Hand-brewed coffee three-stage method, high-sweet and universal brewing method to share! What does the high sweet water level of hand-brewed coffee mean?

"High sweet water level" is a brewing technique that many bloggers, including Qian Jie, often share. Its function is very simple, that is, it can help us make it easier for us to brew a cup of coffee with rich layers and high sweetness. So what is a high sweet water level? In fact, it is easy to understand. It is a water level that can better wash out the sweetness of coffee, and this position is about two-thirds of the filter cup.

If you think that the coffee you usually make is not outstanding enough, it always means a shortcoming, and then the powder bed is relatively flat after making the coffee, then you may wish to try this brewing tip. Qian Street believes that it can enrich the coffee in your cup with a high probability. Because the texture of the coffee we brew will change due to the different brewing methods, parameters, and appliances we use. Some formulas allow us to brew a cup of coffee with balanced taste and mellow taste, while others allow us to brew a cup of coffee with rich layers and outstanding flavors...

What makes these coffees different is the impact of these different brewing methods, parameters, and appliances. By changing the powder layer structure and extraction efficiency, they change the substances released by the coffee particles and their amounts, thereby changing the final quality of the coffee. Texture. The reason why the technique of high sweet water level can enrich the layers is because of this reason. If you often tweet about front street, raising the water level/pink bed should be quite easy for you. We just need to increase the water injection rate so that more water is injected than seeps out of the filter bowl, and the water level will rise due to the water that continues to accumulate in the filter bowl.

But it does not mean that we can make a cup of high-sweet coffee with rich layers just by raising the powder bed. As mentioned in front of the street, the parameters we use and the use of equipment are also very important! Not only that, there are certain limitations on the "objects" of raising the powder bed. Not all coffees can use this technique.

What kind of "object" cannot use this technique? That's right! It's just light roasted coffee beans with a high density. Because these coffee grounds are relatively dense, it is difficult for them to rise as the water level rises. If we rashly raise the water level when the caffeine density is high and cannot follow the water level rise, the hot water will pass through the coffee powder. If you are still using a filter cup like the V60 with a lot of guide ribs, then the hot water without ground coffee will have the opportunity to slip away directly from the place where there is no ground coffee, pass the ground coffee and fall directly into the lower pot without participating in the extraction. This will affect the overall extraction efficiency and have an undesirable impact on the texture of the coffee.

Therefore, when we raised the water level and found that the powder bed could not rise with the rise of the water level, we needed to adjust the water injection plan in time. The specific approach is to reduce the water flow to prevent the appearance of bypass water and avoid affecting the extraction and taste of coffee.

What kind of equipment and parameters should I match? In fact, the equipment mainly refers to the filter cup. The Front Street Conference recommends that everyone use it with a conical filter cup. Because compared to a flat-bottom, fan-shaped filter cup, the same amount of powder can build a thicker powder bed in a conical filter cup. A thicker powder bed can make a certain difference in extraction, which can give the brewed coffee a richer sense of hierarchy.

The parameters are much simpler. We only need to use a parameter that can dissolve an appropriate amount of the substances in the coffee powder ~ in other words, it must have the right extraction efficiency! If you don't know what parameters to use or how to actually operate it, then you can take a look at Qianjie's next cooking share ~

Brewing sharing The coffee beans used in Qianjie this time are Qianjie Essi Huakui in the bean list, and the matching filter cup is V60. The extraction parameters are as always: powder amount used: 15g Grinding degree: 75%~80% of No. 20 sieve sieve, Ek43's 10-scale grinding powder to water ratio: 1:15 Brewing water temperature: 92°C First, we use 30ml of hot water for 30 seconds to steam out the carbon dioxide that hinders extraction.

After the steaming is over, we use a relatively large water flow to inject 120ml of hot water around a large circle. The water injection rate on the front street here is 6ml/s, and the injection is completed in 20 seconds. When the hot water in the filter cup has almost penetrated, we can see that the powder bed in the filter cup has formed a bowl shape. So at this time, our hot water needs to be injected centrally.

Then, because our water injection rate in the second stage is relatively high, the water injection rate will be relatively faster. If we want coffee to obtain sufficient extraction, then when injecting the third stage of hot water, we need to reduce the water injection rate to extend the extraction time to ensure that the coffee has sufficient extraction rate. Therefore, in the third section, we use a small water flow, and then inject it in a small circle in the center. A total of 75ml of hot water is injected in this section, and the water injection rate in Qianjie is 4ml/s. When all the injected hot water has penetrated through the filter cup, we can remove the filter cup and end the extraction!

It took a total of 2 minutes and 15 seconds. As mentioned by Qianjie, the flower kui that rushed out in this way has a particularly high sweetness and a particularly rich level. Orange blossoms, strawberries, citrus, cream, and honey are the rich aroma that Qianjie can capture. The finish is the aroma of oolong tea. After swallowing, there is a long berry aftertaste that becomes more intense in the mouth, making it very comfortable.

Although it does not seem to be much different from the brewing commonly shared on Qianjie, you can see that the difference still exists by comparing the actual brewed coffee. One brewed coffee will be more solid, and the other brewed coffee will be light and layered. Rich. Each has its own benefits ~

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