Don't know how to control the amount of water in a hand-poured bottle? Check out these three tips

Many people want to learn how to brew coffee by hand...Recently, several coffee lovers have asked about the techniques of brewing coffee by hand. Brewing coffee by hand seems to be very simple, but when it comes to the water injection process, many people don’t know how to control the amount of water injection.

General operation process of hand flushing water injection:

First water injection : After water injection, the coffee powder will absorb water and expand

a. Place the hand brewing pot about 5 cm above the coffee powder and start pouring water.

b. First, pour water in the center until the water comes out of the surface. Start from the center point and pour water in the shape of the Japanese character "の" from the inside out in concentric circles. Draw to the outer circle and then to the center. Pour about 30 ml of water (all circles must be made in a clockwise direction. Do not pour water directly on the filter paper)

After the first water injection, let it sit for about 30 seconds to "steam". This is the critical moment for extracting the coffee flavor.

Second water injection:

a. The second water injection starts about 30 seconds after the first water injection.

b. First, pour water in the center until the water comes out of the surface. Starting from the center point, pour water repeatedly from the inside to the outside in the shape of the Japanese character "." in concentric circles. Draw to the outer circle and then to the center.

Friendly reminder: The hand-poured coffee pot should be about 5 cm above the coffee powder; it must be circled in the same clockwise direction, and water should not be poured directly on the filter paper.

In fact, the simpler the equipment, the more difficult the brewing technique. Hand brewing is difficult to control because there are many human factors and variables. The taste varies depending on the degree of roasting of the beans, the fineness of the grinding, the water temperature, the steaming time, the speed of water brewing, and it is difficult to control.

Here are some tips for beginners: "steady circle", "gentle water injection", "water cut-off"

1. Stable Circling

Usually, you will see a barista holding the pot with one hand and supporting it with the other hand. This is actually a way to enhance the stability of hand brewing, or to use the body to swing.

Because the water injection method is mainly in small circles around the center, the purpose is to saturate the bottom layer of coffee powder first, leaving only the particles on the surface that need to absorb water. The next time water is added, the water column is allowed to circle around in concentric circles so that the coffee particles on the surface can also be saturated with water.

The powder bed I usually get after brewing light roast and light medium roast looks like this:

This is caused by the water injection method and range. I understand it this way: as long as you can extract a cup of delicious coffee, it doesn’t matter if the powder bed is convex! But the premise is that it must be uniform, which means the amount of water injected is uniform and the extraction is uniform. If the powder bed is high on one side and low on the other, or the powder surface is uneven, it means that the water flow impact force is uneven, resulting in uneven coffee extraction!

How to judge the concentric water column, should we only inject water in the center? Although I have seen some theoretical posts or videos before, the powder around does not need to be rinsed, but if the powder around the circle is not soaked in water, it will appear insufficient extraction. If it circles to the edge of the filter paper, the water will flow directly from the edge of the paper to the lower pot, causing water overflow and water taste.

2. Gentle water injection

The degree to which water stimulates coffee powder will also affect the release of coffee ingredients.

Be gentle with the coffee powder....you will get a gentle cup of coffee

Stimulate the coffee powder... and you get a stimulating cup of coffee

Softly inject water to reduce the impact of water on the coffee bed. To control the height of the water level in the filter cup, slowly inject water from a lower height after steaming, and then let the coffee powder in the filter cup be soaked. This can slow down the rhythm of extraction and easily produce a soft and solid coffee.

3. Water cut

First, let's talk about the difference between water cut-off method and water cut-off method.

Water cut-off method

The so-called "water cut-off" means stopping the water injection during the hand brewing process. When the water level drops to a certain level, continue to inject water, and repeat this action several times. Those who support water cut-off believe that stopping the water injection during the hand brewing process can prolong the extraction time of the coffee powder, allowing the aromatic substances in the coffee powder to be fully extracted, and the coffee will taste more fragrant and have a more layered taste.

A very critical step in hand brewing coffee is "steaming". In fact, the steaming we often hear about is the first water cut-off.

Water-free method

As the name suggests, the "continuous water method" means that in addition to the steaming method, water is continuously added during the process. Draw a circle from the inside to the outside in the size of a fifty-dollar coin. In order to keep the water level at a certain height, it should be dense and slow in the center and fast around the outer circle to maintain a consistent rate and even extraction.

In short, when using the continuous water method, flow rate control is the key. The continuous water hand-poured method has a more elegant and refreshing coffee flavor than the water-free method.

Uninterrupted water method: Flavor tendency: Relatively fresh

Sequence: Steam → Add water once

Water injection volume - start small and gradually increase, with a slow speed at first and then a moderate speed.

Water cut-off method: Flavor tendency: relatively mellow

Sequence: First water injection → Second water injection → Third water injection (→ Fourth water injection)

Water injection volume - start small and gradually increase, and the speed starts slow and then increases.

So, is it better to cut off the water supply or not cut off the water supply?

In fact, there is no standard answer. Cutting off the water is just a technique to extend the extraction time. In other words, cutting off the water can make your brewed coffee stronger, deeper, and more layered. So, if you prefer strong-flavored coffee, you can choose to use the technique of cutting off the water. If you like light-flavored coffee, then the method of not cutting off the water will be more suitable for you.

Personal experience:

Look at the altitude: At relatively low altitudes, the beans are loose in texture and not resistant to extraction. Usually, these beans can be continuously watered, such as Brazil and Mandheling. At high altitudes, the beans are hard in texture and resistant to extraction, and usually they are cut off from water, such as Panama, Costa Rica, Yirgacheffe, and Kenya.

Look at the degree of roasting: For dark roasting, keep the water on; for light roasting, or medium-light roasting, stop using the water.

Look at the date: Usually, water is cut off during the soybean growing period.

In general, for beginners, it is recommended to start with a simple and easy way, and avoid too many "unique special techniques" as much as possible. The important thing is to brew and drink more often, first practice the feel to form a fixed pattern, and then gradually make fine adjustments through flavor corrections, with the goal of brewing a cup of your favorite coffee.

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