Should the water flow of hand-poured coffee be large or small? ? Tips for controlling the water flow of hand-poured coffee

I believe that many beginners of hand brewing have learned from many teachers, watched many teaching videos, and listened to many standard procedures, but in the end they always hear one sentence: "Go back and practice more, and you will be good at it."

Of course, you need to practice water injection when brewing hand-brewed coffee. You will never stop practicing this in your life. However, few people tell you how to practice water injection, what are the tricks and steps, and how to improve faster? Therefore, no matter how many times beginners watch others brew, they can only watch it in a hurry, and at most they can copy others. The final extraction result is inevitably unsatisfactory.

Some people say that you should use a thin stream of water to brew coffee, while others say that you should use a large stream of water to brew coffee. So which one should be a large or small stream?

Water injection will also be divided into three stages

The water flow during steaming, the water flow during air discharge, and the water flow during coffee powder sedimentation are basically different in these three stages.

For example, when pouring water during steaming, in order to keep the water around the coffee powder so that it can absorb water during steaming, a relatively gentle stream of water is used, which is like putting hot water on the coffee powder and letting the hot water slowly soak the coffee powder. If the water flow is too large and too strong, a large amount of hot water will flow into the filter cup below before the coffee powder absorbs the water, diluting the concentration of the coffee liquid extracted later.

The steaming condition and the size of the expansion will determine how long to use the thin stream of water. After steaming, the coffee powder will basically still contain some air. When the water is poured in for the second time, foam will be produced. The thickness of the foam represents the air content in the coffee powder.

The amount of air in the coffee powder determines whether it floats on the water or settles at the bottom of the filter. If there is too much air, the coffee powder will float on the water, so you need to use a gentle stream of water to disturb the coffee powder and let the air in the coffee powder out. If the water flow is too large and too strong, it will flow directly into the filter at the bottom, diluting the coffee taste. If there is too much air, that is, the foam is very large and difficult to get out, sometimes you need to stop adding water to let more air out before adding water.

Another method is to prevent the coffee powder from floating up. Pour water multiple times without exceeding the height of the powder layer each time. If a large water flow or a water flow that is too strong is used in this case, the coffee powder will easily float on the surface. There is no filter layer at the bottom to block the water flow, and hot water can easily flow directly into the lower pot, diluting the original coffee flavor. The predetermined water volume is reached before the coffee flavor is completely extracted, and the coffee powder layer is more likely to form a deep V-shaped powder wall.

Another situation is:

It doesn't expand much when steaming. Others are small hills and buns, but it is a small plain. Or when you add water for the second time, the foam is very fine and the color turns white easily. After two rinses, there is no foam...

This situation is more likely to occur when the coffee beans are lightly roasted, the water temperature is low, the coffee beans are left for too long, or the coffee powder is ground finely, such as Gesha, Butterfly, or Oiran.

Finally, let’s try it in practice

Taking Yirgacheffe Berry Garden (sun-dried) as an example, this coffee is mainly characterized by berry, peach, fermented aroma, floral aroma and high sweetness, with medium acidity.

Use a V60 filter cup, water temperature of 90°C, 15 grams of coffee powder, a water-to-powder ratio close to 1:15, a total water injection volume of about 2-30 grams, and a total time of about 2 minutes.

1. Steam 30 g water for 30 seconds.

2. To bring out the elegant floral and fruity flavor and sweet and sour taste, use a low water level and small water column and medium-intensity stirring (about 40 seconds, about 90g of water), and stop pouring water for 5 seconds;

3. The second water injection raises the water column and stirs to bring out the sweetness (about 30 seconds, about 80g of water injection);

4. Continue to pour water to lower the height of the water column while reducing stirring, aiming to adjust the concentration and bring out the appropriate high-quality bitterness to balance the taste of the coffee, with a lingering aftertaste (about 15 seconds, about 30 g of water)

5. Remove the water from the filter cup quickly before it completely drops to prevent the bitter taste of over-extraction from falling into the lower pot.

The berry garden acidity produced in this way is bright, like a fruit bomb, and the aftertaste of berry and tropical fruit aromas lasts for a long time. The general model is as follows:

If the above brewing method changes the number of stages, such as using one-step extraction or three-stage extraction, you need to change the technique at the right time. Of course, finding the most suitable "combination" based on the flavor information of different coffees is also a must for coffee lovers!

【Summarize】

In summary, the size of the water flow should be adjusted according to the condition of the coffee powder foam. When the coffee powder has a lot of foam, it is necessary to use a relatively soft water flow to slowly flush it to increase the time to drive out the air in the coffee powder. When the coffee powder foam becomes less or disappears, it is necessary to use a large water flow to disturb the coffee powder deposited at the bottom to avoid blockage of the coffee powder layer and produce side flow.

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