Holding the coffee hand to brew the pot, the thin water slowly flowed down the spout, wetting the coffee beans in a circle, and the white bubbles came out of the coffee room, and then sank down after a few seconds. The aroma of coffee is scattered in every corner of the air.
Hand-brewed coffee is becoming more and more popular, and the flavor charm and relaxed process of hand-brewed coffee are deeply fascinated by enthusiasts.
A good cup of hand-brewed coffee, his brewing method is crucial, the brewing method determines the final aroma, taste and shape of the coffee.
Brewing methods may be a bit blind to many new entrants to the circle of coffee friends, today's small coffee to give you a systematic talk about the seven major genres of hand brewing coffee techniques, they are: volcanic rush, meteorite rush, one knife flow, three knife flow, press powder punch, stirring method and point injection method.
Let's take a closer look at these genres.
1. Volcanic rush
Volcanic rush, originated in Japan, because of the visual effect of volcanic eruptions, hence the name.
The volcanic punch method is to use a deeper baking of soybean flour, when injecting water, the following figure continues to draw a small circle in the center, resulting in a process of repeated steaming.
The reason why deep-roasted coffee beans are chosen is because deeply roasted coffee beans contain a lot of carbon dioxide, which makes it easy to observe the status of the steamed bun.
The main point of the first half of the volcanic thrust is to extract it fully without destroying the powder layer. The second half is evenly watered, which acts as a dilution to prevent excessive extraction in the middle.
Volcanic punching method, the brewed coffee tastes mellow and thick, and the sweetness is obvious.
The volcanic rush method also has bad points, the first 1/3 of the volcanic rush is overexplution, and then 2/3 is insufficient extraction, resulting in a very uneven coffee liquid, so it is necessary to shake evenly, this method does not have to think about it and knows that it will make the coffee temperature drop and affect the taste. Some small partners will say that keeping high temperature extraction will not only increase the difficulty, but also make the coffee dry.
2. Meteorite rush
Meteorite chong, as the name suggests, must be related to meteorites.
It is the same as the volcanic rush because of the multiple crater effects made when brewing, hence the name.
Meteorite flushing is after steaming, injecting water to the covered powder, and then gradually reducing the scope of water injection, until the center, during which too much water can not be injected, resulting in water flooding the upper layer, nor can it be injected after the water is extracted, and the final product is as follows.
The meteorite flushing method can achieve a rich sense of layering and highlight the flavor; it is more difficult to grasp the amount of water injection and water injection time, and the requirements for the barista are slightly higher.
3. One knife flow
A knife flow punching method is after the steaming, uninterrupted water injection, need to pay attention to the need not to interrupt once. Let the ground coffee be soaked in water continuously and fully release its substances.
Slowly reduce the amount of water in front of the water flow filter cup, this brewing method should pay attention to the problem of water volume and flow rate, to be clear when to inject water, the flow rate of water is controlled to what extent.
If the water injection method is not appropriate, it will destroy the overall balance of the coffee.
The advantage of a knife flow is that it can maintain a peaceful flavor and a sense of balance; the disadvantage is that the water injection method is not well controlled, and the water falls through the filter paper on the edge in the upper layer of the coffee powder, so that the coffee may be mixed with water.
4. Three knife flow
The three-knife flow is an extension of the one-knife flow, although it is said to be an extension, but it reduces the instability of the water flow at the edge of the filter paper; the three-stage water injection can clearly distinguish the flavor residue of the front, middle and rear sections, and adjust the extraction.
The three-knife flow method can mainly be segmented, which is convenient for identifying the residual amount of residual aromatic substances, and can also make a richer layering of the first knife flow. The bad thing is that the requirements for grasping the flow rate and controlling the amount of water are relatively high.
5. Press the powder punch
Press powder punch is an advanced version of the three knife flow, and the press powder punch needs to add a powder pressing process to the technology of the three knife flow.
After each water injection, gently press the ground coffee with a powder hammer or small cup, which has the advantage of slightly accelerating the extraction and can also affect most of the coffee powder.
The bad place of the pressure powder flushing is that the amount of water injection is not correct or the strength is not grasped well, this action will easily make the powder pressing process be rebounded by buoyancy and cannot be pressed to the powder, and the amount of residual liquid is not grasped well, and it is easy to overexplute.
6. Stirring method
The stirring method is also an advanced version of the three-knife flow
The stirring method is usually in the steaming stage, with a stir stick for a cross stirring, this is to allow the moisture to fully contact the coffee powder, increase the release of aromatic substances in the coffee.
The mixing method now varies. Some are stirred after water injection; some are stirred after the first water injection; some are stirred after the second water injection; and some are stirred after the third water injection.
One of the stirring methods will do the action of drawing a circle and stirring, some will use a knife to stir after the flow; some will do stirring in three sections; as long as it is properly controlled, various ways can be used.
Stirring method, the good place is that it can better release aromatic substances, not so good is that it is more difficult to grasp the degree of stirring, stirring more will have a stiff sour taste, it will be bitter after a long time, and the strength must also be feminine.
7. Dot method
The last method of dot injection, which is commonly used by everyone, is what everyone calls drip coffee, which is made by means of dripping water droplets.
Dot injection method, which is commonly known as Japanese hand punching, this brewing method of coffee beans is biased towards deep roasting, mostly used in flannel, using short water droplets dripping and adjusting the angle of the flannel filter, to carry out wet powder steaming and extraction, usually not segmented.
In simple terms, it is to move the ice droplets to the hand punch, combined with the flannel can adjust the variability of the angle and the way of hand punch, so as to achieve the effect of thick taste.
The dot method can achieve a solid sweetness, rich taste; the bad thing is that it is time-consuming and the need to master the size of the water flow requires refined and stable techniques.
High-quality coffee beans and brewing methods determine the taste of coffee, and different brewing methods of the same kind of coffee beans will also show different flavors.
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