Seven genres of hand-brewed coffee

Coffee no one decides what you do, as long as it tastes good, so there are many kinds of methods, that is, we often say that hand-made genre, hand-made genre, this kind of thing, diversified, but its purpose is only one, to make good coffee while there is no lack of entertainment.

So correct cognition is necessary, so don't follow blindly. Today, let's talk about several methods of hand punching, which are: volcanic impact, meteorite impact, one-knife flow, three-knife flow, powder flushing, mixing method and spot injection method. Except for the dot injection method, all the flow directions are in the form of drawing circles.

one

Volcanic flushing: gives the same visual effect that volcanoes keep erupting, hence the name.

That is, the use of relatively deep-baked bean powder, constantly draw a circle in a small area in the center, resulting in the process of repeated steaming. The reason for using fresh deep-baked beans is that deep-baked beans can emit enough gas, so it is convenient to observe the state of the steaming package. In this way, it takes a large amount of money in order to achieve the desired effect. The repeated steaming process in the first stage can be as long as three minutes, which is over-extracted. The latter stage will control and increase the flow of water, resulting in insufficient extraction to adjust the coffee liquid that has been extracted in the previous stage. So it takes a long time to shake the pot so that the front and rear coffee liquid is fully fused.

This approach can achieve a very mellow and solid body, a strong return to Gan. What is not so good is that the shaker mixes for too long and the temperature drops too fast. if you keep the temperature first and adjust it with high-temperature water extraction, it will cause the coffee to be dry.

Generally speaking, this is a way for players to play, and it is not suitable for operation in terms of time and powder quantity.

two

Meteorite impact: creates multiple craters, hence the name.

In the process of water injection, the water flow is used to constantly push the powder in the center to the side, creating the effect of a crater hit by a meteorite layer by layer. After steaming, water is injected to the place where the powder is covered, no more or less, and then gradually reduce the scope of water injection to the center, during which the amount of water should not be injected too much, resulting in water flooding the upper layer, nor water injection after the water extraction is dry. This kind of flushing method has extremely high requirements for those who flush and cook to grasp the time and quantity of water injection, as well as the method. The amount of powder and extraction time are not too high requirements.

This approach is mainly to achieve a rich sense of hierarchy, as well as the highlight of the flavor. What is not so good is that it is difficult to grasp the amount and time of water injection, and the requirement of users is too high. Too much water injection to drown the upper layer falls short of the success, the water injection time is not good, the retained liquid will flow out ahead of time, and then the astringent taste will appear.

Generally speaking, it can be used for business production, but it is demanding and easy to break. It is also biased towards the player.

three

One-size-fits-all flow: its meaning is to do only one uninterrupted injection of water after steaming, hence the name.

After steaming, a continuous injection of water can make the coffee powder continuously soak in water, the retention liquid can fully release the aromatic substances in the coffee powder, and the flow velocity increases continuously, reducing the water flow before the water overflows the filter cup. This method mainly controls the amount of water injection and the flow rate. It is necessary to know when to inject water so that the whole section can be taken without losing the sense of balance. Inappropriate water injection will destroy the overall sense of balance of coffee.

The main purpose of this method is to maintain a peaceful flavor and a sense of balance. What is not so good is that, because the water injection technique is not well controlled, the water falls through the filter paper on the edge of the upper layer where there is no coffee powder, so that the coffee made may be mixed with water smell.

Generally speaking, this method of printing business license is not commonly used by players.

four

Three-knife flow: that is, segmented extraction, a brewing way in which one knife flow extends, injecting a section of water into three stages.

Although it is an extension, but the effect is different, at least reduce the instability of the flow at the edge of the filter paper. Secondly, three-stage water injection can clearly distinguish the flavor residues in the front, middle and back, and adjust the extraction. Each time the amount of water is increased after steaming, water is usually injected when the retention liquid is about to drop to the powder level, and small, medium and large water flows are used to do three-stage extraction, depending on the state of bean powder.

This method is mainly able to segment, facilitate the identification of residual aromatic substances, but also make a richer sense of hierarchy. The downside is that the requirements of grasping the flow rate and controlling the amount of water are also relatively high.

Although many cafes are in use, attention is paid to the measurement, not the flow rate and water control. Most people go deep into this at best.

five

Powder pressing: this is made by adding a powder pressing process to the three-knife flow technology.

To put it simply, after each injection of water, use a powder hammer or a small cup to make a light pressure on the coffee powder. It is recommended to use a small cup, the purpose is to let the water flow in the center to do a slight accelerated extraction, the water on the edge of the cup hits the powder on the edge of the filter cup, and lift the cup in a vacuum (there is usually a depression at the bottom of the cup) to make the coffee powder tumble.

This method can slightly accelerate the extraction, can also act on most coffee powder, a similar stirring action, the level and Body are better, the acidity will be much more active. What is not so good is that if the amount of water injection is incorrect, or do not grasp the strength well, this action is easy to make the cup light pressure powder process can not be pressed to the powder by buoyancy rebound, can not grasp the amount of retained liquid, and it is also easy to over-extract.

For the time being, I haven't seen anyone take it out to play, pure player-level practice.

six

Stirring method: stirring with a stirring rod, which is also a branch of three-knife flow.

Usually in the steaming stage, a cross stirring is carried out to make the water come into full contact with the coffee powder and increase the release of aromatic substances. After that, the methods are different, some after the first stage of water injection, the second stage of water injection or the third stage of water injection, some will do a round stirring action, some will use one-cut flow and then stir, and some will do all three stages of stirring. As long as it is properly controlled, it can be done in any way.

This method can not only effectively enhance the release of aromatic substances, but also has a significant effect on the special flavor. Not so good is that it is difficult to grasp the degree of mixing, stirring more will have a stiff sour taste, a long time will be bitter, the strength must also be feminine.

Began to slowly step into the stage of management, mostly players play out.

seven

Click method: the so-called Didi coffee is made by dripping water.

This method is what we call Japanese hand flushing, which tends to deep baked beans, which is mostly used in flannel, using the short way of dropping water droplets and adjusting the angle of the flannel filter to steam wet powder and extract. It is usually not segmented. To put it simply, it is to move the ice droplets to the hand, combined with the variability of flannel angle adjustment, and the way of extraction hand flushing. To achieve a thick taste out of the effect. It usually varies from 5 to 10 minutes.

This approach can achieve a solid return to sweet, full-bodied taste. What is not so good is that it is time-consuming and that mastering the size of the current requires refinement and stability.

Many old shops in Japan are doing it, and only players play at home.

By the way, finally, many people wonder what it means to make a small hole in the middle of the powder before steaming and injecting water. In fact, the purpose is very simple, that is, because there is more powder in the center, it is used to concentrate the flow and distribute the flow evenly. Of course, it is not necessary to do so, and the impact of water flow during water injection can also achieve this goal.