Three-stage water injection ratio for hand-brewed coffee: perfect extraction of mellow flavor

Three-stage water injection ratio for hand-brewed coffee: perfectly extracting the mellow flavor as the center

Hand-poured coffee is a unique brewing method that can extract the purest aroma and taste of coffee beans. In the hand-poured process, the water injection ratio is one of the most important factors. The correct water injection ratio can help us perfectly extract the mellow taste of coffee beans. The following will introduce three water injection ratios to help you make hand-poured coffee with a smooth taste and rich flavor.

The first stage: Pre-wetting

Pre-wetting is a very important step in the hand-brewed coffee process. It allows the coffee powder to fully contact with the hot water, release more organic matter and gas, and effectively reduce the interference of carbon dioxide in the extraction process. Usually, the pre-wetting time is about 30 seconds to 45 seconds.

When pre-wetting, first you need to put the filter paper into the funnel and heat it with boiling water to remove the smell of the paper. Then pour hot water into the funnel to fully wet the filter paper. Next, sprinkle the ground coffee powder evenly on the filter paper and gently shake the funnel to evenly distribute the coffee powder.

When you start pouring water, pour the hot water slowly from the center and try to avoid wetting the edges directly. In this way, the coffee powder will gradually expand and release more aroma and flavor.

Section 2: Brewing

Brewing is the most important step in the hand-brewed coffee process. It is the key to extracting the aroma and flavor of coffee beans. When brewing, you need to control the speed and strength of water injection and keep the water injection stable and continuous.

First, wait for about 30 to 45 seconds after pre-wetting to ensure that the coffee powder is fully expanded before proceeding to the next step. Then pour hot water slowly and evenly from the inner circle to the outer circle, and be careful not to wet the edge directly during this process.

During the pouring process, you can adjust the strength of the coffee by controlling the pouring speed and strength. Generally speaking, a faster pouring speed will make the coffee stronger, while a slower pouring speed will make the coffee lighter. In addition, you can also use a spoon to gently stir the coffee powder during the brewing process to help even extraction.

The third stage: Final Pour

The final step in the brewing process is to ensure that all aromas and flavors are fully extracted and to avoid any bitterness or sourness.

When doing the tailing, you need to wait for the hot water to completely flow into the filter paper, and wait for about 30 to 45 seconds to ensure that all the aroma and taste are extracted. Then slowly pour the hot water from the inner circle to the outer circle again, and be careful not to wet the edge directly.

When making the tail liquid, you can adjust the water injection amount and time according to your personal taste preferences. If you want a stronger taste, you can increase the water injection amount and time; if you want a lighter taste, you can reduce the water injection amount and time.

By operating the above three water injection ratios, we can make hand-poured coffee with a smooth taste and rich flavor. I hope these tips can help you enjoy a perfect cup of hand-poured coffee at home.