Will the taste of hand-brewed coffee be affected by powder pits? The deeper the powder pit, the better the coffee tastes? How to make hand-brewed coffee out of the perfect powder pit?

Many beginners hope that after the coffee brewing is finished, the coffee powder in the filter cup can form a deep, uniform and symmetrical pit. Because people often predict the quality of coffee according to the state and structure of the powder pit, it is inevitable that some friends will be misled and have the idea that "if there is a deep pit, the coffee will definitely taste good."

However, the appearance of the pit does not represent whether the coffee is good or not, it only means that the hot water is more evenly poured. Of course, not all friends think so, and some friends are keen on the pit simply because they will be better in the look and feel, that's all. But at this time, some people found that no matter how uniform the water injection was, a perfect powder pit could not appear in the filter cup after the cooking was over. The reason is simple: uniform water injection is only basic, in addition to achieving uniform water injection, the formation of a perfect powder pit needs to meet at least two other conditions.

So today, Qianjie will come to share with you how to cook a deep and symmetrical "love pit in a dream"! But the same sentence: the appearance of a deep pit does not represent the quality of coffee.

First, the water injection rate should be compared to the large powder pit, mainly because the coffee powder can be attached to the wall of the filter cup. When the coffee powder is attached to a larger range and higher height, the final powder pit will be larger, and the pothole will be more profound and perfect. To do this, we first need to make the flow rate of the injected water greater than the penetration rate of the coffee liquid.

What do you mean? Is to raise the water level! As long as more water is injected into the cup than seeped out, the water can be stacked in the cup and the water level is raised. The coffee powder is then picked up by hot water and rises as the water level rises. When the hot water seeps out, the coffee powder is attached to the cup wall around the filter cup, forming a powder wall. Next, you only need to pay attention to the subsequent water injection not to wash down the powder wall, and you can finally get a deep powder pit. If the water we inject is small and the water injection rate is equal to or less than the infiltration rate of coffee, then the water level will not be raised, and the coffee powder will not have the opportunity to attach to the high wall of the filter cup, because the coverage is not wide enough. naturally, it is impossible to form a deep powder pit, and even the powder bed is flat. Of course, this is not a bad thing.

Second, the density of coffee powder should not be too high. I don't know if my friends have noticed that the deeper the roasting of the coffee beans we brew, the easier the powder pit will take shape. The lighter the coffee powder is baked, the more likely it is that the powder bed will be flat. This is due to the different density of coffee powder. The denser the coffee powder is, the heavier it is and the less buoyant it is. Even if the current is increased, the coffee powder itself is heavy, so the hot water cannot pick it up when it is raised. And when the density of coffee powder is smaller, it is lighter. When the water level rises, the coffee powder will rise as the water level rises.

So, relatively speaking, deep-roasted coffee beans are more likely to boil out of powder pits because of their higher expansion rate and lower density. The lighter the roasting of coffee beans, the greater the density, the more difficult it is to break out of the deep powder pit (which is not necessary). Then in front of the street, let's share how to brew the perfect coffee powder pit.

How to get out of the perfect coffee powder pit? Another reminder: the front street here is just to share how to get out of a nice powder pit. Whether the coffee is good or not has little to do with the appearance of the powder pit. Please keep this in mind. The rate of water injection determines the height of the powder pit, but it is still limited. After all, there is only so much coffee powder. If we want to make the powder pit look bigger and thicker, we can increase the size and thickness of the powder pit by increasing the amount of powder. The coffee beans used in front of the street this time are the deep-roasted Indonesian gold Mantenin, because it is the deepest roasted and has a very high expansion rate, so it can easily break out of the perfect powder pit. The parameters are as follows: powder quantity 20g, grinding as Ek43 10.5scale, 80% oversieving rate of No. 20 sieve, powder water ice proportion 1:10:6 (because you want to drink ice, the hot cooking method is the same), water temperature 88 °C, filter cup is Kono, cooking method is three-stage. This is a regular three-stage cooking! When there are fewer cooking sections, the powder pits are easier to form.

Similarly, use twice the amount of water (40ml) of powder for steaming for 30 seconds.

After the steaming is over, we use a large current to inject the second stage of hot water 100ml around a large circle. Due to the use of kono filter cup, the flow rate is slow, so there is no need to worry about insufficient extraction because the current is too large and too fast.

Finally, we use a small current to inject the last section of hot water (60ml) around the center circle. Be careful not to drench on the surrounding pink walls as much as possible. Then we just need to wait for the hot water to seep through, and then we can get the perfect powder pit at the beginning.

The last event a year ago will be held tomorrow night. Friends, remember to pay attention.