What are the advantages of hand-brewed coffee, stirring and steaming? How to use Crazy Barista's mixing method?

In the brewing process of hand-brewed coffee, we stir up the coffee powder layer by constantly injecting water around the circle, in order to increase the dissolution rate of flavor substances. Because the parameters used in making hand-brewed coffee are less extreme than most other extraction methods, it is necessary to stir constantly through the water to increase the dissolution rate of the substance.

Well, at this time last year, Qianjie shared a more extreme way than water column mixing-the "mixing method", which uses tools to stir the powder layer. In the same way as stirring with a water column, the purpose of stirring with tools is to increase the dissolution rate of flavor substances. Because the essence of coffee extraction is the transfer of soluble matter from coffee powder to water, and by stirring, we can cause the flow of water, thus making the coffee powder extracted more efficiently. It's just that by comparison, the lift brought by tool mixing is higher than that of water column mixing.

However, since the content shared in Qianjie last year did not focus on how to use the mixing method, today, Qianjie will add several different ways to apply the mixing method, hoping to help you better understand and use the mixing method.

First, the use of steaming, as the name implies, is to add the action of stirring in the process of steaming by hand, and this is also the scene where many coffee gods use the stirring method most often. Because the addition of stirring in the steaming process can effectively promote the uniformity of extraction.

Here we need to briefly introduce the role of steaming. Qianjie will mention it almost every day these days, so you must be familiar with it: the purpose of steaming is to release the carbon dioxide hidden in the coffee powder to hinder the extraction, and to create better extraction conditions for the subsequent injection of hot water. To this end, we will use a small amount of hot water to wet the dry coffee powder. But because the water is inert and flows to places where it is easy to flow, the small amount of hot water we use when steaming does not necessarily wet all the coffee powder. As a result, those coffee powders who did not come into contact with hot water and did not exhaust in the steaming stage could not quickly dissolve the flavor substances in the body in the subsequent extraction process, so the extraction was different and uneven.

If we add stirring in the steaming process, we can break the structure of the powder layer, so that the water is more evenly in contact with the coffee powder, reducing the impact caused by the emergence of the channel effect. The specific method is also very simple, as long as we take out any tool to stir the coffee powder layer after injecting the hot water during steaming, before and after, left and right, or in circles, about 5 times.

Second, the use scene of the second mixing method when the extraction efficiency is insufficient is when the extraction parameters do not meet our setting, for example, when the water temperature is several degrees lower than the set target, or when the grinding is thicker than the set target, the addition of the mixing method will be a good remedy. Because when the parameter deviation is too much, the conventional brewing is actually very difficult to completely dissolve the flavor substances in the coffee. However, as long as we can increase the dissolution efficiency of flavor substances in additional ways, we can get a cup of coffee with relatively complete extraction when the extraction parameters do not meet the conditions.

For example, the parameters used to brew a pot of shallow roasted coffee in Qianjie are: 15g powder, 1:15 powder-to-water ratio, 10-scale grinding of ek43, and water temperature of 92 °C. However, due to an carelessness, the grinding scale of the ek was changed to 12, or the water temperature was only 88 °C. Then in the case that this parameter is very different from the original setting, by adding stirring action in the brewing process, we can get a relatively complete extraction of the extracted coffee. (one thing to say, chopsticks are really easy to use, but disposable ones are not recommended, they will smell bad.)

The number of stirring needs to be determined according to your deviation, and the more the parameter deviates from the target, the more times you need to stir during the cooking process. It should be noted that the application of stirring is best concentrated in the first part of the coffee brewing, one is to dissolve a large amount of sweet and sour substances in the front section, and the other is to avoid the release of a large amount of bitter substances at the end.

Third, active use in the cooking process, of course, in addition to the above-mentioned passive factors caused by the use of, there are many friends will choose to take the initiative in the cooking process to add the use of mixing method. For example, by adjusting the coarse grinding, in order to reduce the extraction efficiency of the parameters, so that the mixing method can be added to use, in order to make a cup of coffee more easily. There is another way is to take a very extreme parameter, and then add the use of stirring in the cooking process. For example, the ice flushing scheme shared in Qianjie some time ago is to use finer grinding, higher water temperature, and then mix it with the mixing method to cook. In this way, a cup of extracted coffee can be obtained with very little water in a short period of time.

Matters needing attention when using the mixing method, however, it should be noted that because the extraction efficiency of the mixing method is very much, if you do not want to drink a cup of coffee full of bitterness after stirring, it is best to adjust the parameters first. The implication is to plan the extraction in advance, which parameters need to be improved and reduced when the stirring method is added, so as to ensure that the coffee will not be overextracted because of the high extraction efficiency after brewing.

For example, the scheme of ice flushing and stirring mentioned in the front street above, although the coffee powder used is finer ground and the water temperature is higher, the extraction time is not as long as it used to be because the amount of water used to brew coffee has been reduced. That's why the brewed coffee doesn't excel. It is also important to note that when using the mixing method, it is best to determine the strength and number of stirring according to the thickness of the grinding degree, because the fine powder is easy to go to the bottom to block the filter paper. The finer the grinding, the more fine powder. When our coffee powder is ground very fine, when using the mixing method, we need to avoid stirring the coffee powder in the bottom layer and stirring too much, so as to reduce the occurrence of clogging and prevent the coffee from being extracted because of the blockage.

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