How to operate the hand-brewed coffee mixing method? What is the mud flow brewing method? What should I do if the coffee powder is ground?

I do not know if you have ever encountered such an experience, when you finish brewing coffee, the coffee powder in the filter cup does not appear as usual a well-grained powder puddle, but a sticky, muddy "mud puddle" as shown below.

This situation is a "negative textbook" that is often cited in Qianjie. The emergence of "mud puddle" is mainly due to the fine grinding of coffee powder. Or the grinding quality of the bean grinder is not up to standard (too much fine powder) and the passive result (some take the initiative to create "mud puddles"). Passive "mud puddles" are not pleasant, because their presence means that coffee is likely to have an exquisite taste. Because the powder is too fine, the extraction time is prolonged, and then the extraction rate exceeds the standard. This is why when many friends ask about their coffee bitterness, over-extraction and other related questions at Qianjie stores, Qianjie will always be the first to ask about the extraction time and what the powder pit looks like at the end of the cooking.

Obviously not ~ We do not need to be discouraged, since the normal brewing method can not cook this coffee well, then we just need to find another way ~

The coffee is ground too fine, how to fix it? The high fault-tolerant rate of immersion extraction is enough to ensure that the extraction rate of coffee will not exceed the standard, and the specific operation we can move to this article "immersion extraction", directly apply the train of thought.

Coffee has a generally accepted good extraction range, that is, 18% to 22% of the gold cup extraction theory (although not absolutely, but this is true of most good coffee). If we want the extraction rate of the extracted coffee to fall within this range, we need to regulate the extraction efficiency of the parameters so that the water can bring out the right amount of the substance we want.

For example, the parameters of Qianjie brewing 15g shallow roasted coffee powder are as follows: the ratio of powder to water is 1:15, the grinding is fine sugar, the water temperature is 92 °C, and the extraction time is 2 minutes. If the degree of grinding of coffee powder becomes finer under the same other parameters, the final extraction rate of coffee will rise to 23%. And fine grinding will also affect the time, that is, the slow launching mentioned above, so that the extraction time is longer, then this will further increase the final coffee extraction rate, which should be easy to understand.

So if we want to get the extraction rate back to 20% in the case of fine grinding, what we should do is to reduce the extraction efficiency of the other three. For example, lowering the water temperature, reducing the amount of water, or reducing the extraction time, I believe everyone can solve this on their own. However, if the grinding has been so fine that the powder pit washed out is a pool of "mud", then the above conventional thinking will not work. Because the coffee powder is too fine, the gap between the powder and the powder is smaller, it is difficult for hot water to pass through, the launching speed can not be reduced but will be greatly increased, and the extraction time will be prolonged. At the same time, the drop in water temperature will make some substances can not be fully dissolved, the taste of coffee can not be guaranteed.

Qianjie has tried it several times before, and it is indeed a practical way to brew, especially when the coffee powder is too fine. Well, next, Qianjie will share this unique cooking scheme, "Mud flow", how to operate it.

How exactly should it be operated? In order to better demonstrate the effect of this cooking method, the front street will use Italian ground flour for demonstration, and the coffee beans used are birds of paradise in Papua New Guinea. Then the parameters are as follows: the amount of powder is 15g, the grinding degree is Italian grinding, the ratio of powder to water is 1:10, the water temperature is 88 °C, the cooking method is stirring method, and the filter cup is V60 (preferably with fast flow rate filter cup). Then remember to prepare an extra chopstick or spoon and use it when stirring. The proportion of powder water with 15g powder quantity is 15g, that is, the proportion of powder water needs to be injected with 150ml hot water. The amount of 150ml water is divided into two stages: 30ml during steaming and 120ml in the second stage. So first of all, we injected hot water into 30ml for 30 seconds of steaming. (it is best to dig a small hole in the center of the powder bed with a spoon before water injection to make the hot water more permeable.)

After injecting the steaming hot water, we need to take out a spoon to stir the powder bed immediately, because the coffee powder is so fine that it is difficult for the hot water to completely infiltrate all the coffee powder.

When the steaming is over, we pour all the remaining 120ml hot water into it and mix it with it.

After measurement, the extraction rate of this cup of coffee fell to 21%, which is a relatively sufficient extraction. The taste is appropriate, without any negative signs of improper extraction. Sweet, sour and bitter balance, outstanding flavor, mellow taste. If your coffee powder is also accidentally ground too fine, you might as well play with this chic brewing method.

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