Introduction to the Grinding scale of Flavor description for Coffee production in Kenya
Introduction to the Grinding scale of Flavor description for Coffee production in Kenya
After the smoldering powder layer is washed away and wound inward to the third concentric circle, the flow increases to 150% of the previous smallest flow. You will see that the following powder will keep arching up, indicating that the stirring is strong, and then inject water slowly around the third circle (note that it is a slow circle), which can reach 148.6 grams after about 4-5 times, when the water is cut off. at this time, the color of the second circle and the center point of the powder layer is darker than other places, and you can clearly feel the position of the third circle.
The biggest feature of the third stage: after increasing the current, there must be a rush of powder. If not, please increase the current.
This forms an air channel and a powder layer wall, which facilitates the entry of air and allows the previously extracted coffee liquid to flow down through gravity, and the powder layer wall can seal off the miscellaneous smell and highlight cleanliness. If around the second circle and the central point, there is an air channel, but there is no powder layer wall, around the central point, gravity will make some miscellaneous smell flow down, the powder layer is also messy, of course, it is not clean. If you only circle the third concentric circle at this time, avoiding the outlet hole at the bottom of the filter cup, and the coffee powder forms a powder layer wall along the third concentric circle, sealing off the miscellaneous smell, you will feel that the taste is very clear or clean.
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Hand-brewed coffee stage 4: 150% of the smallest flow before the flow is maintained, and only inject water in the third concentric circle.
After 148.6 grams of water is cut off, the water level of the powder layer will drop. When the bottom is almost reached, the position of the filter cup handle corresponding to the third concentric circle is used as the water injection point, the flow keeps 150% of the previous smallest flow, circle slowly, and only inject water in the third concentric circle. Generally speaking, around 3-4 times can reach 212.25 grams, stop water injection, extraction end.
If there are no baking defects or raw bean defects in Kenya, remove the filter cup when it is almost finished. If there are defects or gas beans, after the injection of water, that is, remove the filter cup, this is the correction extraction.
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