraction efficiency in the brewing process and accelerate the dissolution of coffee substances by hot water. The law of mixing is similar in that the difference is that the powder layer is stirred artificially, not the water flow.

In this way, the aromatic substances in the coffee powder can be dissolved in a larger amount in a short period of time, which is very suitable for use when the extraction efficiency is limited. But as the saying goes, the bigger the storm, the more expensive the fish. Mixing is a double-edged sword! When the number of stirring is too much and the extraction efficiency is too high, the coffee will be very easy to overextract. Therefore, the application of stirring method requires users to have a high understanding of coffee extraction.

Finally, the drip method is the drip method ~ this is a Japanese cooking method as classic as volcano flushing! This brewing method is different from the conventional brewing method, because it first uses drop by drop of water to steam the coffee powder for a long time, and then converts the water droplets into water to extract when the carbon dioxide hidden in the coffee powder is exhausted.

Similarly, because the extraction time is longer, so the brewed coffee will have a very mellow taste. But the difficulty of the drip method is to test the barista's ability to control water, and it is necessary to keep the hot water dripping in the form of water droplets, so it is very difficult and needs to be practiced repeatedly.

All right, the above seven are the mainstream cooking methods considered by Qianjie ~ so, which faction do you belong to?

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