water flow Learn more about water flow
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The effect of the flow size of hand-brewed coffee on its flavor what is the appropriate amount of water for brewing coffee?
There are often friends who come to the store to discuss the problem of hand-made coffee with Qianjie. One of the most talked about is the rate of water injection. Is it better to use a large current or a small flow, when to use a large current and when to use a small current. For this problem, Qianjie should first help everyone to clear out two cognitive misunderstandings. The first misunderstanding is that
2022-08-31 -
Daily cooking | what is one-size-fits-all flow? What is the three-knife stream? The difference between one-knife flow and three-knife flow
Professional coffee knowledge exchange more coffee bean information Please pay attention to the coffee workshop (Wechat official account cafe_style) the difference between one-size-fits-all and three-knife flow simply, one-size-fits-all flow: after steaming, only one continuous injection of water is done: after steaming, put a section of water into three stages. What is the situation of using one-knife flow or three-knife flow? Personal experience: look at altitude: sea
2018-09-01 Daily cooking what one knife three knives flow difference -
The flow rate of coffee is abnormal. Why? What are the factors affecting the flow rate of coffee?
When I'm usually making coffee, I feel anxious watching the speed of the coffee liquid flowing down. But I don't know where to start. I think the degree of grinding is too fine. Is it a little thicker or is there no way to save your cup of coffee? Don't worry. Today, the editor will talk to you about what factors will affect the flow rate of a cup of coffee. | | filter cup |
2019-01-06 Coffee flow rate abnormal this is why influence known which -
How to Control the Coffee flow rate the principle of Coffee flow rate effect of Coffee flow rate on Coffee
Professional coffee knowledge exchange more coffee bean information Please follow the coffee workshop (Wechat official account cafe_style) flow control refers to the control of the flow of water during preleaching and extraction as it passes through the coffee ball. By controlling the flow of water, you can show all the subtleties of coffee. For example, for very fresh or too fresh coffee, you can set a
2019-12-11 How to control coffee flow rate principle influence -
Introduction to the production of hand-brewed Coffee (2) Water flow
Last time I talked about the posture of hand-brewing coffee, mastering a good posture is certainly conducive to making a good cup of coffee, because only a comfortable and stable posture can ensure a stable flow of water, so what we want to talk about here is the problem of water flow. The current is too thick! The current is too fast! The current is thick and thin! The current is always shaking! The current is always cut off! This is probably something that beginners often encounter.
2014-09-11 Coffee knowledge hand brewing coffee coffee encyclopedia coffee making -
How to flush the KONO filter cup? What's the difference between one-cut flow and segmented extraction?
When the editor uses the KONO filter cup to make coffee, he is thinking that the KONO filter cup is extracted by immersion, and the flow rate is relatively slow. The usual brewing method used by the editor is segmented extraction, while the segmented extraction can control the flow rate and increase the extraction of coffee.
2019-03-26 KONO filter cup should how one knife paragraph style take brew what zone -
[hand brewing skills] the key factors affecting coffee brewing: how to inject water?
![[hand brewing skills] the key factors affecting coffee brewing: how to inject water?](https://world.gafei.com/uploads/allimg/190614/3-1Z614220A2T2.jpg)
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) there are three kinds of T:Time (time), Temperature (temperature), and Turbulence (flow) in the hand flush. Today we are going to introduce the flow of water, that is, the Turbulence of the three T. When practicing hand flushing, we often practice the skill of water injection.
2019-06-14 Hand flushing skill influence coffee brewing key factor water injection should how -
What is the relationship between the flow of hand coffee and the speed of the circle? How do you brew the coffee?
In the process of hand-brewing coffee, the guide is often unable to bypass the size of the water flow and the speed of the circle. Qianjie separately tested the effect of water flow and circle speed on coffee during the previous discussion. When other factors remain the same, the small flow causes the liquid level not to be raised too high, resulting in a slightly thicker powder layer, a slightly longer end time of water and coffee powder, and a slightly higher concentration.
2021-01-31 Hand brew coffee water circle speed relationship moonlight how brew -
Hand punching: analyzing the difference between one-knife flow and three-knife flow
Professional coffee knowledge exchange more coffee bean information Please follow the coffee workshop (Wechat official account cafe_style) A knife flow means that after steaming, only one continuous filling is done, hence the name. After steaming, a continuous injection of water can make the coffee powder soak in water continuously, and the retention liquid can fully release the aromatic substances in the coffee powder, and the water can flow.
2018-06-19 Hand punching parsing one knife three knives streaming difference -
Introduction to coffee brewing by hand: introduction to the basics of hand-brewing coffee-water flow
Last time I talked about the posture of hand-brewing coffee, mastering a good posture is certainly conducive to making a good cup of coffee, because only a comfortable and stable posture can ensure a stable flow of water, so what we want to talk about here is the problem of water flow. The current is too thick! The current is too fast! The current is thick and thin! The current is always shaking! The current is always cut off! This is probably something that beginners often encounter.
