How many kinds of three-stage injection techniques are there? Pay attention to the gouache ratio? Is that Americano?

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How many methods are there to make coffee by hand? What's so particular about the gouache ratio? Is it American coffee?

In the world of hand-brewing coffee, it is most important to restore the flavor of beans as much as possible, and every link can be full of creativity in order to achieve this goal, so there are many methods of brewing, which is what we often call the hand-brewing genre. Several common techniques are: volcanic impact, meteorite impact, one-cut flow, three-stage type, mixing method, and spot injection method, etc. Hand Chong genres are so diverse, but there is only one purpose, and there is no lack of experimental fun while getting a unique cup of good coffee. Today we introduce the three main ways of making coffee by hand, find the one that suits you best, and then practice making a good cup of coffee.

Three-stage water injection method

Suitable for moderately roasted coffee beans

In the video, a fan-shaped filter cup + kalita copper hammer pot is used to brew coffee beans with a balanced, soft and clean flavor, with rich flavors of almonds, citrus and white chocolate. The segmented extraction method of three-stage water injection is richer than that of one-knife flow, and it can clarify the flavor of the front, middle and back of the coffee. The practice 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 flow to do three-stage extraction. Relatively speaking, there will be relatively high requirements for the flow rate and flow rate of water.

The steaming process of three-stage water injection does not need stirring to improve the immersion uniformity of coffee powder, nor does it need a drip method to increase the depth of infiltration, so it is relatively suitable for most high-quality coffee beans, especially medium-roasted coffee beans in Central and South America.

This is the brewing technique used in most cafes. What you need to pay attention to is stopwatch, weighing, flow rate and water control. This is the method that most people investigate at best.

Practice the three-stage water injection method for the first time

Coffee powder: 15g water injection: 235g

Water temperature: 93 ℃

Duration: 2min

Degree of grinding: granulated sugar particle size