Analysis of fixed-point injection method of coffee hand-correct method of coffee cloth powder

Analysis of fixed-point injection method of coffee hand-correct method of coffee cloth powder

Advantages: the mixing method can amplify the advantages of the coffee beans, especially enhance the taste of the coffee beans, and will not be too thin.

Disadvantages: although its flavor is more obvious, its return is weakened a lot. And this method has high requirements for the quality of coffee beans, if you use poor coffee beans, it will only infinitely magnify its bad flavor. In addition, because the grinding degree of coffee powder required by this method is very fine, coupled with sufficient stirring, it is easy to over-extract improperly.

Brewing mode:

First inject 50g of hot water (because the amount of water is too small to make it impossible to stir, so 50g of hot water is injected here), stir so that the water is in uniform contact with coffee powder, then steam moderately roasted coffee powder to 30s and then water injection is completed during 2min; deep baking and steaming to 15s and then water injection is completed during 1min30s.

As the first one of the volcanic flushing is over-extracted, and the last two is underextracted, the coffee liquid is very uneven, which needs to be fully shaken after washing, so that the two "failed" coffee liquids are mixed together to form a perfect coffee. However, the shaking time will make the temperature drop, if you want to directly keep the temperature extracted with high temperature, it will lead to the dry volcanic flushing of coffee from Japan, which is more suitable for deep-roasted coffee beans. It uses the carbon dioxide in beans, and after many times of steaming, the coffee powder bulges like a volcanic eruption, so deep-baked beans are more suitable because they contain more carbon dioxide.

Flannel and V60 are mostly used in volcanic flushing, because the middle powder layer is very thick, so it is mainly filled with water in the middle about the size of an one-dollar coin. The key point of the first half of volcanic thrust is full extraction without destroying the powder layer. And the second half is uniform water injection, in order to prevent excessive extraction in the middle, play a dilution role, what we are going to talk about today is one of the Japanese hand streams-volcanic flushing, as the name implies, when brewing, the coffee powder in your filter cup will swell like a volcano, and it will also be like a volcanic eruption, very wonderful.

According to a coffee master, the first 1/3 sections of the volcanic flush are over-extracted, and the last 2/3 sections are less extractive, and the liquid separation is very uneven, so it has to shake for a long time after flushing. Two obviously unpleasant coffee liquids, together, have become delicious. For this way of brewing, which I completely do not understand, I am awarded the title of "the right hand of God".