What are the techniques for making coffee and injecting water by hand? Graphic explanation of the steps of making coffee by hand! How to practice injecting water into coffee by hand?
Let me see, who is shaking when making coffee, the current is suddenly big and small, intermittent?! In yesterday's article, Qianjie shared the importance of water flow for extraction. Then when we are familiar with the importance of water flow, all we need to do is to put it into practice, that is, to make coffee. But as the saying goes, it is better to hear than to "do". After many friends actually come into contact with coffee brewing, they will find that the water is not as good as they thought.
The flow of water fluctuated, intermittent, sometimes high and sometimes low, and the shaking hands were on a par with the school canteen aunts, all of which were normal when beginners first came into contact with hand-flushing cooking. On the other hand, the powder bed after cooking perfectly shows the non-uniformity of water injection. The reason is also very simple. "Water control" is an operation that requires proficiency, and it is difficult to inject water perfectly when we are not skilled enough to form muscle memory and make peace with the hand-flushing kettle. But in other words, when we rush more times and become more skillful, the flow will naturally be mastered at will. Under normal circumstances, a complete rookie will be able to inject the desired current easily when he is practicing for about two and a half weeks.
Obviously, it has been a long time for many friends. And if we want to shorten this period of time, then we'd better master some tips on water injection in advance. In the fastest case, a relatively stable current can be injected in about 3 days.
Tip 1: choose the spout of the hand punch in the article "how to choose the spout of the hand punch", Qianjie introduces that the spout of the hand punch has a great influence on the flow of water. and this also directly determines the difficulty of our water control (interested friends can move to that article). Generally speaking, Qianjie will advise novice friends to choose a "gooseneck olecranon" pot when choosing a hand-flushing pot. That is, there is a slightly longer neck and a smaller diameter and downward hook spout. Because these two combinations can help beginners better control the flow of water.
But as the saying goes, you can't have both fish and bear paw, and they also have certain shortcomings. Due to the limitation of the spout, it is difficult to inject drips and larger water flow, and the playability will be relatively low. So the choice depends on the individual's choice. If some friends have bought a spout that is more difficult to control, they can choose to modify the spout like some experienced players. For example, the hand flushing pot in Qianjie is transformed into an olecranon through pliers, so as to reduce the difficulty of water control. But the transformation also has the premise that the hand punch can withstand the pry and can be molded, which is very important.
Tip 2: the amount of water in the hand-flushing pot can determine the stability of water injection. Generally speaking, the more water we have in the kettle by hand, the easier it is to control it. Because this will make the kettle body have a certain weight, our center of gravity is not so easy to shift. At the same time, it can also make the tilt angle needed to inject the vertical flow smaller, that is, it is easier to inject the vertical flow.
It should be noted that, excluding the steaming stage, the whole hand flushing process takes at least one and a half minutes to lift the pot. Although the time does not seem to be long, it is not an easy thing for friends with low wrist strength. Therefore, it is best for everyone to act according to their capacity and control the amount of water in the range they can bear. Of course, you can get used to it, because weight is also something to get used to. Although we can't control the heavy pot well at present, when we keep holding the kettle of the same weight for a period of time, the muscles will be able to form a memory, and it won't be difficult to use it again.
Tip 3: the action when injecting water, or we can adjust the posture when injecting water. Although most baristas use one-handed water injection, they are supported by sufficient strength and proficiency. If you have just come into contact with a friend who is cooking by hand, Qianjie is more recommended to use both hands to hold a pot to practice water injection. That is, hold the handle of the pot in the right hand and the lid in the left hand.
This action can not only reduce the burden on the right hand, but also better stabilize the kettle and better control the flow of water.
Tip 4: the practice of water injection is finally the practice of water injection! First of all, what we need to master is to continuously inject vertical water! Although it sounds simple, it is actually a bit difficult to do.
Because the hot water in the kettle will decrease with the injection of the current, the tilt angle required to inject the vertical flow will continue to increase. Just like we pull flowers, the coffee cup needs to be returned to the cup as the milk is injected. Therefore, the first thing we need to practice is to keep the current vertical all the way. At the beginning, practice injecting vertical water through the fixed point, and then start the practice of injecting it around the circle after you learn it.
For circle training, it is to keep the water column vertical while constantly circling. This circle can be either a fixed large circle, a small circle, or a mosquito-repellent ring (that is, from a small circle to a big circle, and then from a big circle to a small circle). With regard to the movement of circles, Qianjie recommends using arms rather than wrists to control the movement of the hand pot. Using the arm to control the flow of water can ensure that the water injection height is in the same position, so all we need to adjust when injecting water around the circle is the tilt angle and trajectory of the kettle. At the beginning, our winding speed can be slowed down a little bit, and then slowly increase with the improvement of proficiency. When you can control the water flow at any speed, it means that you have become a water control master!
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