Do you want to make coffee by hand around the outer circle or the inner circle? Does the circle size have an effect on the flavor of coffee?

Generally speaking, the water injection method of hand-brewed coffee is mainly to inject water in a circle, and the advantage of this way is that it can extract the whole coffee powder layer evenly. So should it be cooked in a big circle or in a small circle?

In this experiment, the rosy summer mix of the newly shelved Mira Pearl Manor in Costa Rica was used in the experiment. The specific information is as follows:

Producing area

Costa Rican Tara beads

Manor

Mirazhu Manor

Altitude

1700 meters

Variety

Rose summer matching

Treatment mode

Raisin honey treatment

Baking degree

Medium and shallow baking

Flavor description

Roses, strawberries, raisins, almonds

[cooking parameters]

Coffee powder quantity

15g

Powder-water ratio

1:15

Grinding degree

Medium and fine grinding (pass rate of No. 20 standard sieve 78%)

Water temperature

91 ℃

Filter cup

V60#01

Cooking method

One knife stream

[cooking process]

In this experiment, an one-cut water injection method is adopted. in the water injection method, the first group uses a small circle water injection method, first injecting 30 grams of water for 30 seconds, and then injecting water around the size of one yuan coin to 225 grams.

It can be observed that during the whole cooking process, the water column is always circled in the size of a coin, and the white foam of the powder layer is always within the circle range. After cooking, the powder wall will be thicker and the powder pit will be deeper. The total extraction time is 1 minute and 37 seconds.

The second group used the method of water injection around a large circle, first injected 30 grams of water and steamed for 30 seconds, then boiled in a large circle without touching the filter paper, and injected directly to 225 grams.

It can be observed that after the completion of steaming, the foam presents a "ring" shape when water is injected around a large circle, and the golden foam appears on the whole surface with the rise of the water level of the powder layer, and the powder wall after cooking is thinner and relatively shallow. The total extraction time is 1 minute and 40 seconds.

[flavor comparison]

The first group (small circle)

The second group (big circle)

Concentration TDS

1.26%

1.24%

Flavor

It smells rich in raisins, sucking the sweetness of strawberry jam and raisins, with a hint of almonds and nuts in the finish.

There is a relatively fresh smell of roses and berries, the taste of acidity is bright, the flavor of berries. The overall sour texture is obvious.

It can be seen that a small circle will concentrate the flavor of the coffee, highlight the sweetness of the shallow roasted coffee, and the taste will be more solid. And only around the big circle, it will show a sour flavor, the taste will tend to be fresh and thin. In fact, when cooking with a conical filter cup, when cooking around the outer ring, it does not seem to wash the filter paper on the surface, but because the water column has an impact, it is actually likely to hit the ribs on the edge of the powder layer, and the water will flow away along the ribs, resulting in incomplete extraction.

Therefore, when brewing coffee with a cone-shaped filter cup, Qianjie will recommend circling from the center to the outside, and then slowly back to the center, so that the extracted coffee will be more uniform and the flavor will be more balanced.