Hand brewing method--detailed explanation of the whole process of central water injection, introduction of how to hand brew a cup of fine coffee
I have been using the central water injection method since I touched the hand, that is, I only inject water in the center without spreading it, and a small hole will be formed after extraction. As opposed to the central water injection method is the immersion method, that is, the whole coffee noodle is injected with water. Many friends feel that the central water injection method may not be able to extract completely, but my feeling is that the central water injection method can extract completely, but the immersion method will be lighter, for the following reasons:
First of all, we have to make two points clear:
1. The coffee powder in the cup is actually honeycomb, and the water can pass through the coffee powder because of the honeycomb gap, thus extracting the water-soluble substance from the coffee.
2. The taste of soaking depends on the soaking time.
The taste of coffee depends on the soaking process of coffee powder in water, that is, the coffee powder is fully soaked and the taste is strong, but if the soaking is not enough, the taste is relatively light, so the water storage capacity of the brewing tool is an important factor. Flannel has a stronger water storage capacity than filter paper, so the flavor of flannel is stronger than filter paper extraction.
3. the water injected from the middle flows through the most coffee powder, and it is also the most complete brewing.
From this picture, we can see the direction of the water injected in the middle.
Through the above three points, we can see that if the whole coffee noodle is injected with water, the upper end of the bowl, the part close to the cup wall, if injected there, the water will only pass through a small part of the coffee powder, and reach the cup wall, exudate filter paper, flow down the cup wall, and flow directly out of the cup, and this part of the water will be lighter, while the water injected in the center will be extracted more fully because it passes through more coffee powder honeycomb structure. So the taste is also strong.
A blog from private coffee.
- Prev
Introduction of two common methods of hand washing and dripping filtration in Japan--Detailed process explanation of penetration method and immersion method
"Coffee hand brewing follicle method"(*** personal recommendation: coffee 2 people, water ratio 1:15) basic criteria: water temperature exceeds 90 degrees Celsius, coffee miscellaneous taste or sweet, bitter too much, complete a hand brewing time control in 3 to 5 minutes best. Brewing time is less than 4 minutes, suitable for finer grinding methods. Brewing time is more than 6 minutes, suitable for coarse grinding method. a
- Next
Learn the practice of matcha coffee in 3 minutes how to make matcha coffee? The steps of making matcha coffee
The simplest Western breakfast is a bun with a cup of matcha coffee! Instant coffee always feels that the taste is not good, and as a matcha controller has a special preference for matcha. You might as well learn from homemade matcha coffee. How do you make matcha coffee? prepare these materials and learn. Matcha coffee ingredients: coffee, matcha powder 15g excipients: chilled milk, milk foam 1 tablespoon kitchen utensils: milk foam
Related
- What is the meaning of lactic acid fermentation with coffee bean treatment?
- How to judge the state of foam by sound?
- How does the latte pull out the unicorn pattern? Come to get for a little trick to improve the flower pull!
- Will flower pulling affect the taste of the latte?
- Do you know the history of coffee?
- The difference between honey treatment and sun washing what is raisin honey treatment?
- What kind of milk can a novice use to make coffee foam to keep the foam longer? The correct method and skills of milking tutorial sharing
- Why do washed coffee beans taste sour? Flavor characteristics of washed Coffee
- Introduction to the skill of how to practice the size and height of water injection around the circle of hand-brewed coffee
- How do beginners practice coffee flower drawing from scratch?