How to hit a tornado when making coffee with your hands? What is the difference between one-step flow and three-step brewing?

One knife flow is a brewing method that many friends will first come into contact with when they are beginning to make hand-making. This flushing method divides the total water injection into two stages, one for steaming and the other for main extraction. Because this coincides with the meaning of "Yi Dao Stream", a Japanese swordsmanship school, such a brewing method is named "Yi Dao Stream." Does everyone know? There is actually another "fancy" punch method in Yidao Style! Compared with the conventional one-knife flow, the "fancy" version of the punching method can bring people more extreme visual enjoyment. And this "fancy" version of Yidao Stream is usually called "Yidao Stream·Tornado." (If you don't know about Yidao Stream, the Front Street Association recommends first to get to know it in the tweet "Yidao Stream is Really Not Simple ")

As the name suggests, it uses physical disturbances to rush out a "tornado" phenomenon in the filter cup! Not only that, the powder bed after brewing will be more uniform and deeper than the conventional one-knife flow (only for some beans, such as low-density, deep-baked). Although it is thick, the one-knife flow·Tornado will have better visual effects than the conventional one-knife flow, but it will also be more difficult to brew than the conventional one-knife flow. The difficulties mentioned here on Qianjie are mainly divided into two aspects: one is that the liquid in the filter cup needs to undergo a violent rotating motion to form a vortex; the other hand is that while the liquid forms a vortex, we also need to ensure that it can be fully extracted, because it will be more difficult to obtain a complete extraction of coffee than the regular version of the one-knife flow!

But it doesn't matter, it's just a little more difficult than the conventional one-knife style. As long as we understand the principle of the formation of the vortex in the filter cup and the reasons why it is difficult to obtain sufficient extraction, we can "prescribe the right medicine" and allow the coffee to obtain sufficient extraction rate while rushing out of the vortex! So next, Qianjie will first come and share how to create a "whirlpool" in the filter cup!

How to "roll" a knife flow tornado? The vortex is formed at the end of the second water injection main extraction stage of the blade flow, because the liquid in the filter cup can only be guided to rotate to form a vortex when the water flow is sufficient and the water flow is strong enough. The specific method is also very simple. After raising the powder bed, we only need to find a suitable position to orient, point, and inject a lot of water. Orientation is easy to understand, that is, to control the direction of water injection in the direction of the circle when we raise the powder bed; to fix it, we should try to fix it in one position as much as possible, without shaking left and right, but it can be up and down (because the water flow requires a certain impact force); There is no need to say much more about injecting water, just pour water into the filter cup!

Does it seem like there is no difficulty at all? That's right, whirlpool creation is that simple! Perhaps many friends will protest at this time, because many people used the same method but failed to create a whirlpool. The reason why the vortex was not created was most likely that the angle was not found correctly, and the injected water could not make the liquid in the filter cup rotate. Here, Qianjie shares several tips that can increase the probability of whirlpool formation: the first is to keep the spout as close as possible to the edge of the filter cup, which can reduce the generation of turbulence and make it easier for the whirlpool to form; the second is to increase the amount of water in the pot, which is conducive to increasing the water flow; the third is to let the water flow be injected on the wall of the filter cup at an inclined angle! That's right, the cup wall! This allows water to create counter-rotating vortices by touching obstacles.

However, this method will promote the generation of bypass water. The so-called bypass water refers to hot water that does not come into contact with coffee powder and fails to play an extraction role. During the brewing process, passively generated bypass water will cause uneven extraction, and the coffee will become less delicious. Therefore, when friends decide to use this method to inject water, it is best to use filter cups such as Kono and Infinite that have fewer diversion bones and are difficult to generate bypass water.

How to make a cup of coffee with a knife flow and tornado? As mentioned at the beginning of Front Street, compared to the conventional one-knife flow, the brewing method with a tornado is more difficult to brew coffee. The reason is that the hot water from a regular knife flow is injected once, but it will not be very fast, so the water and coffee powder will have a very abundant contact time and more agitation times. However, the one-blade flow and tornado rush law requires a large amount of water to obtain thrust in a short period of time, so the hot water will be filled and drained quickly. This will result in a reduction in the contact time between coffee and water and the number of times the water is stirred, and naturally, the overall extraction efficiency will be reduced.

When the extraction time and agitation times are reduced, we need to correct the missing efficiency by increasing the extraction efficiency of other parameters. Water temperature and grinding are two objects that you can choose to improve. In addition, we can also appropriately extend the extraction time by replacing the filter bowl with a slower flow rate. For example, Kono and Infinite appear earlier, which are very good choices.

Okay, enough to say! Next, let's share with Qianjie how to cook a knife stream and tornado.

Brewing sharing Like most brewing methods, one-knife flow and tornado are also suitable for brewing all coffee beans. However, if you want to eventually be able to break out of a uniform and deep powder bed, then it is best to use some low-density deep-roasted coffee beans for brewing. If you don't need it, you can choose freely. Naqian Street chose a moderately baked Panamanian butterfly for brewing this time. The brewing parameters are as follows: powder amount used: 18 g powder to water ratio: 1:15 Grinding degree: 7th scale of Ek43, 85% sieving rate of No. 20 sieve (regular brewing is 10 scale of Ek43, 75% sieving rate) Blowing water temperature: 96 ° C (the water temperature used for regular brewing is 92 ° C) Blowing method: One knife flow·Tornado Use filter cup: V60 The first step of brewing, simmering steam! We still use twice the amount of water (36 ml) of powder to steam and exhaust for 30 seconds!

After steaming, we poured all the remaining hot water (234 ml) in one go. However, it needs to be divided into two stages. The first stage is to use a large water flow to circle around a large circle to raise the powder bed.

When the powder bed is raised to more than half of the filter bowl (about 6 minutes full), we need to find the right position and inject a large amount of water at a directional point to form a vortex.

When all the hot water is poured, we just need to wait for the coffee to finish dripping, then we can remove the filter cup and end the extraction~

Because the water injection rate is very fast, Qianjie had completed the injection of 234 ml of hot water in 1 minute, and the total extraction time was 1 minute and 34 seconds. By measuring the concentration, we obtained an extraction rate of 19.7%. It can be seen that the coffee should have received enough extraction (it needs to be combined with the taste to make a conclusion). Through tasting, we can confirm that there is no negative taste in the coffee. The flavors of white floral, citrus, honey, and green tea are all well expressed, but the taste is weak. Overall, the overall experience is not bad. Although there is a lack of taste, as long as we can replace the V60 with another non-bypass filter cup, the lack of taste will be filled. If you are interested, you can also try it yourself at home. However, before officially starting the brewing, Qianjie still recommends the practice of injecting water first. When we can pour water into the filter cup, we can officially start the actual operation, so that we can effectively avoid waste~(remember to add a little coffee powder in the filter cup, it will be more convenient to check the water flow trend)

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