What is the reason why hand-brewed coffee jams? Why do you use three-stage when making coffee? What is the purpose of interception?

When you find that the hot water has not seeped out in the process of brewing coffee, even if it is more than half of the estimated time, there is still a lot of hot water left in the filter cup. Then don't think about it, it must be blocked! If you don't stop the river, there's a good chance your cup of coffee will have some unexpected taste!

If we do not want such "accidents" to occur frequently, then we need to find out the problem after the incident and correct it in a timely manner. According to Qianjie's experience of finding fault and making coffee for many years, it is considered that there are three main influencing factors leading to this kind of incident.

First, the fine powder blocked the filter paper at the end of cooking, if the powder pit we see is muddy. Then Mother Yong questioned that it was because there was too much fine powder that the gap in the filter paper was blocked.

Fine powder is the very fine particles produced in the grinding process of coffee beans! No matter what quality the bean grinder is, it will breed a certain amount of fine powder. It's just that a good bean grinder will grind less fine powder, and a poor bean grinder will grind more (the uniformity of the particles). The presence of the right amount of fine powder will make the brewed coffee have more layers, but when there is too much fine powder, it will easily clog the filter paper. So it is often said that the quality of the bean grinder can determine the quality of a cup of coffee.

The problem is not that serious, as long as it is not for commercial use, it does not matter if the quality of the bean grinder is poor. Because we can reduce the influence of fine powder by screening fine powder, or adjusting coarse grinding to increase water temperature. However, it is important to note that even if the amount of fine powder is reduced, there is still a chance of coffee clogging. For example, the second point, the influence of human factors!

Second, if the cooking method is improper, if at the beginning of the cooking, the launching speed is very stable and smooth. But when it comes to the latter part, it suddenly slows down and even accumulates water. Well, in a situation like this, it is the impact caused by improper cooking. In the process of brewing, if we inject too much water and stir too strongly, it is easy to bring all the small particles of coffee powder and fine powder to the bottom of the filter cup. They will easily bring blockage to the water and prolong our extraction time.

Therefore, the appropriate way of water injection is also a skill to make a delicious cup of coffee. Proper water flow and proper stirring can increase the fault tolerance during extraction and reduce the occurrence of clogging.

Third, the baking degree of beans is relatively shallow, in the final analysis, shallow baked beans are the worst-hit areas caused by clogging. Because the less the bean is baked, the less it expands. This means that the more complete the bean fiber is, the higher the density will be. In order to fully and appropriately extract the flavor substances from the coffee, we need to increase the water contact surface area of the coffee powder by fine grinding. But because of this, it is easy to cause blockage when shallow baked beans are cooked. Not to mention the fine powder produced by the collision of beans, the high density means that the coffee powder will be heavier and more likely to sink water, and the smaller particle size means that there will be a higher degree of adhesion between the powder and the powder. When the coffee powder is fully hydrated in the process of brewing, it will sink to the bottom, and then they will stack closer because of the small particle size, which directly reduces the water seepage gap, so if you don't pay attention, the shallow baked beans will begin to accumulate water.

Therefore, for the cooking of shallow baked beans, Qianjie will recommend "powder bed management". To put it simply, in the process of brewing, the coffee powder accumulated in the center is washed to the edge of the filter cup by water, so that the overall thickness of the powder bed can be reduced and the hot water has more flow space. The specific operation is to make a small circle from the center after steaming, so that you can push the coffee powder to the edge to form a powder wall, and then avoid the powder wall for water injection.

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