The influence of the size of hand-brewed coffee water on the flavor! Share hand-brewed coffee and water filling skills! What is the ratio of hand-brewed coffee?

A good cup of hand-brewed coffee does not depend entirely on the appropriateness of the parameters, but also tests the brewer's observation of the powder bed and the control of the water flow. Therefore, the use of large and small water flow is often a problem that friends will pay attention to. For example, when to use a large current and when to use a small current. In response to this problem, Qianjie has shared a lot of articles.

But even so, Qianjie found that there are still many friends and even many well-known bloggers who still have a vague definition of the size of the water, thinking that a large flow means stirring the coffee powder more strongly with a larger column of water. A small flow is to reduce the mixing of the coffee powder bed with less water. Although the size of the flow does have a certain impact on the degree of mixing, but the impact is not significant. In fact, what determines the strength of the current stirring the powder bed is our water injection height and our circle speed. What really determines the size of the current? At the same height and the same circle speed, the size of the water flow determines the contact time between water and powder. In order for you to see this more clearly, a group of experiments will be conducted under Qianjie to see what the real effect of large and small currents on coffee extraction is.

How big is the current? How small is the small current? I almost forgot! Before the experiment begins, let's share how the water flow is divided in Qianjie. Large and small flow actually refers to the amount of water you pour out of the pot at the same time, that is, the flow rate. Because the structure of the hand punch pot introduced by different manufacturers is different, there is not a clear numerical index about the large and small flow. However, we can understand that a small flow refers to a smaller vertical column of water injected by your current hand flushing pot, while a large current is the opposite.

Generally speaking, the small flow rate of the coffee pot is in the range of injecting 2ml~4ml hot water per second, while the large flow is in the range of 6ml~8ml per second, depending on the kettle structure you use and how much water is filled. For example, if the Hario Yunduo kettle used in Qianjie wants to maintain a vertical column of water, then the minimum flow rate must be 2.3ml/s and the maximum is 8ml/s. If you exceed these two values, the water column will not remain vertical (as shown above)! Then we will take these two values as the standard to carry on the experiment on the cooking!

The coffee beans used in the experiment are: Chaka of Ethiopia, which is a favorite bean in Qianjie recently. Under regular cooking (with a combination of large and small water flow), this bean will show a high sweetness similar to fruit sugar, berries, lemons and other relatively fresh flavor. The parameters used this time are all the same except the current, the same water injection height, the same circle speed, only the difference in the size of the water flow, see what the difference is when the coffee comes out! The extraction parameters are as follows: powder amount 15g, grinding: 10-scale grinding of Ek43, powder-water ratio 1:15, cooking method: three-stage type, filter cup: V60, water temperature: 92 °C.

So first of all, we steam for 30 seconds with twice the amount of water injected into the powder, in order to remove the carbon dioxide from the coffee beans and make the subsequent hot water easier to extract!

When the steaming is over, we inject the second section of hot water 120ml in a large circle according to the respective size of water flow, and when the water permeates almost, we inject the last section of hot water 75ml according to the gourd, but this time in a small circle. Then wait for the dripping to complete, then you can remove the filter cup and end the cooking.

The pot of coffee brewed in a small stream takes 2 minutes and 08 seconds, which is about 8 seconds slower than normal brewing (because the normal time is about 2 minutes). But its coffee performance is not inferior, although the flavor is not as obvious as conventional brewing, the level is relatively not so rich, but in the taste it is much more mellow, can feel silky as creamy texture.

The pot of coffee brewed in a large current takes 1 minute and 50 seconds, which is about 10 seconds faster than normal brewing. Its taste performance is somewhat inferior, although it also has the flavor of lemon and berries, but the sweetness is not so high and the taste is thin. Concentration measurements also confirm that it tastes weaker than other flavors (lower than other cooking methods).

So we can know that in the case of the same height and circle speed, the main influence of the flow is the launching speed, in other words, the contact time between water and powder. The reason why many bloggers test that coffee washed out by a large current is stronger than that made by a small current, because they are paired with a more "bold" circle injection while using a large current, while using a small current, it is very gentle to inject water. Therefore, the extraction rate of large water flow is higher and the stirring intensity of small water flow is lower. When making coffee, we need to adjust the flow according to the state of the powder bed, so the control of the flow is very important. So with regard to the practice of water injection, we can move to this article to explain in detail how to practice flow control. Qianjie will no longer introduce too much here.

-END-