How to make hand-brewed coffee out of a uniform pit? What is the reason for the flat bed of fine coffee brewing powder?

Many friends habitually observe the powder bed every time after making coffee. If the powder bed in the filter cup presents a beautiful and regular potholes, that is, the coffee powder is evenly distributed and then has a certain depression, then you will subconsciously think that this cup of coffee should taste good; but if the powder bed is very flat, you will subconsciously think that the taste of this cup of coffee may not be very good.

The above is a mistake that novices can easily fall into when they first start-associating the shape of the powder pit with the taste of coffee. For example, today, a friend asked Qianjie when buying beans at a Qianjie store, saying that the powder pit he flushed out was always very flat and asked how to improve it to break out the deep potholes and make the coffee taste better. First of all, we need to know that, as Qianjie mentioned earlier, this is a misunderstanding. The shape of the powder pit does not represent whether the coffee tastes good or bad, because it only reflects the way we inject water. The size of the water we use when making coffee, the water flow path, and the height of the water injection will affect the shape of the powder bed. As long as the right method is used, no matter what powder bed, you can easily break out of symmetrical and beautiful powder pits.

Whether a cup of coffee tastes good or not depends on whether we have correctly dissolved the flavor substances in the coffee powder into the water, and whether the concentration and taste meet our taste preferences. What determines this is the coffee beans and parameters we use. In other words, as long as the right parameters and beans are used, even if the powder pit is very flat, the taste of the coffee will not be any worse. If you are a friend who often read Qianjie's articles, you should have seen a multi-stage brewing shared by Qianjie, which is often used when brewing Qianjie Yejia Shefei Fruit Tintin.

This brewing method divides the target amount of water we will use into multiple injection stages. The purpose is to reduce the hot water injected in each stage and ensure that the hot water can come into contact with the coffee powder to achieve perfect extraction. The detailed brewing process can be understood by referring to the article "Portal", and we won't go into it too much on the front street. The Qianjie Yejia Snow Fruit Tintin brewed in this way is very delicious! The taste is balanced between sweet and sour, the taste is clean and full, and the flavor is outstanding. We can obviously drink the flavor characteristics of jasmine, lemon, berries, and green tea.

Why did Qianjie suddenly mention this brewing method? Because it is easy to rush out of a flat powder bed in this way. The reason is also very simple! Because we inject not much water into each section, and then the water flow is not large, the coffee powder will not be driven by too much water flow, and naturally it is difficult to form deep powder pits. Of course, the density of coffee powder itself is relatively high and difficult to be driven by water, so this method is used to brew coffee to prevent the appearance of bypass water from affecting the extraction of coffee.

So we can know why the shape of the powder pit cannot represent the taste of coffee. Well, if everyone wants to create a beautiful and deep powder pit, it is actually very simple. As long as you use the right method, then a beautiful powder pit will be a piece of cake!

There are three sharing points for brewing. As long as the coffee powder and water injection method during brewing have these three points, we can easily break out of the deep powder pit! The first is that the water flow during brewing should be slightly larger, because hot water will accumulate in the filter cup only when the water injection rate is greater than the water injection rate. This can drive the coffee powder to rise, allowing the coffee powder to adhere to the wall of the filter cup at the high level when the water level drops, thus forming a deep powder pit;

The second point is to try to concentrate the hot water in the central area and not inject it onto the wall of the cup. Many friends have some "obsessive-compulsive habits" and will wash off the coffee powder attached to the wall of the filter cup during brewing. The purpose may be to improve the extraction of this part of the coffee powder, or it may be to look good. But it was precisely because of this action that the deep pit could not be formed and the powder bed eventually became flat. Because the coffee powder on the edge of the "potholes" was washed down by hot water, it was impossible to form a good-looking potholes. Therefore, when brewing, we try not to expose hot water to the edge of the filter cup, which also helps reduce bypass water and ensures that the taste of the coffee will not be affected.

The last thing to pay attention to is coffee beans! It is best to use coffee beans that are roasted too lightly or too densely. Because high-density coffee powder is more difficult to float. When brewing such coffee beans, even if we use a large water flow to raise the water level, the powder bed may not rise as the water level increases. Because of the high density, it will soon sink to the bottom of the cup. It may even aggravate the appearance of bypass water; on the contrary, if the coffee powder we use is not so dense, it will easily rise as the water level increases, and eventually when the water level falls, it will easily form a deep symmetrical powder pit! Especially deep-roasted coffees such as Qianjie PWN Golden Mantelin and Qianjie Blue Mountain No. 1 Coffee, it is easy to appear when they are brewed!

The above is all the content shared by Qianjie this time! All in all, if we want to break out deep and beautiful powder pits, then we should give priority to coffee beans with less density, and then use them with large water to brew. During the process, we should try to avoid washing against the wall of the cup, so that we can rush out A beautiful and deep powder pit.

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FrontStreet Coffee is a long-established specialty coffee roaster in Guangzhou China, selling freshly roasted beans from its own farm in Yunnan as well as dozens of carefully selected single-origin beans from around the world for both pour-over and espresso. The products deliver consistently excellent quality and great value, with shipping within 24 hours. Guangzhou’s FrontStreet Coffee shop is recommended by many coffee lovers, and the beans are now available online at the Tmall 。

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473