How to control the water quantity of hand-brewed coffee
How to control the water quantity of hand-brewed coffee
The advantages of this brewing method are high mellowness, high sweetness, easy to enter, weak layering and taste, and too difficult to stabilize the flow.
As you can see from the video just now, not to mention the performance of the flavor, this method of production 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 the producer.
From a personal point of view, Didi Water injection is really the most unstable, unreliable and magnified way to make it in the industry. Suitable for your own play, but not suitable for business.
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 and combine the principle of each school with the principle of extraction. It is called the dripping method because the water flow is weak, damaging the coffee powder layer as little as possible, reducing convection, increasing the soaking time, and injecting water into the hand pot in a drop-by-drop state. It is suitable to use the flattened wide mouth spout and the wide mouth crane spout. The advantage is that the flow of the large water column is flexible and the thickness of the flow is more controllable, which is suitable for the drip method.
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