Hand brewed coffee three-stage water injection

Time：2020-07-24 10:25 Number of hits：

　　 Qunying believes that some friends must observe that many baristas are brewing coffee in stages. So what is the reason? Qunying will come to discuss with you today.

Qunying thinks that the segmented extraction can make the coffee powder wall at the edge of the filter paper difficult to break, and segmented water injection also helps to increase the agitation of the coffee powder during brewing, and the water stream can penetrate the coffee powder to increase the extraction rate.

    Qunying thinks that no matter what degree of baking it is, it can also be extracted in segments.

    But when brewing light-roasted to medium-roasted coffee, Qunying advocates segmented extraction. Because the exhaust of these coffees is relatively weak, when the water level in the filter cup rises to a certain level, the coffee powder has no gas support. It will sink more and accumulate at the bottom of the filter cup. At this time, the flushing force of the water column will be dispersed by the overflowing water, and the coffee powder will not roll well, resulting in insufficient extraction.

    So when the water level reaches the level of the powder layer and starts to overflow the coffee powder, we will stop and let the water level drop and then refill the water, so that there is more between the coffee powder and the water. The friction improves the extraction effect.

    For dark roasted coffee, because there is enough exhaust to hold up the powder, a large part of the coffee will be suspended in the upper layer, which can rise with the water level during brewing, and the water injection can keep the coffee rolling up and down, even if it is not used. Segmented extraction can also achieve high extraction rates.

    Finally, there is another situation, that is, when you start to inject more water and find that the water level rises too fast, take steps to extend the brewing time and let the water level drop before continuing to brew, which can avoid the extraction caused by the water flowing too fast. insufficient. Because in brewing, time is also a factor that affects extraction!

    There are many hand punching techniques, such as one-sword flow, three-stage punching, volcanic punching, and meteorite punching. The most common split punching method is three-stage punching.

    The three-stage water-injection segmented extraction method: it has more layers than the one-sword flow, which can clarify the flavor of the front, middle and back of the coffee. The method is to increase the amount of water injection each time after steaming, usually when the coffee liquid is about to drop to the surface of the powder layer, three-stage extraction is performed with small, medium, and large water flows. However, this method will affect the flow rate and flow of the water. Relatively high requirements.

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