Hand-brewed coffee flows with a knife and a tornado. How to brew it? What is the proportion of grinding water and water temperature divided into?

As we all know, there are many ways to brew coffee. In addition to the traditional water injection methods that emphasize elegance, stability and softness, there are also some relatively rough but highly interesting and ornamental fancy ways. For example, the "One-Knife Tornado" that Qianjie wants to share today is a water-injecting method that many novice friends like to play very much when they get started.

What is a "one-blade tornado"? We can know from the three words "Yi Dao Flow" on the name that this water injection method is a variant of Yi Dao Flow, so this also means that it is a relatively difficult water injection method. Because Zhongqian Street explained in previous Yidaoliu Sharing, the difficulty of Yidaoliu brewing itself cannot be underestimated. The conventional one-knife flow divides the hot water into two sections for injection, but because one section is steaming, the hot water will be concentrated in the other section and injected in large quantities. This will bring a difficulty to the brewing of coffee, that is, we need to master the ability to control water, because only in this way can we ensure that hot water can pass through the powder layer, and at the same time, we can control the time well and let the coffee get Adequate extraction.

The "tornado" in the one-blade-flow tornado actually refers to a phenomenon that occurs during the brewing process. By injecting a large amount of hot water in a short period of time to generate thrust, it causes the filter cup to form a high-speed rotating funnel vortex that looks like a tornado (to be reasonable, Qianjie has always believed that it should be called a one-blade-flow vortex or a one-blade-flow vortex). As Qian Jie said, in order to create such a phenomenon, we need to inject a large amount of hot water in a short period of time, so this means that we will have no way to control the time or the extraction rate by adjusting the injected water flow. Under such circumstances, if you want to obtain sufficient extraction of coffee, you can only find parameters that are extremely suitable for this brewing method. This is the first difficulty.

The second difficulty lies in the formation of vortices/"tornadoes"! Although many friends have taught their eyes how to make a "tornado" through online tutorials, they have found that not only can they not make a "tornado" that can destroy a parking lot, but the liquid level can even be said to be very calm, except when water is poured. There is no disturbance. Why? Because creating a "tornado" during the brewing process requires a lot of tricks, whether it is the height, direction of water injection, or timing of filling, etc., they are all things that need to be controlled during water injection. It is not simply enough to inject water. Many friends ignore these factors and cannot inject a "tornado" during the brewing process.

It doesn't matter! Next, Qianjie will come to share with you how we should inject a "tornado" into the filter cup while making coffee.

How to break out of a blade flow tornado? First of all, Qianjie will come to share the parameters first, because this determines the taste of a cup of coffee and is very important. Since the flushing method of one-blade tornado will not produce too much agitation during the process, and because a large amount of hot water is injected in one go, the concentration of the liquid will not be refreshed, the extraction efficiency of water injection is compared to other multi-stage brewing. It is lower. If we want coffee to obtain sufficient extraction rate, we need to improve the extraction efficiency of other extraction parameters, such as water temperature and grinding.

The improvement needs to be relatively large. Qianjie's suggestion is to adjust the 5-gear grinding on the original basis (that is, twice as thin as the original) and increase the water temperature by 3 to 5°C. Take Qianjie as an example. The coffee beans shared by Qianjie this time are Manor·Xizhao, the boundary line of Qianjie. When using the conventional three-stage brewing, the parameters used by Qianjie are 92°C water temperature and Ek43 9.5 scale grinding. When the water injection method is a knife flow tornado, the water temperature will increase to 95°C, and then ground to the 5-scale of Ek43. The ratio is the same, both 1:15. The filter cup used is V60. If conditions permit, you can choose a filter cup with less bypass water such as Kono, which can further ensure the taste and taste of the coffee. But considering that most of my friends have V60 configurations at home, I share the V60 that Qianjie also uses this time. Then, because there will be a large amount of hot water that needs to be injected at one time, when your powder amount exceeds 20g, it is best to use it with a Model 02 filter cup.

It is worth mentioning that we can add more hot water in the pot within the range that our strength can bear, because the more water volume, the higher the water pressure, which will help us continue to inject powerful hot water. So without saying much, let's start sharing from Qianjie. The first thing is still the eternal steaming process. We inject twice the amount of water as the powder for 30 seconds of steaming.

After the steaming is over, the remaining 195ml of hot water will be injected in the second stage. The water injection method in this section will be divided into two parts, because the water injection methods before and after are different and the purposes are different. The purpose of the first part is to better raise the water level and the powder bed in the future, and at the same time, allow the coffee powder to be properly stirred to dissolve more flavor substances. So in this part, the way we inject water is: large current and circular. Even if you inject it with a large water stream, then stir the coffee powder in circles.

When the water level in the powder bed rises to a little more than half of the filter bowl, we can change the water injection method and move to the next stage. The purpose of this stage is to allow the liquid in the filter bowl to rotate quickly and create a vortex. To this end, we need to limit the spout to anywhere on the edge of the filter cup and inject a large amount of hot water along the water flow to strengthen the thrust and promote the formation of a vortex. Similarly, large water flow injection is also used. However, the spout should not be too close to the edge of the filter cup, and then the orientation should be tilted slightly towards the inside of the filter cup. The angle of inclination should not be too large, otherwise the injected water will directly impact the wall of the filter cup, which will not only fail to form a whirlpool, but also lead to the generation of a large amount of bypass water.

As long as everyone injects hot water according to the method shared by Qianjie above, you will soon find that the whirlpool begins to take shape the moment the water injection method is changed. As the amount of water is injected, the whirlpool becomes stronger and stronger and is very ornamental. But everyone must not just stare at the whirlpool, but also pay attention to the amount of water injected. When the amount of water injected reaches our target, we need to stop injecting water. Then wait for the liquid in the filter cup to finish dripping and finish the extraction.

Compared with the three-stage boiled Chinese claw, the Chinese claw will be lighter and more balanced in taste. In terms of flavor, we can clearly taste the flavors of grapes, passion fruits, flowers, and apricots, which is very good. So, the above is all the content shared on Qianjie this time. Interested friends can try it at home. It's a very fun way to brew. Then it's worth mentioning that the coffee bean event ends at 12 o'clock tonight, and those who missed it pay attention to it!

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