Seven major techniques of hand brewed coffee

There are seven popular hand-brewed coffee schools, namely: volcanic brewing, meteorite brewing, one-knife brewing, three-knife brewing, pressed powder brewing, stirring method and point-injection method. Except for the point-injection method, the water flow direction is all in the form of a circle. Today, I will introduce these seven methods to you.

1

Volcano

It creates a visual effect like a volcano erupting, hence the name.

Using darker roasted bean powder, small circles are drawn in the center repeatedly, resulting in a repeated steaming process.

The reason for using fresh dark roasted beans is that they can emit sufficient gas, making it easier to observe the status of the steamed bag.

This method requires a large amount of effort to achieve the desired effect. The repeated steaming process in the front stage can last up to three minutes, which is over-extraction. The back stage will control and increase the water flow, resulting in insufficient extraction, to adjust the over-extracted coffee liquid in the front stage.

Therefore, it takes a long time to shake the pot to allow the front and back coffee liquids to fully blend.

This method can achieve a very mellow and strong alcohol content, with a strong aftertaste. The downside is that the shaking time is too long and the temperature drops too quickly. If you maintain the temperature first and then use high-temperature water to extract and adjust, the coffee will become dry.

In general, this is a way for players to play, which is not suitable for business operations in terms of time and number of fans.

2

Meteorite impact

It creates a multiple crater effect, 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 impacts.

After steaming, add water until the flour is covered, no more and no less, and then gradually reduce the scope of water injection until it reaches the center. During this period, do not inject too much water to flood the upper layer, and do not add water after the water is extracted.

This method of brewing has extremely high requirements on the brewer's control of the time and amount of water injected, as well as the technique. The requirements for the amount of powder and extraction time are relatively better.

This method can achieve a rich sense of layers and highlight the flavor. The disadvantage is that it is difficult to control the amount and time of water injection, which is too demanding for the user. 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.

3

One-Sword Style

After steaming, continuous water injection can keep the coffee powder immersed in water. The retained liquid fully releases the aromatic substances in the coffee powder, and the water flow rate continues to increase. Before the water overflows the filter cup, the water flow is reduced.

This technique mainly controls the amount of water injected and the flow rate. It is important to know when to inject water, because an inappropriate way of injecting water will destroy the overall balance of the coffee.

This method is mainly to maintain a peaceful flavor and a sense of balance. The disadvantage is that because the water injection technique is not well controlled, the water falls through the edge of the filter paper in the upper layer without coffee powder, making the coffee produced mixed with water taste.

4

Three Swords Style

It is a segmented extraction, a brewing method that extends the one-knife flow, in which one section of water is injected into three sections.

Although it is an extension, the effect is different. At least it reduces the instability of water flow falling on the edge of the filter paper. Secondly, the three-stage water injection can clearly distinguish the residual flavors in the front, middle and back sections and adjust the extraction.

After steaming, add water each time. Usually, add water when the retained liquid is about to drop to the powder level. Use small, medium and large water flows to do three-stage extraction. The specific situation also depends on the state of the soybean powder.

This method can be used to distinguish the residual amount of the remaining aromatic substances, and it can also create a richer layering effect than the one-knife method. The disadvantage is that the requirements for controlling the flow rate and water volume are relatively high.

5

Pressed powder

This is made by adding a powder pressing process to the three-knife flow technology.

To put it simply, after adding water each time, use a powder hammer or a small cup to lightly press the coffee powder.

It is recommended to use a small cup. The purpose is to allow the water flow in the center to slightly accelerate the extraction. The water flow at the edge of the cup hits the powder at the edge of the filter cup, and the vacuum state when lifting the cup and inverting it (there is usually a depression at the bottom of the cup) causes the coffee powder to roll.

This method can slightly speed up the extraction, and can also act on most of the coffee powder, performing a stirring-like action, which will have better layers and body, and the acidity will be much more lively.

What is not so good is that if the amount of water is not correct, or the strength is not well controlled, this action will easily cause the cup to rebound and fail to press the powder during the process of lightly pressing the powder due to buoyancy. If the amount of retained liquid is not controlled well, it is easy to over-extract.

6

Stirring method

Stirring with a stirring stick is also a branch of Santo-ryu.

Usually during the steaming stage, a cross-stirring is performed to allow the water to fully contact the coffee powder and increase the release of aromatic substances.

The subsequent methods vary. Some people stir in a circular motion after the first, second, or third stage of water injection, some stir after a single knife flow, and some stir at all three stages. As long as the control is appropriate, all methods are acceptable.

This method can effectively increase the release of aromatic substances and also has a significant effect on the special flavor. The disadvantage is that it is difficult to control the degree of stirring. If you stir too much, it will have a harsh and sour taste, and if you stir too long, it will be bitter, and the strength must be gentle.

7

Point injection method

This is what we call drip coffee, which is made using the dripping method.

This method is what is commonly known as Japanese hand-pour, which tends to be dark roasted beans. It is mostly used for flannel, using the short dripping of water drops and adjusting the angle of the flannel filter to steam and extract the wet powder. It is usually not segmented. Simply put, it is to move the ice drop to the hand-pour, combined with the variability of flannel that can adjust the angle, and the extraction hand-pour method to achieve a thick taste. Usually 5 to 10 minutes. This method can achieve a solid aftertaste and a rich taste. The disadvantage is that it is time-consuming, and the control of the water flow requires a refined and stable technique.

Many people are curious about the meaning of making a small hole in the center of the noodles before steaming and adding water. In fact, the purpose is very simple. Since there are more noodles in the center, it is used to concentrate the water flow and evenly disperse the water flow. Of course, it is not necessary to do this. The impact of the water flow during the water injection can also achieve this purpose.