Many times I will focus on the parameters of brewing coffee, such as good water quality, suitable grinding degree, water temperature, proportion and so on. Because as long as these parameters are well grasped, the flavor of the coffee bean itself can basically be well expressed.

But if you want to keep improving, you will inevitably have to face the problem of water injection style (method). After all, the highlight of hand-brew coffee is the word “hand”. Basically, there are 10,000 water injection styles for 10,000 baristas brewing coffee. There is no pros and cons between water injection methods, only whether they are suitable. Before forming your own water injection style, you need to understand how different water injection methods will affect the flavor of coffee.

water flow size

Some people like to inject water in a long stream, and use small water flow leisurely; some people like to flood water with large water, and end the water injection process with large water like clouds and flowing water. Still others prefer a well-balanced water flow with neither too much nor too little current.

In fact, there is no unified standard for the distinction between large water flow and small water flow, and it is more of a comparative concept. But in order to have an accurate concept, I will call the water flow less than 4g/s a small water flow, the water flow greater than 7g/s is called a large water flow, and the water flow of 4-7g/s is called a medium water flow. This is just a reference given by Qianjie, and you can also define it based on your own cognition.

The size of the water flow directly affects the length of the extraction time. In the case of the same amount of water injection, the injection time of the large water flow will be shorter than that of the small water flow, and the powder layer (water level) of the large water flow will be lifted higher, and the water launching speed will naturally be faster.

Therefore, the layering of coffee injected with large water flow will be better, and the acidity will be more prominent. Relatively, the taste will not be so thick, and there will be risks of thin taste and bland taste. The taste of coffee injected with small water flow will be richer and fuller, and the sweetness will be more obvious, but there may also be risks of miscellaneous flavors and turbidity.

Water injection speed

Basically, the water injection trajectory of hand pouring is mainly in circles, because in the conical filter cup, water injection around concentric circles is the easiest to reduce the occurrence of turbulence.

The water column when brewing coffee is equivalent to a tool for stirring the coffee powder layer. The speed of the circle is actually the size of the stirring force. When the circling speed is fast, that is, the coffee powder is stirred vigorously, and more coffee substances can be extracted naturally; on the contrary, when the circling speed is slow, the coffee powder is not stirred so strongly, and the extraction rate is lower. will be slightly lower.

When the stirring speed is faster, the flavor of the coffee will be richer and the layering will be stronger. When the stirring speed is relatively slow, the coffee flavor will be softer, more comfortable and clean.

The size of the track around the circle

Regarding the problem of the circle trajectory, many beginners will not understand the difference between a large circle and a small circle. Why do some baristas pour water in a large circle, and some baristas pour water in a small circle.

Water is injected in a large circle, and most of the coffee powder is directly washed by the water column, and the aroma and flavor substances are easily released. Therefore, the brewed coffee will be light, rich in layers, soft and comfortable. But it is also easy to break through the powder wall, resulting in a thin, watery, and weak coffee taste.

Inject water around a small circle, and the coffee powder that has not been washed by the water column will adhere to the edge of the filter paper, so the powder wall will be thicker. The flavor of the coffee brewed in this way will be more concentrated, full-bodied and full-bodied.

Only by knowing how these various water injection styles will make the coffee taste, can we make a good water injection plan. For example, you want to highlight the sweet and sour fruit flavor and rich layering of coffee, but you don’t want a thin mouthfeel. Then you can use medium and large water flow in the first half to quickly inject water around the large circle, and use small water flow in the second half to slowly inject water around the small circle.

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