How to make pour over coffee? How to choose between one-shot or segmented extraction?

How to make hand-brewed coffee taste good? Is it better to use a single knife or segmented extraction?

One-knife flow is to make only one uninterrupted water injection after steaming, which is suitable for medium-roasted or dark-roasted coffee beans.

Pros: Maintains a smooth flavor and balance.

Disadvantages: 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, so that the coffee produced may be mixed with water taste.

Segmented extraction: After steaming, inject a section of water in several sections. It is suitable for lightly roasted, medium-light, and medium-roasted coffee beans.

Advantages: richer layers than the one-knife flow, and can clearly distinguish the flavors of the front, middle and back of the coffee. The method is to increase the amount of water each time after steaming, usually when the coffee liquid is about to drop to the surface of the powder layer, and use small, medium and large water flows to perform three-stage extraction.

Disadvantages: It has relatively high requirements for water flow rate and flow.

The so-called segmented extraction is to inject water into several sections. The most famous segmented extraction is the three-knife flow. Segmented extraction is also a brewing method that extends the one-knife flow. Segmented extraction can make the coffee powder wall at the edge of the filter paper not easily broken, and the segmented water injection also helps to increase the stirring of the coffee powder during brewing. The injected water flow can penetrate the coffee powder to increase the extraction rate.

Let’s take a look at a review first!

What is the difference between one-shot extraction and segmented extraction for the same bean?

For the one-knife flow, you can reduce the water flow to a small level and continue circling to extend the water injection time until the extraction is complete; for the segmented flow, you will generally pause and cut off the water after the liquid level is higher than the highest point of the powder layer, and then inject water again after the liquid level drops by about 1/2 (before the powder bed is exposed). Each time you inject water, the liquid level will be slightly higher than the previous time.

The three-stage water injection method does not require stirring to improve the uniformity of water immersion in the coffee powder, nor does it require the dripping method to increase the depth of immersion. It is relatively suitable for most boutique coffee beans, especially medium-roasted coffee beans from Central and South America.

Compared to the one-shot method, the coffee brewed using the segmented extraction method will have richer layers, and can clearly define the flavors of the front, middle, and back of the coffee. In addition , it is easier to control the water flow from the edge of the filter cup, reducing the instability of hand brewing. The downside is that the requirements for controlling the flow rate and water volume are relatively high.

Finally, whether it is light roast or dark roast, V60 or Kalita, we can pour water freely, whether it is pouring water in a circle or at a fixed point, whether it is a "cross" or a "Z", the principle of water pouring is to try to make the water evenly flush all the coffee powder, but the water pouring force should also be moderate, the water pouring force will also affect the flavor of the coffee:

Small water injection force:

The water will be spread on the surface of the coffee powder and slowly seep in due to gravity;

The coffee powder and water will be in contact for a longer time.

It is easier to make the flavor full and sweet;

But relatively speaking, the chance of bitterness is also higher.

Strong water injection:

The water will penetrate into the coffee powder layer, or even directly to the bottom;

The time that coffee powder and water are in contact will be shorter;

The aroma and acidity of the flavor will be higher;

But relatively speaking, the fullness and sweetness will be poor, and even unbalanced and too sour.

The purpose of our extraction is to get a delicious cup of coffee, so as long as it reaches the "Golden Cup" standard (1. The extraction rate is between 18% and 22%, 2. The coffee concentration is within the range of 1.2% to 1.45%), the taste of the coffee will basically not be bad.

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