Analysis of Coffee hand injection at fixed Point-Coffee Heart-shaped manipulation Video

Analysis of Coffee hand injection at fixed Point-Coffee Heart-shaped manipulation Video

Speaking of which, I am drinking coffee from Brother Chao. For such a baker, I study with reverence. (for a cup of single product, the first thing to consider should be beans, but today I won't talk about beans (you can learn from Mr. Sun Chao). Let's assume that you have an excellent bean (good planting environment and excellent baking).

The grinding of coffee became the first thing to do. Brother Bird said, without a good grinder, you are wasting your beans. Bean mill is divided into hand mill and electric mill, today I recommend hario hand mill (in fact, I prefer hand mill, many advantages, such as easy to carry, easy to use. A good hand mill is no worse than a jagged electric mill. )

In fact, each school is not difficult to master, it is just a combination of all kinds of data, what is needed is to master the principle of extraction and know how to match it will lead to what kind of result, so whether I teach or share, I will decompose the characteristics of various schools. Combine the principles of each school and the principle of extraction with the personal feelings of Fanxiang. Didi water injection is really one of the most unstable and unreliable technologies in the industry, and it is also magnified to play up its magic. Suitable for oneself to play, but not suitable for business as seen through the video just now, not to mention the performance of flavor, this kind of production method is very slow to inject water, so it is also jokingly called intravenous drip. Many old masters spend years practicing and inevitably make mistakes in the production process, and it is very wasteful of energy and physical strength. If it is used for business to order more than a dozen cups continuously, it is also a great test for producers.

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".