What parameters should the chopstick stirring method use to brew? How can hand-brewed coffee enhance the sweetness of flavor?

As everyone who plays coffee knows, there are many self-contained genres in the world of hand-punching, and there are also many gameplays that have been summarized in practice. For example, last weekend, a friend came to the store to drink coffee and specifically shared that he had recently learned a particularly novel extraction method-the method of beating eggs and boiling them, and said that the flavor of the brewed coffee was more abundant than usual, allowing Qianjie to also try it quickly.

Armed with keywords, Qianjie searched it on several platforms and found that the "egg breaking and boiling method" mentioned by a friend actually appeared last year. As more and more people have played it recently, it has become popular again. Interestingly, almost everyone who has played it will leave "good reviews" praising the sweetness of the coffee brewed in this way.

Judging from the name, I believe that many people, like Qianjie, think it is a "dark dish" like adding eggs to coffee. In fact, it simulates the method of beating eggs during cooking, using two chopsticks to quickly stir the powder layer to interfere with the extraction of coffee, allowing the flavor substances to be quickly released. So in theory, the "egg breaking and boiling method" is actually a kind of stirring method.

According to experienced players, the sweet and sour substances in coffee will be released in the first and middle stages. In order to obtain this part of the flavor, they will omit the steaming process, and then add the action of "egg breaking" in the main extraction stage. Finally, a section of hot water is used to adjust the concentration. It is said that this distribution can help accelerate the extraction of this part of the flavor substances and make the coffee more sweet. Is this really the case? Qian Jie will come to try for everyone today to see how the effect is.

Considering that the technique of "breaking eggs" is relatively "violent", in order to avoid over-extraction, Qianjie also made adjustments in advance when setting the brewing parameters. First, the grinding degree was thickened, and the water temperature was reduced by 2 ° C, and the powder-to-water ratio was amplified, making it easier to capture the sweetness on the taste buds.

In terms of the choice of coffee beans, everyone prefers the flower and fruit aroma type, so Qianjie also chose a medium and light baked sun-cured bean-Essi Sidamo ALo.

Coffee beans: ALo Hatessa

Powder amount: 15g

Powder to water ratio: 1:16

Water temperature: 90℃

Grinding degree: EK 43s bean grinder 10.5 grids

Filter cup: Hario V60

Tool: A pair of chopsticks

After pouring the coffee powder into the filter cup, gently pat it flat. There is no need to steam in the first section. Directly inject 150g of hot water in a circle with large water flow to hold the liquid level up to 8 minutes of the filter cup. The time falls to about 20~25 seconds;

Immediately afterwards, take out the chopsticks prepared in advance, immerse them deeply into the coffee powder and stir them in one direction, imitating the way you break eggs. The whole action lasts for 10 seconds, and then wait for the coffee liquid to penetrate;

After 1 minute, 10 to 15 seconds, when the coffee liquor was about to drain out and exposed the powder bed, the last section of 90g of hot water began to be injected. Since the main purpose of water injection at the tail section was to adjust the concentration, the front street was not circled, but instead, the center was used to inject water, and finally waited for all the coffee liquor to fall into the lower pot.

In order to make the results more intuitive, Qianjie used the same coffee beans and brewed another pot of coffee according to the store's production standards for comparison. The parameters were 15g powder quantity, powder to water ratio 1:15, water temperature 92℃, and grinding degree EK43s bean grinder. 10 grids, with Hario V60 filter cup and three-stage water injection technique (30g+95g+100g).

After comparison on Qianjie, it was found that the coffee brewed in the conventional three-stage stage fell to 2 minutes and 02 seconds, but the powder layer after the egg-beating stirring became blocked, and the drainage speed at the tail section became significantly slower, about 2 minutes and 30 seconds before the extraction was completed. In terms of taste, there is also a clear gap between the two. The three-stage ALo tastes first of all with the acidity of citrus and passion fruit. The aroma is mostly mango, pineapple and lemon, accompanied by the sweetness of toffee. The overall balance and fullness;

ALo extracted by the egg-beating method obviously has a clear fruit tonality. The flavor has the characteristics of oranges, blueberries, melons, black tea, and cream strawberries. In terms of sweetness, it is indeed higher than that of the regular group. However, the fly in the ointment is that most of these aromas are weak, resulting in a short aftertaste and a slightly lower level of coffee. Moreover, because the acidity is not obvious, it still tastes like water.

In order to solve the problem of clogging and heavy water sensation, the protagonist of the second round of Qianjie's trial was replaced with raisin honey treated Mirazu strawberry candy, and the powder-to-water ratio was changed to 1:15. Other parameters remained unchanged. Let's see what the effect will be.

Coffee beans: Mirasu·strawberry sugar

Powder amount: 15g

Powder to water ratio: 1:15

Water temperature: 90℃

Grinding degree: EK 43s bean grinder 10 grids

Filter cup: Hario V60

Water injection technique: breaking eggs and boiling

The strawberry candy stirred in an egg-beating manner did not cause any clogging, and the entire extraction process ended in about 1 minute and 51 seconds. The sweetness at the entrance of the coffee is very high, with almost no sour taste, just like eating strawberry-flavored fruit candies. However, due to the lack of support from the tail, they mainly provide caramel feel, sweet and other charms, so compared with the regular group, the overall taste is still thin.

We all know that extraction is a dynamic process, and parameters will affect each other. Rough grinding hides more flavor substances inside the particles, while the above two rounds of brewing have removed the steaming, which means that there is less coffee powder. During the exhaust stage, when the extraction is over, the macromolecular substances in the innermost layer may not be released yet. Therefore, in order to "recover" this part of the tail matter, Qian Jie believed that a steaming stage should be added to allow the gas in the powder layer to be released first to help more macromolecular substances come out.

Therefore, in the third round of attempts, Qianjie added the conventional steaming formula, and the coffee beans were Panamanian washed flower butterflies. This bean not only has bright fruit acid, but also has a moderate caramel feeling., easy to present a balanced coffee tonality.

Coffee beans: Panama·washed butterfly

Powder amount: 15g

Powder to water ratio: 1:15

Water temperature: 90℃

Grinding degree: EK 43s bean grinder 10.5 grids

Filter cup: Hario V60

Water injection method: First inject 30g of hot water into the powder layer in a circle, and steam for 30 seconds. Then inject 120g of hot water in a circle with a large water flow, and start to "beat the eggs", holding for 10 seconds to finish stirring; When the powder layer is about to dry up, inject the remaining 75g of hot water, and finally wait for the coffee liquor to completely penetrate into the lower pot, which takes 2 minutes and 23 seconds.

After adding the steaming, the butterfly-boiled flowers and butterflies are better than the previous two groups in terms of flavor intensity and finish. They have the aroma of citrus, grapefruit, melon and melon seeds at the entrance. The taste is clear, sweet and slightly sour, the sweetness is obvious like green tea, the mellow degree is moderate, and the layers are richer.

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