Small classroom | Even a novice can debut in the C position, familiarize yourself with the seven major coffee schools in a few minutes, super useful

Holding the coffee brewing pot, a thin stream of water flows slowly down the spout, wetting the coffee beans in circles, white foam emerges from the coffee beans, and sinks again 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 its flavor charm and relaxing brewing process have fascinated enthusiasts.

For a good cup of hand-brewed coffee, the brewing technique is crucial, as it determines the final aroma, taste and appearance of the coffee.

The brewing techniques may be a bit confusing for many new coffee lovers. Today, I will systematically talk about the seven major schools of hand-brewed coffee, which are: volcanic brewing, meteorite brewing, one-knife brewing, three-knife brewing, pressed powder brewing, stirring method and dot-injection method.

Let’s look at these genres in detail.

1. Volcano

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Volcano rush originated in Japan and got its name because it creates a visual effect like a volcano erupting continuously.

The volcano steaming method uses deeply roasted bean powder. When adding water, a small circle is drawn in the center as shown in the figure below, resulting in a repeated steaming process.

The reason for choosing deeply roasted coffee beans is that they contain a lot of carbon dioxide, which makes it easier to observe the state of the steaming bag.

The key point of the first half of the volcanic punch is to fully extract without destroying the powder layer. The second half is to evenly inject water to prevent over-extraction in the middle and play a dilution role.

The volcanic brewing method produces coffee with a mellow and rich taste and a distinct aftertaste.

The volcanic brewing method also has disadvantages. The first 1/3 of the volcanic brewing is over-extracted, while the last 2/3 is under-extracted, resulting in an uneven coffee liquid, so it needs to be shaken evenly. This method will obviously reduce the temperature of the coffee and affect the taste. Some friends will say that keeping the high temperature extraction will not only increase the difficulty, but also make the coffee dry.

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2. Meteorite impact

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As the name suggests, meteorite impact is definitely related to meteorites.

Like Volcano Punch, it gets its name because it creates multiple crater effects when brewed.

Meteorite flushing is to inject water until the powder is covered after steaming, and then gradually reduce the scope of water injection until it reaches the center. During this period, do not inject too much water to flood the upper layer, and do not inject water after the water is extracted. The final product is as shown in the figure below.

The meteorite brewing method can achieve a rich sense of layering and highlight the flavor; what is more difficult is that it is not easy to control the amount and time of water injection, and the requirements for the barista are slightly higher.

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3. One-sword style

The one-knife flow method is to continuously add water after steaming. It should be noted that it should not be interrupted once. Let the coffee powder continue to soak in water to fully release its substances.

Slowly reduce the amount of water before it flows into the filter cup. When using this brewing method, you need to pay attention to the amount of water and the flow rate. You need to know when to add water and to what extent to control the flow rate.

If the water injection method is not appropriate, the overall balance of the coffee will be destroyed.

The advantage of the one-knife flow is that it can maintain a peaceful flavor and a sense of balance; the disadvantage is that because the water injection technique is not well controlled, water falls through the edge of the filter paper in the upper layer without coffee powder, and the coffee produced may be mixed with water taste.

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4. Three Swords Style

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The three-knife flow is an extension of the one-knife flow. Although it is an extension, it reduces the instability of the water flow falling on the edge of the filter paper; the three-stage water injection can clearly distinguish the flavor residues in the front, middle and back sections, and adjust the extraction.

The three-way flow method can be used to separate the remaining aromatic substances, and it can also create a richer sense of layering than the one-way flow. The disadvantage is that the requirements for controlling the flow rate and water volume are relatively high.

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5. Pressed powder

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Powder pressing is an advanced version of the three-knife flow. Powder pressing requires adding a powder pressing process to the three-knife flow technique.

After each injection of water, use a powder hammer or a small cup to gently press the coffee powder. The advantage of doing this is that it can slightly speed up the extraction and can also work on most of the coffee powder.

The problem with pressed powder is that the amount of water injected is incorrect or the strength is not controlled well. This action will easily cause the powder to rebound due to buoyancy during the pressing process and the powder cannot be pressed. If the amount of retained liquid is not controlled well, it is easy to over-extract.

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6. Stirring method

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The mixing method is also an advanced version of the three-sword style.

The stirring method usually uses a stirring rod to perform a cross-stirring during the steaming stage. This is done to allow the water to fully contact the coffee powder and increase the release of aromatic substances in the coffee.

There are different ways to mix now.

Some stir after filling with water;

Some stir after the first water filling;

Some stir after the second water injection;

Some stir after the third water injection.

The stirring method involves making circular stirring movements at one time. Some people will use a single-stroke stirring motion followed by stirring; others will stir in all three stages; any method is acceptable as long as it is properly controlled.

The advantage of the stirring method is that it can better release aromatic substances. The disadvantage is that it is difficult to control the degree of stirring. If you stir too much, it will have a harsh and sour taste, and it will become bitter after stirring for a long time. The strength must also be gentle.

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7. Dot injection method

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The last and more commonly used method is the dot-injection method, which is what we call drip coffee, which is made using dripping beads.

The point-injection method is commonly known as Japanese hand-poured coffee. This brewing method tends to deeply roast the coffee beans and is mostly used for flannel. It uses short drops of water to drip and adjust the angle of the flannel filter to steam and extract the wet powder, usually without segmentation.

Simply put, it is to move the ice drip to the hand pouring, combined with the variability of flannel's ability to adjust the angle and the hand pouring method, to achieve the effect of a thick taste.

The dot-injection method can achieve a solid aftertaste and a rich taste; the downside is that it is time-consuming and requires a refined and steady technique to control the size of the water flow.

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After reading this, do you feel a little confused (or don't understand what's going on but think it's very impressive)? Which school do you belong to? Or do you have other classifications and schools of your own? Welcome to chat with Coffee Jun~