[decryption]-- about hand Chong, what you need to know!

Guide to Jiaxiang: do you do hand flushing? Do you know how to choose a hand pot? Did you know that the way you inject water actually affects the concentration of coffee? Do you want to know what remedies you use to make a cup of coffee that tastes less satisfying? Want to know? Take a look at the summary of the rookie below!

1. Secrets about the construction of hand-flushing pots

There are all kinds of hand pots on the market, so friends should pay attention when choosing them. A good and stable pot must have the following structure:

1. Hand flushing kettle body: the lower width and upper narrow design, the starting point of the spout is at the bottom of the kettle body, so that in the process of water injection, the water flow will not be large and small because the starting point is higher than the surface of the water. The pot has a capacity of about one liter, so when brewing more coffee, the water will not be enough.

two。 Hand punch spout: the Radian of the section from the beginning of the spout to the exit is relaxed, the path is longer, the flow is more stable, and the lower edge of the spout is in the shape of a beak, which makes it easier to grasp the direction of the flow.

3. Handle: whether the shape of the handle is easy to hold, the influence of the water level center of gravity during water injection, and the comfort of the wrist are all the key points in the choice of hand flushing. Therefore, before buying, try to take a look, in order to operate smoothly, feel comfortable as the premise.

The structure of the hand punch pot focuses on the design shape of the kettle body and the Radian and size of the spout, and the design of the simple hand punch pot is not careful. The flow of water injection is easy to rise and fall, which affects the uniformity of water injection. When the water column is too thick, the impulse is large, which is easy to destroy the powder layer structure in the cup; when the water column is too thin, the overall extraction time will be prolonged, the Radian of water temperature will change greatly, and the extraction rate will decrease.

Second, the relationship between water injection mode and concentration.

What we often distinguish between the two methods of water injection is the "cut-off method" and the "continuous water method". (the "off-water method" means that after each lap, stop the water injection and let the liquid with the flavor of coffee drop more than half of it first. then continue to inject, stop, drip, repeat this process several times, in the middle of the action to stop water injection is called "cut-off method", so the concentration of coffee brewed is higher. On the contrary, the action of water injection continues uninterrupted, that is, the "continuous water method", but the friends who do hand flushing should all have the experience, and this distinction is far from enough. If you want to make the quality of hand flushing more stable, you must take the time factor into account, that is, limit the time for "water injection" and "dripping a fixed amount of coffee" to a certain range in order to minimize unstable environmental factors.

The method of operation of [time limit] is not complicated at all, just add an extra timer when you inject water to observe how long it takes you to flush out the expected amount of coffee. For example, if you use 15 grams of powder and expect to pour 240 grams of coffee in 2 minutes, as soon as the water injection starts, press the timer to see if you can achieve this goal.

Then taste it to see if the dripping coffee in this range meets your taste requirements, and try to remember the flavor characteristics; if you think the coffee taste is too strong, try to shorten the time limit of 10 seconds, if it is too light, extend it for ten seconds, dripping all of it with 240 grams. Operate it repeatedly and taste it to see if the flavor of the coffee is close.

You may find that even if the dripping speed is close, the taste may be similar once or twice out of five times, and the others are a little different, so it's time to study the [powder layer] and [water column strength].

The condition of powder layer in hand flushing can not be ignored, which must be emphasized! The powder layer plays a subtle role, and one of its functions is to provide resistance so that the hot water can stay in the filter cup long enough to ensure that enough flavor components are dissolved, and the powder layer must also have a certain degree of support. in order to play the "blocking" function. In order not to weaken the supporting force of the powder layer, it is necessary to grasp [the strength of the water column], [the position of water injection], and [stable circle], which is a complete set of [water injection skills].

That's all for today, and tomorrow I will continue to share with you about the correction method for the wrong taste of hand-brewed coffee.

To be continued yet.