Why is the hand-flushing spout thin? Can the hot water kettle make coffee? Which is better for a professional water filling bottle?

The matter is like this. Due to a colleague's carelessness yesterday, the hot water bottle, an old employee who has worked hard on Front Street for many years, was "sent away"(broken). So in order not to affect the normal production in the store, Qianjie immediately spent a lot of money to hire a brand new hot water kettle.

Just after the newly purchased hot water kettle arrived at the store, the customer who saw it asked Qianjie this question: "Can it replace a professional hand-brewed coffee pot to make coffee? "You don't even have to think about it, the answer is naturally possible! Both can boil water and inject water. If the purpose is purely to make a cup of coffee, the kettle can of course be easily completed. But! I'm already making coffee, and my request is definitely more than just making a cup of coffee. Making coffee well is the ultimate goal. This goal is a bit difficult for a hot water kettle. Why? Because it is difficult for the hot water kettle to stably fill water like a professional hand-flushing kettle.

The reason why a professional coffee dispenser is "professional" is that its entire body is designed around the core of making a cup of coffee more stably. For example, in order to better control the water flow, the hand-flushing pot is equipped with a slender neck and a narrow spout, which not only can easily control the thickness and size of the water flow, but also can accurately inject water wherever it points;

In addition, in order to reduce the impact of body shake on the water flow, professional hand-flushing pots usually adopt a low center of gravity design with a wide bottom and a water outlet connected to the bottom. This can have an effect similar to a stabilizer. Even if our hands are shaking like those of a canteens, we can still inject a stable water flow due to the low-center-gravity pot body design.

In addition, there are other designs such as handles. Because the impact is relatively small, Qianjie will not discuss them here. You can find out by searching for previous articles. All in all, these advantages allow us to fill water better and make coffee easier. Ordinary hot water kettles basically do not have them! And this is of course, because the focus of the hot water kettle is only to boil water, so it does not need to have any designs that can guide the water flow. As long as it can boil water and pour water, it will be fine. Because of this, it will be extremely challenging to ask a hot water kettle for about 100 yuan to make a pot by hand (referring to making a cup of coffee), but it is not impossible! (Tactical lean back)

How to make a cup of coffee with a hot water kettle? Just like the newly purchased kettles on Qianjie, most kettles have a straight body design. This design will cause the center of gravity to be high, which will easily cause shaking when making coffee; in addition, almost all the spouts of hot water bottles use high-level and wide-mouthed spouts in order to quickly pour out a large amount of hot water, which will not only make it easier to control the water flow. When pouring hot water, even more pot bodies need to be tilted, which greatly increases the difficulty of water control.

If we want to use such a kettle to brew with water, there are two ways to help us make a cup of coffee. The first method will test the user's grip strength, because we need to use the hot water kettle as a water filling kettle and carry out regular multi-stage water injection, so some methods are needed to stabilize the kettle, such as-filling up hot water. If the water is not filled up, the center of gravity of the kettle will float due to the excessive tilt. And as the amount of water decreases, the inclination required to inject a stable vertical water flow will increase accordingly. The difficulty of making a cup of coffee can be said to be directly full.

By filling up with hot water, even on the upper layer, the center of gravity of the kettle can still be concentrated. Not only will the water be injected more stably, but the inclination required to fill the kettle is also greatly reduced, making water control slightly easier. But the shortcomings are also very obvious! When your kettle is too loaded, it can be tiring to hold it for as long as two minutes (excluding the waiting time, the actual holding time should be 1 minute). So if you use a large-capacity kettle, Qianjie often recommends using the second method to brew coffee. But before that, Qianjie first shared how to make coffee with a fully loaded kettle, and then shared the second method.

The coffee beans used in this Front Street demonstration are Front Street Panama Poquet Rose. Because of their high density, they have higher requirements for extraction, which can better help us verify whether water injection is reasonable. The extraction parameters are as follows: Amount of powder used: 15g Grinding Degree: EK43's 10 scale, 75% sieving rate of No. 20 screen, fine granulated sugar grinding powder and water ratio: 1:15 Water temperature: 92°C Brewing method: three-stage use of filter cup: V60 Because the hot water kettle has no temperature control ability, we have to stop boiling water when the hot water reaches 92°C to prevent the boiling temperature of the hot water from climbing to 100°C, otherwise the waiting time required under full load will be a bit too long. When the temperature displayed by the kettle reaches 93°C~94°C, we can start cooking (generally, the water temperature displayed by the hot kettle will be 2°C higher than the actual water temperature in the kettle).

First, use twice the amount of water to steam for 30 seconds.

After the steaming, we used both hands to control the kettle to tilt slightly to inject a small water stream and circle it. The target water to be injected this time is 120ml.

After filling, wait for the hot water in the filter cup to penetrate through the bottom before injecting the next hot water! In the third paragraph, the amount of water we need to inject is 75ml. Use the same method to control the kettle to inject a small water flow, and then circle it in a small circle until it is all injected.

When all the coffee seeps out of the filter cup, the extraction can be ended. This extraction time is 2 minutes and 10 seconds!

By tasting it, we can conclude that it is no different from the one washed out of the pouring pot. Not only is the flavor excellent, the taste is balanced, but the taste is also very thick. It is the summer flavor that is usually cooked. Then the second method is very simple. Although three water injections are also required, because all the water is injected in one breath each time, there is no need to impose any requirements on the capacity and grip strength of the kettle. That's right! The second method is to brew with water combined with stirring method, which is the method used by Qianjie in the article "How to Use 100°C Boiling Water to Make Coffee".

Because we use tools to stir instead of water flow during the brewing process, we don't need to carry out any water flow control. Pour the hot water into the filter cup in one breath and stir with tools. The method is very simple. We just need to use the right parameters and we can brew a delicious cup of coffee. Since Qianjie has already shared detailed brewing methods in the article, I won't go into it too much here. You can jump through the above link to learn ~