2015-12-17 Coffee brewing way hand-made introduction -
Determination method of Italian Coffee Oil flow rate
The flow rate of Italian coffee directly determines the taste of ESPRESSO, too fast flow rate will make the essence of coffee has not been dissolved into the water, but the water has passed through the coffee powder, resulting in coffee tasteless; too slow flow rate will make the essence and dross of coffee all into the water, resulting in coffee with obvious scorching taste or exciting bitter taste. For beginners, the control of velocity
2015-11-12 Italian Coffee Oil judgement method flow rate Direct -
Detailed explanation of the difference between one-knife flow and three-knife flow of hand-brewed coffee
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) hand coffee lovers must filter cup: the history and extract of Hario V60
2018-01-21 Hand punch technique one knife what is it meaning three knives flow difference analysis -
Flower butterfly, Huakui hand brewing coffee skills, hand water injection should use a large flow, or a small flow?
Some fans asked: do you want to use a big current or a small current to make coffee? If the water injection is divided into three stages: the first stage: water injection when steaming, water injection when draining air, and water injection when coffee powder is precipitated. The flow in these three stages is basically a little different. Take the water injection during steaming as an example: in order to keep the water around the coffee powder so that it can absorb water when steaming, it will be collected.
2018-08-13 Butterfly Sakuran hand flush coffee skill water injection to use current or -
Determination method of Italian Coffee Oil flow rate
The flow rate of espresso directly determines the mouth and stomach of ESPRESSO, too fast flow rate will make the essence of coffee has not yet melted into the water, but the water has passed through the coffee powder, resulting in coffee tasteless; too slow flow rate will make coffee essence and dregs all into the water, resulting in coffee has a more scorched taste or exciting bitter taste. For beginners, the flow rate
2014-10-11 Coffee knowledge espresso coffee oil coffee flow rate -
Daily brewing| What kind of water flow do you use to make coffee?
Professional coffee knowledge exchange More coffee bean information Please pay attention to coffee workshop (Weixin Official Accounts cafe_style) Some fans ask: Do you want to use large water flow for coffee, or small water flow? If the water injection is divided into three stages, the first stage: the water injection when steaming, the water injection when exhausting air, and the water injection when coffee powder precipitates. These three stages of water flow are basically somewhat different. Yimeng
2018-08-30 daily brewing coffee what to use water flow -
Espresso Quality Assessment-Coffee Flow Rate
The flow rate of espresso directly determines the taste of Espresso. Too fast flow rate will make the essence of coffee not dissolved in water, but the water has already passed through the coffee powder, resulting in coffee tasteless; too slow flow rate will make the essence and dregs of coffee melt into the water, resulting in coffee with obvious burnt astringency or irritating bitterness. The tail of a rat is something like this.
2014-09-11 Espresso Espresso Quality Rating Coffee Flow Rate -
Determination method of Italian Coffee Oil Espresso flow rate determination
The flow rate of Italian coffee directly determines the taste of ESPRESSO, too fast flow rate will make the essence of coffee has not been dissolved into the water, but the water has passed through the coffee powder, resulting in coffee tasteless; too slow flow rate will make the essence and dross of coffee all into the water, resulting in coffee with obvious scorching taste or exciting bitter taste. For beginners, the control of velocity
2015-05-23 Italian Coffee Fat judgement method Espresso flow rate -
Coffee extraction | Why should the flow of water be controlled? the influence of the size of water flow on coffee extraction
Professional coffee knowledge exchange more coffee bean information Please follow the coffee workshop (Wechat official account cafe_style) when making coffee we always say to control the flow of water, it is very important to control the flow of hand flushing extraction! So what is the effect of the size of the current on the coffee extraction? When you inject water, if the water column is too thick, the impulse is greater, it is easy to destroy the powder layer structure in the cup, and
2019-09-29 Coffee extraction why control flow size influence professional -
The difference between a knife flow and a three-knife flow of coffee
In the coffee brewing method,"a knife flow" brewing method is a lot of friends just started to understand, after a "hard" study, found that this "a knife flow" is neither cool, but also too simple, so they have rushed to more "difficult" techniques to go. I don't know what a "knife flow" is, but click here quickly.
2022-01-05 -
Coffee common sense the judging method of Italian coffee oil is determined by the flow rate.
The flow rate of Italian coffee directly determines the taste of ESPRESSO, too fast flow rate will make the essence of coffee has not been dissolved into the water, but the water has passed through the coffee powder, resulting in coffee tasteless; too slow flow rate will make the essence and dross of coffee all into the water, resulting in coffee with obvious scorching taste or exciting bitter taste. For beginners, the control of velocity
2014-12-02 Coffee common sense Italian grease judgment method flow rate Italian style coffee