Introduction to the video taste of the steps of the hand-flushing scheme of Kenya aa coffee beans

Kenya aa coffee beans hand brewing program steps video taste introduction

This phase requires a total of six concentric circles. The smallest flow of water in the pot by hand is filled with water at the center point for 2 seconds, that is, around the first concentric circle, and then each concentric circle should be correspondingly enlarged by 1 circle. By the fifth concentric circle, approximately 12.5px from the cup wall, all powder layers will be wet to water and washed away. Then, go back inside and circle the fourth concentric circle. Stage 3 will detail how to make the third round.

After 6 concentric circles, the electronic scale will show that the water volume is about 70-80 grams (including 31.8 grams of water for steaming). If it exceeds 80 grams, the water flow will be too large. Use this fine water flow to slowly disperse the powder layer formed by steaming in a circle. All the powder is wet to water, which determines the taste direction. (The first feeling of drinking coffee is that the taste is distributed to the whole mouth, and every taste bud can feel the coffee, which can improve the cleanliness and sweetness.) This stage of the water flow requirements are the lowest, even if you appear off the flow does not affect the taste, as long as it can be wet to all powder. At this stage, if the water on the filter paper is washed onto the filter paper when it is circled, the water on the filter paper will be absorbed by the powder layer, because the water absorption speed of the powder layer is slow when it is circled with fine water flow, and the water in the powder layer is not saturated.

Following the above, after the powder layer is broken up, when the circle is turned inward to the third concentric circle, the flow becomes 150% of the previous finest flow. You will see that the powder below will continue to arch up, indicating strong stirring, and then has been in the third circle concentric circle slowly around the water injection (note that the slow circle), about 4-5 times around the 148.6 grams, then cut off water once, at this time the powder layer in the second circle and the center point of the color is darker than other places, it is obvious to feel the position of the third circle

After 148.6 g water cut off, the level of powder layer will drop. Almost at the bottom, fill the cup handle at the 3rd concentric circle. The water flow remains 150% of the previous finest flow, slowly circling, filling only at the 3rd concentric circle. Generally speaking, it can reach 212.25 grams after 3-4 rounds, stop water injection, and the extraction is over.

If the Kenya has no baking defects or green bean defects, remove the filter cup when it is almost empty. If there are defects or gas beans, fill the water, that is, remove the filter cup, this is a correction extraction