Want to quickly brew a cup of hand-poured coffee? Experts teach you how to brew: meteorite brewing and zigzag brewing

The previous article has introduced the volcanic brewing, pine house brewing, and cooling hand brewing methods. Today we will continue to introduce two other methods: meteorite brewing and zigzag brewing.

Meteorite impact

★: Creates multiple crater effects, hence the name

During the water injection process, the water flow is used to continuously push the powder in the center to the side, creating the effect of layers of craters formed by meteorite impact. After steaming, water is injected until the powder is covered, not more or less, and then the water injection range is gradually reduced until 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.

This method of brewing has extremely high requirements for the brewer to grasp the time and amount of water injection, as well as the technique. There are not too high requirements for the amount of powder and extraction time. This method can mainly achieve a rich sense of layering and highlight the flavor. The disadvantage is that it is difficult to grasp the amount and time of water injection, and the requirements for the user are too high. If too much water is injected and the upper layer is submerged, the work will be lost. If the water injection time is not good, the retained liquid will flow out prematurely, and the re-extraction will produce astringency.

In general, it can be used for business production, but it has high requirements and is easy to be damaged. It is also mainly for players.

Necessary conditions for playing: 1. Fresh beans at medium depth 2. High water flow and high water injection size switching requirements

Advantages: clean, sweet, sour, bitter and balanced consistency, strong flavor layers

Disadvantages: The powder layer is prone to collapse and the failure rate is high

Extraction conditions:

Powder quantity: 20g

Water temperature: 88

Extraction volume: 300ml

Extraction time: 2 and a half minutes +

The extraction process consists of 4 water injections:

1. Add water for the first time to steam.

2. Pour water vigorously into the center and then pour water in circles outward along the outer edge of the bubbles.

3. Pour water vigorously into the center for a few seconds, switch the water flow height, bring the mouth of the pot close to the coffee powder, draw a spiral with small or medium water injections, and then expand outward like digging powder. When the water column is about to reach the edge of the cup, draw a spiral back to the center. Here you will see a beautiful coffee donut.

4. The last strong pour of water is only at the center. If the remaining coffee wall follows the shape of the filter cup after the end, it is successful.

Zigzag Brewing Method

★: The utensil used is flannel, and there is no steaming step

This is an innovative brewing method developed by Mr. Terujun Tahara of Rankan in Japan. The extraction time is 40 seconds, the original value is 16g of beans, and the extraction volume is 150 ml. It bases the extraction on three different stages, and the water injection volume increases from small to medium to medium-large.

Extraction conditions:

Bean quantity: 18g

Grinding degree: coarse grinding

Water temperature: 85+

Extraction volume: 180 ml

Extraction time: 40s

1. Move the mouth of the pot as shown in the picture above. First, pour a small amount of water. The first stage of the three-stage extraction is to prevent uneven extraction. The purpose is to pour water evenly. (Since only the flavor of the part where the hot water flows through will be extracted, all the coffee powder must be poured)

2. Pour hot water over the flannel. When the extract dripping from the flannel becomes concentrated, increase the amount of water. Since the bean cells are open, there is no need to steam them.

3. When the color of the extract dripping from the flannel becomes lighter, the amount of water is increased again. The final extraction is to blend the flavors.

In addition, when hand-brewing coffee, pay attention to the following hand-brewing techniques to make it easier to brew a cup of delicious coffee.

Wet filter paper

1. Fold the filter paper and place it in the brewing seat. Choose the filter paper: We usually choose bleached filter paper, the pulp taste is not so strong

2. Use the hot water in the hand-pour kettle to pour the filter paper in a clockwise circle. This has three purposes:

A. Make the filter paper and filter cup adhere more tightly together to prevent channel effect.

B. Remove the smell of filter paper.

C. Hot water will flow into the lower pot, warming it up and making the coffee more delicious.

Powder knocker

Two benefits: 1. More contact with air (wake up the beans) 2. Allow the fine particles to fall down.

Flatten the coffee grounds

Pour the coffee powder into the middle of the filter paper, shake the filter cup horizontally to flatten the coffee powder in the filter paper, and tap the surface lightly.

Weighing beans

If I use 22g of coffee today, 350cc of water

It should be 22 X 16 = 352ml (water to powder ratio is 1:16)

When preparing to brew, you should calculate

Steaming

Put the top with the powder flattened back on the coffee pot, and then use the hot water in the hand brewing pot to draw circles clockwise with the center of the filter cup as the center.

In the process of brewing hand-brewed coffee, steaming is a very important step, which means the beginning of coffee extraction.

It needs to be gentle, yet wet quickly and evenly, while controlling the amount of water to be as small as possible.

• If there is too much water, you will see a column of coffee flowing out.

• Although there is no coffee dripping due to insufficient water, dry powder will still be seen, or the bottom and middle of the powder layer will definitely be insufficiently steamed.

After understanding the principle of steaming, what should we pay attention to when steaming?

1. Water volume: Usually the proportion we adopt is that the amount of water is about twice the weight of the coffee powder, which is usually enough to completely soak the coffee powder.

2. Time: The steaming time is about 20 to 30 seconds after adding water, which is related to the freshness and baking degree.

Pre-soak for 20 seconds in the video

Draw circles clockwise with the center of the filter cup as the center. Do not let the water flow to the place where the coffee powder and the filter paper are connected to avoid the channel effect (the channel effect means that the water flows directly to the lower pot without touching the coffee powder).

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