The method of extracting flavored coffee with the time of water injection in the center of hand flushing technique

First of all, let's make two points clear:

1. The coffee powder in the cup is actually honeycomb, and the water can pass through the coffee powder because of the honeycomb gap, thus extracting the water-soluble substance from the coffee.

Hand flushing technique-central water injection

2. The taste of soaking depends on the soaking time.

The taste of coffee depends on the soaking process of coffee powder in water, that is, the coffee powder is fully soaked and the taste is strong, but if the soaking is not enough, the taste is relatively light, so the water storage capacity of the brewing tool is an important factor. Flannel has a stronger water storage capacity than filter paper, so the flavor of flannel is stronger than filter paper extraction.

Hand flushing technique-central water injection

3. the water injected from the middle flows through the most coffee powder, and it is also the most complete brewing.

From this picture, we can see the direction of the water injected in the middle.

Hand flushing technique-central water injection

Through the above three points, we can see that if the whole coffee noodle is injected with water, the upper end of the bowl, the part close to the cup wall, if injected there, the water will only pass through a small part of the coffee powder, and reach the cup wall, exudate filter paper, flow down the cup wall, and flow directly out of the cup, and this part of the water will be lighter, while the water injected in the center will be extracted more fully because it passes through more coffee powder honeycomb structure. So the taste is also strong.